Whole wheat eggless orange cake
Prep time
Cook time
Total time
Serves: 10
Ingredients
Dry ingredients
- Whole Wheat Flour - 1.5 cup
- Baking Soda - ¾ tsp levelled
- Salt - 1 pinch(optional)
- Walnuts/Pecans - 8
- Chocolate chips - few(Optional)
- Cinnamon or Cardamom powder - ¼ tsp(optional)
Wet ingredients
- Coconut oil(melted) - ¼ cup
- Raw brown sugar - ½ cup to ¾ cup
- Oranges - 2 (Juice ½ cup min to ¾ cup max)
- Vanilla extract - ½ tsp(optional)
Instructions
Wet mix:
- Wash the orange well, cut into halves and juice out with pulp. The juice should measure minimum ½ cup to max ¾ cup. Do not use less or more than this quantity. Less than ½ cup will harden the cake. More than ¾ cup will make it too soft to stick to mouth while eating.
- Use zester to scrape out the zest from orange skin. Be gentle to scrape out only the orange part. If you put more strength, you might end up scraping the white part as well which will be so bitter. Be cautious not to scrape the same place twice to avoid scraping the white part.
- Mix the scraped-out zest with the pulpy orange juice.
- Add ½ to ¾ cup(as per your sweetness) raw brown sugar to orange juice and whisk for a minute. I use ½ heaped cup sugar as the navel orange is already sweeter.
- Add ¼ cup melted coconut oil and mix well.
- Add ½ tsp vanilla essence and give a quick mix.
Dry Mix:
- To a sieve, add 1.5 cup whole wheat flour, ¾ tsp baking soda, 1 pinch salt and ¼ tsp cinnamon or cardamom powder. Sieve it once using a double-sieve or twice using a single sieve.
- Add chopped walnuts/pecans to the sieved dry mix and give a quick mix. If adding, add some choco chips or raisins too along with walnuts to get in every bite.
Mix & Bake:
- Preheat oven to 350 F or 180 C.
- Pour wet ingredients into dry mix. Using cut & fold method(as shown in video below) gently mix so that no dry flour is seen. Do not over mix.
- Line cake pan/bread tin with parchment paper or just grease with oil or butter.
- Transfer the cake batter into the pan. Just fill till half as it will rise up to the top, while baking. Note that this batter will be thick & will not be in pouring consistency.
- Bake in preheated oven (middle tray) for 35 to 45 mins until an inserted toothpick comes out clean.
- Take out of the oven and leave it in the pan for 20 mins.
- Take out and enjoy warm or cool down, cut and store in air-tight container. Stays good in room temperature for 3 to 5 days or in refrigerator for 1 week.
Notes
1.Adding zest elevates the taste of this muffin.
2.If you don't have zester, just leave it. Do not use cheese grater or carrot grater to grate the skin as it will scrape out the white part and make the cake bitter.
3.Do not add more juice as the cake will become gooey (sticky in the mouth). I like to use just ½ cup juice as I like to have this cake lil firm like a tea cake.
4.Use any sweet variety of orange. I opt for navel or Mandarin oranges. Use organic oranges to be sure that the skin is free of pesticides.
5.If the orange is sweet, ½ cup sugar should suffice. If the orange is sour, you might need ¾ cup sugar.
6.Vanilla extract, cinnamon powder/cardamom powder - all are optional.
2.If you don't have zester, just leave it. Do not use cheese grater or carrot grater to grate the skin as it will scrape out the white part and make the cake bitter.
3.Do not add more juice as the cake will become gooey (sticky in the mouth). I like to use just ½ cup juice as I like to have this cake lil firm like a tea cake.
4.Use any sweet variety of orange. I opt for navel or Mandarin oranges. Use organic oranges to be sure that the skin is free of pesticides.
5.If the orange is sweet, ½ cup sugar should suffice. If the orange is sour, you might need ¾ cup sugar.
6.Vanilla extract, cinnamon powder/cardamom powder - all are optional.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/whole-wheat-eggless-orange-cake/