Whole Orange Blender Cake
on Jan 31, 2023, Updated Jan 14, 2024
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My mom’s whole orange blender cake is light, 🍊 citrusy, and moist. It’s always on rotation in my house. I know it’s crazy, but this cake combines a few simple ingredients in the blender, including a whole orange, to make the most amazing cake. My mom and I worked on this recipe to bring you the easiest and most flavorful coffee cake ever! The subtle hints of orange and lemon 🍋 make this cake irresistible.
Why You’ll Love Whole Orange Blender Cake
Using a 🍊 whole orange, blended to perfection, infuses the cake with a zesty and citrusy element that is both refreshing and healthy. Some citrus cake recipes require you to zest, peel, or juice an orange – not this one! All you have to do is clean and cut your orange into 🔶 quarters and toss it in the blender. Don’t worry, the resulting cake won’t reveal your secret and you’ll be making this cake on repeat, just like me!
How to Prepare
🔥 Preheat the oven to 350°F and prepare a loaf pan with parchment paper and baking spray.
🌀 Add all ingredients to a high-powered blender, starting with the wet ingredients. Blend for 30-40 seconds until a thick pourable batter forms. Do not over-blend!
♨️ Pour the batter into the lined pan and bake for 45-50 minutes or until a toothpick comes out clean 2 inches from the side.
🧊 Allow the cake to cool for 10 minutes, then remove it from the loaf pan.
❄️ Once cooled, dust the cake with powdered sugar if desired. Enjoy!
Nonna’s Tip 🍊
I used a Navel orange which was sweet. 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.
Variations and Substitutions for Whole Orange Blender Cake
Remember to adjust quantities accordingly and have fun experimenting with these variations to create your best version of my whole orange cake 🧡 that suits your preferences!
- You can use alternative flours such as almond flour, 🥥 coconut flour, or 1-1 gluten-free flour for a gluten-free cake.
- Feel free to experiment with 🍯 honey, maple syrup, or monk fruit sweetener instead of sugar if you prefer a natural sweetener.
- Add chopped nuts such as walnuts, pecans, or almonds.
- Include shredded coconut or grated 🥕 carrots for additional texture.
Other Coffee Cake Recipes
Best Served With
- Coffee or tea 🫖
- Other loaf cakes, like my Carrot Cake or cookies with a brunch
Common Questions
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.
Whole Orange Blender Cake
Ingredients
- avocado oil spray
- 4 eggs, at room temperature
- ¾ cup avocado oil
- 1 cup granulated sugar
- 1 whole seedless navel orange, washed, quartered, and seeds removed
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- ¾ tablespoon baking powder, (make sure it's not expired)
- ½ teaspoon salt
- powdered sugar, for dusting (optional)
Instructions
- Please check if the baking powder or flour is expired prior to starting.
- Preheat the oven to 350F. Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
- Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 20-30 to seconds or until a thick pourable batter forms. Do NOT over-blend.
- Pour the batter into the lined pan and bake on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.
- Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan and once it has cooled, dust the cake with powdered sugar, if using. Enjoy!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another 5-star recipe from The Modern Nonna! I’ve made this 5 times now, including two in a loaf pan, two as bundts, and once as muffins. I’ve even added mini chocolate chips for a surprise flavor. My husband requested this for his office potluck next week! A winner! Thank you!
so happy you loved it Ellen 🙂 Happy Sunday!
It was the first time I made an orange cake, and it’s definitely one of the easiest and still tastiest I have ever had. I used 3/4 cup sugar, no lemon zest, and 1.5 oranges(had many lying around). I also added some dried cranberries, which made this cake taste like tuty fruity cake slices we used to have in India. Have made it thrice, will be trying a gluten free version next for my niece! Thanks a lot!
Love how you made this recipe your own 🙂 Thank you Juhi
This is seriously the best orange cake EVER!! It is so moist and yummy and just so easy to make.
I didn’t want to risk the cake being bitter so I didn’t use the whole orange.
I used 1/2 table spoon of the orange zest.
1/3 cup orange juice (as mentioned in the comments) and 1 tsp of vanilla extract instead of lemon extract.
It turned out fabulous.
Thank you so much for such a lovely and simple recipe.
I love how you made this cake your own Farah and according to your taste buds 🙂 Thanks so much for the review
I saw this on TikTok today and immediately came to the website for the recipe, since I had a nice orange sitting in the fridge with nothing to do.
This cake is simple and delicious! The only things I did differently was that instead of mixing it all in a blender, I puréed all of the liquid ingredients together in the blender, until smooth, then I put that in a bowl and just mixed in the dry ingredients with a whisk. I did it that way because I didn’t feel the wet ingredients would purée enough before the flour would develop too much gluten. And, I used pastry flour instead of AP flour, because I had it and it makes a slightly finer crumb. I also made a simple glaze with orange juice and powdered sugar.
I’ll definitely make this again. It’s so simple and quick to put together. A great “snack cake.”
And, am I the only one that thought this cake tasted just like Froot Loops? It immediately reminded me of the taste and my partner thought the same.
Jeff, thank you for taking the time to write such an elaborate review and message. Means so much to me. So happy you loved the recipe
I can’t give it any stars YET because it’s still in the oven … just wanted to tell you my house smells AMAZING!
hope it was good Robin 🙂
Love from Australia
If this cake were a movie, it would be “Gone in 60 Seconds“.
I used as Nutribullet and pulsed it so not to over blend. I don’t have a blender. Then folded it into dry ingredients. Icing with dark chocolate for my mum‘s 94th birthday, ❤️
Tracey this is THE SWEETEST THING I HAVE EVER READ! YOU HAD ME IN TEARS
I avoid baking because I find it too complicated. This looked so simple I wanted to try. Made it today and it was delicious! Will definitely be making this again!
Hi Hi!!! Omg so happy to hear that, thank you for leaving a nice comment. Means a lot to me
The easiest cake I have ever made.
Beautiful texture,gorgeous colour, smells amazing and so yummy!!
I didn’t have avocado oil so used coconut oil and it worked really well.
So happy it turned out amazing Joanne 🙂
2nd time making this was not a charm… The cake is still too dense and still soggy. Baking can be such a mystery, even for someone with years of experience. With everyone else raving about this recipe, I want to keep trying. The taste is very good, so I’ll give it three stars for potential. It’s a lot of liquid for just 2 cups of flour, but if the ratio works for everyone else, then perhaps my blender overmixed the batter. (It’s very energetic!) The caution about baking powder made me test mine. It’s fine. Next time I think I will use 3 large eggs, mix the wet ingredients with a mixer and then handmix the dry ingredients. But first, I need to buy another orange. 🙂 Happy Baking, everyone! I’m aiming to get to five stars on this recipe!
Hi Beautiful! Thanks for the feedback. I wonder if the blender is powerful enough as the batter shouldn’t be OVER blended. I don’t blend for more than 20-30 seconds.
If the blender isn’t powerful enough I actually recommend adding in zest and juice instead and leaving out the peel. Hope we can get it to 5 stars 🙂
I am trying this recipe again. The first time it came out dense and soggy. I baked it for extra time, but even toasted it tasted unbaked.
I sifted the flour before measuring, which is how I interpreted the ingredient instruction. My eggs may have been larger, too. I’ll try again and post an update…It’s in the oven as I write this!
Good luck and please keep us all posted 🙂