Orange Cake in a Blender

A Simple, Flavorful, and Effortless Citrus Cake

This Orange Cake in a Blender is the perfect recipe for those who love a soft, moist, and citrusy dessert but don’t want to spend hours in the kitchen. Using whole oranges—including the peel—this cake bursts with fresh flavor, creating a rich and aromatic treat. Best of all, it requires minimal effort since everything is mixed in a blender, making it a foolproof recipe for both beginners and experienced bakers.

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Why You’ll Love This Recipe

• Super Easy – No need for hand mixers or excessive bowls—just blend and bake.
• Rich Citrus Flavor – Whole oranges add a natural zestiness and deep citrus aroma.
• Moist and Tender – The natural oils in the orange peel contribute to a soft, buttery texture.
• Minimal Cleanup – Since everything is blended together, fewer dishes mean less mess.
• Great for Any Occasion – Perfect as a breakfast treat, afternoon snack, or light dessert.

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Ingredients

• 1 large orange (preferably seedless, washed well)
• 3 eggs
• ¾ cup (180ml) vegetable oil or melted butter
• 1 cup (200g) granulated sugar
• 1 ½ cups (190g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract (optional)
• A pinch of salt

For the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh orange juice

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Step-by-Step Instructions

1. Prepare the Orange

• Cut the washed orange into quarters. Remove any seeds but keep the peel on.
• If your orange has a very thick peel or bitter pith, you may trim some off for a milder taste.

2. Blend the Wet Ingredients

• In a blender, add the orange pieces, eggs, vegetable oil (or melted butter), vanilla extract, and sugar.
• Blend on high speed until smooth and creamy, about 1–2 minutes.

3. Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Pour the blended mixture into the dry ingredients and gently fold until just combined. Avoid overmixing.

4. Bake

• Preheat the oven to 350°F (175°C).
• Grease and flour an 8-inch (20cm) round or loaf pan.
• Pour the batter into the pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Glaze (Optional)

• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
• For the glaze, mix powdered sugar with orange juice until smooth. Drizzle over the cooled cake.

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Variations and Customizations

• Chocolate Twist – Add ½ cup (90g) of chocolate chips to the batter.
• Nutty Crunch – Fold in ¼ cup (30g) of chopped almonds or walnuts.
• Coconut Touch – Substitute part of the flour with ½ cup (50g) of shredded coconut.
• Spiced Version – Add ½ teaspoon cinnamon or cardamom for extra warmth.
• Gluten-Free – Swap all-purpose flour for a 1:1 gluten-free flour blend.

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Servings and Timing

• Servings: 8–10 slices
• Prep Time: 10 minutes
• Cook Time: 35–45 minutes
• Total Time: 50–55 minutes

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Storage and Reheating

• At Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for 5–7 days in a sealed container.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature.
• Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-baked feel.

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FAQs

How do I avoid bitterness from the orange peel?

Use a thin-skinned orange like navel or Valencia and remove any large seeds. If the peel is thick, trim some of the white pith to reduce bitterness.

Can I use a food processor instead of a blender?

Yes! A food processor works just as well for blending the ingredients smoothly.

Can I make this cake dairy-free?

Absolutely! Use vegetable oil instead of butter, and skip the glaze or use a dairy-free powdered sugar alternative.

What type of oranges work best for this cake?

Sweet, seedless varieties like navel, Valencia, or Cara Cara work best for a balanced flavor.

Can I replace the sugar with honey or maple syrup?

Yes, but it may slightly change the texture. Use ¾ cup (180ml) of honey or maple syrup and reduce the oil slightly.

What should I do if my cake turns out too dense?

Make sure not to overmix the batter, and check that your baking powder is fresh for proper leavening.

Can I make this recipe into muffins?

Yes! Pour the batter into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes.

Can I add orange zest for extra flavor?

Yes! Adding 1–2 teaspoons of fresh orange zest enhances the citrus aroma even more.

Why is my cake browning too quickly on top?

Cover the cake loosely with aluminum foil during the last 10 minutes of baking if it’s browning too fast.

Can I make this cake without eggs?

Yes! Substitute each egg with ¼ cup (60g) unsweetened applesauce or use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).

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Final Thoughts

This Orange Cake in a Blender is the ultimate no-fuss dessert, packed with fresh citrus flavor and a delightfully moist texture. Whether you’re making it for a casual snack, a tea-time treat, or a simple homemade dessert, it’s a guaranteed hit. Try it out, and enjoy a slice of sunshine with every bite!

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