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.
Notes
Nutrition
Looking for more?
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.,
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?
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 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!
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!
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!
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..
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 ?
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!
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…
What I I use to make this diabetic friendly
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!!
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.
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!
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!
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.
Same here. I was afraid of the bitterness. but thought what the heck, follow the recipe. IF, I make this again, use the inside and zest away, do not use the whole orange. I had to throw mine away too.
Look up the boiling and dumping the water 3x method to get rid of the bitterness- on the recipetineats website… it takes away all the bitterness
It won’t be bitter! It’s absolutely delicious!