Eggless, Gluten free, Blood Orange Cake

And yes, this super easy and scrumptious cake can be made non-fat and vegan too!

Indian fusion recipe for Eggless, Gluten Free Blood Orange Cake that is low fat and with a vegan option too.
Eggless, Gluten Free Blood Orange Cake that is low fat and with a vegan option too.
Indian fusion recipe for Eggless, Gluten Free Blood Orange Cake that is low fat and with a vegan option too.
Look at that scrumptious cake slice up close! Can you believe it is eggless, gluten free and low fat?

It was my turn to host the book club this week. As I was planning the menu with the favorites like ‘Indian Noodles’ for the book club, Grilled Corn Bhel Salad, Fiesta Samosas and Oh My! The Ambrosial Mango Pie, I was thinking of one of our friends in the club, who adheres to a gluten free diet.

Blood oranges are in season so I decided to make an eggless, gluten free, low-fat cake using the pretty oranges. I used butter only to grease the parchment paper lining the pan so it could be peeled off easily. There is no butter in the batter. So this cake could be made fat free and also vegan if you use almond milk or coconut milk.

I feared that the cake would be dry but was very happy with my experiment as the cake turned out to be moist and delicious. Check out the close up photo here!

Indian fusion recipe for Eggless, Gluten Free Blood Orange Cake that is low fat and with a vegan option too.
Look at how moist it is! Yum!

I will be making this cake again with other seasonal fruit too. Like my kids always tease me, once I discover  a good recipe, I run wild with it 🙂

Eggless, Gluten Free, Blood Orange Cake

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 cup idli rawa (cream of parboiled rice)
  • 3/4 cup + 2 tablespoons milk. I used 1 percent milk. Almond/coconut milk can be used too.
  • ½ cup applesauce
  • 1 blood orange, sliced thin
  • 3/8 cup granulated sugar for a moderately sweet cake
  • A pinch of salt
  • ¼ teaspoon vanilla or orange essence
  • 1/2 teaspoon green cardamom powder
  • ¼ teaspoon baking soda
  • 1 tablespoon apricot preserves, thinned by warming

To make the Eggless, Gluten Free Blood Orange Cake-

  1. In a bowl, combine the idli rawa, milk and applesauce. Set aside for 30 minutes.
  2. Meanwhile, line a spring form pan with parchment paper. Spritzing the pan with melted butter or oil helps keep the parchment in place. Spritz top of parchment the same way.
  3. Arrange the blood orange slices on the parchment paper.
  4. To the combined rawa mixture, add the sugar, salt, essence, cardamom powder. Mix well to dissolve the sugar.
  5. Add the baking soda, mix well and pour batter in the spring form pan on top of the blood oranges.
  6. Bake in a preheated 350 degree Fahrenheit oven for 25 to 30 minutes or until a knife inserted in center of cake comes out clean.
  7. Remove from oven and let cool slightly. Remove cake from pan and invert on to a plate. Remove the spring form pan base and parchment paper from cake.
  8. Brush the top with the thinned apricot preserves, slice and serve!


Enjoy the spring weekend! I am taking my cake and joining Angie’s Fiesta Friday which is co-hosted by Jhuls@The Not So Creative Cook this week




43 thoughts on “Eggless, Gluten free, Blood Orange Cake

Add yours

  1. Can’t wait to try this! Found 6 beautiful blood oranges in a markdown package at our supermarket. Grabbed those babies quick! Thank you, thank you!

    Liked by 1 person

  2. Gluten free and eggless? Wow! That sounds great! I love that coconut milk or almond milk can be used, too. I just love everything about this cake. I need a slice or two right now to accompany my tea. 😀 Thanks for sharing at FF table this week. 🙂

    Liked by 1 person

  3. Was looking up how to make Ildi Rava and it says it must not be long grain
    All I have is Jasmine. The is the wrong kind? Please tell me what type to buy. Thank you.

    Liked by 1 person

    1. Kim,
      Idli rava is available in Indian grocery stores. It is cream of parboiled rice.
      If you want to use the Jasmine rice, wash, drain and let it dry. Then grind it to a coarse powder.
      Hope that helps.


  4. I’ve never tried Idli rava Sandhya. Is that the one used to make idlis? If so, I must rush out and buy it and perhaps make that a substitution for some of the cakes I make? I like that it is gluten-free and real hard to believe it is eggless too. Blood oranges make such a statement don’t they? Love them. It turned out beautiful and I’m sure your gluten-free guest and all the other book club ladies really appreciated it. Well done!

    Liked by 1 person

    1. Thanks Loretta. Yes idli rawa is used to make idlis.Yes my friend was so happy that I had gluten free options for her.
      I know what you mean about blood oranges making a statement! As soon as I got them, the wheels started turning in my head 🙂


    1. Congratulations on your 300th post Indah! I loved your post but could not comment on it- did not see the comment section on that post. Looking forward to many more of your amazing posts!


  5. You actually make it appear really easy along with your presentation however I
    to find this topic to be actually something which
    I think I would by no means understand. It seems too complicated and extremely huge for me.
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    Liked by 1 person

    1. Mary, it looks like we have to check the settings. I loved your post on the candy making book but could not comment on it either.
      What a fun book!


    1. Thanks so much Mayuri. Idli rawa is made from the parboiled rice available in Indian stores. If you don’t find the rawa, you can grind some parboiled rice. The orange rind did not taste bitter at all. It gave it a nice flavor indeed like it was candied.
      Thanks so much for sharing my post.

      Liked by 1 person

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