Orange Loaf Cake (Butter Free, Egg Free)

I admit. I am getting a little tired of this Staying Home business. I miss going out and doing my thing. I have a Sunday ritual. Every Sunday, I go out and spend hours strolling with coffee. I buy fresh flowers and some fresh veggies and come home after a few hours totally rejuvenated. A few hours of me-time does wonders for my well being. I miss that. So, how I am keeping sane in these crazy days…? I bake, I binge watch Netflix and of course, I’m cooking so much nowadays.

Orange_Loaf_Cake (Butter Free, Egg Free)2

Orange_Loaf_Cake (Butter Free, Egg Free)5This Orange Loaf Cake (Butter Free, Egg Free) I baked for the third time in a row. I kid you not. First two times for two friends and the third time was for me. Not that I need more cake in my life, but I love baking. The smell of a fresh-baked cake is amazing. Not only the aroma of this Orange Loaf Cake but also the spongy texture of this cake will make you bake this cake over and over again. It tastes great with tea/coffee or you can enjoy this cake as is light and guilt-free snack.

And when you have an egg-free and butter-free cake.  what else you do need, yeah?

More ideas on butter-free, egg-free bakes?

Pound Cake with Dried Fruits

Semolina Coconut Cake

Double Chocolate Loaf Cake (Eggless)

I have been receiving really good feedback on this Orange Loaf Cake (Butter Free, Egg Free) cake, so I thought of writing a post on this. Hopefully, some of you will bake the cake and leave me feedback. 🙂

Orange_Loaf_Cake (Butter Free, Egg Free)

Orange_Loaf_Cake (Butter Free, Egg Free)3INGREDIENTS:

  • 1/2 cup thick yogurt
  • 1/2 cup olive oil/vegetable oil
  • 1 and 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 1 Table Spoon Orange zest
  • 1/2 Tea Spoon baking soda
  • 1 Tea spoon baking powder
  • Pinch of salt

METHOD:

  • Preheat oven to 350 degrees F
  • Oil and prepare a loaf pan or a round pan and keep aside
  • Mix oil, sugar, yogurt, orange juice really well
  • Add flour, salt, baking soda, baking powder, salt and zest to the wet mixture
  • Mix the dry ingredients with the wet ingredients well. DO NOT OVERMIX
  • Pour the cake batter into the prepared pan and bake for 30/35 minutes or until a toothpick comes out clean while inserted. The top of the cake should be a beautiful brown color
  • Let it cool and enjoy with tea/coffee

You don’t have an oven? No worries. You can totally bake this beautiful cake in a pressure cooker. Pressure Cooker Method –

  • prepare the batter as above
  • Take a pressure cooker and add a layer of sand/salt all over the base.
  • close the lid of the cooker without keeping the gasket and whistle.
  • heat for 5 to 10 minutes.
  • Place the cake pan carefully over the sand.
  • Cover the lid of the pressure cooker.
  • Do not put on the whistle(very important).
  • Cook on a medium flame for 10 minutes.
  • Cook on low flame for 40/45 minutes.
  • Switch off the flame.
  • Check whether the cake is done with the help of a toothpick.

PIN for LaterOrange Loaf Cake Egg Free, butter free

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

74 thoughts

  2. Hi , this looks very delicious..
    can we use wheat flour instead of APF if so any changes to be made ? Thanks

    Like

  5. Looks and should taste delicious as well.
    Please suggest me.
    How much is one cup? My 1 cup measures 250ml. So 1cup how much should I take?
    Thank you for your suggestion. Will eagerly wait for your reply.
    Is the baking temp 180 deggree?

    Like

  14. Hi,
    Can I substitute APF with semolina completely and it will still get the same texture?
    Do I need to make any changes in other ingredients if I use semolina?
    Thanks!

    Like

  16. I haven’t tried with semolina. Not sure how the texture will be. May be you have to add more yogurt. You can check the semolina cake recipe from my blog. I bake that all time.

    Like

  19. Hi..the cake looks lovely but I want to bake even healthier version of the cake. I bake banana bread with no oil,no sugar and no flour..

