Whole Orange Blender Cake

Bright, citrusy, and beautifully moist, this whole orange blender cake is a stunningly simple recipe that delivers maximum flavor with minimal effort. By blending an entire orange—peel and all—into the batter, this loaf captures the true essence of fresh citrus in every fluffy bite. It’s a perfect everyday cake, ideal with a cup of coffee or as a sunny addition to your dessert table.

Why You’ll Love This Recipe

This cake is a celebration of both ease and flavor. There’s no need for a stand mixer or elaborate technique—everything comes together in a blender and a single bowl. The use of a whole orange gives the cake an intense orange aroma, slight marmalade-like bitterness, and a wonderfully moist crumb. It’s naturally dairy-free, endlessly adaptable, and keeps well for days. Whether you’re a beginner baker or simply short on time, this vibrant loaf is a foolproof way to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large seedless orange, washed and quartered (with peel)
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup neutral oil (like canola or sunflower)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
2. In a high-speed blender, combine the quartered orange (with peel), eggs, sugar, oil, and vanilla extract. Blend until the mixture is completely smooth and creamy.
3. In a mixing bowl, whisk together the flour, baking powder, and salt.
4. Pour the orange mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
5. Transfer the batter to the prepared loaf pan and smooth the top evenly.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove and cool fully on a wire rack.
8. Slice and serve as-is, or dust with powdered sugar for added sweetness.

Servings and timing

This recipe yields 10 slices.
Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
Calories per slice: 220 kcal

Variations

• Glaze it: Drizzle with an orange glaze made from powdered sugar and orange juice for extra zing.
• Make it dairy-free: This cake is naturally dairy-free when made with neutral oil.
• Add texture: Stir in poppy seeds or chopped almonds for contrast and crunch.
• Spiced version: Add 1/2 teaspoon of ground cinnamon or cardamom to the batter for warmth.
• Mini loaves or muffins: Divide the batter into smaller pans or muffin tins. Adjust baking time accordingly.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To serve warm, microwave slices for 10–15 seconds.
This cake also freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use a regular orange with seeds?

If using a seeded orange, remove the seeds before blending. A navel or seedless orange is recommended for convenience.

Will the peel make the cake bitter?

The peel adds a slight bitterness, similar to marmalade, which balances the sweetness beautifully. Choose a fresh, thin-skinned orange for best results.

Can I use olive oil?

Yes, but use a light or mild olive oil to avoid overpowering the citrus flavor.

What if I don’t have a blender?

A food processor can work, but a blender is ideal for a completely smooth mixture. Avoid hand-mixing, as the orange peel needs to be finely blended.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend. Baking time and texture may vary slightly.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

Can I reduce the sugar?

Yes, reduce to 3/4 cup if you prefer a less sweet loaf. The orange still provides natural sweetness.

Can I use a blood orange or mandarin?

Yes, you can experiment with other citrus fruits, though flavor and moisture content may vary.

What kind of pan should I use?

A standard 9×5-inch loaf pan works best. For smaller pans, reduce baking time and monitor closely.

Is this cake suitable for breakfast?

Absolutely—its light sweetness and bright flavor make it perfect with morning tea or coffee.

Conclusion

This whole orange blender cake is a simple yet vibrant recipe that showcases the full flavor of citrus in a moist, tender loaf. With minimal equipment and a short ingredient list, it’s ideal for bakers of all levels. Whether you’re making it for a brunch spread, afternoon snack, or just to brighten your day, this zesty cake is sure to become a favorite in your kitchen.

Whole Orange Blender Cake

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This Whole Orange Blender Cake is a vibrant, moist citrus loaf made with an entire orange—peel and all—for intense flavor in every slice. Blended to silky smoothness, it’s an easy one-bowl bake perfect for citrus lovers, coffee breaks, and simple homemade dessert cravings.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10 slices
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American, Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 1 large seedless orange, washed and quartered (with peel)

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup neutral oil (like canola or sunflower)

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

 

• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. In a high-speed blender, combine the whole orange (with peel), eggs, sugar, oil, and vanilla. Blend until smooth and creamy.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Pour the orange mixture into the dry ingredients and stir until just combined—do not overmix.

5. Pour batter into the prepared loaf pan and smooth the top.

6. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Slice and serve plain or dusted with powdered sugar.

Notes

• Use a seedless, thin-skinned orange like navel for best results.

• Add a glaze or drizzle for extra sweetness and shine.

• Keeps well for several days—store at room temp or refrigerate.