Orange Loaf Cake (Eggless)
This bakery-style Orange Loaf Cake is a soft, flavorful delight, packed with fresh orange juice and zest for an irresistible citrus taste! Perfect for those who prefer an eggless & dairy-free option, this easy recipe uses basic pantry ingredients to create a light, tender cake with a burst of orange flavor. It’s the perfect choice for breakfast, a snack, or a sweet dessert!
Yield: 10 servings
Ingredients
Orange Loaf Cake
- 2-3 Orange Zest
- 200 g Cane Sugar or castor Sugar
- 180 ml Milk* room temperature, see notes for options
- 90 ml Orange Juice from 2-3 oranges
- 1 tsp Vanilla Extract
- 245 g All Purpose Flour
- 24 g Corn Starch
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 110 g Butter* melted
- 2-3 tsp Coarse Sugar for topping, optional
Instructions
For the Orange Loaf Cake
- Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch loaf pan with oil and line with an over hang of baking paper.
- Before juicing the oranges, you should remove the zest.
- In a small bowl, combine the cane sugar and orange zest. Rub the mixture between your fingers until the sugar is fragrant and the zest releases its oils.
- In a separate bowl, mix together the milk, fresh orange juice, and vanilla extract. Stir well and set aside. Add the sugar mixture to milk and mix until combined.
- Combine and sift the flour, cornstarch, baking powder, baking soda, and salt into milk-orange juice mixture and gently stir until just combined - avoid over mixing.
- Add the melted butter to the batter and stir until the texture is smooth and everything is well incorporated.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spoon or spatula. Sprinkle some coarse sugar or castor sugar on top.
- Bake for 45–50 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.Let the cake cool in the pan for about 25 minutes, then carefully remove it and allow it to cool completely on a wire rack.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.
Notes
-Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
-Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
-For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
-Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
-Butter: You can use salted Dairy-free butter sticks or any butter of your choice
-Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.