Whole Orange Blender Cake is naturally gluten free and easy to make with only 8 ingredients. It has intense orange flavor and everything is just blended together!

Other favorite blender cake recipe is this healthy breakfast cake!

Slices of whole orange blender cake on a cutting board with whole orange and knife next to it.

When I saw the Modern Nonna making this whole orange blender cake I knew I had to try its healthier version. I was intrigued by blending the entire orange with all ingredients in a blender.

It totally worked and the smell in my kitchen was insane! It’s essentially a loaf cake which makes it so easy for any casual event or guilt-free healthy dessert.

I based this recipe on my healthy lemon zucchini bread and it is also similar to this lemon zucchini bread with gluten-free flour.

Why You’ll Love This Recipe

  • So easy: Blend 8 simple ingredients together in seconds then bake, it’s one of the simplest quick bread recipes!
  • Fragrant and delicious: No need to peel, zest, or remove the white pith of your orange. Simply wash, cut, and blend for the freshest citrus flavor and aroma.
  • Moist: Fresh orange juice creates a super moist cake with a tender crumb, without any milk, oil, or water.
  • Healthier: This orange blender cake is made with almond flour, sweetened with maple syrup, is gluten free, and dairy-free.
  • You don’t have to worry about over blending: Unlike with white flour, but still give it a blend for about 30 seconds.

Ingredients for Orange Blender Cake

Add this whole orange blender cake recipe to your collection of easy gluten free recipes made with a handful of everyday, wholesome ingredients.

  • Orange: I used a large seedless navel orange, about 10 ounces. I think you can use any orange like blood orange or cara cara orange, the color might be different and be sure to remove seeds.
  • Eggs: Use 3 large eggs for texture, moisture, and structure. Almond flour will not hold together without the eggs!
  • Liquid sweetener: I chose maple syrup, but honey or agave nectar can also be used for a slightly different taste.
  • Vanilla extract: Use pure vanilla extract for the most delicious flavor.
  • Leavening agents: Both baking powder and baking soda provide lift and texture.
  • Salt: A small amount is added to help balance and enhance the overall flavor.
  • Almond flour: I go for superfine or fine blanched almond flour in my almond flour recipes for best results. I don’t recommend to use almond meal although if you do, I think recipe will work just cake will be more dense.

How to Make Whole Orange Blender Cake

Here’s how to make orange cake in a blender with step-by-step photos, it’s almost unbelievable how easy it is!

There is a full recipe card below.

  • Prep: Preheat your oven to 350 F if it bakes hotter or 375 F if it bakes on the cooler side. Line a 9 x 5 loaf pan with unbleached parchment paper and set aside.
  • Make orange cake batter: In your high speed blender, add ingredients in this order: orange, eggs, maple syrup, vanilla, baking powder, baking soda, salt, and almond flour. Blend until everything is mixed and the orange is blended, should take around 30 seconds and the batter will be on the thick side.
  • Bake: Pour the batter into the prepared loaf pan, I used a spatula to help. Bake at 350 F for 50 minutes or at 375 for 60 minutes until a toothpick in the center comes out clean. If it browns too quickly, cover with parchment or foil.
  • Let it cool: Remove from the oven, cool for 10 minutes, then transfer to a rack for another 10 minutes. Slice into 10 pieces with a serrated knife and enjoy!

Tips for Best Results

Bake the best whole orange cake with these pro tips.

  • Use high-speed blender: Like Blendtec, Ninja or Vitamix. If you have regular blender, you can also zest, peel, and cut both orange peel and orange flesh separately, then blend.
  • Add liquids first: It will help to avoid cavitation. Orange is considered a liquid too, it’s juicy. Make sure flour goes in last.
  • Wash your orange well: Because we use peel and it often contains wax on it. I like to give it a good scrub with natural dish soap like 7th generation. Also using organic fruit would be ideal since we use peel and all.
  • Adjust oven temperature: Almond flour tends to burn fast and all ovens vary. If you know your oven runs hotter, bake the cake at 350 F for 50 minutes. If you know your oven is less powerful, bake it at 375 for 60 minutes. That’s what I do between my house and studio ovens.
  • If cake starts to brown before it’s ready: Keep an eye on your cake and tent it with parchment paper or foil halfway through if needed.
  • If your cake caves in a bit: Don’t worry and make a note to add a little bit more almond flour next time. It happened to me with my studio oven but didn’t happen in my house kitchen oven. So it depends, and even if it caves in a bit, the cake is still firm and moist.
Sliced orange blender cake on a cutting board. Whole orange and knife.

