Healthy Whole Orange Blender Cake
I’m obsessed with the smell and flavor of this cake it does give off Vasilopita cake vibes but I was so thrilled when the oats and maple syrup worked in this recipe to make it healthier for you. The smell though is INSANE!
You can use regular all purpose flour here or gluten free flour instead of the oats. You can also use granular sugar instead of the maple syrup. The flavor will all taste amazing and you will have guests going for seconds for sure. There is absolutely no bitterness from the orange peel whatsoever!
The beauty of the recipe is that any fruit can be subbed in like a large lemon, 2 limes or a pear. I cannot wait to try more flavor for this simple to make recipe. My only recommendation is to stick to ORGANIC fruits since your are using and eating the peels.
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Healthy Whole Orange Blender Cake
Equipment
Ingredients
- 1 whole Navel orange (organic)
- 3 eggs
- 2 cups rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/3 cup Greek yogurt
- 3/4 cup maple syrup
- 1 tsp vanilla extract
Optional Icing:
- 3/4 cup powdered sugar
- 1/2 orange, zested then juiced
Instructions
- Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
- Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
- Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
Optional Icing:
- Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.
I am scared the pith will make the cake bitter so I’m thinking of using only the pulp and zest. Also what is a dairy free alternative? can i use nut milk instead of yogurt?
It definitely won’t. Although I haven’t tried this, I often make a Nigella recipe with tangerines which includes everything, pith and all and you can’t taste it. Can’t wait to make this, so happy I’ve found a healthier alternative!
Thanks for your feedback Helene! This is a great alternative for sure – enjoy!
Hi Eleni, I thought of that too but there is absolutely no bitterness to this cake whatsoever with the peel – promise!
Milk might work but I havent tried it myself so I can’t say for sure.. Please let us know if you do try it
Do you have access to dairy free yogurt? I’ve previously used the Kite Hill brand yogurts as substitute for dairy yogurt.
I use a Plain Coconut Yogurt Alternative instead of dairy yogurt. I like it very much.
can dairy free yogurt be used instead of Greek yogurt?
Should work here yes
I’m afraid I have to disagree with the other comments, I used a standard navel orange and using the peel made it super bitter. It was inedible. It is a great recipe and I will do it again with zest, but definitely never using peel again.
I agree, Scott. mine was bitter too–I was not a fan. I am also going try again with flesh and zest.
Scott, for years I’ve always simmered my oranges whole in a pot of water (for about 30 mins). Takes away any harshness of skin or pith. Hope this helps.
Did you use an organic orange? Maybe that is the solution. All the pesticides taste bitter I guess.
Do you use plain Greek yogurt or can you use vanilla Greek yogurt?
HI GIna, I used plain Greek yogurt here but you can use vanilla Greek too!
made this tonight for dessert. afraid it would be bitter, but it was refreshing and delicious..easy clean up too with everything added to the blender. 🙂
another great recipe Stella!
HI Nancy, so glad you tried it and loved it! Thanks for the kind feedback too! Cheers!
Cannot wait to make this for my Mom. All of the ingredients we usually use. Any issues if we make as Cupcakes?
Hi! Should work no problem as cupcakes at less baking time
Hello, I’m just baking this cake. Can I freeze it as well? Thank you.
It did smell beautifully and it did look well but unfortunately it didn’t work out well. It never really solidified in the centre. It was dense and wet. We cooked it for over 1.5 hours.
We followed the recipe, except cut the orange into 8 and not 4. The only other thing I can think of is the we overblended. But we needed to blend as long as we did because the blender was full to the brim and that’s how long it took to get everything to mix.
Thoughts? Please. Thank you.
HI Vicky i’m so sorry the recipe was not successful for you.. I’m not sure what could have caused that. I don’t think cutting the orange more makes a difference since its getting blended or over blending – that’s fine too. Keep in mind that baking with oats is different than all purpose flour and can cause a denser cake.
it’s probably because either your oven temperature was off (get an oven thermometer to check) or your baking powder is bad. Baking powder is only good for 6 months after you open it.
