Whole Wheat Orange Cake Recipe – Easy Homemade Baking

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Orange Cake Recipe – Easy Homemade Baking

Hey everyone! If you’re anything like me, the smell of a freshly baked cake instantly makes everything better. I’ve been on a bit of a whole wheat baking kick lately, trying to sneak in a little extra goodness into our treats. And let me tell you, this Whole Wheat Orange Cake is a total winner! It’s wonderfully moist, bursting with citrusy flavor, and surprisingly easy to make. It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average cake recipe. It’s a little healthier thanks to the whole wheat flour, but you absolutely won’t sacrifice any flavor or texture. The orange really shines through, making it perfect for a cozy afternoon tea or a simple dessert after dinner. Plus, it’s a relatively quick bake – perfect when you need a sweet treat without spending hours in the kitchen!

Ingredients

Here’s what you’ll need to whip up this delightful orange cake:

• 1 cup whole wheat flour (about 120g)
• 1 tablespoon cornstarch (cornflour) (about 8g)
• Pinch of salt
• ?? teaspoon baking powder (about 1.5 tsp – 6g)
• ?? teaspoon baking soda (about 0.5 tsp – 2g)
• ?? cup sugar (about 150g – I prefer caster sugar)
• ?? cup sunflower oil (about 120ml)
• 1 cup fresh orange juice (about 240ml)
• ??-1 teaspoon orange zest (from about 1-2 oranges)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits and Substitution Options

Whole wheat flour adds a lovely nutty flavor and a boost of fiber. Don’t worry, it doesn’t make the cake heavy! If you’re not a huge fan of whole wheat, you can substitute up to half of it with all-purpose flour.

Cornstarch (Cornflour): Its Role in Texture

Cornstarch helps create a tender crumb. It’s a little secret weapon for a softer cake! You can’t really substitute this one – it plays a key role in the texture.

Sunflower Oil: A Healthy Baking Choice

I love using sunflower oil for baking because it has a neutral flavor and is a healthier option than some other oils. You could also use vegetable oil or even melted coconut oil (though that will impart a slight coconut flavor).

Fresh Orange Juice & Zest: Maximizing Flavor

Seriously, don’t skimp on the orange zest! It’s where so much of the flavor comes from. Freshly squeezed orange juice is also a must – bottled juice just doesn’t compare.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C/356°F. Grease a 7×4-inch loaf pan really well. Trust me, you don’t want a stuck cake!
2. In a bowl, sift together the whole wheat flour, cornstarch, salt, baking powder, and baking soda. Sifting helps to remove any lumps and ensures everything is evenly distributed.
3. In a separate bowl, whisk together the sugar and sunflower oil until they’re nicely combined. Then, pour in the fresh orange juice and whisk until the sugar has dissolved.
4. Now, add the dry ingredients to the wet ingredients, along with the beautiful orange zest. Gently mix everything together until you have a smooth batter. Don’t overmix!
5. Pour the batter into your prepared loaf pan and give it a gentle tap on the counter to release any air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Don’t open the oven door while the cake is baking! It can cause it to sink.
• Use room temperature ingredients for the best results.
• A little orange blossom water (about 1/2 tsp) added to the batter can really enhance the orange flavor.

Variations

This recipe is a great base for experimenting!

Vegan Orange Cake Adaptation

To make this cake vegan, substitute the sugar with plant-based sugar and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of an egg.

Gluten-Free Orange Cake Adaptation

For a gluten-free version, use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Adjusting the Spice Level (Optional)

A pinch of cardamom or a dash of cinnamon would be lovely additions if you like a little spice in your cake.

Festival Adaptations (e.g., Christmas, Diwali)

During Christmas, I sometimes add a sprinkle of chopped nuts and dried cranberries. For Diwali, a touch of saffron infused in the orange juice adds a beautiful color and flavor.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of tea or coffee. A simple dusting of powdered sugar or a drizzle of orange glaze adds a lovely finishing touch. It also pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

What is the best way to ensure a moist orange cake?

Don’t overbake it! Start checking for doneness around 30 minutes. Also, using oil instead of butter helps keep it moist.

Can I use other types of flour besides whole wheat?

Yes, you can! All-purpose flour works well, or you can try a blend of whole wheat and all-purpose.

Can this cake be made with orange extract if fresh oranges aren’t available?

You can, but the flavor won’t be as vibrant. Use about 1-2 teaspoons of orange extract, and still add a little zest if possible.

How can I prevent the cake from sticking to the pan?

Grease the pan really well with butter or oil, and then dust it with flour. You can also line the bottom with parchment paper.

What is the shelf life of this whole wheat orange cake?

It’s best enjoyed within 3 days at room temperature, but it will stay fresh in the fridge for up to a week.