My easy Whole Orange Cake is gluten-free and made entirely in the food processor. It uses one whole orange and takes only 15 minutes to make. Drizzled with a simple two-ingredient orange sugar glaze, it’s bursting with orange flavour.
Quick Look Whole Orange Cake
- ⏱ Prep time: 15 minutes
- 🔥 Cook time: 60 minutes
- ⏳ Total time: 1 hour and 15 minutes
- 🍪 Serving: 8-10 slices
- 🍂 Flavour profile: Wonderfully moist and full of orange flavour.
- 👌 Difficulty: Easy
- ❤️ Why you will love it: It’s quick to make (only 15 minutes), there’s no need to boil the orange first, and it can be gluten free or nut free as needed.
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A beautiful, gluten free Whole Orange Cake with an entire orange (skin and all) inside the cake batter.
Unlike other recipes, mine doesn’t require you to boil the orange ahead of time. This means you can have the cake batter ready to go in the oven in just 15 minutes.
Made with gluten free flour and almond meal, it has a wonderfully light and moist texture. However, you can also easily make a nut-free version. It’s an easy cake that’s sure to be a favourite for everyone. And if you don’t have a blender or food processor, you can try my regular Gluten Free Orange Cake.
Why you will love this recipe
- Quick to make: Since this Orange Cake recipe uses a food processor or blender, the cake batter can be made in just 15 minutes – no electric mixer needed.
- Rich in flavour: With an entire orange (skin and all) in the cake batter, it’s absolutely bursting with bright and zesty orange flavour.
- Gluten free: This gluten free cake is a wonderful option for celiacs. There’s also instructions on how to make a nut-free version too.
- Keeps really well: Unlike many other gluten free cakes, this Whole Orange Cake stays moist for days. It still freezes well too!
This cake is amazing and will definitely be made often in our house. I’ve recently had to remove gluten from my diet and it’s nice to know that I can whip this recipe up when I get a craving for a slice of cake.
– Emily
Recipe testing
Oh, I had fun recipe testing this one! I had heard about citrus cakes that were made using an entire orange and my curiosity got the best of me – I had to try it.
I’ve made plenty of orange cakes in my time, including my Orange and Poppyseed Cake, my Orange Pound Cake and my Chocolate Orange Cake.
But adding a whole orange, rind and all? That was new to me. So I grabbed my food processor and gave it a go. I only had blood oranges at the time, so started there. I wanted it to be a gluten free recipe, so decided on using a mix of gluten free flour and almond meal.
Test 1 went horribly wrong. My proportions were out so the cake was dense and wet. However, the smell and taste (of the cooked bits) were divine. So I tried again. For test 2, I used all gluten free flour and omitted the almond meal. I played around with proportions (less baking powder, more flour and more sugar).
It was lovely! A big, tall loaf cake filled with rich orange flavour. Even though I skipped the boiling of the oranges – a step many whole citrus cakes include to help mitigate the bitterness of the rind – I was pleased that the cake was not bitter at all.
But I wondered if the mix of almond and orange would be better. After all I love this combo in my Orange Almond Biscotti. So I took cake 2 and replaced some of the flour with almond meal for test 3. It was tall, moist and flavourful.
I then did a few more tests after that, playing with the proportions of flour to almond meal. I also used a variety of different oranges and attempted different drizzles to add a little extra sticky sweetness – just like I do in my favoruite Lemon Drizzle Cake.
After 7 cakes, I decided this was my favourite (and my extended family agreed). It results in a delightful loaf cake that takes minutes to throw together (using just one orange in the cake). It can be made gluten free, or nut-free or just with regular flour.
Ingredients
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Thankfully, you only need a handful of regular baking ingredients for this cake. Here are the key ingredients you’ll need. You can find the full list of ingredients in the recipe card below.
- Oranges: You only need ONE orange for this cake (plus the juice of another for the drizzle). You can use any variety of orange you like. I’ve even tried it with blood oranges, cara cara oranges, valencia oranges and navel oranges – all work wonderfully well.
- Oil: This cake uses oil to make it lovely and moist. I recommend using a mild or flavourless oil. My two favourites are a mild olive oil or grapeseed oil. I tried both when testing this cake and they both work.
- Gluten free flour: I tested this recipe using Woolworths Gluten Free Flour which worked really well. It does contain xanthan gum which works as a thickener and mimics regular flour. I recommend finding a gf flour that says it can be swapped 1:1 to regular flour.
