Whole Orange Blender Cake

I used a Navel orange which was seedless and sweet. You could also use a Cara Cara orange. If you are unsure if your orange is bitter, peel it and throw it in peeled! You can also add the zest as well.

Yes you may. However, if the food processor is not powerful enough it may not break down the skin. To be sure, please peel the fruit and add the zest as well.

As per your feedback, this recipe would work with a Cara Cara orange.

I have not tested this, but yes, you can experiment with a blood orange for this recipe. Your cake may turn out a different color (maybe pink!).

Do NOT over-blend this cake. If your blender is not powerful enough to break down the orange peel, please zest it, peel it and use that instead. I use a Vitamix and blend only for 20-30 seconds. 

I have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let me know if you try it and how it comes out!

Certainly, you can use clementines or tangerines to prepare this cake. Click HERE to make my Clementine Cake.

You can add poppy seeds to this recipe!

If you have any dietary preferences (like keto or low-carb), you will have to experiment with a 1-to-1 monk fruit sweetener and various other alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it.

I use a ceramic, non-stick loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.

I like to spray and line the loaf pan for easier cleanup, but feel free to butter and flour it if you wish to do so as well.

The lemon extract is optional. I would use lemon zest instead of lemon juice, as it has a stronger flavor, like the extract.

You can store this cake, covered, on the counter for a few days but it probably won’t last you that long!

Certainly, you can use Meyer Lemon to prepare this cake. Click HERE to make my Whole Lemon Blender Cake.

Although I have not tried this cake with almond flour, you will have to experiment. You will have to experiment but always add a little at a time until you have the proper consistency. 

To ensure lemons/oranges are clean, you can soak them in a vinegar and water solution and scrub them to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed. 

Any oil will work for this cake. You can also use melted butter if you’d like.

Yes, you can certainly use butter instead of oil for this recipe.

A Nutribullet is not nearly as powerful, but If you try it in a Nutribullet, I would suggest peeling the orange before blending.

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.