Eggless Orange Saffron Cake (with Orange Mascarpone Frosting)

   Prep    Cook    Yields    PRINT
1 large sheet cake (up to 24 small slices)


Eggless cakes are pretty common in my Indian community due to either personal, religious or health concerns. As a matter of fact, my wedding cake was eggless, and it was absolutely delicious too! Actually, I still remember it – it was moist, spongy and had multiple layers of pina colada and tutti-frutti flavored cake. (Okay – thinking about this is making my mouth water right now! lol)

I wanted to create my own version of an eggless cake that uses a lot of pantry staples but tastes fancy enough to serve at a dinner party or event. I think I have something special for you that will truly knock your socks off. As a matter of fact, as I’m writing this post, I just devoured a big slice of this cake!

This eggless cake has a refreshing orange flavor and then leveled up with the floral flavors of saffron. The two ingredients together make this cake a beautiful color with a really refreshing flavor. In addition to this, I used sweetened orange peel and sweetened pineapples from the Paradise brand. These added fruits gave the cake an extra dose of flavor and great texture. Despite being eggless, it is moist, and has a good “cakey” consistency that is common in most cakes. THEN – on top of all this goodness is this totally decadent “Orange Mascarpone” frosting that is tasty enough to eat as a pudding (in my opinion) Haha! The cake and frosting together is straight. up. heaven.

This is a perfect option for anyone who doesn’t eat eggs, wants to try a healther version of a cake recipe, or vegan. You will not be disappointed and totally get your cake fix!



  • 2.5 cups of sifted All Purpose Flour (or cake flour)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 Tbsp. sugar
  • 1 14oz. can sweetened condensed milk
  • 1 cup of orange juice (no pulp) *1 cup water can be used for a lighter flavor
  • 2 Tbsp. white vinegar
  • 2 Tbsp. vanilla extract
  • ½ cup of melted butter (1 stick)
  • 4 Tbsp. grated orange zest
  • 1/4 cup (Paradise Brand) orange peel*
  • 1/2 cup of (Paradise Brand) sweetened tropical pineapple chunks*
  • 1 Tbsp. of cornstarch
  • ¼ tsp. of saffron

NOTE: Toss sweetened orange peel and tropical pineapple chunks in cornstarch & set aside.


Orange Mascarpone Frosting:

  • 16 oz. container of mascarpone cheese (room temperature)
  • 2 cups of Cool Whip (whipped topping)
  • 2 Tbsp. of fresh orange zest + few extra threads for garnish
  • 1/3 cup of sugar
  • 2 tsp. of vanilla essence
  • Thinly cut strips of (Paradise Brand) crystallized ginger (for garnish)
  • Edible flowers (optional garnish)


  1. Preheat oven to 350 degrees F. (180 C). Lightly grease a 9×13 pan and line it with parchment paper.
  2. In a small cup, soak saffron in the orange juice (or water.) Set Aside.
  3. In a large bowl, or electrical mixer, add flour, baking powder, baking soda, salt sugar, and orange zest. Mix with whisk or in blender for about 1-2 minutes to make sure everything is incorporated together.
  4. Once dry ingredients are blended, add condensed milk, orange juice (or water) with the saffron, vinegar, vanilla essence, and melted butter.
  5. Whisk/Blend together till batter is smooth, hardly any lumps. (about 3-4 minutes on medium setting on blender)
  6. Fold in the sweetened orange peel and tropical pineapple chunks. (Make sure they have been tossed in cornstarch before adding into batter.)
  7. Pour the batter into lined pan and bake in middle rack of oven for 30mins. Cake should be fully cooked when knife is stuck in middle.
  8. Remove after time and allow to cool completely at room temperature.
  9. While cake is cooling, make the Orange Mascarpone frosting by mixing mascarpone cheese, sugar, vanilla essence, and orange zest in blender till smooth and creamy.
  10. Turn off blender and gently fold in the whipped topping with spatula to keep frosting remain fluffy and light.
  11. When cake is cooled, cut into square size pieces, spoon a dollop of the frosting on to of each piece, sprinkle some extra orange zest, thin crystallized ginger strips and edible flowers as garnish, if desired.

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