No-Butter Moist Orange Glaze Cake Recipe | Easy Avocado Oil Baking

This moist orange glaze cake is made without butter and stays beautifully soft with avocado oil and Greek yogurt.
Fresh orange zest and juice give the cake a bright, clean citrus flavor without making it feel heavy.
I used the syrup from the candied oranges in both the cake soak and the glaze, bringing the same fresh orange aroma into every layer.
A glossy orange glaze and a few candied orange slices give the cake a simple yet elegant finish.
I hope you enjoy the tender crumb, fresh citrus flavor, and quiet baking moments in this video.

⏱️타임스탬프 Timestamp

00:00 인트로 Intro
00:11 캔디드 오렌지와 오렌지 시럽 Candied Orange and Orange Syrup
01:46 오렌지 아보카도 오일 케이크 Orange Avocado Oil Cake
05:51 오렌지 로즈마리 시럽 Orange Rosemary Syrup
07:06 슈가 글레이즈 Sugar Glaze
07:45 장식 Decoration
08:31 완성 Final Look

🧈재료 Ingredients

Mold size : 18cm

| Candied orange and orange syrup

5 Orange slice
120g Water
100g Sugar
2g Lemon juice

| Orange avocado oil cake

155g Sugar
2.5g Salt
Zest of 1 orange
180g Egg
4g Vanilla extract
115g Avocado oil
115g Unsweetened Greek yogurt
12g Milk
30g Orange juice
230g Cake flour
5g Baking powder

| Orange rosemary syrup

30g Orange syrup
12g Orange juice
8g Water
A pinch of salt
Fresh rosemary leaves

| Sugar glaze

100g Powdered sugar
A pinch of salt
22g Cooled orange syrup
5g Corn syrup
3~8g Milk
Food coloring (orange, yellow)

Let the cake cool completely and allow the glaze to set before storing it in an airtight container.
Keep it at a cool room temperature below 20°C for up to 1 day, refrigerate for up to 4 days, or freeze individually wrapped slices for up to 2 weeks.
In warm or humid weather, store the cake in the refrigerator from the beginning.
For the best texture and citrus aroma, let refrigerated or thawed cake sit at room temperature for 20–30 minutes before serving.