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    El Mundo Eats ยป Cake

    Published: Apr 16, 2022 by Bea & Marco ยท This post may contain affiliate links ยท 144 Comments

    Whole Orange Blender Cake

    Jump to Recipe

    Yes, you use the whole orange with the skin and just blend everything! It's so easy and proved to be a success. This recipe has more than 4 million views on our Youtube channel (as to this post's publish date). It's also one of our reader's favourite recipes!

    This is one of the first cakes that I baked when I first started. As a beginner back then, I was thrilled because it felt so easy to make (it still is). I was also happy because the ingredients list was super short and basic.

    One bite of this, and ohhh la la! I felt like a pro immediately! Can you blame me? I mean look at the texture, the colour and I wish you could smell the amazing orange scent lingering in the air.

    Whole orange blender cake sliced view from front
    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • What Orange To Use
    • What Utensils To Use
    • How To Make Whole Orange Blender Cake
    • How To Store
    • FAQs
    • Recipe Video
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why This Recipe Works

    Whole orange blender cake in slices view from top

    Despite the hesitations that you might feel, trust me, it works like magic. It's because of these reasons:

    • Easy method (blend and briefly whisk).
    • Easy basic ingredients.
    • Unbelievably delicious orange cake

    For the effort, you will get a moist, tender cake with amazing orange flavour. You can tell it's going to be an amazing cake just by the smell of the raw batter. And ohh, don't get me started on the heavenly smell as it bakes.

    Ingredients & Substitutions

    Self-rising flour - It's all-purpose flour with the addition of leavening agents that helps the cake rises when baked.

    SUBSTITUTION: Make your own self-rising flour. For this recipe you'll need 2 cup all-purpose flour (250 g), 3 teaspoon baking powder and ยฝ teaspoon salt. Mix well and use it as self-rising flour as per instructions in the recipe below.

    Oil - I originally used vegetable oil in the video but I've since changed to better ones like olive oil, coconut oil or avocado oil. Use any oil that you prefer.

    BUTTER: You can, of course, use butter. For this recipe, use 7 tablespoon melted butter (105 ml).

    Sugar - Granulated sugar. I've also made it with brown sugar, coconut sugar and erythritol (I use โ…” cup or 130 g for erythritol). Just know that if you use brown or coconut sugar, the colour of the cake would be darker.

    What Orange To Use

    An orange cut in half

    I've made this cake a million times and what I noticed is that, the type of orange matters. So I'm sharing my findings with you here.

    • Orange for juice - Here in Spain we have the option to choose between oranges to make juice from or simply to eat or snack on. Choose the orange to make juice because they're sweeter and in general have thinner skin.
    • Orange size - The most common, which is more or less an adult's fist size.
    • Thin-skinned - Yes, choose orange with thinner skin. This is to avoid that strong bitter taste.
    • Seedless - Preferably seedless orange since it's easier, you don't need to remove the seeds one by one. But it's not like it's going to take 5 minutes anyway if you have to. Bottom line, remove seeds if there's any.

    What Utensils To Use

    Utensil to make whole orange blender cake
    • Loaf pan - I highly recommend you use a 5x9 inch loaf pan (13x23 cm) for this recipe amount. The silver colour reflects the heat, meaning the cake cooks slower, doesn't get overly brown and helps in avoiding dry cake.
    • Blender - I use this food blender and it blends everything in less than 1 minute. The tall jar and multiple blades really help to blend the ingredients and amount perfectly. It's from a whole set of kitchen system, actually. Very useful for me in the kitchen!

    How To Make Whole Orange Blender Cake

    How to make whole orange blender cake
    1. Blend: Add the whole orange, oil, eggs and sugar in a food blender and blend.
    2. Whisk: Pour into a bowl and add in self-rising flour. Whisk to combine.
    3. Assemble: Pour into a loaf pan.
    4. Bake: Bake. Cool completely, slice and enjoy!

    How To Store

    stacked slices of whole orange cake

    Room temperature - This delicious orange cake lasts up to 4 days in an air-tight container.

    Fridge - It lasts up to a week, in an air-tight container. Bring it to room temperature before serving, or warm it up in a microwave for a few seconds. You won't regret it.

    Freezer - Wrap each slice individually in cling wrap (easier to take the only amount that you need), and freeze. Best consumed within 3 months. Thaw at room temperature. Warming it up for a few seconds in the microwave will make it feels as if it just came out of the oven.

    FAQs

    What Does It Taste Like?