Same thing happened to me! My vitamin just wouldn’t mix the entire bunch of ingredients- only the bottom 1/3, even when I tried to push the top farther down. Cake cooked fine at 50 mins but was like a heavy dense pound cake! The taste was great tho! My frosting came out really watery too- too much oj from 1/2 an orange? Maybe 2 TBSp, not 1/4 cup?? I will try it again!!
What I I use to make this diabetic friendly
Can i use Splenda instead of powdered? sugar if i blend it and it becomes powder
HI Mary, yes absolutely – use what sugar you have
Made this yesterday. Did not like the texture, it was like eating orange flavoured oatmeal. The taste is fine. It was baked for 50 minutes and was cooked all the way through. Maybe I needed to blend longer to ensure oats were ground fine.
Hi Deborah, sorry you weren’t crazy about it but the recipe does call for oats so it will have a denser texture than regular flour for sure. You might want to try my Whole Lemon Blender Cake that uses all purpose flour instead. Its still dense but doesnt have the oat texture…
Used a large ripe oranges. Replaced the 3/4 cup of maple syrup with 1/4 of honey.
Delicious, super sweet.
Hi Chantal, sounds awesome your way – I need to try it out! Thanks for the feedback!
Could you make this with lemons?
HI Nancy, I beleive so.. I’m trying it today!
Hi I haven’t made this yet but want to.
Can I use almond flour or regular flour instead of the oats ?
Do you think this would work with almond flour? Thanks, love your recipes!
Hi Lori, I think it would work with almond flour – maybe adding in some coconut flour too though. I can’t say for sure since I haven’t tried it yet myself..
Cake was awesome! No bitterness at all! Followed recipe exact. There were no traces of pits and the rind did not make this cake bitter. Loved the glaze too! Thank you!
Hi Sue, glad you tried it and liked it and thanks so much for the kind feedback!
Delicious and moist. I put a few dark chocolate chips over the top while it was still warm then spread the chocolate around. I will definitely make this again as a dessert next time I have company over for coffee.
Hi Heather so glad you liked the recipe and thanks for the chocolate chips tip! Chocolate + orange is one of my favorite combos!
Made this tonight and added some frozen cranberries! Loved it. Could you do the same recipe with a lemon?
We love ALL your amazing recipes!
HI Ryan, will be working on the lemon version today! thank you for trying this one out and the kind feedback!
I tried this recipe tonight. Unfortunately, I did not have an 8” round pan, so used a loaf pan instead. I used a toothpick to test for doneness at 1 hour. It appeared to need more time, checking at 5 min increments. After 1h15m, I removed it and realized I have over baked it. After cooling and icing, I sampled it—it has a lovely flavor but was darker (inside), very dense and lacks the crumb as shown in the photo. I still enjoyed it but wondered if there was something else I should have done to adapt it to a loaf pan or if I should stick with an 8” round?
Hi Kim I’m so sorry the cake didnt work for you! I’m thinking that you overbaked it. Keep in mind when using oats, they are a denser ‘flour’ and will produce a thicker type of cake. Again i’m sorry the recipe didn’t work out
Made this today. Absolutely delicious and so easy. Loved how quick this recipe is.
Hi Lori, glad you enjoyed the cake recipe and thanks for trying it!
Can you use a flax egg or gelatin in place of eggs?
You DO taste the bitterness !! I followed recipe to a T——I’m a great cook/baker… did NOT like this cake !!!
Maybe it was your orange. Mine has a beautiful orange sweet flavor.,
I have made 2 of these orange cakes from another recipe.The first one came out perfect with no bitterness.The second one was so bitter,I had to throw it out.I suppose the type of orange makes a difference.
HI Gorette, that makes sense to me! I used an organic navel orange with my cake. Ive also read that clementines and tangerines are also great for baking… I appreciate your feedback!
Smells wonderful. Is good textured and moist. The taste…I cannot get beyond the bitterness. The worst.
Hi GLenn, so sorry you’re experiencing bitterness. mine had no bitterness whatsoever.
We loved this healthier for you cake! And had zero bitterness. Thanks for the great recipe!🧡
HI Maddy, glad you liked the cake and thanks for trying it!
Can this be made without the peel? I want to try it but the oranges I have aren’t organic.
