Super Easy, Extra Soft Eggless Orange Yogurt Bundt Cake

Eggless Orange Yogurt Bundt Cake is a simple and nutritious dessert, a variation on the classic yogurt cake. Perfect for breakfast or a snack for the whole family, dunked in a cup of milk or hot tea, it can be enjoyed as is, dusted with a little powdered sugar, or filled with fruit jam, cocoa spread, or eggless lemon cream.

Designed for those with egg allergies or intolerances, it's also butter-free, making it ideal for those seeking a lighter, more digestible dessert. Quick and easy, simply mix the ingredients in a bowl with an electric mixer, pour the mixture into a drizzled bundt pan, and bake for about 35 minutes. The result is a super soft dessert with a pleasantly moist texture, thanks to the plain yogurt, that will delight both adults and children.

What is Eggless Orange Yogurt Bundt Cake?

Eggless yogurt cakes have gained significant popularity, especially in the U.S., as an alternative to traditional cakes that require eggs. These cakes are moist, soft, and delicious, with yogurt adding a rich, tangy flavor that enhances their texture. A popular variation of the eggless yogurt cake is the orange-scented version, which infuses the cake with a refreshing citrus aroma. This combination of yogurt's creaminess and the zesty orange makes for a delightful treat, often enjoyed as a light dessert or snack. These cakes are perfect for those with dietary restrictions, such as vegans or individuals allergic to eggs, and have become a staple in many home kitchens across the U.S.

Pro Tips for The Best Eggless Orange Yogurt Bundt Cake

• For a richer and creamier texture, use full-fat yogurt instead of low-fat or non-fat varieties. This will contribute to a moister and fluffier cake.
• Be sure to sift your flour, baking powder, and any dry ingredients together before mixing. This helps to evenly distribute the leavening agents and avoid lumps in the batter, ensuring a smooth consistency.
• When combining the wet and dry ingredients, mix them until just combined. Overmixing can result in a dense cake, so be gentle when stirring.
• Allow your yogurt and any other wet ingredients (like oil or milk) to come to room temperature before mixing. This ensures they blend together smoothly and create a uniform batter.
• Every oven is different, so start checking the cake about 5-10 minutes before the suggested baking time is up. Insert a toothpick into the center—if it comes out clean, the cake is done. If not, let it bake a few minutes longer.
• Let your cake cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from breaking apart while cooling, and it ensures the cake has time to firm up.
• For an extra burst of orange flavor, consider adding a little orange juice to the batter or using it to make a glaze to drizzle over the cake after it cools.
• When using oil, opt for a neutral, light-tasting oil like sunflower or canola. This ensures the flavor of the orange and yogurt shine through without any overpowering aftertaste from the oil.

Is This Cake Vegan?

No, this eggless yogurt cake is not vegan. While it excludes eggs, the recipe includes dairy-based yogurt! To make it vegan, you can substitute dairy yogurt with a plant-based yogurt, such as almond or coconut yogurt.

What's The Best Yogurt To Use for The Cake?

The best yogurt to use for this cake is a thick, full-fat, unsweetened yogurt, as it provides richness and moisture. Greek yogurt is an excellent choice due to its creamy texture, but if you prefer a lighter option, regular whole milk yogurt works well too. Make sure the yogurt is plain and unsweetened to avoid altering the cake's flavor, and always opt for a natural variety without added preservatives or artificial ingredients.

Why is My Cake So Crumbly?

Your cake may be crumbly due to overmixing the batter, which can result in a denser texture. Additionally, using too much flour or insufficient fat (such as butter or oil) can cause the cake to lack moisture, leading to crumbliness. Another possible cause could be underbaking the cake, which prevents it from fully setting.

Can I Bake The Cake in a Different Pan?

Yes, you can bake the cake in a different pan, such as a round, square, or loaf pan. Just be sure to adjust the baking time, as the shape and size of the pan can affect how quickly the cake cooks.

For a round or square pan, start checking the cake 5-10 minutes before the original suggested time to avoid overbaking, and ensure the center is fully cooked by inserting a toothpick.

Can I Add Anything Else to This Cake?

For a fragrant touch, we flavored the batter with grated orange zest, which you can replace with lemon zest. You can also add vanilla and cinnamon, and stir in some chocolate chips to make the cake even more indulgent. For a more intense flavor, you can replace the plain yogurt with coconut, vanilla, coffee, or any other flavor you prefer, including fruit.

Can I Make It Ahead of Time?

Yes, you can make the cake ahead of time. Once it has cooled completely, store it in an airtight container at room temperature for up to 2-3 days.

Does It Freeze Well?

Yes, this cake freezes well. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in a freezer-safe bag or container. It can be stored in the freezer for up to a month. When ready to eat, let it thaw at room temperature, and if desired, warm it up slightly before serving.

How to Store Any Leftovers

To store leftover eggless yogurt cake, allow it to cool completely before wrapping it in plastic wrap or aluminum foil. Store the wrapped cake in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, refrigerate it for up to a week.

How to Make Eggless Orange Yogurt Bundt Cake

Pour the sugar into a bowl.

Flavor with grated orange zest.

Pour the sunflower seed oil.

Add the plain yogurt.

Mix everything together with an electric whisk.

Add the flour, sifted with the yeast.

Work everything again with the whisks.

At the end you should obtain a creamy and dense mixture.

Pour the mixture into a donut pan, previously greased with a drizzle of oil. Bake in a preheated oven at 360°F/180°C for approximately 35 minutes (do the toothpick test to check if it's cooked through).

Once the baking time is up, remove the eggless yogurt cake from the oven and let it cool completely. Dust the top with a little powdered sugar and serve in slices.

Enjoy!