Vegetarian Orange Cake Recipe: Easy, Moist, and Delicious

There’s something undeniably magical about the aroma of freshly baked cake wafting through the kitchen, especially when that cake is bursting with the zesty, sun-kissed flavor of oranges. My Vegetarian Orange Cake is a celebration of citrus—moist, fluffy, and sweet with a bright tang that makes every bite a little ray of sunshine.

Whether you’re looking for a unique dessert for your next gathering, a teatime treat, or simply a way to use up a surplus of oranges, this recipe delivers on all fronts.

This cake is made with simple, wholesome ingredients, free from eggs but packed with flavor and texture. The natural sweetness of oranges means you can use less added sugar, and every forkful brings a refreshing, light finish.

Perfect for vegetarians and anyone who loves a classic, comforting cake with a twist. Read on, and I’ll show you how easy it is to bring this delightful dessert to your table!

Why You’ll Love This Recipe

• Vibrant Citrus Flavor: Each bite is infused with the essence of fresh oranges, making this cake both refreshing and decadent.
• Egg-Free & Vegetarian: This recipe skips the eggs without sacrificing texture or flavor, making it suitable for vegetarians and those with egg allergies.
• Moist and Tender Texture: Thanks to the orange juice and yogurt, the crumb is incredibly soft and moist, never dry or crumbly.
• Simple Pantry Ingredients: No complicated or hard-to-find items—just wholesome staples you likely have already.
• Versatile & Customizable: Dress it up with a glaze, pair it with fruit, or enjoy it plain; this cake adapts to your favorite flavors and toppings.
• Perfect for All Occasions: From brunches to birthdays, this orange cake is a crowd-pleaser that fits any celebration.
• Great for Make-Ahead: The flavors only get better after resting, so it’s ideal for prepping in advance.

Ingredients

Equipment

• 9-inch round cake pan (or 8-inch square pan)
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Microplane or fine grater (for zesting oranges)
• Rubber spatula
• Cooling rack
• Parchment paper (optional, for easy pan release)

Instructions

1. Prepare your pan and preheat the oven:

   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or line with parchment paper for easy removal.

2. Sift and mix the dry ingredients:

   In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine.

3. Combine the wet ingredients:

   In a separate bowl, whisk together the Greek yogurt, vegetable oil, fresh orange juice, orange zest, and vanilla extract until smooth.

4. Mix wet and dry ingredients:

   Gradually add the wet mixture into the dry ingredients, folding gently with a spatula. Mix until just combined—do not overmix.

   If the batter seems too thick, add milk one tablespoon at a time until a smooth, pourable consistency forms.

5. Pour and level the batter:

   Pour the batter into the prepared cake pan. Use a spatula to smooth the top and tap the pan gently on the counter to remove any air bubbles.

6. Bake:

   Place the pan in the center of the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool:

   Remove the cake from the oven and set on a cooling rack. Let it cool in the pan for 10 minutes, then turn it out onto the rack to cool completely.

8. Optional glaze:

   For extra zing, mix 1/2 cup powdered sugar with 2–3 tablespoons fresh orange juice to make a glaze. Drizzle over the cooled cake.

9. Serve:

   Slice, serve, and enjoy your homemade vegetarian orange cake!

Tips & Variations

Tip: Always use fresh orange juice and zest—it makes a world of difference in the cake’s fragrance and flavor!

• Gluten-Free Option: Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour.
• Vegan Variation: Swap Greek yogurt for a plant-based yogurt and use non-dairy milk to make this cake completely vegan. You might also enjoy my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another eggless, dairy-free option!
• Add Crunch: Stir in 1/2 cup chopped walnuts, pistachios, or almonds for a delightful texture contrast.
• Spiced Orange Cake: Add 1/2 teaspoon ground cardamom or cinnamon for a warming note.
• Extra Citrus: Add lemon or lime zest for a more complex citrus flavor.
• Orange Glaze: Drizzle the cake with a sweet orange glaze after baking for an extra burst of citrus.
• Storage: Store the cake in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
• Freezing: You can freeze slices of orange cake individually wrapped for up to 2 months. Thaw at room temperature before serving.

“Cakes made with yogurt and citrus are some of the easiest to keep moist and flavorful—don’t be afraid to experiment with your favorite yogurt alternatives or add-ins!”

Nutrition Facts

Nutrition information is estimated and will vary based on ingredients and serving size.

Serving Suggestions

• Classic & Simple: Enjoy a slice with a cup of tea or coffee for a bright afternoon pick-me-up.
• With Fruit: Garnish with fresh orange segments, berries, or a light fruit salad for a refreshing dessert.
• With Yogurt or Cream: Top with a dollop of Greek yogurt, whipped coconut cream, or vegan whipped topping for extra indulgence.
• Brunch Table Star: Serve alongside savory vegetarian breakfast items like those in my Vegetarian Swiss Chard Recipes for Healthy Meals for a balanced spread.
• Party Presentation: Dust with powdered sugar or add candied orange slices for a stunning centerpiece.
• Paired with Creamy Sauces: For guests who enjoy contrasting flavors, a drizzle of Vegan Bechamel Sauce (with added orange zest!) makes a unique, modern dessert presentation.

Conclusion

Making this Vegetarian Orange Cake is a joyful, rewarding experience that fills your home with the scent of fresh citrus and delivers a cake as beautiful as it is delicious. The recipe is straightforward and forgiving, perfect for both seasoned bakers and those just starting out.

With its moist crumb, vibrant flavor, and endless possibilities for customization, it’s sure to become a staple in your kitchen.

If you enjoyed this recipe, be sure to check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another egg-free delight, or explore more savory and sweet vegetarian inspiration like my Vegetarian Swiss Chard Recipes for Healthy Meals and my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

I hope this orange cake brightens your table and brings smiles all around. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Orange Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and fragrant orange cake made without eggs or dairy, perfect for vegetarians. Enjoy this zesty treat with your afternoon tea or as a delightful dessert.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup granulated sugar”, “1/2 cup vegetable oil”, “3/4 cup fresh orange juice”, “2 tablespoons orange zest”, “1/2 cup plain yogurt”, “2 teaspoons baking powder”, “1/4 teaspoon baking soda”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Grease and flour an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix sugar, orange juice, orange zest, yogurt, oil, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Gradually add the dry ingredients to the wet ingredients and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour the batter into the prepared cake pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “240 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “39 g”}}