Made it last night, and it lived up to my wildest expectations! The whole house smelled like I was simmering orange peels. The cake was moist and so flavorful! This will be made again and again- a family favorite!
Hi Sara, glad it was enjoyed and thank you for the glowing review1!
Do you add the ingredients one at a time and blend after each ingredient?
Hi Penny, I add in all the ingredients in the order listed at once.
Do you know what the serving size is? Thank you!
What’s the right adjustment for high altitude baking?
A dear friend has severe mental health concerns. It is hurtful to see serious words like
« obsessed » and « insane » used to describe recipes. You are a smart, articulate person, who is concerned about health. I know you are smart enough to find other words. Thank you.
Are you serious? Tell your friend not to listen to anyone, shut down all social media, and go and live in a cabin somewhere by herself without any tv, books, or other humans. If she can’t listen or read the words “obsessed” or “insane” then she needs more help than someone that she doesn’t know cancelling her own descriptive words for a delicious cake. This is the most ridiculous request I have ever seen.
Absolutley not. How dare you even leave this inane babble in a recipe comment section??? Did you make the cake? Go talk to a therapist about your issues. I made this cake and it was insanely good- 10/10. no bitterness from my navel oranges (only the the above commeter) and it was perfectly sweet as written with Maple syrup. Obsessed!
Love this and super easy although my blender is not huge so I did it in stages.
HI Betsy, SO glad you liked the cake – say hi to Peter and Eleni for me! <3
I’m not sure what I did but mine baked in 25 minutes.
Hi Ellen, maybe you have a stronger oven..
Delicious and so moist!!!
Thanks for the amazing recipe
HI Francesca, glad it was a win for you! Thanks for the kind rating!
We loved this so much!! A new favourite for sure.
HI Sarah, glad you liked the cake! Thank you for trying it!
just made this and it amazing thank you for all your recipes
Hi WAlda, glad you liked the cake! thanks for the feedback!
Really so delicious! I loved the whole orange in the blender and how it tasted in the cake. I swapped 1 cup of the oats for flour for a lighter feel and used 1/4 maple syrup with 1/2 cup sugar. Also added lemon juice to the icing which I drizzled Rorschach style on the cake. Fabulous recipe!
HI Serena, thats so awesome! I’m glad the cake recipe was to your liking. Also, thanks for sharing your tips with us! Cheers!
I’m not sure why my cake ended up sooo bitter. I did not put frosting on it- is that what makes the difference? We liked the texture and it smelled so good but it has a very bitter aftertaste. Next time I’ll try a pear or a peeled orange, I think.
HI Vicki, I’m so sorry – it was probably due to the orange. If you do try this again, stick with an organic navel orange
I did use an organic naval orange – thanks though.
I made this with a few tweaks. I peeled the orange (my kids don’t like the rind) used orange extract instead of vanilla. Used stevia and added chocolate chips. I omitted the glaze. It was delicious!!!
I only had a large orange. I think it was a little too much. Small orange next time. I love using oats instead of flour. I topped it with homemade sour cranberry sauce and vanilla yogurt. Delish.
Couldn’t wait to make this after seeing it, especially cause it looked so easy! I don’t know if it’s because oranges are headed out of season, but my cake was a little bitter. I think next time I would use a whole orange, but only half the rind. Other than that the cake smelled great, had the perfect amount of sweetness & was incredibly easy to make.
Hi RAchel, I feel you and I’m sorry the cake turned out bitter. Next time make sure the orange is organic NAVEL orange. Its the sweet orange definitely for this recipe it works.
I only bake with oats & maple syrup, so I was excited to see this recipe! I made it exactly & it came out GREAT! So easy to make, smelled great baking, easy cleanup. It didn’t even need the icing. Delicious!
Hi Lulu, glad you liked the cake! Thanks for the kind rating! Cheers!
Okay so I admittedly made a small change (used sugar instead of maple syrup as I didn’t have it on hand), but this cake turned out amazing (and I don’t even like cake)! I saw it on IG over the weekend and decided it had to be made. Not bitter at all. Going to try it again with maple syrup eventually. Considering trying the lemon cake tomorrow!
