The Whole Orange Blender Cake is a simple yet incredibly flavorful cake that’s both easy to make and utterly delicious. Using the entire orange—skin, pith, and all—this cake brings out the natural sweetness and citrusy tang of the fruit in every bite. Blended into a smooth batter, this cake is moist, fragrant, and perfect for any occasion. Whether you’re baking for a special event or just craving a light dessert, this cake will satisfy your citrusy sweet tooth.
Why You’ll Love This Recipe
The Whole Orange Blender Cake is incredibly easy to make, requiring just a few ingredients and a blender to prepare the batter. The best part? You use the entire orange, including the peel, which gives the cake a vibrant and intense citrus flavor. The texture is moist and slightly dense, making it the perfect base for a simple glaze or a dusting of powdered sugar. It’s also naturally gluten-free, making it a great option for those with dietary restrictions.
Ingredients
- 1 large orange (washed well)
- 3/4 cup sugar (or sweetener of your choice)
- 3 large eggs
- 1/4 cup olive oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour (or other flour of choice, such as gluten-free flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Orange: Cut the orange into quarters, removing any seeds. Do not peel the orange as the skin is essential for the flavor and texture.
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Blend the Ingredients: In a blender or food processor, combine the orange quarters, sugar, eggs, olive oil, and vanilla extract. Blend until smooth and well combined.
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Add Dry Ingredients: Add the almond flour, baking powder, and salt to the blender. Pulse a few times to incorporate everything. The batter will be slightly thick.
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Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar or drizzle with a glaze, if desired, before serving.
Servings and timing
- Servings: 8-10
- Total Time: 50 minutes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Variations
- Lemon Blender Cake: Swap the orange for a lemon or other citrus fruit for a different flavor profile.
- Add Spices: Enhance the flavor with a pinch of cinnamon, nutmeg, or ginger for added warmth.
- Make It Vegan: Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of regular eggs.
- Top with Glaze: For a sweet finishing touch, drizzle the cake with a simple glaze made from powdered sugar and lemon juice or orange juice.
Storage/Reheating
- Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, store it in the refrigerator for up to 5 days.
- Reheating: The cake is best enjoyed fresh, but you can reheat individual slices in the microwave for 10-15 seconds if desired.
FAQs
1. Can I use a different type of flour?
Yes, you can use other types of flour, such as regular all-purpose flour, gluten-free flour blends, or oat flour. Just keep in mind that the texture may vary slightly depending on the flour you choose.
2. Is this cake really gluten-free?
If you use almond flour or another gluten-free flour, this cake is naturally gluten-free. Be sure to check your other ingredients (like baking powder) to ensure they’re gluten-free if needed.
3. Can I use a different type of citrus fruit?
Yes! You can swap the orange for other citrus fruits like lemons, limes, or even grapefruits for a unique twist on the recipe.
4. How do I know when the cake is done?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. You can also gently press the top with your finger, and if it springs back, it’s ready.
5. Can I add other fruits to the batter?
Yes, you can fold in small pieces of other fruits such as berries, apples, or pears into the batter before baking to add extra flavor and texture.
6. Can I use a different oil for this cake?
Yes, you can use vegetable oil, coconut oil, or even melted butter in place of olive oil for a slightly different flavor.
7. Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap or foil and store it in an airtight container. Thaw before serving.
8. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days for the best freshness.
9. Can I make this cake in a bundt pan?
Yes, you can use a bundt pan instead of a round cake pan. Just be sure to adjust the baking time as needed (it may take a little longer in a bundt pan).
10. Can I make this cake without a blender?
Yes, if you don’t have a blender, you can use a food processor or hand mixer to combine the ingredients, but blending the entire orange helps create the smooth texture.
Conclusion
The Whole Orange Blender Cake is a unique and easy-to-make dessert that delivers big on flavor. With its use of the whole orange, including the peel, it’s an incredibly fragrant and citrusy treat that’s naturally gluten-free and full of wholesome ingredients. Whether you’re looking for a quick dessert or a fresh twist on a classic, this cake is a perfect choice. It’s a bright, fresh addition to any baking repertoire—one that will leave everyone asking for the recipe!
Print
Whole Orange Blender Cake
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Blending, Baking
- Cuisine: American
- Diet: Gluten Free
Description
The Whole Orange Blender Cake is a fragrant, moist, and easy-to-make dessert that uses an entire orange—peel and all—for a vibrant, citrusy flavor. This gluten-free cake is perfect for any occasion, offering a simple yet delicious option that’s sure to impress. With its smooth texture and refreshing taste, it’s the ideal treat for those craving a sweet citrus dessert.
Ingredients
- 1 large orange (washed well)
- 3/4 cup sugar (or sweetener of your choice)
- 3 large eggs
- 1/4 cup olive oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour (or other flour of choice, such as gluten-free flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional
Instructions
-
Prepare the Orange:
Cut the orange into quarters, removing any seeds. Do not peel the orange, as the skin is crucial for the flavor and texture. -
Blend the Ingredients:
In a blender or food processor, combine the orange quarters, sugar, eggs, olive oil, and vanilla extract. Blend until smooth and well combined. -
Add Dry Ingredients:
Add the almond flour, baking powder, and salt to the blender. Pulse a few times to incorporate everything. The batter will be slightly thick. -
Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal. -
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a glaze, if desired, before serving.
Notes
- Lemon Blender Cake: Swap the orange for a lemon for a fresh lemon version of this cake.
- Add Spices: Enhance the flavor by adding cinnamon, nutmeg, or ginger.
- Make It Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water).
- Top with Glaze: Drizzle a glaze made from powdered sugar and orange juice for extra sweetness.
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