Moist vegan and gluten free orange cake using the WHOLE fruit, from skin to flesh. It is very easy to make, all you have to do is blending all the ingredients in a food processor! No over mixing or extra preparing time, in other words: it’s cake for the lazy.

Orange cake for the lazy

You guessed it, the main argument fo this whole orange blender cake (just after the fact that it is delicious), is that it’s very simple and funny to make! First, cause we’re using the whole orange in the recipe, and then because the batter is mixed directly in a blender.

More reasons why you gonna LOVE this whole orange cake:

• Quick, easy and funny to make.
• No hand mixing.
• We use the whole fruit, so no waste.
• It is sweet, with a complex orange flavor and no bitterness.
• It has a rich, moist and dense texture.
• Vegan, gluten free, oil free, flourless.

Orange Blender Cake Ingredients list

This vegan and gluten free whole orange blender cake is requires only a few simple ingredients, that you probably already have in your kitchen if you’re familiar with gluten-free baking. Everything can be find easily in any supermarket or health store.

• Orange — well you guessed it, the orange is a key ingredient to make a good orange blender cake! It’s actually the reason of this recipe 🙂 As we’re using the whole entire orange, from skin to juice, it’s very important to have an organic orange. Also, the quality of the fruit is very important for the taste. For the best results, use juicy and aromatic oranges. Preferably locally grown and when it’s in season.
• Almond meal — it’s the base of this cake. I always love to add almond meal in my baking recipes, especially when gluten free. The almond meal makes a light and fluffy texture, as well as it brings a pleasant nutty flavor. Note that almond meal is different from almond flour and can’t be substituted!
• Rice flour — it’s one of my favorite gluten free flour. It has a dry and very fine powdery texture. You can use both white or brown rice flour.
• Corn starch — as this cake is gluten free and vegan, corn starch acts as the binder to make all the ingredients together. It replaces the eggs in some way.
• Cane sugar — you can use any kind of powder sugar for this recipe, but I like cane sugar as it’s non refined and has a subtle delicious caramel-like taste.
• Baking powder — to make the cake rise.
• Vanilla — you can use any kind of vanilla extract. I prefer natural vanilla extract over aroma for its more delicate flavor.

How to make easy Orange Blender Cake

As already mentioned below (and as implied in the name), this whole orange blender cake is super easy to make and most important: it doesn’t require any long and exhausting mixing process. In other words, it’s a cake for the lazy!

1. Preheat the oven to 340F / 170°C. Grease and line the bottom and the sides of an about 8″ springform pan with a sheet of parchment paper. I’ve used a round pan, but you can absolutely use any other shape. Just keep in mind that the baking time can vary depending on your thickness of batter.
2. Thoroughly wash the orange, keep it whole with skin on. Bring a large pot of water to a boil. Then plunge the whole orange and boil for 30 minutes. This step is important to soften the skin of the orange but also to remove most of its bitterness.
3. Once boiled and very soft, roughly cut the orange in large piece, still with the skin. Add all the cake ingredients in a blender or a food processor, and blend until you get a thick and smooth batter.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 35 to 40 minutes, until the surface of the cake is slightly golden and dry to touch. You know the cake is done when a toothpick inserted in the center comes out nearly clean with a few moist crumbs.
6. While the cake is baking, prepare the syrup. It’s important to make the syrup before the cake is done as you’ll have to pour it over the cake as soon as you take it off the oven. Peel half of the skin of the orange, then juice the orange flesh. Strain the orange juice to remove the pulp. Finely slice the ginger (you can keep the skin).
7. Pour 1/3 cup (80ml) of the orange juice in a small saucepan and add the sugar. Bring to a boil then reduce to medium and stir to melt the sugar. Add the orage peels and slices of ginger, and simmer for 10 minutes. Strain the syrup and set aside the candied orange and ginger.
8. Once baked, remove the cake from the oven and immediately brush the top with the syrup. Make sure to cover all the surface of the cake. Leave the cake to cool completely and the syrup to dry.
9. Decorate the cake with the candied fruits and some star anise if you want.

Orange Blender Cake FAQ

Do I really need to boil the orange before using?

The answer is Yes. Boiling the whole orange before using it in the batter helps to soften the skin and to remove most of the orange bitterness. As it takes 30 minutes, I recommend to do it first thing first, and then use this time to gather and scale all the ingredients.

Is the syrup mandatory to make this whole orange blender cake?

The syrup is optional but I very highly recommend to make it! Not only the syrup adds a very pleasant spicy flavor, but it also helps the cake to kept longer and stay moist, as it protect the inside of the cake from dryness. As an additional argument, you’ll be rewarded with some delicious candied ginger and orange peels, that taste like natural candies!

Whole orange blender cake variations.

Here are a few suggestions to twist this whole orange blender cake, your way:

• Try with blood oranges, mandarins or even another citrus like lemon, lime or yuzu if you like!
• Add some ground spices to the batter for extra flavor, like cinnamon, cardamome, chaï, …
• Orange and chocolate is a match! Try to add cocoa powder or chocolate chips to the batter.
• Add chopped roasted nuts, like pecan, hazelnuts, almonds or walnuts for chunkiness.

