Whole Orange Blender Cake Recipe

Name: Whole Orange Blender Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1 navel orange or other thin-skinned orange, at room temperature; 3 eggs, at room temperature; 1/3 cup butter, melted; 1 teaspoon vanilla; 2 cups all-purpose flour; 2/3 cup white sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup powdered sugar; 1 tablespoon orange juice or milk

Cook Time: 45 minutes

Ingredients

1 navel orange (or any thin-skinned orange), at room temperature
3 large eggs, at room temperature
1/3 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar
1 tablespoon orange juice or milk

Directions

Gather all the ingredients and prepare your workspace.
Preheat the oven to 350F (180C). Lightly coat an 8x4-inch loaf pan with nonstick spray and line it with parchment paper.
Rinse the orange, then dry it with paper towels. Cut it into 8 wedges and remove any seeds.
In a blender, combine the orange pieces, eggs, sugar, melted butter, and vanilla extract. Cover and blend for about 30 seconds until smooth.
Add the flour, baking powder, and salt to the blender. Pulse just until the ingredients are combined and the batter is smooth.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes on a wire rack. After that, remove it from the pan and allow it to cool completely on the wire rack.
In a small bowl, whisk together powdered sugar and orange juice (or milk) until smooth.
Once the loaf has cooled, drizzle the orange glaze over the top.

Nutrition Facts (per serving)

Calories: 396
Total Fat: 10g (13% DV)
Saturated Fat: 5g (27% DV)
Cholesterol: 90mg (30% DV)
Sodium: 283mg (12% DV)
Total Carbohydrate: 72g (26% DV)
Dietary Fiber: 4g (15% DV)
Total Sugars: 41g
Protein: 7g (14% DV)
Vitamin C: 93mg (103% DV)
Calcium: 115mg (9% DV)
Iron: 2mg (12% DV)
Potassium: 345mg (7% DV)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Whole Orange Blender Cake Recipe

The Story Behind the Whole Orange Blender Cake

The Whole Orange Blender Cake is a modern twist on classic citrus cakes, emerging from the trend of simplifying traditional baking processes without sacrificing flavor. Its origins can be traced to home bakers experimenting with high-powered blenders in the early 2000s, seeking a way to incorporate the entire fruitpeel and allinto a dessert. The use of the whole orange not only intensifies the flavor but also reduces waste, aligning with a growing interest in sustainable cooking practices. By blending the orange with other ingredients, the recipe ensures a moist, aromatic cake that requires minimal preparation and cleanup.

Regional Characteristics

While citrus cakes are common throughout Europe and North America, the Whole Orange Blender Cake has gained particular popularity in Mediterranean-inspired kitchens and American home baking. Regions with access to sweet, thin-skinned orangeslike California in the U.S. or Sicily in Italyfavor this dessert for its vibrant, natural orange flavor. Unlike traditional European orange cakes that often use candied peel or zest separately, this cake embraces the full fruit, resulting in a slightly bitter-sweet balance characteristic of Mediterranean desserts.

Distinguishing Features Compared to Similar Cakes

Unlike conventional orange cakes that rely on juice or zest alone, this recipe incorporates the entire fruit into the batter, giving it a unique depth and subtle bitterness. Its preparation entirely in a blender sets it apart from other citrus cakes that require mixing bowls and multiple steps. The texture is dense yet moist, offering a satisfying mouthfeel that differs from airy sponge cakes or chiffon varieties. Additionally, the quick glaze made from powdered sugar and orange juice highlights the citrus flavor without overwhelming sweetness, distinguishing it from more heavily frosted cakes.

Typical Serving Contexts

The Whole Orange Blender Cake is versatile in presentation and occasion. It is often served as a breakfast treat with coffee or tea, a light dessert after meals, or at casual gatherings such as book clubs, potlucks, and brunches. Its loaf form makes it easy to slice and share, and the bright orange aroma adds a festive touch to any table. The simplicity of preparation also means it can be made on short notice for unexpected guests or celebratory events.