Hi Courtney, so glad you tried it and liked it! Thanks for the rating and yes, you do need the lemon one in your life too!
I loved this cake. I am cutting back on sugar, so I only put in 1/4 cup of maple syrup. I thought it tasted great with less sugar. I also served without the icing, just put a little yogurt and fresh berries on top instead. It was really good and I am thinking it will make a nice breakfast cake. Thank you.
Hi Kit, your feedback is awesome – next time i’m making having this with the yogurt on top! Delish!
I made it with one and a half lemon and with honey instead of maple syrup and it turned out great! Thank you for great and easy recipe 😍
HI Franka, so happy you liked it and thanks for the kind rating!
I have made this cake it amazing I love it I use date syrup and coconut condensed for the gracing it was so amazing everyone loved it 😋 thanks for the recipe
hi, looking fwd to trying thus but want to use the air fryer. any advice on the settings & timings to use fir an air fryer? thank you. UK
Hi Shalisa, I haven’t tried it in the air fryer myself but I think you can set the temp to 325 F and bake for around 30 minutes. When the toothipick comes out clean….
Can you use a honey bell orange? My favorite and in season now. Thanks!
Hi Karen they sound delicious! If its a sweet and good quality orange – i feel like it should work here.. please let me know what happens after you try it!
I’ve made a number of whole orange cakes in the past year or two and this oatmeal based version was by far my least favorite. Flavors were good but the cake itself was leaden and unpleasant to eat. The texture especially after it had cooled down was dense and unpleasant. The baking powder had no effect. Just solidified eggy stodge.
I would not waste either oatmeal or eggs on this again
Sorry
Hi William i’m so sorry the cake didnt work for you. please keep in mind that using oats will generally produce a denser cake.
True, but it’s impossible to make this with oatmeal and eggs and not have this result. I made a second version substituting some of the oatmeal with almond flour. It was a big improvement.
Easy to make, wonderful smell while cooking and turned out perfectly. so thrilled because I’m normally a rubbish cook. will definitely make again and even try the lemon version. i’m wondering if the people who said it was horrible and bitter were maybe using marmalade oranges – ie Seville?
HI Kate, I’m so happy the cake worked out for you! thanks for the glowing review!
That’s most likely whats happened in my opinion too – the orange peels are bitter on some oranges on not bitter on others. With my cake i also had zero bitterness…
I made this twice. First time was with a mandarin orange which was very bitter. Second time I used an organic seedless orange (as suggested in recipe). It turned out super yummy. Lesson learned…organic is best. Plus make sure you let it bake full 50 mins and get brown. Thanks Stella
HI Doris, so glad you tried it a second time and I’m sorry the first one was a bust! Thank you for the kind feedback – it will be so helpful for all the readers of this post! Cheers!
OMG!!! Delicious!! Even my picky eater sweet lover devoured this cake!! Thank you for the healthier option!! I use two oranges instead of one and a cup of maple syrup.
That’s awesome and thanks so much for sharing you experience with the cake! LOVE IT!
Yummy! I followed the recipe exactly except for one substitution; I didn’t have any yogurt so I used cottage cheese, lol. I’ve baked a lot with oats as the flour base so I’m pretty used to the kind of texture you get from it. For people wondering, don’t expect a light fluffy cake (unless you use a different flour base). This is dense, but not too dense. It’s a moist comforting everyday cake.
Hi Nina, I’m so glad the cake was to your liking! Thank you for sharing your feedback with this recipe and baking with oats. Its a totally different animal and I’m just so happy we have it as an option when we need it! Cheers!
I liked it. Now I did change it a bit. I used clementine instead of orange cause that’s what I had. But for being a “healthy” cake, it was pretty darn good. Only reason I didn’t give it a 5th star was cause 5 stars are for the unhealthy cakes loaded with sugar and butter lol.
Hi Serena, lol thanks for trying it and I’m glad you liked it!
it smelled so good when it was baking. And I’m happy to report that it was absolutely delicious. I will definitely make this again!
Hi Kathy, that’s awesome! Thanks for trying it and I’m so glad it was enjoyed!