How to store orange blender cake?

Store whole orange blender cake leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.

More easy Gluten free cakes

• Chocolate Pear Cake (GF)
• Walnut and Plum Cake (GF)
• Healthy GF Carrot Cake
• Plum Cardamome polenta cake (GF)
• Hazelnut and Chestnut fondant (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Whole Orange Blender Cake

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Cake
• Method: Oven
• Diet: Vegan

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Description

This moist vegan and gluten free orange cake is very easy to make! All you have to do is to blend all the ingredients in a food processor, so no over mixing or extra preparing time!

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Ingredients

Units USM Scale 1x2x3x

Cake

• 1 medium orange (about 250g with the skin), organic
• 2 cups (180g) almond meal
• 1/2 cup (65g) rice flour
• 1/2 cup (65g) corn starch
• 1/2 cup (80g) cane sugar
• 1 tsp (5g) baking powder
• 1/4 cup (60ml) water
• 1 tsp vanilla extract

Syrup

• 1 orange, organic
• 1/4 cup (40g) cane sugar
• 1 piece of fresh ginger

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Instructions

1. Preheat the oven to 340F / 170°C. Grease and line the bottom and sides of a 8″ springform pan with a sheet of parchment paper. Set aside.
2. Wash the orange, keep it whole with skin on. Bring a large pot of water to a boil. Then plunge the whole orange and boil for 30 minutes until it is soft.
3. Roughly cut the orange in large piece, still with the skin. Add all the cake ingredients in a blender or a food processor, and blend until you get a thick and smooth batter.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 35 to 40 minutes, until the surface of the cake is slightly golden and dry to touch, and a toothpick in the center comes out nearly clean with a few moist crumbs.
6. While the cake is baking, prepare the syrup. Peel half of the skin of the orange, then juice the orange flesh. Strain the orange juice to remove the pulp. Finely slice the ginger.
7. Pour 1/3 cup (80ml) of the orange juice in a small saucepan and add the sugar. Bring to a boil then reduce to medium and stir to melt the sugar. Add the orage peels and slices of ginger, and simmer for 10 minutes. Strain the syrup and set aside the candied orange and ginger.
8. Once baked, remove the cake from the oven and immediately brush the top with the syrup. Leave the cake to cool completely and the syrup to dry. Decorate the cake with the candied fruits and star anise, and enjoy!

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Recette version française

Gâteau à l’orange entière au mixeur

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• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 parts 1x
• Category: Gâteau
• Method: Four
• Diet: Vegan

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Description

Ce gâteau moelleux à l’orange, vegan et sans gluten, est très facile et rapide à réaliser! La pâte se prépare directement au mixeur et nécessite peu d’équipement et d’ingrédients.

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Ingredients

Units MUS Scale 1x2x3x

Gâteau

• 1 orange (environ 250g entière), non traitée
• 180g de poudre d’amandes
• 65g de farine de riz
• 65g de fécule de maïs
• 80g de sucre de canne blond
• 5g de levure chimioque
• 60ml d’eau
• 1 cuillère à c. de vanille

Sirop et décoration

• 1 orange, non traitée
• 40g de sucre de canne blond
• 1 morceau de gingembre frais
• Etoiles de badiane (pour la décoration)

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Instructions

1. Préchauffer le four à 170°C. Huiler et chemiser le fond et les bords d’un moule de 19 cm de diamètre environ, avec du papier cuisson.
2. Laver l’orange et la laisser toute entière, sans la peler. Faire bouillir une casserole d’eau. Plonger l’orange entière et laisser cuire pendant 30 minutes jusqu’à ce qu’elle soit tendre.
3. Egoutter et couper l’orange en morceaux, toujours en gardant la peau. Placer les morceaux d’orange et tout le reste des ingrédients pour le gâteau dans le bol d’un robot mixeur ou d’un blender. Mixer pour obtenir une pâte épaisse et homogène.
4. Verser la pâte dans le moule et lisser la surface.
5. Enfourner pour 35 à 40 minutes, jusqu’à ce que la surface du gâteau soit dorée et sèche au toucher. Vérifier la cuisson en insérant la pointe d’un couteau au centre. Elle doit ressortir quasiment propre.
6. Pendant que le gâteau cuit, préparer le sirop. Peler la moitié de l’orange pour récupérer le zeste, et presser le reste pour extraire le jus. Filtrer le jus pour retirer la pulpe. Couper le gingembre en fines tranches.
7. Verser 80 ml du jus d’orange dans une petite casserole avec le sucre. Porter à ébullition, puis réduire le feu et mélanger pour dissoudre le sucre. Ajouter les zestes d’orange et les tranches de gingembre et laisser mijoter le tout pendant 10 minutes. Filtrer le sirop et réserver l’orange et gingembre confits.
8. Quand le gâteau est cuit, le sortir du four et l’arroser immédiatement avec le sirop. Laisser refroidir complètement, puis décorer avec les zestes d’orange et de gingembre confits, et quelques étoiles de de badiane.

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