Eggless Chocolate Orange Cake

This is the best eggless chocolate orange cake recipe with step by step pictures out there. It is an easy, simple and tasty cake recipe that is made with basic baking ingredients. this moist, delicious and flavourful chocolate sponge cake is filled and topped with creamy chocolate and orange frosting and decorated with candied orange slices.

Serve a slice of this cake with our homemade billionaire’s latte or authentic indian masala chai for a blissful experience!

Surprised to see a cake recipe in January? well, like my mum always says every recipe/dish has its own story, and so does for our tasty eggless chocolate and orange Cake.

Cakes are ideal for any celebrations, what’s better than this cake being appropriate for our post, which also happens to be our 1000th blog post on the 10th anniversary.

10th YEAR BLOG ANNIVERSARY!

It has been 10 years today since my mum launched this blog! WOW!

On the 5th of january 2010, she published the first post here just as a hobby and never expected the start of a food blog that will go this far with such a vast number of recipe posts.

Being a foodie herself and the rest of our family too, she loved posting recipes that she learned from my late nanima and grandma, also she learned and experimented with so many recipes on her journey of this blogging world.

Her blogging journey was never sturdy, it was always on and off due to her commitments for the family and her health, and so i have gradually taken the reigns. I hope to continue with the same enthusiasm as her and keep things running.

We are so grateful to you (our readers) for your constant support over the last 10 years, we couldn’t have gotten to where we are without you.

I thank you so much for not only by visiting this site but also re-creating our recipes, pumping up our encouragement, the likes, follows, shares and more.

It means so much to us and we wish for your continued support.

So, here is our virtual treat, for you guys!

If you have tried our Chocolate and Passion Fruit Semolina Cake or Gilded Chocolate and Caramel Maltesers Ombre cake you’ll find this iconic pairing cake hard to resist .

WHY THIS COMBINATION?

While i was at home during the christmas holiday for a couple of days, I watched the documentary wonderful world of chocolate which was all about britain’s favourite confections and came to know lots of things about the history of the chocolates in britain.

Especially I and mum enjoyed watching everything about terry’s chocolate orange. a few decades back, these irresistible chocolates were only available during the festive season, but now all year round and they’re the nation’s favourite.

Have you ever tried terry’s chocolate orange? they started making them in 1932 in yorkshire england. sweet, citrusy goodness all in one. in my opinion, these two best friends or shall we say the best match made in heaven.

Thia is an iconic pairing that has a sharp contrast. while the fruity citrus of the orange blends well with rich and intense flavours of the chocolate and creates an exhilarating experience.

On christmas eve, shops were closed so we couldn’t get terry’s, but luckily we had all the ingredients in our fridge and pantry and the idea for this dessert was born.

when you have cravings for an orange and chocolate dessert , this cake is surely not going to disappoint your taste buds.

MOIST EGGLESS CHOCOLATE  ORANGE CAKE

The delicious cake combines the bitterness of the chocolate with the sweetness of the fresh orange juice and the candied orange to make a delightful and gorgeous cake.

This cake is one of the easiest and can be made by anyone. it is moist, soft, light and spongy.

Soft and silky chocolate and orange frosting prepared with full-fat cream cheese go so well on this cake as well as in between the layers too.

It is made with pretty basic ingredients that can easily found in the kitchen.

This is a great cake that is good enough for anyone and good to serve on occasions like thanksgiving, christmas, etc.

EASY EGGLESS CHOCOLATE ORANGE CAKE!

• This is the best ever chocolate cake you’ll make and enjoy having.

• It’s eggless and butter less.

• This cake is delicious, moist and soft.

• It doesn’t require any fancy ingredients.

• A simple, straight forward and no fail recipe.

• This is the perfect eggless cake, combining chocolate and orange. topped with luscious chocolate and orange frosting. It’s bliss!

• Pair it with strong coffee or enjoy it on its own.

• This can be a perfect treat as a birthday cake, celebration cake or basically any occasion.

• It is a crowd-pleasing cake.

EGGLESS CHOCOLATE AND ORANGE CAKE INGREDIENTS

• Fresh oranges – best and juicy oranges are available in winter, but if not available use 100 percent pure orange juice.

• Flour – Plain or all-purpose flour or maida.

• Chocolate – unsweetened cocoa powder. I have used dutch-processed cocoa powder as this recipe used baking powder and baking soda.

• Orange oil – this oil adds that zing into your bake. whatever the orangy or citrusy flavours you’ll get in this cake, it’s because of this ingredient. a tiny amount (30ml) of natural Orange oil prepared from the rinds of 220 oranges. do you know the secret of terry’s chocolate orange? it lies in this high-quality natural orange oil. if you can’t find orange oil, use orange extract or stir in a zest of an orange.