Made this tonight and it was delicious and easy to make. Husband and daughter both loved it! Look forward to trying to lemon version.
Hi Melissa, glad you and the family loved the cake! Thank you for the kind rating!!
This cake is a healthier delight! My son and I, lovers of all things sweet, decided to give this recipe a try with a few adjustments. Used half an orange with rind and juice, incorporating the juice of the other half. Substituted monk fruit for maple syrup and doubled the vanilla extract. Baked for 40 mins, passed the toothpick test. Spread about 2-3 tablespoons of Nutella on the hot cake – a hit with my teen! Thanks for this delicious and innovative twist!
Hi Natalie, Glad you and your son enjoyed the recipe and thanks for sharing your helpful feedback with us!
I just made this cake,looks just the picture and tastes delicious, I sprinkled a few dried cranberries on top of the icing, and put lots of the orange juice and zest in the icing! Thanks for the recipe!
Hi Marie, glad you liked the cake! LOve the cranberries on top!!
This recipe is absolutely delicious. I tested it first with just myself, my husband and my daughter (They loved it) now Im making it to take tonght to a family dinner. SO EASY and SO GOOD!!!!
Hi Kimberly, glad the whole family passed the test! Thank you for the kind feedback!
Does everything has to be room temperature?
HI Bethelihem, no it doesn’t
So good…. easy to make, healthier, and was not bitter at all.
HI Teresa, glad you loved it!
Very delicious cake and so easy to put together. A touch sweet, could you use only 1/2 cup of the maple syrup?
Hi Rickie, glad you liked it and yes, you can definitely reduce the maple!
Flavor with entire orange was delicious. Dense but soft and moist. I used all listed ingredients but added an extra orange. Not sure if this is why cake was a little sticky almost like pudding. Would definitely make this again.
HI Chely, glad you liked the cake in the end! Thanks for trying it and yes, the extra orange definitely added to the texture although the texture of this cake is already dense.
Possibly a silly question: I have two different maple syrups. Both the real stuff from Vermont but one is super mild (light amber) and my other is a dark robust amber (they way you expect a maple donut to taste). I’m not sure if I should use the light to just sweeten the cake w/ minimal flavor or use the robust maple knowing that flavor will punch through. Thoughts?
Hi Debbie, its not a silly question at all. I always go light color when its a light colored cake or baked good. The darker the syrup the darker it will produce your cake. Also, you want the orange flavor to shine through here! Enjyo!
Hi Stella, just a question. you said that the oranges should be organic. I have a bag of cara cara oranges to use up so is it possible to use them w/o making everyone sick? thanks for your thoughts i’m very excited to make this yumminess!!
Hi lou, I wish I could say for sure if it would work with the Cara Cara. After doing some research, navel oranges are the best for this type of recipe. If I were you, I would just use the juice and zest and should be fine. Simply wash and dry them well.
So delicious! Such a great way for me to use up some oranges that were close to going bad. I made half the icing to drizzle on and it was perfectly sweet!
thats awesome! so glad you liked it!
I can’t wait to try this wonderful recipe. Am wondering if I’m able to use vegan egg replacer here?
HI Monique, I haven’t tried it with egg replacer so I cannot say for sure if it would work…
I was wondering if you could use actual oat flour to make this instead of oatmeal. If so, would you still use 2 cups?
Hi Rose, you would decrease the flour here to 1 1/2 cups oat flour!
I made this today. I was ok. The flavor was good but the consistency reminded me of eating old oatmeal. Will try it with flour next time.
Hi Jaime, i’m sorry the recipe didnt work for you. The recipe does use oats though…
I made this but unfortunately it tasted like orange rind. It was a bit bland and not very sweet. Felt like it needed some other kind of sweetener.
Hi Tiffany, I’m so sorry the recipe didn’t work for you. My only guess is that the orange was not a navel orange. Some other types of oranges are not the best for baking this type of recipe…
best thing I’ve ever made! so moist, dense and delicious. lots of orange flavor and incredibly easy to make. my new favorite cake.
Hi Lauretta, so glad you tried it and liked it! Thanks for the kind review! <3
My teen boys love this because it’s delicious and healthy!
