“Because in the end, it’s the everydays that make up a lifetime.”
I’ve been experiencing a bit of baker’s block this month. Being unusually busy and spending less time at home didn’t help. I kept overthinking—there were ambitious dessert plans for the summer, specialty ingredients waiting in the pantry and seasonal produce in the fridge—but the ideas wouldn’t come together. In the end I scrapped the grand plans and chose something simple and familiar.
This cake is everyday in every sense: pantry-friendly ingredients most home bakers already have, no mixer required, and the batter comes together in under ten minutes.
The eggless orange tea cake tastes like one of those prepackaged cake bars from the supermarket—only much better. It has a close crumb yet remains light, making it perfect for snacking or pairing with a cup of tea or coffee. I used the juice and zest of one orange; the orange flavour is fragrant but not overpowering. If you prefer a bold, puckering citrus hit, this isn’t that kind of cake, but it is pleasantly aromatic and delicious. If you want more intense orangey brightness, you can always serve fresh orange alongside the slice.
I preferred this cake’s texture to many other egg-free bakes I’ve tried, which is always a win. It’s easy to make vegan—use plant milk—and it’s not overly sweet, which makes it an ideal companion to an evening beverage. I did consider adding a glaze to amplify the orange, but sometimes a simple cake is best left as is.
Eggless orange tea cake
Ingredients
- 250 grams all purpose flour (about 2 cups)
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 150 grams granulated or caster sugar (about 3/4 cup)
- 80 ml oil (about 1/3 cup)
- 240 ml milk (1 cup), room temperature
- Juice of one orange about 1/3 cup
- Zest of one orange about 2 teaspoons
- 1 teaspoon vanilla or orange extract
Instructions
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Butter or oil a 9 x 4 inch loaf tin and dust it with flour. Preheat the oven to 160°C (325°F).
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In a large bowl, whisk together the flour, sugar, baking powder, salt and orange zest.
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In another bowl or measuring jug, whisk the milk, orange juice, oil and extract until combined.
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Pour the liquid into the dry ingredients and whisk until the batter is smooth and lump-free.
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Transfer the batter to the prepared pan, smooth the top and bake for 45–55 minutes. A skewer inserted into the centre should come out dry.
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Let the cake cool in the pan for 5 minutes, then gently remove it and cool completely on a wire rack.
Notes
This zesty loaf proved to be a teatime hit at home. The citrus-scented, light crumb made for a soothing, straightforward bake—and it vanished quickly. I’m back to brainstorming bigger projects, which may appear here soon. In the meantime, give this simple cake a try.
Affiliate note: I baked this eggless orange cake in my trusted oven.
Happy baking!