Fluffy and full of citrus flavor, this egg-free bundt cake recipe is delicious with a dusting of powdered sugar. It makes a great cake to serve for afternoon coffee or tea, and is wonderful for when you are short on eggs or want to serve someone who has an egg allergy.
To make this egg-free bundt cake, you make a batter with milk, vegetable oil, lemon zest, orange zest, orange juice, vanilla, flour, cornstarch, sugar, baking powder, and salt until combined. Then, it gets baked in a bundt pan before being baked in the oven and garnished with powdered sugar.
What is Eggless Bundt Cake?
Egg-free bundt cake is a simple cake that looks elegant because it is made in a bundt cake pan with ridged edges. Made with orange juice in addition to lemon and orange zest, it has a wonderful citrus flavor making it bright tasting and delicious.
Pro Tips
- Use a whisk to prevent lumps from forming in the batter.
- Thoroughly grease and flour the bundt pan so that the cake comes out cleanly.
- You will know that the cake is sufficiently baked when you can insert a skewer in its center and have it come out clean.
- If you would like to make the bundt cake dairy-free, you could replace the milk with plant-based milk such as coconut milk, almond milk, or soy milk.
Frequently Asked Questions
Can I Make the Bundt Cake in a Different Pan?
Absolutely! However, since the bundt cake has a large volume, you may have to divide the batter between a few pans depending on the size you choose. You will also need to adjust the baking time accordingly.
Can I Make the Bundt Cake Dairy-free?
Yes, you definitely could! Simply replace the milk with your favorite plant milk such as almond milk, coconut milk, cashew milk, or soy milk.
Can I Make the Bundt Cake Without Citrus?
Absolutely! If you would prefer a cake that doesn’t taste like orange and lemon, you can omit the zest and juice, and replace the orange juice with additional milk.
How to Store Eggless Bundt Cake
This cake can be stored at room temperature for up to 3 or 4 days if well covered or stored in a cake caddy. Alternatively, if you would like to store it for longer, you can store it in the freezer for up to 3 months.
Ingredients
How to Make Eggless Bundt Cake
Pour the batter into a greased and floured bundt pan. Bake it in a 350 F (180 C) oven for 45 minutes.
Whisk the milk with the vegetable oil, lemon zest, orange zest, orange juice, and vanilla in a large bowl.
Allow it to cool completely before dusting it with powdered sugar and serving.
Whisk in the flour, cornstarch, sugar, baking powder, and salt until a smooth batter is formed.
Pour the batter into a greased and floured bundt pan. Bake it in a 350 F (180 C) oven for 45 minutes.
Allow it to cool completely before dusting it with powdered sugar and serving.
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