    Like a fresh natural homemade orange cake that you eat when you visit somebody who bakes their entire life. So homemade and naturally fresh.
    This cake is with amazing orange, citrusy flavor (and smell!). It's not overly sweet at all. It has that light hint of natural bitterness that you find in freshly squeezed orange juice. Not the artificial orange juice from the box that has 50 more ingredients added to it, alright?
    This is just pure orange flavor transferred into a soft tender cake.

    Is It Bitter?

    Nope, it's not bitter.
    Do you notice that freshly squeezed orange juice has that very light hint of natural bitterness to it? Well, that's the extent of bitterness (if we were to say it's bitter) in this cake.

    Can I Use This Recipe For Other Citruses?

    I know this recipe works magically with oranges. I haven't tried with other citruses though.
    I have a killer lemon loaf cake that I really think you should try. It's also one of our readers' favorites!

    Why in the video you don't use baking powder or leavening agents?

    It's because I use self-rising flour which already comes with leavening agents to help the cake rises beautifully when baked. You can make your own self-rising flour, I've written the recipe down below.

    My cake is dense, why?

    Most probably due to 2 factors. 1) You've changed the recipe by using only all-purpose flour, thinking that it's the same as self-rising flour. It's not the same. See the question/answer above ๐Ÿ‘†. 2) You over-mixed the batter, producing gluten in the process which results in a dense and chewy cake. Less is always more, remember that.

    My cake is not sweet, why?

    Because of the orange. Use the orange to make juice from, not to snack on. Use a ripe, sweet one, the size of an adult's fist.
    Or perhaps you're used to sweeter cakes. No worries. Simply add more sugar, I've written the adjustment in the recipe below.

    My cake is bitter, why?

    Due to 2 factors. 1) Again, it's the orange. Use oranges to make juice from, not to snack on. Those oranges are so common. Remove the seeds if any. See the question/answer above ๐Ÿ‘† . 2) Perhaps you're not familiar with the natural bitter touch of freshly squeezed orange juice. Might I recommend you my amazing lemon loaf cake then, I promise it's a hit. No blending whole lemons here.

    Can I use another oil?

    Of course! Any oil that you prefer. You can also use melted butter (7 tablespoon or 105 ml).

    Can I use healthier flour?

    I understand and I've got you. I've made this many times with whole-grain spelt flour and it turns out amazing every single time. Be alert on the baking time though as spelt flour tends to cook faster (we don't want your cake to over-bake and get dry).

    Recipe Video

    ๐Ÿ“– Recipe

    Whole Orange Blender Cake

    Super easy orange cake recipe, just put all the ingredients in the blender and blend them away, that's how easy this recipe is. Soft, moist cake with amazing orange flavour and smell.
    Author: Bea & Marco
    4.98 from 46 votes
    Print Pin Rate
    Servings: 12
    Prep Time10 mins
    Cook Time40 mins

    Ingredients  

    Wet Ingredients

    • 1 seedless sweet orange with skin (or remove seeds if any)
    • 3 large eggs , room temperature
    • โ…“ cup vegetable oil (80 ml)
    • ยฝ cup granulated sugar (100 gr), add ยผ cup (50 gr) more if you like it sweeter

    Dry Ingredient

    • 2 cup self raising flour * (250 gr)

    * Make Your Own Self Rising Flour

    • 2 cup all purpose flour (250 g)
    • 3 teaspoon baking powder
    • ยฝ teaspoon salt
    Prevent your screen from going dark

    Equipment

    • Loaf pan
    • Food blender
    • Measuring cup
    • Measuring spoon

    Instructions

    Wet Ingredients

    • Add all ingredients into a blender jar and blend into a smooth mixture and pour it into a bowl.

    Dry Ingredient

    • Add flour into the mixture and mix everything together. You can use a spatula or a hand whisk. Do not over mix to avoid dense cake.
    • * If you're making your own self rising flour, mix all purpose flour, baking powder and salt in a bowl and use that flour mixture instead.

    Bake

    • Pour the batter into a 5x9 inch (13x23 cm) loaf pan, previously greased and floured. Bake in a preheated oven on the โ…” lower rack, using upper and lower heat, at 340ยบF (170ยบC) for 40 minutes or until a skewer inserted in the center comes out almost clean.
    • Remove from the oven and cool completely before slicing. Enjoy!

    Notes

    • Use ripe, seedless, sweet orange with thin skin.
    • Use spoon and level method if you're using cup measurement.
    • Use a portable oven thermometer to make sure your oven has the accurate temperature. I use it every single time.
    • Check the doneness of your cake 10 minutes before the recipe says, to avoid over baking it (since all ovens are different).

