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 you use a food processor instead of the blender?
Hi Madeleine, you can BUT that will depend on the power of the food processor. I would peel it and use the zest instead just to be sure.
Love this cake! At first hubby was sceptical about putting in the whole orange, peel and all. We made it in a Nutribullet since that’s all we have, used olive instead of avo oil and substituted baking powder for baking soda + lemon juice. Super yummy, will def keep making it!
Thank you so much for sharing a picture and all your substitutions, Gisela! So glad to hear that you were able to use your Nutribullet! 😍
Absolutely moist, delicious organge flavour and mixed and baked in under 60 mins. Your company will love you or perfect for an afternoon pick me up with coffee or tea.
I substituted avocado oil with coconut oil!
10,000/10
Lorraine!! ❤️❤️❤️ Thank you so much. So glad you enjoyed the cake. Coconut oil is a GREAT option for this cake. I appreciate your review! 😍
Commenting to help those that wondered on subs.
Subbed Pamela’s gluten free flour in place of regular flour- make sure to allow to rest before putting in the oven to allow the flour to hydrate the dough. I set for 10 mins. You could for longer.
Subbed coconut oil for avocado (because I didn’t have enough avocado)
Subbed half monk fruit sweetener and half maple syrup for the sugar
Subbed Red Bob’s Mill egg replacer for the four eggs
I understand all my subs change the recipe however, I wanted to post so others can know if they have to sub any of these, that it would work.
I did bake in a glass loaf pan as that is what I prefer to use. My baking time was 350 for 42 mins. I did weigh all my dry ingredients.
Thank you for this Elicia!
Yummy, I used 1/2 cup applesauce and 1/4 cup avocado oil. I blended wet ingredients in blender and then poured into bowl with dry ingredients and mixed just enough and then poured into larger pan. Came out perfect!!! Yummy, will be making again!!!
LOVE it, Maika!! Thank you so much for sharing these substitutions and your picture! Appreciate you! ❤️🥰
Can I use a food processor? I don’t hv a high powered blender Thank u ❤️
HI Betsy, yes but it will depend on the power and the type of food processor you have. I recommend removing the peel and adding the lemon peel with the zest if you don’t have a high-powered blender.
Thank you for the recipe . Love citrus cakes !
Amazing! You’re so welcome, Arusha! So glad you enjoyed it. Thank you for the picture!! 😍😋
Has anyone tried to make this recipe with an egg replacer? I usually use Bob’s Red Mill egg replacer, and would love to try it with this recipe out but am worried by the 4 eggs!
This is my first orange cake ever and it was beyond amazing!! Thank you for sharing the recipe:)
Yay!! I LOVE it when this happens, thank you so much for sharing your experience, Nadine! 😍❤️🥰
You and everything you do is amazing!!! Thank you🧡🍊🧡!!!
Thanks Fanny! soooo sweet!
Thank you so much for this recipe, it definitely discovered by someone with a lot of love in her heart to share. The taste cannot be described. I made it today, with a little tweak and I had to come back to say thank you.
Omg thank you Angela! So nice of you to say, so happy you loved it