Variations and Additions

We enjoyed every crumb of this delicious orange cake just as it is but there are always creative ways to personalize it, here are a few ideas to try!

  • Using other pans: You can bake this cake in a cake pan, pie pan, Bundt pan or square baking dish. I would check on it after 30-40 minutes and go from there.
  • Poppy seeds: Adding 1 tablespoon of poppy seeds will add a nutty flavor and light crunch to the cake.
  • Spices: Add warmth with a dash of cinnamon or cardamom.
  • Add a healthy glaze: Make it a special dessert for Mother’s Day, Easter, or any special occasion by drizzling it with a vanilla, lemon, or orange glaze. Take it a step further and sprinkle pomegranate seeds on top for extra juiciness and a pop of color.
  • More citrusy: Increase the citrusy aroma by adding 1 teaspoon of lemon extract.
  • Berries: I think blueberries or raspberries would add a nice sweet-tart flavor to the cake.

How to Store

Store: Keep it in a dish, loosely covered with a clean kitchen towel and in a cool, dry spot for 3-4 days.

Freeze: Transfer your cooled cake to an airtight container or sealed Ziploc bag and store in the freezer for up to 3 months.


Can I make this cake in a food processor?

I haven’t tried making this cake in a food processor but I think it would work, as long as it’s powerful enough to blend the whole orange. You can also zest, peel, and cut both orange peel and orange flesh separately, then try to process.

What type of orange can I use?

You can use a navel orange, cara cara oranges, or blood oranges. Just be sure to remove seeds if any and use more if needed to reach a total of 10 ounces.

Can I use mandarins or clementines?

Sure, be sure to use 10 ounces of them.

How do I know this orange blender cake is ready?

Toothpick test in the center is the best bet. Once the toothpick comes out clean, your orange blender cake is ready.

Can I use any other flour?

No. Baking is a science and each type of flour acts differently. Almond flour is unique because it is essentially ground up almonds and behaves differently.

More Cake Recipes to Try

 holding a slice of healthy orange blender cake showing texture.
Slices of whole orange blender cake on a cutting board with whole orange and knife next to it.

Whole Orange Blender Cake

This Whole Orange Blender Cake is easy to make with only 8 ingredients. It has intense orange flavor and everything is just blended together!
5 from 4 votes
Servings 10 servings
Calories 283
Diet Gluten Free
Prep Time 7 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 17 minutes



  • If your oven bakes hotter, preheat oven to 350 degrees F, and if your oven bakes cooler, preheat it to 375 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper and set aside.
  • In a high speed blender, add in the following order – orange, eggs, maple syrup, vanilla, baking powder, baking soda, salt and almond flour. Blend until just combined and orange is blended, about 30 seconds. Batter will be thick.
  • Transfer it with a help of spatula into previously prepared loaf pan. Bake at 350 F for 50 minutes or at 375 F for 60 minutes, until toothpick inserted in the center comes out clean. If it starts to brown before middle is baked through, tent with a piece of parchment or foil.
  • Remove from the oven, let cool for 10 minutes, then transfer onto a cooling rack to cool off for another 10 minutes. Cut into 10 slices using serrated knife and enjoy!



  • Store: Store loosely covered in a cool dry place for up to 3-4 days.
  • Freeze: In an airtight container for up to 3 months.


Serving: 1 slice | Calories: 283kcal | Carbohydrates: 18g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 235mg | Fiber: 2g | Sugar: 12g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Simple and delicious cake. Everyone loves it.
    First one I made, I found a bit bitter. I’d used a navel orange that had a lot of white pith. Obviously still very edible, because I made a few more.

    Next round, I removed some of the white pith from the rind, blendered just liquid ingredients, then mixed the wet into the dry. Lovely orange taste and less bitter (for my palate).

    Glad I read your answer re: using Lemon, because I had the same question.
    The store didn’t have Meyer lemons, but Meyers would be easier.

    I used an organic lemon. Removed most of the white pith from the rind and added a bit more maple syrup. Nice lemon flavour, but I’m noticing a rind after taste. Which could be just me. I’m freezing it to see if that mellows that taste.

    Friends who tried it wanted the recipe. Easy delicious, moist treat.

    1. Was fun to read about your experiments. Yes some oranges might have a very thick white pith.
      I tried this recipe with a lemon and it was too bitter for me. Meyer would be nicer. Glad you and your guests enjoyed this cake!

    1. It could. I tried and it was a bit bitter but recipe should work. Meyer lemon would be better.

5 from 4 votes (3 ratings without comment)

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