    Nutrition Facts

    Calories: 273.6kcal, Carbohydrates: 43.2g, Protein: 6.6g, Fat: 8.2g, Saturated Fat: 1.5g, Cholesterol: 46.5mg, Sodium: 224.5mg, Potassium: 83mg, Fiber: 1.4g, Sugar: 10g, Calcium: 77.7mg, Iron: 1.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Aug 16, 2017. Updated with improved text, recipe and pictures on Apr 16, 2022.

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    Reader Interactions

    Comments

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    1. melg says

      February 05, 2023 at 5:33 am

      Would it work to fold in some fresh blueberries into the batter once blended?

      Reply
      • Bea & Marco says

        February 07, 2023 at 12:16 pm

        I haven't tried but maybe it would work?

        Reply
    2. Sheba says

      August 10, 2022 at 12:01 am

      5 stars
      This is a blissfully easy method. It is not very sweet at all but one can always add extra sugar or even make a syrup to soak into it.
      Mine took 55 minutes.

      I also used rapeseed oil as I didn't have any vegetable oil. I also added some rosewater to give it some je ne sais quoi but could not really taste that.
      I would definitely make this again though I would make it sweeter.

      Reply
    3. Janet says

      July 10, 2022 at 10:22 pm

      5 stars
      Easy and delicious, used 2 clementines

      Reply
    4. Benny Bahtom says

      July 02, 2022 at 4:11 am

      5 stars
      Absolutely divine and not too sweet. I followed same measurements and substituted with olive oil too. I hate baking/cooking if it takes too much time and effort - life is just too short ๐Ÿ˜. This is one foolproof easiest cake to make and a hit with the boys at home. Thank you!

      Reply
      • Bea says

        July 02, 2022 at 8:53 am

        Totally agree! I'm all for easy recipes ๐Ÿ™Œ. Really happy to hear that everybody loved it, thanks for your feedback Benny!

        Reply
    5. Sudie Gelok says

      June 28, 2022 at 5:46 pm

      5 stars
      Third time. Easiest cake I have ever made. Last year when I made it, I told you I was going to try figs. You told me to let you know how it worked. I cut up several figs and substituted for the orange in your recipe. Added walnuts and it worked great. Thank you for your recipe.

      Reply
      • Bea says

        June 28, 2022 at 5:54 pm

        Ahhh really? That's so awesome! You're making me drool here thinking about the combo of figs and walnuts. Thank you Sudie for sharing your twist on this recipe!

        Reply
    6. Daisy says

      April 22, 2022 at 11:01 am

      5 stars
      This cake never fails me. I have made it so many times and have passed it to my 10 yo son. He loves to bake. Thanks for this!

      Reply
      • Bea says

        April 22, 2022 at 11:30 am

        Awesome! He's going to be a brilliant baker! Happy that you guys are enjoying the cake, thank you Daisy!

        Reply
    7. Chico says

      November 30, 2021 at 8:03 am

      5 stars
      Super easy to make and taste delicious thanks

      Reply
    8. Vani says

      July 29, 2021 at 1:58 pm

      Hi, today I try your recipe, very delicious and tasty my daughter really like the cake..thanks for sharing..God bless you.

      Reply
    9. Wai Yee Kok says

      June 03, 2021 at 5:26 pm

      Hi Bea, can I replace veg oil with olive oil for this cake?

      Reply
      • Bea says

        June 03, 2021 at 6:01 pm

        Hi Wai! Yes, of course you can ๐Ÿ‘.

        Reply
    10. YW Tham says

      May 10, 2021 at 7:35 am

      i like your recipe but my cake came out not moist enough, what would i have done wrong? Please give me a tip! Thanks.

      Reply
      • Bea says

        May 12, 2021 at 8:48 pm

        Hi! If it's towards dry then you must have over baked it. All ovens are different so a portable thermometer would help to get the accurate temperature (I use it all the time). Hope it helps!

        Reply
    11. Ronald Matsikidze says

      April 07, 2021 at 10:51 am

      Thank you Bea, we got a great result. From Down and Under we enjoy, an easy to work with recipe with my nine year old daughter on holiday.

      Reply
    12. Cheryl Fenton says

      April 03, 2021 at 11:58 pm

      5 stars
      I love this recipe! I made this orange cake today. It was not sweet which I liked. I made a Orange glaze for the top....delicious! Thanks for sharing. Will try lemon cake next. I love anything lemon.

      Reply
      • Bea says

        April 05, 2021 at 11:19 am

        Awesome Cheryl! Yes, do look up my lemon loaf cake, it's one of my readers favourites. Thank you!

        Reply
      • Chris says

        July 08, 2021 at 4:01 am

        Hi Bea,
        I noticed in the video, you used 70ml vegetable oil but in the recipe, it's 80ml. Which is the right amount? Thank you.