Hi Michelle, glad everyone loved it! Thank you for trying it out!
What about using oat flour?
Yes you can but then it would be less – 1.5 cups oat flour
My husband loved this cake.
Hi Vicki, glad the hubbie enjoyed!
Just a note, because serving size isn’t listed with the nutritional info, but at the top of the recipe it says 10 seveings,, thats about 300 calories perslice. when I wrighed my cake after baking its was 700g, so each setving is about 70g with glaze.i used a roughly 6×10 pan, and each serve is a bit larger than 1 inch scare
sorry a correction to my first comment. Its about 200 calories wuthout glaze.
i substituted a quarter of the oats for whey protein powder, and since that was sweet I just put a tablespoon of syrup in it. I also added 1/4 eggwhite (I”m trying to squeeze in more protein and reduce carbs everywhere I can!). I also baked in a small oven so it cooked in 35 minutes when I temped the internal temperature at 185. it was still moist, flavourful and not bitter, almost the texture of a fudge brownie, which I enjoyed. We may try it tonight with some whip and a simple raspberry puree for a healtier treat, since I’ve been craving cake hard. Great recipe, so easy.
I would say for anyone saying too moist, or the texture being off, your blender may not be powerful enough, you may not be measuring accurately (weighted measures would be great) by using overfilling cups, your orange could be juicier or larger, your oven temp could be off, or sea level/ambient humidity could be different than the recipe developers. With all my tweaks, it still turned out great, which means the recipe developer did a great job. Did I mention this was SO easy?
I have made three of these already! Love the ingredients and they are delicious! I made a lemon one and an orange one. Both are so good!
The only thing I changed was the frosting. I use one block of organic cream cheese, 1 teaspoon of vanilla 1/2 cup of Greek yogurt and 1/4 cup of maple syrup, and lemon zest or orange zest depending on which one you’re making. Stir up well. It really makes all the difference!
I use two lemons for the lemon cake and one orange for the orange cake.
Hi Lora, Awesome feedback! thanks for taking the time to write this and I’m glad the cakes were enjoyed!
Soooo tasty and incredibly easy!
Hi Larissa, so glad you enjoyed it!
My cake turned out too dense. The flavors weren’t there either. Won’t make it again.
I must have done something wrong, my cake turned out very dense and didn’t rise. The lemon cake is amazing!
Hi Carol, I’m so sorry this cake didn’t work out for you but I’m glad the lemon is more to your liking!!
απιστευτη υπεροχη γεύση θελω να το φάω ολο μπραβο Στέλλα θα ήθελα να ρωτήσω μπορώ κ στο κεικ λεμονιου να χρησιμοποιήσω σφενδαμο η μελι αντι ζαχαρη,?
I made this a few weeks ago and had some in the freezer, I just had a slice and it is so damn good! Thank you for the recipe! Looks just like the picture! I added a few dried cranberries on top of the icing, amazing easy cake!!!
Hello from London England!
Fabulous cake – thankyou for sharing recipe.
I’ve made this 4 times over 4 weeks using oranges and lemons and, using honey instead of maple syrup. All delicious
Still working out some minor tinkering as last one was too wet, this could be that my measurements were over generous or too much icing sugar 🙂
Wondering if I can use apples and nuts possibly?
Thanks again!
Hello Mrs Mo, That’s awesome – I’m glad the recipe is a winner for you! thanks for coming back to leave your feedback and rate it!
I made this cake this morning as we had visitors for afternoon tea. I’m in UK so not used to using cup measurements but it all worked out fine. The cake, although quite dense, tasted lovely and I served it with a spoonful of Greek Yoghurt which was nice. I have made other whole orange cakes before but hadn’t used porridge oats instead of regular flour. My Thermomix which made short work of blending everything and it took an hour to cook to an internal temperature of 96C.
Hi Vivienne, I’m glad you liked the cake with oats! My recipes do have the option to switch over to the metric measurements though. Its a button thats located in the recipe box at the right of the ingredients…
truly amazing and delicious….you ate phenomenal
Hi Richard, glad you liked the cake and thanks for the kind feedback on here!!
