Eggless Blender Orange Cake
Updated: Oct 8, 2019
Fagrant, moist and tender Orange Cake flavoured with freshly squeezed orange juice and zest. This easy recipe is a clear winner!
This is hands down the best recipe to prepare from scratch. With or without frosting, the cake is perfect for tea time, breakfast or as a simple dessert to bring with you at potlucks and picnics.The orange slice topping is so flavourful that a quick drizzle of honey is simple enough to work as a topping.
It’s indeed one of my very first recipes on the blog, and one of my all-time favourite desserts. I have baked it countless number of times and till today after a few hundreds of recipes, it’s always the one I go back to whenever I need to prepare a quick dessert for my friends. Because it’s easy, moist, and oh so good!
Almost every time when I am invited by friends & family, at the very last minute I am supposed to bring the dessert (yes, as a food blogger, your baking skills never go unnoticed) I go for this one. No need to go for a fancy recipe, simple is the best!
I have so many great memories around this recipe… my favourite is when I baked it for breakfast last winter when my sister in law and her family were visiting us in Dubai. On a very sunny morning, we all gathered for a picnic and shared this deliciously moist cake with the kids, enjoying simple moments of life – the best ones!
This recipe is
One bowl and blender
Uses simple pantry staples
Intense flavour of oranges (zest, juice, slices and orange blossom water)
Customizable (add chopped walnuts, chocolate chips...Though I don't suggest any!!)
Can I use STORE-BOUGHT ORANGE JUICE INSTEAD?
Yes you can. Depending on the size of the orange, you will need approximately 60 ml store bought juice for this recipe, about 1/4 cup. But if you ask me, I prefer to use the homemade version, as you will need both the juice and the zest for this recipe. Freshly squeezed oranges make the cake perfectly moist, juicy and fragrant.
Egg-less Blender Orange Cake
Preparation time: 20 minutes
Baking time: 50-60 minutes
Cuisine: International, breakfast or dessert
2 ripe bananas
1 cup powdered oats
½ cup almond flour
½ cup coconut flour (desiccated coconut)
¼ cup white sugar
3 tablespoons coconut oil/vegetable oil
½ cup thick yogurt
¼ cup fresh orange juice (juice of 1 orange)
1 orange zest or peel (use a potato peeler)
½ tsp orange blossom water (see substitute below)
2 teaspoons flaxseed meal (powdered)
1 teaspoon chia seeds
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
Orange slices to decorate
Preheat the oven to 170 degrees Celsius or 350 degrees Fahrenheit.
Line a loaf pan or 8’’ round tin with parchment paper.
Mix 2 teaspoons of flaxseed powder and 1 teaspoon of Chia seeds into the orange juice. Allow the chia seeds to bloom (you could do this 30 minutes before the baking process).
In a high-speed blender, blend bananas, sugar, peel and yogurt.
Once blended, empty in a roomy bowl and add the chia - flax mixture.
Further to this, add powdered oats, almond flour, coconut powder, baking powder, salt, baking soda and the flavourings. Mix well.
Decorate the base of the tin with orange slices.
Pour the batter in the loaf tin or a 8’’round pan and bake for 50-55 minutes. Check for doneness.
As the cake is moist the skewer may not come out very clean. Cool for 30-60 minutes before cutting.
Use a potato peeler to get the zest.
Use orange extract if the orange blossom is not available.
Fine oats should be used in this recipe
Banana should be overripe or brown/spotted. In case of urgency microwaving the banana can make it brown to an extent.
White sugar is used here as brown sugar may change the colour/flavour of the cake.
In case the cake browns on the top and is not done, do use a foil to cover the top midway to protect the cake from browning.
Cut the cake only when cool as it is a very moist cake.