• Milk – whole milk works best as it enhances the richness of the cake. for a vegan option use any plant-based milk like soya, oat or almond milk.

• Fat – any vegetable oil would work best. the oil keeps, chocolate cake moist and soft.

• Sugar – for the cake itself, granulated sugar, this works for the vegan cake too as nowadays in most of the countries granulated sugar is vegan.

• Icing sugar – for the frosting use icing sugar, also known as powdered sugar. I have used decorating icing sugar as this one is suitable for making buttercream.

• Leavening agents – baking powder and baking soda.

• Apple sauce – to replace the real eggs, i have used apple sauce to bind the cake. apple sauce is made with pureed cooked apples. the Kitchen recommends using 1 tbsp apple sauce per egg.

• Salt – creates balance and makes the cake crave-worthy.

• Vanilla extract – go for a good quality one that will enhance the flavour.

• Cream cheese – full-fat plain cheese. if you are vegan, use vegan cream cheese instead or buy vegan frosting to save you some time.

• Can I replace the plain flour with wheat flour or wholemeal plain flour?

By all means, yes but the cake may not turn out as moist, soft and light. if you are trying this cake for the first time, I would suggest making it with plain flour, just by using wheat flour or wholemeal flour this cake won’t become healthy, you are using sugar, cream cheese, chocolate, and oil after all.

• Can I use melted butter instead of oil?

In chocolate cake recipes oil works best as oil keeps cake moist and soft. if you prefer butter instead, no harm in using it.

• I don’t have apple sauce what can i use to replace eggs in my baking?

• Can I make only one layer cake by halving the measurements you’ve given?

• Can I use shop-bought chocolate icing to frost the cake?

• How easy to make candied orange at home?

• Can I bake this cake without an oven?

• How to store this chocolate orange cake?

• Can I freeze the already frosted cake in the freezer?

TIPS FOR MAKING BEST EVER HOMEMADE CHOCOLATE ORANGE CAKE

1. Always use fresh and best ingredients to bake a cake, especially baking soda and baking powder.

2 .If any doubts, try first by adding a half tsp of soda or baking powder in 2-3 tbsp lemon juice or vinegar. if it doesn’t bubble up or fizz up, that means that soda or baking powder is gone off.

3 . Keep the ingredients at room temperature before using them.

4. Make sure you preheat your oven at the right temperature at least for 15-20 minutes.

5. Be very precise on the measurements, if possible use the kitchen weighing scale, or marked cup and spoons.

6. If possible use good quality cake tins.

7. Don’t trim or cut the sponges while they are warm, wait till completely cooled before icing or frosting the cake.

EQUIPMENT/TOOLS

Oven > 2 big mixing bowls > Egg whisker > Two 9″ round baking tins > Spatula > Saucepan > Palette Knife

MAKING CHOCOLATE AND ORANGE CAKE WITH ORANGE JUICE

Surprisingly, this dessert is very simple and easy to make. chocolate and orange combo, the kingdom of heaven in each slice!!

To simplify I have given cups and tablespoons measurements as well as a metric to this recipe.

1 . Preheat the oven to gas mark 4, 350F or 175C. 2 . First grease the 9″ two cake tins with a good amount of butter and line with the parchment or baking paper. 3 . Lightly spray with oil and dust it with cocoa powder. 4 . In a big mixing bowl add flour, salt, sugar, cocoa powder, baking soda, and baking powder.

5 . In another bowl, combine milk, oil, vanilla extract and apple sauce and whisk or beat for 2 minutes. 6 . In a saucepan, bring the orange juice to boil. 7 . Add dry ingredients into the wet mixture and combine well. 8 . Pour hot orange juice, little by little and fold everything.

9. Pour the cake mixture into the two cake tins and bake it for 1 hour or until the center is done and a toothpick comes out clean. 10 . Remove the cake from the oven and let it cool completely on the wire rack. 11 . Remove the parchment paper and leave it aside.

12. While the cake is cooling down make the frosting by creaming the butter and icing sugar together in a bowl using an egg whisker or electric mixer. 13. Add the hot orange juice, cocoa powder, and vanilla, beat with the mixture until well combined. 14 . Add the cream cheese and beat until smooth. 15 . Refrigerate the frosting for half an hour. 16. Assemble the cake, place the first layer of sponge on a cake stand or plate and frost the first layer. 17 . Stack the second sponge and generously frost the top layer.

18 . We frosted the whole cake, but if you want you can leave the sides of the cake naked. 19. Decorate the cake with candied orange slices.

MORE EGGLESS CAKE RECIPES TO TRY

If you like this eggless chocolate orange cake recipe, you may want to try my other cake recipes.