Interesting Facts

Using the whole orange, including the peel, increases the cake's vitamin C content significantly compared to cakes using only juice or zest.
The blender method minimizes washing dishes, appealing to busy home cooks and those who value efficiency.
Some bakers enhance the flavor by adding a splash of orange liqueur, such as Triple Sec, to the glaze or batter.
The cake's subtle bitterness from the peel provides a complex taste often compared to marmalade, offering a sophisticated flavor profile in a simple loaf.
It can be adapted to be vegan or gluten-free by substituting ingredients like flax eggs or alternative flours, demonstrating its flexibility in modern kitchens.

FAQ about Whole Orange Blender Cake Recipe

Store the Whole Orange Blender Cake in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, refrigerate it for up to 1 week, or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap or place it in a freezer-safe bag before freezing.

Yes, you can use any thin-skinned orange variety, such as navel, Valencia, or even blood oranges. Just ensure that the orange is ripe and at room temperature for the best flavor. If using a different type, the flavor may vary slightly but should still work well.

If you find the cake too bitter, try using less of the orange peel or removing the white pith entirely, as it can contribute to bitterness. Additionally, you can adjust the sweetness of the glaze by adding more powdered sugar or use a sweeter orange variety.

Yes, you can make this cake by blending the wet ingredients with a hand mixer or in a regular bowl and then mixing the dry ingredients separately. After blending the wet ingredients, fold in the dry ingredients gently to avoid overmixing.

Yes, you can substitute the butter with a plant-based alternative like vegan butter or vegetable oil. If you're using oil, replace the butter with an equal amount of oil (1/3 cup).

Yes, you can make this recipe vegan by using a flax egg or any other egg substitute, and replacing the butter with vegan butter or oil. Be sure to check the glaze as well and use plant-based milk or orange juice instead of milk.

Yes, you can make the Whole Orange Blender Cake ahead of time. Once baked, store the cake in an airtight container and it will stay fresh for several days at room temperature. You can also freeze it for longer storage and thaw it when ready to serve.

If you don't have powdered sugar, you can use regular granulated sugar, but you'll need to blend it until fine and sift it before using it in the glaze. Alternatively, you can also use a homemade powdered sugar substitute by blending granulated sugar with cornstarch in a blender until it reaches a powdered consistency.

Absolutely! You can add other flavorings like orange zest, lemon zest, or a few drops of orange extract to enhance the flavor. Some people also like to add a splash of orange liqueur, like Triple Sec, to the glaze for an extra citrus kick.

If the cake turns out too dense, it's likely due to overmixing the batter. When blending the dry ingredients, pulse gently just until combined to avoid incorporating too much air into the mixture. Also, be sure to follow the ingredient measurements precisely, as too much flour can make the cake heavy.

Comments

FeistyCup9568

10/06/2025 01:52:54 PM

It was wonderful and moist. We made the glaze with triple sec.

drprentice

02/03/2025 02:09:26 AM

This was very good. After reading the reviews, I did not want the bitterness. So I used the zest of a large orange, then I peeled the orange and discarded the peel. I put the orange without the peel in the vitamix and blended it on high. Then I put the orange juice and all the other ingredients in my Kitchenaid to mix it. I think this made it easier to get the batter out of the bowl and into the loaf pan. I made the glaze as written (the glaze was AMAZING!) Thank you!

JazzyGum9727

01/26/2025 06:07:47 PM

Give it a three-5 for easiness and quickness and 1 for that awful bitterness making it inedible . Including the peel and rind made it way too bitter, thus, I was very disappointed as I love sweet lemon cakes like this and was looking forward to an orange version (lemon ones must not use peel and rind either as I’ve never had any bitterness in lemon cakes I’ve had). And doing it all in the blender made it much too difficult to pour out and get all the batter created into the cooking pan ( I have a large square shaped blendtec). Would be much easier mixing it in bowls after blending the orange (without peel and rind I recommend). Otherwise a fun easy recipe for a nice treat. I recommend doing the orange juice icing as that adds the best and very nice orange flavor.

lutzflcat

03/12/2025 07:38:18 PM

Well, preparation on this cake certainly was different…everything processed in the blender, including a segmented, unpeeled whole orange. Luckily, I have a Vitamix blender, so I had no difficulty getting the batter completely smooth. But I think you will need a powerful blender. Cooking time was spot on, the consistency was just a little heavy, and the orange flavor was subtle. I used OJ for the glaze, but I read some of the reviewers added Triple Sec/orange liqueur. I now can see where that might be a good option to punch up the orange flavor. We enjoyed this, and I wouldn’t hesitate to make again. BTW, I should emphasize how REALLY easy this is, just follow the instructions.

