Eggless Orange and Blueberry Cake

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Fresh, juicy blueberries are scattered throughout a moist orange sponge cake, giving it a perfect balance of sweet and citrus flavors. Topped with a crispy orange glaze, this cake is tender, indulgent, and looks stunning. The recipe doesn’t require any eggs or dairy, and the best part is it’s super simple to make!

We start by rubbing orange zest into a mix of brown and white sugar to release the delicious oils, creating a sweet and fragrant orange sugar. This is then mixed into buttermilk and yogurt for an incredibly tender crumb. Fresh blueberries are folded into the mixture, adding a burst of juicy sweetness in every bite. Once baked until golden, the cake is covered in a citrus glaze, making it a perfect treat for spring.

This cake features fresh, juicy blueberries studded in a moist orange sponge, covered with a crispy orange glaze. It’s egg-free, dairy-free, and super simple to make.

Eggless Orange and Blueberry Cake (Dairy-Free Option)

This Eggless Orange and Blueberry Cake combines the sweet and citrusy flavors of fresh blueberries and orange, covered with a crispy orange glaze. Perfect for a stunning spring dessert!

Eggless Orange and Blueberry Cake

Course Dessert


Orange and Blueberry Sponge:

  • cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • Zest of 2 large oranges
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dairy-free yogurt
  • ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • cups fresh blueberries

Orange Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp fresh orange juice


Prepare the Orange and Blueberry Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8-inch round cake pan with parchment paper.
  • In a large bowl, combine the granulated sugar, light brown sugar, and orange zest. Rub the zest into the sugars with your fingers until fragrant.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract to the orange sugar mixture, mixing until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the fresh blueberries.
  • Pour the batter into the prepared cake pan and spread it evenly.

Bake the Cake:

  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Orange Glaze:

  • In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and slightly runny.
  • Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more orange juice (for a thinner glaze).

Glaze the Cake:

  • Once the cake has cooled, pour the orange glaze over the top, letting it drip down the sides.
  • Allow the glaze to set for a few minutes before serving.


  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Blueberries: Fresh blueberries work best, but if using frozen, do not thaw them before adding to the batter.
  • Orange Zest: Use a fine grater or zester to get the best texture and release the oils.

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