Orange Blender Cake Recipe

Can I use store bought orange juice?

Technically yes, but fresh juice gives a brighter, cleaner flavor. Bottled juice often has added sugar and preservatives, which can alter the taste and texture. Always go fresh when possible.

What type of oil works best?

I recommend neutral oils like vegetable, canola, or sunflower oil. If you want a slightly richer flavor, try using light olive oil. For more oil-based bakes, check out this vanilla pound cake that’s equally soft and buttery without needing butter.

Can I make this gluten-free?

You can try using a 1:1 gluten-free baking blend in place of the all-purpose flour. Just be aware that texture may vary slightly depending on the blend you choose.

How long does it keep?

This cake keeps well in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to 5 days or freeze slices for future snacking. It’s great for meal prep just like our easy egg cups recipe.

When to Serve Orange Blender Cake

• Perfect for last-minute guests or potlucks
• Serve it warm with ice cream or Greek yogurt
• Include in brunch spreads with fluffy vanilla cupcakes or fresh fruit
• Enjoy as a tea-time snack or light dessert after dinner

Kitchen Confessions and Lessons I’ve Learned

Blender Overkill

The first time I made this, I ran the blender way too long trying to get the batter super smooth. Big mistake. It overdeveloped the gluten and made the cake dense. Now, I blend just enough to combine and then stop. Gentle blending is key for that soft, airy texture.

Orange Zest Troubles

Another time, I used an old grater that shredded the peel instead of zesting it. The large pieces made the cake bitter. Since then, I’ve invested in a fine zester that makes all the difference. Use it over a bowl to catch every aromatic bit of zest it’s liquid gold in citrus baking.