Eggless cakes are pretty common in my Indian community due to either personal, religious or health concerns. As a matter of fact, my wedding cake was eggless, and it was absolutely delicious too! Actually, I still remember it – it was moist, spongy and had multiple layers of pina colada and tutti-frutti flavored cake. (Okay – thinking about this is making my mouth water right now! lol)
I wanted to create my own version of an eggless cake that uses a lot of pantry staples but tastes fancy enough to serve at a dinner party or event. I think I have something special for you that will truly knock your socks off. As a matter of fact, as I’m writing this post, I just devoured a big slice of this cake!
This eggless cake has a refreshing orange flavor and then leveled up with the floral flavors of saffron. The two ingredients together make this cake a beautiful color with a really refreshing flavor. Despite being eggless, it is moist, and has a good “cakey” consistency that is common in most cakes. THEN – on top of all this goodness is this totally decadent “Orange Mascarpone” frosting that is tasty enough to eat as a pudding (in my opinion) Haha! The cake and frosting together is straight. up. heaven.
This is a perfect option for anyone who doesn’t eat eggs, wants to try a healther version of a cake recipe, or vegan. You will not be disappointed and totally get your cake fix!
Eggless Orange Saffron Cake (with Orange Mascarpone Frosting)
Servings: 1 large sheet cake (up to 24 small slices)
- 2.5 cups of sifted All Purpose Flour (or cake flour)
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 4 Tbsp. sugar
- 1 14oz. can sweetened condensed milk
- 1 cup of orange juice (no pulp) *1 cup water can be used for a lighter flavor
- 2 Tbsp. white vinegar
- 2 Tbsp. vanilla extract
- ½ cup of melted butter (1 stick)
- 4 Tbsp. grated orange zest
- ¼ tsp. of saffron
Orange Mascarpone Frosting:
- 16 oz. container of mascarpone cheese (room temperature)
- 2 cups of Cool Whip (whipped topping)
- 2 Tbsp. of orange zest + few extra threads for garnish
- 1/3 cup of sugar
- 2 tsp. of vanilla essence
- Edible flowers (optional garnish)
- Preheat oven to 350 degrees F. (180 C). Lightly grease a 9×13 pan and line it with parchment paper.
- In a small cup, soak saffron in the orange juice (or water.) Set Aside.
- In a large bowl, or electrical mixer, add flour, baking powder, baking soda, salt sugar, and orange zest. Mix with whisk or in blender for about 1-2 minutes to make sure everything is incorporated together.
- Once dry ingredients are blended, add condensed milk, orange juice (or water) with the saffron, vinegar, vanilla essence, and melted butter.
- Whisk/Blend together till batter is smooth, hardly any lumps. (about 3-4 minutes on medium setting on blender)
- Pour the batter into lined pan and bake in middle rack of oven for 30mins. Cake should be fully cooked when knife is stuck in middle.
- Remove after time and allow to cool completely at room temperature.
- While cake is cooling, make the Orange Mascarpone frosting by mixing mascarpone cheese, sugar, vanilla essence, and orange zest in blender till smooth and creamy.
- Turn off blender and gently fold in the whipped topping with spatula to keep frosting remain fluffy and light.
- When cake is cooled, cut into square size pieces, spoon a dollop of the frosting on to of each piece, sprinkle some extra orange zest and edible flowers as garnish.
I really hope you will try making this cake yourself. For an eggless cake, this is going to surprise you. It’s absolutely got the same “cakey” texture as a traditional cake, but so much more refreshing with the orange flavors and creamy mascarpone on top. Definitely a crowd pleaser in my book of eats!
Let me know your thoughts! Feel free to comment below, tag me on IG @cmspiceculture or catch me on FB at “Spice Culture Cooking.”