1. eggless ras malai cake – fusion cake prepared with indian dessert ras malai, suitable for birthdays and anniversaries.

2. eggless strawberry pastel de tres leches – soft, moist and fluffy three milk cake with fresh strawberries. ideal for any garden party or high tea.

3. toasted coconut layered cake with coconut butter cream – exotic, delicious and unique in flavour. impress your guest with this cake at your next Easter party. What about eggless cupcakes have a look at these 1. eggles s condensed milk cupcakes

2 . pistachio and cardamom eggless cupcakes with saffron cream cheese frosting

Eggless Chocolate Orange Cake

Ingredients

Dry ingredients for chocolate orange cake batter

• 2 cups plain flour 260g
• ¾ cup unsweetened cocoa powder 75g
• 2 cup granulated sugar 450g
• 1 teaspoon salt
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda or soda bicarb

Wet ingredients for chocolate orange cake

• 2 tablespoon unsweetened apple sauce
• ½ cup vegetable oil 120ml
• 1 cup whole milk 250ml
• 1 cup orange juice freshly squeezed - 250ml
• 1 tsp vanilla extract
• 1 teaspoon orange oil or extract

Chocolate Orange Cream cheese frosting

• 4 oz cream cheese 120g plain full fat at room temperature
• 8 tablespoon unsalted butter 96g at room temperature
• 4 tablespoon orange juice 72ml hot
• 2 ½ cup icing sugar 315g - powdered sugar
• ½ cup unsweetened cocoa powder 50g
• ¼ teaspoon vanilla extract
• ¼ teaspoon orange oil or extract

To finish

• 4-5 candied orange slices

Instructions

Cake batter

• Preheat your oven to gas mark 4 or 350F or 175C.
• Grease the 9″ two cake tins with a generous amount of butter and line with the parchment or baking paper.
• Lightly spray with oil and dust it with cocoa powder.
• In a big mixing bowl add all the dry ingredients and combine well.
• In another bowl, gather all the wet ingredients, whisk or beat for 2 minutes.
• In a saucepan, bring the orange juice to boil.
• Add dry ingredients mixture into the wet mixture.
• Pour HOT orange juice, little by little and mix everything together.
• Pour the cake mixture into the two cake tins and bake it for 1 hour or until the center is done or inserted toothpick comes out clean.
• Remove the cake from the oven and let it cool completely on the wire rack.
• Remove the parchment paper and leave it aside.

Chocolate, orange and cream cheese frosting

• While the cake is cooling down make the frosting by cream the butter and icing sugar together in a bowl using a mixer.
• Add the hot orange juice, cocoa powder, and vanilla, beat with the mixture until well combined.
• Add the cream cheese and beat until smooth.
• Refrigerate the frosting for half an hour if necessary.

Assemble the cake

• Place the first layer of sponge on a cake stand or plate and frost the first layer.
• Stack the second sponge and generously frost the top layer.
• We frosted the whole cake, but if you want you can leave the sides of the cake naked.
• Decorate the cake with candied orange slices.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Eggless Chocolate Orange Cake

Ingredients

Dry ingredients for chocolate orange cake batter

• 2 cups plain flour 260g
• ¾ cup unsweetened cocoa powder 75g
• 2 cup granulated sugar 450g
• 1 teaspoon salt
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda or soda bicarb

Wet ingredients for chocolate orange cake

• 2 tablespoon unsweetened apple sauce
• ½ cup vegetable oil 120ml
• 1 cup whole milk 250ml
• 1 cup orange juice freshly squeezed - 250ml
• 1 tsp vanilla extract
• 1 teaspoon orange oil or extract

Chocolate Orange Cream cheese frosting

• 4 oz cream cheese 120g plain full fat at room temperature
• 8 tablespoon unsalted butter 96g at room temperature
• 4 tablespoon orange juice 72ml hot
• 2 ½ cup icing sugar 315g - powdered sugar
• ½ cup unsweetened cocoa powder 50g
• ¼ teaspoon vanilla extract
• ¼ teaspoon orange oil or extract

To finish

• 4-5 candied orange slices

Instructions

Cake batter

• Preheat your oven to gas mark 4 or 350F or 175C.
• Grease the 9″ two cake tins with a generous amount of butter and line with the parchment or baking paper.
• Lightly spray with oil and dust it with cocoa powder.
• In a big mixing bowl add all the dry ingredients and combine well.
• In another bowl, gather all the wet ingredients, whisk or beat for 2 minutes.
• In a saucepan, bring the orange juice to boil.
• Add dry ingredients mixture into the wet mixture.
• Pour HOT orange juice, little by little and mix everything together.
• Pour the cake mixture into the two cake tins and bake it for 1 hour or until the center is done or inserted toothpick comes out clean.
• Remove the cake from the oven and let it cool completely on the wire rack.
• Remove the parchment paper and leave it aside.

