Whole Orange Blender Cake

4.58 from 333 votes

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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 Whole Orange Blender Cake

🔥 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!

  1. You can use alternative flours such as almond flour, 🥥 coconut flour, or 1-1 gluten-free flour for a gluten-free cake.
  2. Feel free to experiment with 🍯 honey, maple syrup, or monk fruit sweetener instead of sugar if you prefer a natural sweetener.
  3. Add chopped nuts such as walnuts, pecans, or almonds.
  4. 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
Description Product Image Product Name / Primary Rating / Price Primary Button
Must Have Knife
  • This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

Nonna's Dry Measuring Cups
  • This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

My Favorite Parchment Paper
  • This is the parchment paper that I use for all my recipes!

Best Blender Ever
  • I have had my Vitamix blender for 12 years and I cannot live without it. It is hands down the best blender in the world. Definitely an investment but worth every penny.

Liquid Measuring Cups Set
  • This set includes 1-cup, 2-cup, and 4-cup Pyrex measuring cups that are perfect for baking, cooking, and melting ingredients. They're also dishwasher-safe for easy cleaning.

Baking Fave!
  • The perfect loaf pan for making baked goods! The ceramic is non-stick and it's super easy to clean.

Must Have Knife

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

4.8
$179.95
Nonna's Dry Measuring Cups

This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

4.8
$27.99
My Favorite Parchment Paper

This is the parchment paper that I use for all my recipes!

4.9
$10.23$5.49
Best Blender Ever

I have had my Vitamix blender for 12 years and I cannot live without it. It is hands down the best blender in the world. Definitely an investment but worth every penny.

4.9
$649.99
Liquid Measuring Cups Set

This set includes 1-cup, 2-cup, and 4-cup Pyrex measuring cups that are perfect for baking, cooking, and melting ingredients. They're also dishwasher-safe for easy cleaning.

4.8
$25.99$23.39
Baking Fave!

The perfect loaf pan for making baked goods! The ceramic is non-stick and it's super easy to clean.

4.9
$31.97
02/20/2024 12:45 pm GMT

Common Questions

What type of orange should I use?

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.

CAN I USE A FOOD PROCESSOR?

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.

Would this recipe work with a Cara Cara orange?

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

Could I use a blood orange for this recipe?

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!).

How long should I blend the batter for?

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. 

Can I make this orange cake gluten-free?

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!

Would this recipe work with clementines?

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

Could I add poppy seeds to this recipe?

You can add poppy seeds to this recipe!

Can I adjust the recipe for keto, low-carb, or other diets?

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.

How can I adjust the sweetness of the cake?

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.

How will I know when the cake is done?

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

What type of pan do you use?

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.

How do you prepare the pan for baking?

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.

Do I have to use the lemon extract?

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

How do I store the cake?

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

Can I use a lemon instead of an Orange?

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

Could I use almond flour in place of all-purpose flour?

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. 

How should I clean my oranges before using them in a recipe?

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. 

What type of oil can I use for this recipe?

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

Can I substitute butter for the oil?

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

Would this recipe work in a Nutribullet?

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

What if my cake comes out too dense?

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.

How can I check if my baking powder is still good?

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.

whole orange blender cake

Whole Orange Blender Cake

Did you know if you put a whole orange in a blender you can make the most epic cake? If you have been looking for an easy and moist orange cake, you’ve come to the right place. All the ingredients are combined in a blender, making this whole orange cake one of the simplest cakes.
4.58 from 333 votes
Course: Breakfast, Dessert, Snack
Cuisine: American, Bulgarian
Servings: 13 slices
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • avocado oil spray
  • 4 eggs, at room temperature
  • ¾ cup avocado oil, 175ml
  • 1 cup granulated sugar, 200 grams
  • 1 whole seedless navel orange, washed, quartered, and seeds removed
  • 1 teaspoon lemon extract, 5 grams
  • 2 cups all-purpose flour, 250 grams
  • ¾ tablespoon baking powder, 8 grams (make sure it's not expired)
  • ½ teaspoon salt, 3 grams
  • 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!

Video

Nutrition

Calories: 260kcal, Carbohydrates: 30g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 50mg, Sodium: 183mg, Potassium: 40mg, Fiber: 1g, Sugar: 15g, Vitamin A: 74IU, Vitamin C: 0.04mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American, Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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155 Comments

    1. 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 💖😍

          1. 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?

          2. 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.

  1. 5 stars
    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

  2. 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!

    1. 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.

      1. 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!

        1. 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

        2. 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!

  3. 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 😊

  4. 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.

    1. Shabana, thank you SO much for sharing your experience with this cake and other recipes. I am so grateful for you! 🥰❤️

    2. Hi Shabana, this review was so heartfelt and touching. Your cake looks absolutely gorgeous. Thank you for sharing and thank you for being here 🥺

  5. 5 stars
    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!

    1. Frozen cranberries are a GREAT addition, Erica! Thank you so much for your feedback and review! I appreciate it!!

  6. 5 stars
    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!

    1. 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