GoldTray7803

01/26/2025 01:42:01 AM

Super simple recipe and easy clean up. I made substitutions to make this vegan to share with my bookclub (using flax egg and vegan butter) and the flavor is nicely balanced and not too sweet. I love that you just blend up the whole orange without having to fuss with it beyond cutting it up (mine was seedless so even easier). The texture was fairly dense (wasn't sure what to expect) but not unpleasant. Perhaps my blender overmixed the dry ingredients (it was tough to get them incorporated only by pulsing the blender so i used a spatula to finish folding the dry ingredients in). Perhaps after the blending of the wet ingredients it would be worth transferring to a bowl to fold in the dry ingredients to avoid overmixing. I think next time I'll add a teaspoon or so of ginger for some extra flavor. Thanks for sharing this!

StrongStraw9621

01/26/2025 03:22:51 AM

Way too bitter. Next time we’ll try peeling and putting in only half the peel?? Otherwise kinda fun to make. Dense; but moist.

Christy Bendersky

02/08/2025 07:27:35 PM

I made this very easy bread and my family loved it. I did listen to a few of the other reviews. I did zest the orange and removed the skin. I also substituted half the flour for oatmeal flour. For the icing I used an orange liquor and powder sugar with a little orange juice. I will make this again and try with a meyer lemon. Very easy to make and very few ingredients.

KZrod

03/15/2025 08:09:31 PM

I followed this recipe exactly as is. I used my normal kitchenaid blender and it did not come out too dense like some reviews stated, and It did a perfect job blending everything. I was so surprised how easy this was and I loved the flavor. It was not overly sweet or bitter. I did add orange zest to the icing. My whole family enjoyed it. I will def make again,

Lela

03/22/2025 06:40:27 PM

Such an easy recipe to make. I loved the orange flavor of the blender cake. I did add orange zest and a teaspoon of orange extract. My husband could not stop eating the cake. I will definitely make it again.

Susan Peckham

02/07/2025 03:22:32 AM

Think perhaps some orange juice or orane extract be added to the mix. Seemed not sweet enough though it was a nice texture.

FunkyMalt9663

06/19/2025 07:32:24 PM

I just made this today and my husband has now eaten half of the loaf!!! It is so yummy!!! It took closer to 50 minutes to get baked. Next time I will try to remove more of the pith.

FunkyMalt9663

06/19/2025 07:32:24 PM

I just made this today and my husband has now eaten half of the loaf!!! It is so yummy!!! It took closer to 50 minutes to get baked. Next time I will try to remove more of the pith.

catherine

03/18/2025 11:11:27 AM

quick and easy to make .. like a loaf not too sweet. have made this a few times now . tried with lemon but found it a bit bitter.

Christina

03/14/2025 08:27:59 PM

Made as written and thought this was deeeeeelicious!! So easy to throw together, and baked up beautifully with a great orange flavor. I made my icing a little thicker because I enjoy a nice layer of icing on these types of breads. I will definitely be making this one again and again!

BlueCocoa4965

01/31/2025 03:24:35 PM

Very heavy and dry

Deborah C Sharp

01/31/2025 06:12:52 AM

I love to bake! My friends and neighbors love my baking because I give them what I bake! I cut the loaf in half, and the recipients loved the cake!

Jeffrey Smith

01/31/2025 03:42:21 AM

Even my roommate asked for seconds.

tmac_1973

01/27/2025 12:59:26 AM

EZ and yummy.

TrustyYuzu5949

01/24/2025 06:48:40 PM

Beautiful

audio version

Cook Time: 30 minutes

Whole Orange Blender Cake Recipe

The Story Behind the Whole Orange Blender Cake

Regional Characteristics

Distinguishing Features Compared to Similar Cakes

Typical Serving Contexts

Interesting Facts

FAQ about Whole Orange Blender Cake Recipe