- Almond meal: This recipe uses almond meal which is ground whole almonds – it is sometimes called ground almonds. It is not the same thing as almond flour. However, if you don’t have this ingredients or you would like to make a nut-free version, you can simply leave it out and use more gluten free flour. Use a total of 210 grams (1 and 1/2 cups) gluten-free flour instead.
How to make a Whole Orange Cake
Let me take you through step-by-step how to make my Whole Orange Cake. Just remember that the full method and instructions can be found below in the free printable recipe card.
Step 1: Roughly chop the orange, discarding any seeds or extra large pieces of pith, but keep the skin of the orange on.
Step 2: Place the orange and sugar in a high powered food processor or blender. Pulse on medium-high speed for 20 seconds or so until combined and smooth.
Step 3: Add the vanilla extract, eggs and oil. Pulse briefly on medium speed, 5 seconds at a time, just to quickly combine. Try not to over-mix here.
Step 4: Finally, add the gluten free flour, almond meal, baking powder and salt.
Step 5: Use a spatula to mix together by hand until the cake batter is combined.
Step 6: Transfer the cake batter to your prepared pan. Bake cake for 55-60 minutes or until a skewer inserted into the centre comes out clean.
Step 7: In a small bowl, stir together the orange juice and caster sugar. Pour the orange drizzle all over the top of the warm cake.
Step 8: Then carefully remove the cake from the pan and leave it on the wire rack to cool completely.
Serving instructions
My Whole Orange Cake is delicious served as is – especially warm from the oven. You can also dress it up and serve it more as a dessert, but adding a dollop of whipped cream or even a scoop of vanilla ice cream.
If you wanted to forgo the orange drizzle, you could decorate the cake with a sprinkle of icing sugar. But honestly, I think she’s perfect, sliced thick and served slightly warm.
Storage and freezer instructions
Storage: Once cooked and cooled, you can store my Whole Orange Cake in an airtight container at room temperature. It will stay moist for days. To enjoy it warm, just heat a slice or two in the microwave for 10-15 seconds.
Freezer instructions: This cake freezes well. Once cooked and cooled, cut it into chunky slices. Cover each one in plastic wrap and place it in an airtight container or ziplock bag in the freezer. To enjoy, simple defrost a slice at room temperature. Or you can warm it up in the microwave, checking after 15 second bursts.
Whole Orange Cake faqs
You can use any variety of orange you like for this cake. I even tried it with blood oranges and cara cara oranges. My only advice is to pick an orange that doesn’t have a lot of skin. For example, the large easy peel oranges have a big, thick rind on them which can make the cake a little more bitter.
Yes! You can absolutely leave out the almond meal. Simply replace it with gluten free flour. Use 210 grams (1 and 1/2 cups) gluten free flour in total.
Absolutely! Just substitute the gluten free flour for regular plain flour or all purpose flour.
You will need a high powdered food processor or blender to make this recipe. We have to ground the pulp and skin of the orange and there’s no easy to do that by hand. However, if you’re after a similar cake, you could try my Gluten Free Orange Loaf Cake.
More gluten free bakes
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Let’s Bake
Easy Whole Orange Cake Recipe
A simple whole orange cake that’s moist, tender and gluten free. You will need a food processor or blender to make this cake.
Ingredients
- 1 whole medium orange (approximately 200 grams)
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 120 ml (1/2 cup) grapeseed oil or mild olive oil
- 140 grams (1 cup) gluten free flour (see notes)
- 100 grams (1 cup) almond meal or ground almonds
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Orange drizzle
- 45 ml (3 tablespoons) fresh orange juice
- 35 grams (3 tablespoons) caster sugar or granulated sugar
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
- Roughly chop the orange, discarding any seeds or extra large pieces of pith, but keep the skin of the orange on.
- Place the orange pieces in a high powered food processor or blender. Add the caster sugar.
- Pulse the orange sugar mixture on medium-high speed for 20 seconds or so until combined and smooth. Check there are no large pieces of orange left. If there is, pulse again for 20 seconds.
- Add the vanilla extract, eggs and oil. Pulse briefly on medium speed, 5 seconds at a time, just to quickly combine. Try not to over-mix here.
- Finally, add the gluten free flour, almond meal, baking powder and salt. You can then briefly pulse it again or I like to simply use a spatula to mix together by hand until cake batter is combined.
- Pour the cake batter into your prepared pan. Bake cake for 55-60 minutes or until a skewer inserted into the centre comes out clean. If the cake starts to brown on the top, you can loosely cover the top with a piece of aluminium foil at the 50 minute mark.
