My mom’s whole orange blender cake is a delightful combination of lightness, 🍊citrusy freshness, and moistness, earning it a permanent spot in my kitchen rotation. This unconventional recipe involves blending a whole orange with simple ingredients to create an extraordinary coffee cake. The subtle interplay of orange and lemon 🍋 adds an irresistible touch.
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Why You’ll Love Whole Orange Blender Cake
Using a 🍊whole orange, expertly blended, imparts a zesty and citrusy essence, offering a refreshing and health-conscious treat. Unlike other citrus cake recipes demanding orange zest, peel, or juice, this one simplifies the process—clean and quarter the orange, toss it in the blender, and keep your secret safe while enjoying this cake on repeat.
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. Avoid over-blending!
♨️ 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!
Variations and Substitutions for Whole Orange Blender Cake
Adjust quantities and explore these variations to create your ideal version of my whole orange cake 🧡:
- Use alternative flours like almond flour, 🥥coconut flour, or 1-1 gluten-free flour for a gluten-free option.
- Experiment with 🍯honey, maple syrup, or monk fruit sweetener as a natural sugar alternative.
- Introduce chopped nuts such as walnuts, pecans, or almonds.
- Enhance texture with shredded coconut or grated 🥕carrots.
Frequently Asked Questions about Whole Orange Blender Cake
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.
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!
I haven’t tested this recipe with clementines, if you do, let me know!
Absolutely, 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!
I did test this recipe with a whole lemon but it was way too bitter, so please remove the skin and add lemon zest instead with the peeled lemon. Alternatively, you could use one and a half Meyer lemons instead of an orange, as many of you have had perfect results with Meyer lemons.
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.
- Check for Expiry: Please check if the baking powder or flour is expired before starting the recipe.
- Preheat the Oven: Preheat the oven to 350F.
- Prepare the Pan: Line a loaf pan with parchment paper and spray it with baking spray. You can use a larger size pan, but keep in mind that the cake will be larger and thinner, so you may need to adjust the baking time accordingly.
- Blending the Ingredients:
Add all of the ingredients to a high-power blender, starting with the wet ingredients.
Ensure that you add the wet ingredients first to prevent the blender from getting stuck.
Blend for 20-30 seconds or until a thick, pourable batter forms.
Important note: Do NOT over-blend.
- Pour and Bake:
Pour the batter into the lined pan.
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.
- Final Touch:
Take the cake out of the loaf pan.
Once it has cooled, dust the cake with powdered sugar if you choose to use it.
Now, your delicious whole orange blender cake is ready to be enjoyed!
- Amount Per Serving
- Calories 260
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Trans Fat 0.01g
- Cholesterol 50mg17%
- Sodium 183mg8%
- Potassium 40mg2%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.