Chocolate, orange and cream cheese frosting

• While the cake is cooling down make the frosting by cream the butter and icing sugar together in a bowl using a mixer.
• Add the hot orange juice, cocoa powder, and vanilla, beat with the mixture until well combined.
• Add the cream cheese and beat until smooth.
• Refrigerate the frosting for half an hour if necessary.

Assemble the cake

• Place the first layer of sponge on a cake stand or plate and frost the first layer.
• Stack the second sponge and generously frost the top layer.
• We frosted the whole cake, but if you want you can leave the sides of the cake naked.
• Decorate the cake with candied orange slices.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

My family recipe of Til Chikki is made within 15 minutes. Just 3 ingredients – roasted sesame seeds, melted jaggery and ghee and special techniques make a soft sesame chikki that melts in the mouth. This Indian sweet is popular during the Indian harvest festivals (Makarsankranti and Lohri).

Note – This recipe has been updated from the archives – first published 25th Feb 2012. I’ve added new images and helpful content, the recipe remains the same.

I often write on here that I wait all year round to make and enjoy particular dishes. Gujarati winter cuisine is all about surti undhiyu and gajar halwa . This sesame seed chikki is yet another one! My Mum would make these on rotation over winters with mixed nut (dry fruit) chikki , mixed seed jaggery chikki , murmura ladoo and kachariyu.

In our house, we specifically call these “tal papdi”. You’ll find there are variations in recipes out there – thin, hard sesame “snaps” which have chewiness or softer ones.

I’ve picked up my Mum’s techniques to get soft chikki, where the gor has a moist, almost juiciness when you bite into a piece. It’s the same idea in our crushed peanut chikki . This happens when the jaggery melts in the mouth. It’s achieved by only melting the jaggery and not cooking it further. Cooked jaggery hardens as it cools and leads to hard, chewy chikki.

Luckily it’s easy and quick to make – usually within 15 minutes. It can also be stored for a couple of weeks thanks to the shelf life of the ingredients used.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Sesame seeds – specifically raw sesame seeds that are brown or un-hulled.

Jaggery – or gor is the other main ingredient. Different brands and types of jaggery lead to different tastes and textures.

Ghee – ghee is melted with the jaggery and a little is also used to grease the tray. To make vegan til chikki, avoid the ghee and use melted coconut oil.

I’ve used slivered pistachio and dried rose petals for photographic purposes only.

My way to make soft sesame chikki

Here are the step by step instructions to prepare soft tal papdi.

1. Dry roast the sesame seeds on a low heat in a heavy bottom pan until you hear a popping sound. Make sure to stir continuously so that the sesame seeds roast evenly and do not burn.
2. Remove the pan from the heat source and transfer the sesame seeds to a plate/container. The pan will still be hot and will continue to roast the sesame seeds.
3. If you want to lightly crush the sesame seeds, you can do so at this stage. Alternatively, keep them whole.

1. Once the pan is slightly cooler, add a little ghee and the jaggery that has been crumbled or grated. This ensures that the jaggery melts quickly and does not overcook.
2. As soon as the jaggery has melted, switch off the heat.

1. Add the sesame seeds to the jaggery and combine quickly.
2. Once well combined, transfer the mixture to a pre-greased plate or tray and spread it out evenly. Aim for a thickness of 1 inch.
3. Allow to cool slightly before cutting into your desired shape with a sharp knife.

Yes, you can. Whilst the mixture is still warm but not so hot that it can burn, you can roll it into small balls. Just apply a little ghee to your hands first.

Other quick Indian sweets recipes

• Sukhdi
• Peanut Katli
• Shrikhand

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Til Chikki (Sesame Chikki)

Equipment

• Thick bottomed pan/kadai
• Spatula
• Tray/thali

Ingredients

• 1 cup sesame seeds raw
• ¾ cup jaggery grated or use jaggery powder
• 1 tablespoon ghee

Instructions

• Grease a tray with a little ghee.
• Dry toast 1 cup sesame seeds on low heat in a heavy bottom pan. Keep stirring until you hear them gently pop.
• Remove from the heat. At this stage, you can grind the sesame seeds or keep them whole. I haven’t.
• In the same pan, heat 1 tablespoon ghee and 3/4 cup jaggery until the jagger has just melted. Switch off the heat.
• Add the toasted sesame seeds and mix well.
• Transfer mixture into the greased tray.
• Quickly spread the mixture evenly.
• Whilst it’s just warm, cut into squares or diamonds.
• Once cooled completely, transfer to an airtight container.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.