- Place the cake on a wire rack to cool for 10 minutes. Meanwhile, make the orange drizzle. In a small bowl, stir together the orange juice and caster sugar.
- Pour the orange drizzle all over the top of the warm cake. Then carefully remove the cake from the pan and leave it on the wire rack to cool completely.
- Cut into thick slices to serve. Enjoy it as is, or serve it warm with a dollop or cream or ice cream for dessert.
Notes
Oranges: You can use any variety of orange you like. I’ve even tried it with blood oranges, cara cara oranges, valencia oranges and navel oranges – all work wonderfully well.
Gluten free flour: I tested this recipe using Woolworths Gluten Free Flour which worked really well. It does contain xanthan gum which works as a thickener and mimics regular flour.
Almond meal: This recipe uses almond meal which is whole ground almonds – it is sometimes called ground almonds. It is not the same thing as almond flour.
Nut-free option: You can absolutely make this cake without the almond meal. I made it and used 210 grams (1 and 1/2 cups) gluten-free flour and it worked beautifully.
Not gluten-free option: If you prefer, you can swap the gluten-free flour for regular plain flour or all purpose flour.
Storage instructions: Once cooked and cooled, you can store my Whole Orange Cake in an airtight container at room temperature. It will stay moist for days. To enjoy it warm, just heat a slice or two in the microwave for 10-15 seconds.
Freezer instructions: This cake freezes well. Once cooked and cooled, cut it into chunky slices. Cover each one in plastic wrap and place it in an airtight container or ziplock bag in the freezer. To enjoy, simple defrost a slice at room temperature. Or you can warm it up in the microwave, checking after 15 second bursts.
Nutrition Information
Serving Size: 1 slice Calories: 329 Sugar: 25.7 g Sodium: 81.3 mg Fat: 14.3 g Carbohydrates: 40.1 g Protein: 4.3 g Cholesterol: 55.8 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Kate says
I love orange cakes, I’ve made one with polenta in the past which is a huge hit, so definitely wanted to try this variation.
I was motivated by the use of a “high speed blender” and thought my Nutribullet blender would handle this, but sadly not, it just jammed at the bottom, so out comes my mini chopper, the only draw back is I had to “blend” in 3 batches!
Nevertheless it turned out very well, my husband loves it (I’ve yet to try as I’m calorie counting and couldn’t afford a slice at the time, so I’ve got this treat to come!)
I will add that although the whole orange is used, I also grated the zest in to the mixture too.
The top of my cake is a little too brown. Halfway through cooking I thought it’s never going to cook, so I was silly and turned the oven up a notch. Oops! 😄
I have high hopes for this and can’t wait to try. I even made another loaf for my pickleball companions to try Friday evening!! They’re salivating thinking about the treat to come!
Jessica Holmes says
Hi Kate, I’m so glad you enjoyed this one. Sorry about the faff with the blender – a high powdered one definitely makes it a lot easier. But I’m so glad you got there in the end! I hope you get to try the next one you make!
Leah says
Hello there! Can I use regular cake flour? 🙂 thank you!
Jessica Holmes says
Yes!
Mayanka says
Hi Jessica,
We do not have gluten flour what is the best substitute for it
Please if you can suggest 1 or 2 options flour
Thanks,
Mayanka
Jessica Holmes says
Hi Mayanka, yes please see the recipe notes above. You can absolutely use regular flour instead!
Mayanka says
how about if I replace it with whole wheat flour will that work
Jessica Holmes says
Hi, I actually haven’t tried that! You could report back to us if you give it a go. If it were me, I’d do half whole wheat, half regular flour so it doesn’t go too dry.
Misriya says
Soft and delicious! Can I make double the quantity in an 8×8 pan?
Jessica Holmes says
I’m so glad you enjoyed it Misriya! You could make it as is for a smaller cake and use an 8-inch pan. Doubling it would make probably more batter than you need for an 8-inch pan, but you could always use the extra batter to make some cupcakes!
Misriya says
Delicious
Jessica Holmes says
Yay! So glad you enjoyed it!
Emily says
This cake is amazing and will definitely be made often in our house. I’ve recently had to remove gluten from my diet and it’s nice to know that I can whip this recipe up when I get a craving for a slice of cake.
Jessica Holmes says
That’s so lovely to hear Emily! I’m so glad you enjoyed it. All the gluten and non-gluten eaters in my family enjoyed it too!
Josh says
Everybody loved this cake.
Jessica Holmes says
I’m so happy to hear that Josh!