This is without a doubt the richest eggless orange cake I've made so far. It's smooth and juicy and has an amazing orange flavor that makes it delicious. Egg-free, dairy-free and gluten-free, this one can be made for sure.

I admit that. I didn't really think about being able to make a cake without eggs but with this month I have convinced that everything is possible in the kitchen.

I made it with regular condensed milk and with a milk yogurt but it comes out exactly as good using oat condensed milk and plant-based yogurt.

Regarding gluten I have left you an option to replace wheat flour with almond flour with oats or rice. You can find below in my tips and tricks the catntities.


  • 200 g flour *(gluten-free option below)
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 120 g granulated sugar
  • zest of 2 oranges
  • 160 g olive oil or melted butter
  • 120 g orange juice
  • 50 g condensed milk (plain or oat)
  • 50 g white yoghurt (whichever you prefer)
  • 1 teaspoon pure vanilla extract
  • 1 or two oranges, sliced


Preheat the oven to 180ºC.

Grease the mold. If you don't have individual molds, you can do it in a round mold of about 22 cm.

Cut the washed orange into slices and place a slice at the bottom of each hole. Reserve.

If you prefer to remove the bitterness from the orange, you can cook the slices of water and sugar for 10 minutes and that will attenuate the bitterness.

In a medium bowl, mix the flour, baking powder and salt.

In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar turns a light orange color. This will make the orange aroma and flavor much richer.

Add the orange juice, condensed milk, melted butter, yoghurt and vanilla, and beat until well blended. Gradually add the flour mixture and beat until all the flour is incorporated. Fill the molds.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. Unmold and enjoy!

Tips and Tricks

For a gluten-free version, replace the wheat flour with 150 g of almond flour and 50 g of oat or rice flour.

Difficulty: easy

Preparation time: 45 minutes

Servings: 8 mini biscuits

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