Gluten-Free Whole Orange Blender Cake with Almond Flour
This Gluten-Free Whole Orange Cake is an easy, quick recipe made with just a few simple ingredients. Almond flour gives it a soft, moist crumb and tender texture, while a whole orange brings plenty of fresh citrus flavor without the need to zest or squeeze several oranges. And the best part? You only need a blender to make it.
Ingredients
- 1 orange, seeded with peel
- 1 orange juice
- 1 egg, room temperature
- 3 tablespoons natural oil
- 1 cup granulated sugar
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup almond flour
- 3 teaspoons baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Lightly grease an 8'' round cake pan or line it with parchment paper and butter.
- Whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
- Cut the seeded orange into 5–6 pieces and place it in a blender with the egg, sugar, orange juice, and oil. Blend until the orange peel is finely broken down and the mixture is smooth.
- Pour the orange mixture into the dry ingredients. Fold with a rubber spatula just until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan, then carefully transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar or add your favorite topping.
Notes
Store the cake covered at room temperature for 3 days or in the refrigerator for up to a week. You can freeze it in an air-tight container or freezer bag.