Fresh oranges, almond flour, eggs, and sugar come together in this easy Whole Orange Cake — bright, moist, and full of citrus sunshine.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing — I didn’t plan on baking a Whole Orange Cake that day. It kind of… happened.
You know when you’ve got a bowl of fruit sitting there, looking all innocent, but it’s been way too long? I had four sad-looking oranges glaring at me from the counter like, “really, you’re gonna let us rot?”
It was one of those gray afternoons too — a bit cold, not exactly inspiring — and I’d just finished binge-watching a cooking show (probably The Great British Bake Off, because of course). Something in me just snapped. I thought, “Okay fine, oranges, let’s see what you’ve got.”
The thing is, my grandma used to make an orange cake when I was little, the kind that smelled like sunshine and stayed in your memory long after the last bite. She didn’t use a recipe, just pure chaos and intuition — a little of this, a pinch of that. She always said, “You can’t measure love in cups.”
That stuck with me.
So, inspired by her, I tossed those oranges into the food processor whole. Peel, pulp, everything. I remember thinking, this could go terribly wrong. But somehow, it didn’t. What came out of the oven an hour later was golden, fragrant, and kind of perfect in its rustic way — sweet, tangy, a little bitter (in a good way).
Every time I make it now, it’s like baking a memory. The smell alone brings back those old Sunday mornings when the house smelled like citrus and coffee, and my grandma was humming something off-key.
Why You’ll Love This Whole Orange Cake Recipe?
You know what’s funny? Some people swear they don’t like oranges in desserts — they say it’s “too fruity” or “too tart.” But once they try this Whole Orange Cake, they always ask for seconds.
It’s one of those recipes that doesn’t pretend to be fancy but still feels special. You don’t peel, zest, or juice anything — you just throw the whole fruit in and trust the process. The result? A cake that’s moist, buttery (without butter!), and bursting with this deep, natural orange flavor.
The peel gives it this incredible aroma — slightly floral, almost caramelized — that makes your kitchen smell like a European bakery. Seriously, it’s that good.
Plus, it’s naturally gluten-free thanks to almond flour. I didn’t even plan for that — it’s just a happy accident that makes everyone at the table feel seen.
It’s one of those “wow, that was easy” recipes you end up making again and again.
Ingredient Notes:
Here’s what you’ll need — and why each thing matters (because simple doesn’t mean thoughtless).
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Whole Oranges (or Mandarins/Tangerines): Choose thin-skinned ones if you can. Thick peels can make the cake bitter, unless you’re into that kind of bold flavor. I usually go for mandarins — they blend like a dream.
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Eggs: The glue that holds it all together. They give structure and richness, so don’t skimp on them.
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Almond Flour: Soft, nutty, and naturally gluten-free. Gives that melt-in-your-mouth texture that regular flour just can’t match.
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Sugar: Granulated works fine. I’ve tried brown sugar once, and it gave a slightly caramel vibe — not bad at all, just different.
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Baking Powder: A tiny bit goes a long way here. This cake rises subtly, like it’s exhaling, not puffing up.
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Salt: Non-negotiable. It cuts the sweetness and sharpens the citrus flavor.
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Optional Toppings: Powdered sugar, marmalade, or a dollop of whipped cream. I once served it with vanilla ice cream — dangerous move. Too good.
And one more thing — don’t overthink your oranges. If they’re a little bruised or soft, perfect. That’s life, right? A little imperfection makes everything taste better.
How To Make Whole Orange Cake?
Step 1: Prep the Pan
Preheat your oven to 375°F. Grease a 9-inch round cake pan. If you’re avoiding gluten, dust it with almond flour or even sugar instead of regular flour — gives the edges this lovely sweet crust.
Step 2: Blend Those Oranges
Slice your oranges in half, pluck out the seeds, and toss them (whole) into a food processor. I know it feels wrong to keep the peel, but trust me. Blend until smooth — it should look like a golden puree that smells like vacation.
Step 3: Add Everything Else
Add the eggs, almond flour, sugar, baking powder, and salt right into the processor. Blend again until the batter is silky and smooth. It should feel thick but pourable.
