Orange Yogurt Cake tastes fresh and delicious, and we love to enjoy it topped with whipped cream. However, this eggless cake is equally delicious without frosting, and making it is beyond easy. Jump to:Delicious Eggless Orange Yogurt CakeWhy You Will Love This CakeIngredients and NotsHow To Make Orange Yogurt CakeHow To Serve Orange Yogurt CakeStoring and FreezingBaking Tips For Orange Yogurt CakeMore Easy and Eggless CakesRecipe Card
Delicious Eggless Orange Yogurt Cake
Yes! I am obsessed with an orange flavor, and this Orange Yogurt Cake is one of my favorites. I also love using fresh orange juice and zest in my baking recipes. If you have visited my blog, you might know that I already have quite a few baking goods with oranges. And gladly, I have one more addition to my addiction. If you also love to bake an orange cake, check out more cake recipes, such as Eggless Orange Bundt Cake and Orange Almond Cake (Eggless). Not only cakes, but you will find muffins, quick bread, and cookie recipes with fresh orange flavors on my blog! Orange Yogurt Cake is super moist, refreshing, and delicious. Making this cake requires only a few ingredients. Also, there is no need for a stand mixer or any other electric mixer. Only a mixing bowl and a whisk or spatula will do the work.
How To Make Orange Yogurt Cake
Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, line it with parchment paper, and set it aside.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. Whisk well.
In a large mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth.
Then add orange juice, orange zest, vanilla extract, and orange extract. Whisk until everything is well combined.
Now add the dry ingredients to the wet and mix until just combined. Do not overmix.
Pour batter into the prepared cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake pan from the oven and place it on the cooling rack. Let the cake cool completely in the cake pan before removing it.
More Easy and Eggless Cakes
Recipe Card
Yogurt: I recommend using full-fat or whole-milk yogurt, which should be at room temperature. Oil: Oil makes the cake light, but you can replace the oil with melted butter for the buttery cake. Mixing The Batter: Do not overmix the batter to get a soft and tender cake.You can frost the cake with your favorite icing. Frosting: You can frost the cake with whipped cream or buttercream. If you like, cut the cake in two horizontal layers and fill the icing in between the cake layers.
