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Eggless Orange Yogurt Loaf cake cut in slices
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5 from 10 votes

Eggless Orange Cake With Yogurt

This Orange yogurt loaf cake is healthy and eggless! Made with wheat flour and orange zest, this cake is soft, moist, and very delicious!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 slices
Calories 220.09kcal

Equipment

  • Oven

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tbsp chia seeds plus extra for topping
  • 1/2 cup olive oil
  • 1/4 cup milk
  • 3/4 cup powdered sugar
  • 1 cup Stonyfield Organic Yogurt, plain
  • 3 tbsp orange zest
  • 2 tsp vanilla extract

Instructions

  • In one large bowl, sieve and stir together whole wheat flour, baking soda, and baking powder.
  • Add chia seeds and mix. Keep it aside for now.
  • In another bowl, add oil, and milk.
  • Add powdered sugar and whisk it together till it's well combined.
  • Then add the Stonyfield Organic yogurt to the bowl.
  • Next, add the orange zest, and vanilla extract. Mix it all together.
  • Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
  • Gently fold the mixture using a rubber spatula only until the ingredients are combined.
  • Pour into the loaf pan and sprinkle the top with chia seeds.
  • Preheat the oven to 350°F. Add a cup of water to a wide baking pan and place it at the bottom of the oven while it's getting pre-heated.
  • Grease and line a loaf pan with parchment. Bake for 40-45 minutes until a toothpick stuck into the center comes out clean.
  • Slice and serve the cake warm or cold along with tea or coffee.

Notes

I have used whole wheat flour but you can also use all-purpose flour or self-rising flour. 
Feel free to use corn oil, canola oil, or any other vegetable oil instead of olive oil. 
You can add 1/4 cup of orange juice to the bread batter to give it a more citrus flavor. 
Add more milk if the batter is too thick.
You can even bake them in bundt pans, muffin trays, or cake tins. Just be vary of the bake times.
Instead of orange, use lemon zest and juice to make Lemon Yogurt Cake or maybe even tangerines.
Whatever citrus fruits you use, ensure they are organic.
Since we are using the zest from the peels, make sure they are pesticide-free.
How to zest an orange?
Wash an orange under running water. Using a grater or Microplane zester, grate the orange layer of the peel. 
Do not grate the inner white portion as that will be bitter to taste.
Workaround the entire fruit. 1 orange will yield around 4 tablespoons of zest. Store in the fridge and use as needed. 
To make it vegan
Substitute yogurt and milk with dairy-free yogurt and milk. 
How to store leftovers?
Got leftovers? Put it in the fridge and it stays well for 4-5 days. 
You can also freeze them. Slice them and store them in freezer-safe containers. 

Nutrition

Calories: 220.09kcal | Carbohydrates: 29.11g | Protein: 3.7g | Fat: 10.64g | Saturated Fat: 1.89g | Trans Fat: 0.01g | Cholesterol: 3.16mg | Sodium: 133.95mg | Potassium: 119.68mg | Fiber: 2.64g | Sugar: 13.85g | Vitamin A: 37.09IU | Vitamin C: 2.16mg | Calcium: 75.64mg | Iron: 0.93mg