    Can I substitute either whole wheat flour/oats flour instead of refined four .if yes ,what qty should I use..
    honey instead of sugar – if yes qty ?
    What can be an oil substitute – I have heard about applesauce and used it when I am baking banana bread and it turns out great…but any idea applesauce can be used instead of oil for this recpie

    Like

  22. Yes you can replace APF with whole wheat flour but the cake wont be as spongy. The taste would still be great though.
    As for sugar, you can try some good quality sugar replacements meant for baking and use the same amount as given in the recipe.
    For oil, yes apple sauce will be a good option.

    Like

  32. Hi I followed your recipe to the T, but my cake sunk horribly… I am a bit doubtful about your proportion of baking soda and baking powder.. to me this seems the cause.. in all my previous baking recipes I used 1 tsp baking pwd and 1/2 tsp soda .. with same flour proportions.

    Like

  33. Hi! The reason for sinking i can think of is – overmixing . I have used the same proportion of baking powder and baking soda. Another case might be, expiry dates of the soda/baking powder?

    Like

  39. I tried your recipe yesterday and result is Awesome. Thanks a lot for a perfect recipe. I used Eggs instead of yogurt

    Like

  40. Pingback: Banana Bread with Nutella Swirl – MyYellowApron

  41. Well, made the cake.. thanks for the recipe..
    I did not have oven Nor cake dish.. so used simple steel container , put salt in a idli cooker then a stand and then The steel pan with cake batter. Slow flame and 45 min and it was done perfect . With no butter egg or oven still perfect and soft!! And I used fresh orange juice!!

    Like

  42. I made this cake and it turned out amazing …
    Only thing is mine was a bit darker from inside… Basically the outer curve (I made a round cake ) was dark… But amazingly tasty…
    Could it be becoz it might have got over cooked..

    Like

  45. this looks very awesome n manageable!!!
    what is thick yoghurt? not the usual yoghurt we buy off the shelves?

    Like

  46. I made the cake with this recipe just instead of APF used wholewheat flour
    The taste was very nice but the cake sank in the middle and was a bit gooey in the centre (not undercooked)
    Could you please guide
    Thanks

    Like

  47. Hi
    My cake came out awesome in terms of taste but it kept falling apart. I somehow think its the baking powder and baking soda proportions. Can you pls tell
    Me why wud my cake fall apart?

    Like

  50. i have baked this cake twice and on both occasions, it turned out superb … baking has never been this easy😁 thank you so much…. do u have sooji cake recipe (my sister’s favourite)

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  53. May I use coconut flour instead? Would the quantities be the same? I’m looking for recipes where I can use coconut flour suggestions welcomed. Thanks

    Like

  56. Awesome recipe. Looks really delicious just had a question, I don’t get oranges so easily now a days. Can I use ready made orange juice? And what can in do for the zest?

    Like

  57. Hi
    I tried this today I am not a baker just liked the recipe as no egg no butter.
    Taste good but it’s not that fluffy as it shows in ur pick. Can u please help. Thanks

    Like

  59. Hi,
    I am not a baker. I tried your recipes for this cake and Lemon cake. Both turned out good in taste but somehow my cakes become flat in the center. They become fluffy when in the oven but when laid for cooling, they become flat. What could be the reason for this and how do I make it even like yours?
    Thanks in advance.

    Like

  63. Just wondering what flour is best to use? What you mean by thick yoghurt? Is Alpro plain yoghurt okay? And what temperature for a fan oven?

    Like

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  67. Have you made this with sugar alternate like maple syrup / peanut butter or any nut butter / honey? I am looking at ways to avoid sugar.

    Like

  68. Hey! I tried this cake today with eggs. Came out great.. Lovely dark brown outer color. It’s falling apart though. Next time I would like to replace the APF with whole wheat flour though just to make it more healthy. Would the flour proportion be the same for whole wheat flour?

    Like

  69. Hii, 2nd time im.trying the recipe..
    This time i used high protein flour and somehow the bread didnt rise… any idea why? Flavour is great though

    Liked by 1 person

  70. I love your recipe and have baked this loaf 3 times already. It’s a huge hit with my family and neighbors. I just upped the flour to 1-3/4 on my subsequent bakes. Look forward to other egg-free and butter-free recipes! Thanks for sharing.

    Like

  73. I am going to try this… all in same proportion, but i want to add one egg. Hope it works, will share the outcome 🙂

    Like

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