If you never blended a whole orange into a cake, you are missing out. This orange cake is fluffy, citrusy and super easy to make. You basically throw everything into the blend, yes even the whole orange, and out comes the softest most fragrant cake with a burst of real orange flavour in every bite.
Using the entire orange (peel included) gives it that amazing depth and aroma you just can’t get from juice alone. It’s the type of cake that works for any moment: a cozy snack, a simple breakfast or a dessert after dinner.
The best part? (Other than eating it) No stand mixer, no bowls, just blend, pour and bake. Whether you’re enjoying it with a cup of tea, popping a slice into lunchboxes or sharing it with friends, it’s truly amazing without the extra fuss.
Ingredients You’ll Need
(See the full recipe below for exact measurements)
- 1 seedless orange (unpeeled, preferably organic)
- All-purpose flour
- Eggs
- Sugar
- Baking powder
- Vegetable oil (like sunflower oil)
- Milk (regular or plant-based)
- Vanilla extract
Tips
- Choose a thin-skinned orange like a navel or Valencia orange.
- Wash the orange thoroughly and cut off the top and bottom ends, those parts tend to be tougher and more bitter.
- Make sure the orange is seedless or remove any seeds which would cause the cake to be bitter.
- You can add a pinch of salt to enhance the flavor.
- I suggest to stop blending after the wet ingredients and gently fold in the dry ingredients with a spatula to keep the batter light and airy, directly in the blender. Alternatively blend for a few second at a lowest speed and then continue with a spatula.
- It’s important to use the same size pan as specified in the recipe to achieve the same cake height and baking results.
- Optional: Mix in chocolate chips after blending for a chocolatey twist
Storage
Let the cake cool completely, then store it in an airtight container at room temperature for up to 3 days. Its moisture from the orange and oil keeps it soft and tender, but if your kitchen is especially warm, refrigerate to keep it fresh a little longer.
This cake also freezes beautifully. Wrap individual slices in parchment paper and store them in a freezer-safe container or zip-top bag.
Variations
- Spiced version: Add cinnamon for a cozy flavor that pairs beautifully with oranges.
- Dairy-free: Use almond, oat, or soy milk
- Topping idea: Dust with powdered sugar or drizzle with a light orange glaze.
- To make a simple orange glaze, whisk together 1 cup of powdered sugar with 1–2 tablespoons of fresh orange juice until smooth. For extra flavor, add a little orange zest or some vanilla bean seeds. Drizzle over the cooled cake and let it set for about 10 minutes before serving.
- Shape it different: Bake it in a loaf pan and slice it like pound cake or even in muffin tins. Adjust baking time for the loaf and/or muffins.
Featured Kitchen Tools
orange cake in a blender
Ingredients
Method
- Preheat your oven to 350°F (180°C). Grease and line a 7-inch (18 cm) cake pan with parchment paper.
- Wash the orange well, (ideally is best to use an organic orange) remove the top and bottom ends (where the zest is thick), and cut into chunks. Leave the peel on.
- Add the chopped orange, sugar, oil, milk, eggs, and vanilla to your blender.
- Blend until smooth and creamy.
- Sift in the flour and baking powder, then pulse briefly at the lowest speed and continue with a spatula. Do not overblend.
- Pour the batter into a butter and floured pan or a parchment paper lined pan.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean to ensure it's cooked thoroughly
- Let cool in the pan for 10 minutes, than remove it from it. Dust with icing sugar, slice, and serve!
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