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.
Can I use fresh squeezed lemon instead of extract?
HI Lala, please use lemon zest instead. Also, please look at my Q&A section of this recipe as it’s all there as well 💖😍
Thank you!! Going to make this Friday morning, can’t wait 🥰
Yay! Keep me posted on how it goes, Lala, and definitely share a picture! ❤️
Hi! So the flavors are incredible, but for some reason the inside is dense and wet. The top is nice and brown but the inside seems uncooked?
Hi Lala, the cake looks underbaked if it’s “wet” and my prediction is that your oven is circulating more air (if you have a fan on too) and browning the top quicker. I would either cover the top as it gets golden OR lower the heat for you as my oven is most likely older hence weaker. Did you check if the flour or baking powder was expired? Please also don’t over-blend the cake.
I have made something similar called kiss me cake. I usually go for a Bundt pan instead of a loaf pan. And make a orange syrup to soak into the cake. Lost my recipe, thanks for sharing yours
Hi Tania! aw so happy! I love the name “kiss me cake” so sweet!
Loved this recipe so yummy! Very grateful you shared it 🙏
SO HAPPY Synthia 😍
Love this cake. Simple, delicious and moist.
Wow Carla that is one stunning loaf! SO happy
Easiest cake I’ve ever made! Delicious and moist.
Wow Carla that is one stunning loaf! SO happy
The flavor is delicious, but the texture is very dense, and almost gelatinous. The thin crust is a very different texture than the cake, the crust is good. I used olive oil instead of avocado, but I don’t think that would change it that much? My pan was metal, the temperature was 350 with the thermometer I have inside the oven like you recommended. I baked it 55 minutes as it seemed not done enough at 45. The toothpick came out clean. Any thoughts on why the texture turned out weird? Thanks!
Hi Sabrina, I am wondering if you over blended? Blend only for 20-30 seconds please. Also was anything old or expired? Check the baking powder and flour. You can also try using cake flour for a more cake-like texture too.
I did blend the wet ingredients more than you recommended, but I thought the over blending was only a concern after I add the dry ingredients? I checked the baking powder and it seems fine and bubbly, although the date is expired. I will try again with those recommendations! But also, I can’t seem to stop eating it even though the texture turned out weird, it tastes so good! Oh I added salty pistachios on top and cardamom inside, as well. Thank you!
sooo happy that it still tastes good! Yes if something is expired it will make it or break it lol hope you try again lovely
I also tried using olive oil, I think that’s the common denominator. Gelatinous is exactly the word to describe it. The flavour is great though, I will have to buy some avocado oil and give it a try!
Thanks so much for sharing this recipe. Life is too busy for complicated multi step recipes. Looking forward to trying this out this weekend with houseguests. Thank you so much 😊
Hope you love it and my pleasure 💖
This cake is one of my absolute go-to’s. It’s SO easy to make! Throw it all in into a blender and you get a mildly citrusy, refreshing and soft DELICIOUS loaf cake. I love that it’s so unique! If you ever told me I’d be making orange cake on repeat I’d laugh at you! But now I love making this and giving it to family who lovvvvvve it!
Thanks Sneji for another amazing cake. Your apple cake is another one I truly love. In addition to soooo many other recipes from you.
Shabana, thank you SO much for sharing your experience with this cake and other recipes. I am so grateful for you! 🥰❤️
Hi Shabana, this review was so heartfelt and touching. Your cake looks absolutely gorgeous. Thank you for sharing and thank you for being here 🥺
l made this recipe over 10 times now and it comes delicious everytime. I always put frozen ir fresh cranberries in it and this is 10/10 either as a loaf or muffins. Thank you for that great recipe!
Frozen cranberries are a GREAT addition, Erica! Thank you so much for your feedback and review! I appreciate it!!
Haven’t tried it yet but could you use clementine oranges? And if so, how many would you recommend? Thanks! Can’t wait to try it out!
Hi Kathy, I haven’t tried with tangerines but 2-3 would be great. I would peel them though or zest and peel as some peels can be thicker and more bitter