I made this and it was good. Children even liked it. I used date syrup instead of maple. Added chopped walnuts, raisins & flax seed. Drizzled icing (just a little) I think it helped make moist. Taste good with whip cream too.
Hi Shirley, glad you enjoyed the cake and thanks for sharing your recommendations with us! Cheers!
Love this recipe! I’ve made it four times now and happy to share I feel like I’ve perfected it. I personally felt a whole orange was too bitter. Using my processor with the whole orange left bitter chunks of orange. I was also afraid of blending too much. Instead I shave the peel and chop into fine bits. I removed the rest of the pith and only use a handful of pith that I also chop into fine bits. With less peel, I had to add another half cup of oats to thicken the batter. I also suggest adding the maple syrup last so you can adjust to taste. With less pith, you need less syrup. I also added cinnamon to enhance the flavor.
For another batch made a coconut glaze with sweetener that also paired well with it!
Hello! All of your suggestions are amazing and I thank you for taking the time to share them with us – they will undoubtedly help others! Cheers!!
I made it perfectly the cake and it’s very yummy. It’s just that I don’t know how to make the icing on top . I’m scared I do wrongly and it cause it bitter.
I made this for my husband’s birthday 🎂 since he’s watching his weight. It is fantastic 👏 I am in love with your recipes. Bless you for sharing them❣
Yay! Happy birthday to you hubby! I’m glad it went well and he liked the cake!
is the nutrition information for 1 serving?
I tried it and we loved it. Thank you!
Hi Anette, glad it was good for you!
The nutritional info is for one slice of cake yes..
I made it and my family loved it!
Hi Ileana, thats awesome! Glad it was a winner for everyone!
I made this, as directed, last night. It was not at all bitter. I really enjoyed the flavor, but it was a bit dense for my taste. The next time I make it, I will try all purpose flour instead of oats. And, I am looking forward to trying it with lemons instead of an orange. Has anyone tried honey and lime instead of an orange and maple syrup?
I was pleasantly surprised with this!
I was worried it might be bitter because of some of the reviews, but it wasn’t. Maybe it’s a seasonal thing or brand of naval orange that produces more bitterness, but this was great! I did use granulated sugar vs maple syrup though.
All of your recipes are delicious and unique!
Hi Tiffany, I’m so glad the cake was to your liking! thank you for coming back to leave a kind review too! Cheers!
Super easy to make. Nice, light, subtle sweetness. Entire family loved it!
Hi Jen, glad it was a winner with everyone!
Made this twice without bitterness! Delicious! Thank you for an easy, healthier recipe.
Hi Judy, glad the recipe worked out for you! Thanks for the kind review!
Hi Stella,
I saw our Reel of this recipe on facebook and so I fount our website. I didn’t yet try the recipe, but I will for sure. I also find that the recipes on our website look amazing. I can’t wait to try some of them.
Thanks for sharing it.
Kind Regards,
Manuela Granja, Belgium
Hi Manuela, and welcome! I hope you enjoy all the recipes you make! Have a beautiful day!
Just made this because I love citrus everything and I was somewhat skeptical when I saw how runny the batter was, but it turned out absolutely perfect. Followed the recipe to a T and it’s flawless. Will definitely be making it again.
Made it exactly as the recipe says. The orange flavor is impressive. The texture is good. I could have left it in a few more mins. Texture is good. I think next time I will use another oil, not olive. Otherwise it’s a winner!
Hi Andrea, I appreciate your feedback and thanks for taking the time to write it!
Something’s got wrong. But you can eat it. And thank for wonderful recipies. All worked till now. With this one not sure. Wrong oranges or measurments ?🤔
Love this! Made it twice, second time with 1/2 cup maple syrup and like it better for breakfast.
Brilliant recipe!
I’ve just made this cake using Almond Meal. Absolutely delicious! I used a whole Navel Orange , and this cake is not bitter at all.
very good, easy to make, put everything in the blender, blend to smooth, pour into the cake pan and bake, if you do not have a high speed blender, you could do this in batches, even with my Vitamix, the batter was very thick and I had to work the bender to get everything to mix well, will try the lemon cake next week.
I just made it today. Quick & easy. Tasty!