Name: Whole Orange Blender Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 navel orange (thin-skinned, at room temperature, cut in 8ths with seeds removed); 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

The blender whirred, sounding like a tiny chainsaw in the kitchen. My dog, Gus, bolted under the table like it was the end of days. I had flung a whole orange, quartered with seeds plucked, into that metal beast, alongside eggs, butter, and sugar.

Table of Contents

Sometimes cooking gets messy. That is life. But it means you are doing it right, not messing around with perfection. If you enjoy this process, you might also like these Salted Caramel Apple Pie Bars for another simple treat. You can also compare notes with this Whole Orange Blender Cake Recipe for added inspiration.

Why You’ll Love This Whole Orange Blender Cake

Look, some cakes are a fuss. This whole orange blender cake is for people who want real flavor, real cake, without the song and dance.

It comes together fast. You take a whole orange, skin and all, blend it with the wet stuff, then mix in the dry. No fancy equipment needed beyond a blender and a loaf pan.

Ingredients for Whole Orange Blender Cake

Extreme close-up of the tender crumb and glossy glaze of a whole orange blender cake, highlighting its moist texture and delicious details. — Get up close with the moist crumb and sweet glaze of this whole orange blender cake.

Getting your ingredients together before you start is key. You want everything at room temperature, especially the eggs and the orange.

Dry Ingredients

2 cups all-purpose flour: Standard stuff. Don’t overthink it.
2/3 cup white sugar: Just enough sweetness.
2 teaspoons baking powder: This is your lift for a good rise.
1/2 teaspoon salt: Brings out all the other flavors.

Wet Ingredients

1 navel orange: Use a good one, at room temperature.
3 eggs: Room temperature eggs emulsify better.
1/3 cup butter, melted: Adds richness to the crumb.
1 teaspoon vanilla: A standard flavor enhancer.

For the Icing

3/4 cup powdered sugar: For a quick, simple glaze.
1 tablespoon orange juice or milk: Used for thinning the sugar.

How to Make Whole Orange Blender Cake

Set your oven to 350 degrees F. Line an 8×4-inch loaf pan with parchment paper to keep things from sticking.

Wash your navel orange well, cut it into eighths, and ensure all seeds are removed. Blend the orange with the wet ingredients until smooth.

Add the dry ingredients and pulse just until combined. Pour into the pan and bake for 45 minutes until a toothpick comes out clean.

Tips for the Perfect Blender Cake

Don’t over-blend once the flour is added. Room temperature ingredients are a must for proper emulsification.

Use a thin-skinned orange like a Navel variety. This ensures the best texture for your citrus cake.

Serving Suggestions and Variations

Serve a slice with coffee or a scoop of vanilla ice cream. For a refreshing drink, try this Refreshing Pineapple Margarita Mocktail Recipe.

You can also fold in chopped nuts or spices like ginger for a festive twist. Baking in muffin tins is another great way to customize this easy cake recipe.

Health Benefits

Oranges are well-known for their Vitamin C content. You can read more about Oranges: Nutrition & Health Benefits to see how they contribute to your diet.

Using the whole fruit provides extra fiber. Since this is a homemade recipe, you can skip the preservatives found in store-bought options.

Frequently Asked Questions

Can I use any type of orange for this blender cake?

For best results, use a thin-skinned orange like a Navel orange. This ensures a delicate flavor and texture when blended whole.

Do I need to peel the orange before blending?

No, the beauty of this recipe is using the whole orange, including the peel, which contributes to the cake’s unique flavor and hint of bitterness.

Can I make this whole orange blender cake ahead of time?

Absolutely! This cake stays moist and flavorful for several days at room temperature, making it a great make-ahead dessert.

What can I substitute for the orange juice in the glaze?

You can substitute milk or even water for the orange juice in the glaze if you prefer, or if you don’t have orange juice on hand.

So there you have it. A whole orange blender cake. Simple, honest, and just plain good. Go make one. Happy baking.

David Rivera.

Whole Orange Blender Cake

This whole orange blender cake is a beautifully domed loaf featuring bold orange flavor with a hint of delightful bitterness. It is incredibly convenient to make, requiring only a blender for easy cleanup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 8 servings

Calories 280 kcal

Ingredients

1 navel orange thin-skinned, at room temperature, cut in 8ths with seeds removed
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

Instructions

Gather all ingredients.
Preheat the oven to 350 degrees F (180 degrees C). Coat an 8x4-inch loaf pan with nonstick spray and line with parchment paper.
Wash the orange and blot dry with paper towels. Cut in 8ths, removing any seeds.
Combine orange pieces, eggs, sugar, melted butter, and vanilla in a blender. Cover and blend until smooth, about 30 seconds. Add flour, baking powder, and salt. Cover and pulse just until combined and batter is smooth.
Add batter to prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Cool in the pan on a wire rack 10 minutes. Remove from pan and cool completely on a wire rack.
Whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled loaf.