        Reply
        • Bea says

          July 08, 2021 at 9:58 am

          Hi Chris! Use 80 ml of any oil that you prefer. Have fun making it!

          Reply
    13. Ximena Cadima says

      March 21, 2021 at 3:39 pm

      Very Easy. Thanks!!

      Reply
    14. Lucy says

      March 02, 2021 at 2:40 pm

      5 stars
      Gosh what an easy recipe, just brilliant, thank you. I had some dark chocolate from Christmas in the fridge, so I broke it up and mixed it in with the mixture. Then I added the orange glaze when it was cooked. Delicious.

      Reply
      • Bea says

        March 03, 2021 at 12:47 pm

        That sounds delicious, Lucy. Chocolate and orange is a great combo, right? Glad you liked the recipe, thank you for your feedback ๐Ÿ˜Š.

        Reply
    15. Sara P Urtecho says

      January 14, 2021 at 6:47 am

      Can I substitute regular flour with almond flour?

      Reply
      • Bea says

        January 14, 2021 at 1:36 pm

        For this recipe, no. Sorry!

        Reply
    16. Endy says

      January 07, 2021 at 10:24 pm

      5 stars
      The easiest and best orange ๐ŸŠ cake Iโ€™ve ever made! Thank you.

      Reply
    17. Nares says

      January 04, 2021 at 9:28 am

      5 stars
      Made this cake today and it turned out Fantastic but just a slightly dry. Could i add an extra orange or just th juice of an extra orange to add moisture ??
      Tyia
      Nares

      Reply
    18. Nares says

      January 04, 2021 at 1:54 am

      WoW! Made this for the first time today. Incredibly easy recipe that turned out Amazing!
      Thankyou from Down Under๐Ÿฆ˜๐Ÿ™‚

      Reply
    19. Souad says

      November 19, 2020 at 10:46 am

      I did make the cake. I followed everything you have mentioned, but it came out uncocked after almost one hour in the oven. It became so red so I was afraid that it might get burned. Yes , it tastes so good but it needed more time in the oven. Is it maybe because the battre was thick?! I have an electric oven with no fan and yet I used the temperature you mentioned.
      Hope I receive a feedback from you cause I'm willing definitely to remake it.

      Reply
      • Bea says

        November 19, 2020 at 3:56 pm

        Sorry to hear that you're having difficulties with the recipe. If you didn't substitute any ingredients and follow the exact instructions then maybe your oven temperature was too hot. Every oven is different, I'd suggest using a portable oven thermometer (like this one) for a more precise temperature reading (I use it too). Also please use the pan measurement as mentioned. Hope you'll give it another try, it's a very easy recipe as indicated by many others who've successfully made it.

        Reply
      • Eileen says

        May 27, 2021 at 1:53 pm

        Hi Bea, I bake this cake today. 40 mins up, not sure Top part of the cake not brown as yours. Still very light yellow.

        Reply
    20. Sudie Gelok says

      August 30, 2020 at 5:24 pm

      5 stars
      I am making it for the second time now. It is super easy and delicious. I am going to try your recipe using figs, since I have a fig tree and make fig cakes. I believe it will work. Thanks.

      Reply
      • Bea says

        August 31, 2020 at 9:35 am

        Awesome! Let me know how it goes with figs, thank you Sudie!

        Reply
    21. Suman says

      July 25, 2020 at 2:33 pm

      5 stars
      One of the best orange cake I ever made... love the color, texture and taste ... thank you ๐Ÿ˜Š

      Reply
    22. Cierra says

      June 15, 2020 at 12:26 pm

      5 stars
      Looks so delicious! But I was wondering if I could replace the oranges with lemons?

      Reply
      • Bea says

        June 16, 2020 at 9:29 am

        Thanks Cierra! Check out my lemon loaf cake that's one of my readers' favourites. It's delish!

        Reply
      • Pauline says

        September 15, 2020 at 10:26 am

        5 stars
        Super-easy to make and very yummy. Thank you so much for sharing your recipe.

        Reply
        • Bea says

          September 15, 2020 at 11:05 am

          I'm glad that you gave it a try, thank you Pauline!

          Reply
    23. Emily Furman says

      June 13, 2020 at 8:53 pm

      5 stars
      Just baked this cake. Wonderful flavour and so easy. Thank you Bea. more cake like this pls

      Reply
    24. Roslyn says

      June 05, 2020 at 6:51 am

      I've baked the orange ๐ŸŽ‚. It's super moist and delicious

      Reply
    « Older Comments

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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