Step 4: Bake
Pour the batter into your pan and bake for 45–55 minutes. You’ll know it’s ready when the top turns golden brown and your kitchen smells like happiness. Stick a toothpick in the center — a few moist crumbs are perfect.
Step 5: Cool and Decorate
Now comes the hard part — waiting. Let it cool completely before turning it out. Once cooled, dust with powdered sugar or brush on a bit of marmalade for that glossy finish. Or do both. Life’s short.
Want To Save This Recipe?
Storage Options:
Here’s the thing — this cake actually gets better after a day or two. The flavors mellow, the citrus deepens, and it turns into this soft, tender dream.
Keep it covered at room temp for up to 3 days, or in the fridge for up to 5. You can also freeze it — just wrap slices individually, and when you’re craving a piece, warm it slightly. It tastes like it was just baked.
Variations and Substitutions:
This cake’s flexible — kind of like your favorite jeans that still fit after the holidays.
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Different Citrus: Try blood oranges, clementines, or even a mix of orange and lemon for a tangy twist.
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Swap the Nut Flour: Hazelnut flour gives a deeper, toastier flavor. Pistachio flour makes it elegant (and kinda fancy-looking).
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Sweetener Options: Half sugar, half honey adds warmth. Maple syrup makes it more fall-ish.
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Toppings: Glaze it with orange syrup, drizzle with chocolate, or just keep it naked — it’s stunning either way.
What to Serve with Whole Orange Cake?
Honestly, you could eat this cake plain with a fork straight from the pan (and I have), but if you want to get fancy:
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A cup of strong coffee or black tea — simple, classic.
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Whipped cream or Greek yogurt — the tang plays beautifully with the orange.
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Vanilla ice cream — melt-in-the-mouth magic.
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Fresh berries — because color never hurts.
It’s also the kind of cake that makes an ordinary afternoon feel like a small celebration.
Frequently Asked Questions:
Do I really use the whole orange?
Yes! Peel and all. That’s what gives it its rich, full-bodied citrus flavor. Just avoid thick-skinned oranges — they can overpower the cake.
Can I make it ahead?
Definitely. It tastes even better after it sits overnight.
Can I freeze it?
Yes — wrap it up, freeze, and defrost as needed. The texture holds up beautifully.
There’s something I love about recipes like this — the ones that come from a happy accident and somehow become part of your life story. This Whole Orange Cake reminds me that even the things we almost toss away (like sad oranges or quiet afternoons) can turn into something golden.
So the next time you see a few forgotten oranges sitting in your kitchen, take it as a sign. Bake this cake. Pour yourself a cup of coffee. Sit by the window while it cools.
And maybe, just for a moment, let life be as simple and sweet as that.
Do you have a “happy accident” recipe too? The kind you made once by mistake and now can’t stop making? Tell me — I love those stories.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Whole Orange Cake
Ingredients
- 2 to 4 thin-skinned oranges, mandarins, or tangerines (13–14 oz total)
- 5 large eggs
- 2 ½ c 250g almond flour
- 1 ¼ c 250g granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- Powdered sugar, orange marmalade, or whipped cream, for topping (optional)
Instructions
Prepare the oven and pan
- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. For a gluten-free version, use almond flour or granulated sugar instead of wheat flour to coat the pan.
Process the oranges
- Slice the oranges in half horizontally, removing any seeds. Place the oranges in a food processor and pulse several times. Stop and check for any remaining seeds, then process until a smooth, fragrant paste forms. Scrape down the sides as needed to ensure even blending.
Combine the ingredients
- Add the eggs, almond flour, sugar, baking powder, and salt directly into the processor. Blend until the batter is completely smooth and uniform in texture. The mixture should be thick but pourable.
Bake the cake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes, or until the edges are golden brown and a cake tester inserted in the center comes out clean or with moist crumbs. Avoid overbaking, as this cake retains moisture beautifully when properly timed.
Cool and serve
- Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar, brush with a thin layer of orange marmalade, or serve with whipped cream for a refined finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
