Eggless Orange Vanilla Cake

Celebrating the purest form of love, I made this eggless orange vanilla cake for mothers day.

It is a very simple recipe, and you can play around with different flavors. My family is a huge fan of oranges, and for this cake I used a mandarin orange from a tree in our own backyard.

The flavors is just amazing and the texture is perfect.  The cake is frosted with a simple whipped cream icing. The sketch was done on a rice paper using edible markers by me.

This cake was an expression of my love and emotion, that every mother can relate to every day and more so on this special day.


1. Make sure oven is preheated before your batter is ready.

2. You can substitute oil with butter, or use half and half of both. Adding oil gives a more moist cake.

3. The cake can be made with any flavoring of your choice.

4. I have used rice paper and Wiltons edible markers for the picture. You can decorate the cake however you like.

Yield: 7 inch cake
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients for the Cake

Dry Ingredients
  • 1 and 1/2 cups of all purpose flour

  • 1/2 cup of powdered sugar

  • 1 and 1/2  tsp baking powder

  • 1/2 tsp baking soda

  • pinch of salt ( optional )

Wet Ingredients
  •  3/4  cup milk + 1 tbsp of vinegar ( add vinegar to room temperature milk )

  • 1/2 cup oil ( any flavorless )

  • 1/2 cup sweetened condensed milk

  • 2 tsp of vanilla essence

  • Zest from 1 big orange ( The more you add the sharper flavor you will get )

  • 1/4 cup freshly squeezed orange juice

  • Orange food color ( optional )

Ingredients for Icing

  • 2 cups of heavy whipping cream

  • 1/4 cup powdered sugar

  • 1 tsp of vanilla essence ( optional )

1. Take room temperature milk, add vinegar, mix and keep aside. The milk would curdle as shown below.

2. Sift all the dry ingredients ( Including the powdered sugar ). Keep aside, while we work on the wet ingredients.


3. In a bowl add sweetened condensed milk and oil.  Whisk them together till well combined.

4. To this, add all the remaining liquid ingredients ( orange juice, milk-vinegar mixture along with vanilla essence ). Add the orange zest too.

Add food coloring also if you want.

5. Combine everything well.

6. Now add dry ingredients to the prepared wet ingredients and make a lump free batter. Do not overmix.

7.  Pour in a lined or greased baking tray. Bake at 350F / 180C in a preheated oven for 25-30 minutes or until toothpick comes out clean.  ( I have used a 7 inch square cake pan )

8. Once baked, let the cake cool to room temperature.
Once cooled, slice the cake into two equal layers. Brush the layers with simple syrup. ( 1/2 cup sugar dissolved in 1/2 cup water )

9. Its time to layer and frost the cake now.

To prepare the whipped cream frosting, take chilled heavy whipping cream, add the required amount of powdered sugar into it. Whip till you see soft peaks. Do not overbeat else it will curdle.

  Apply the icing uniformly in between the layers and all over the cake.

 10. Put the frosted cake in refrigerator for about an hour or till the icing is set.

 11. After the icing is set, I placed my rice paper sketch on top of the cake pressing gently.  You can decorate however you want.