You know those recipes that sound too good to be true? Yeah, this one’s actually legit. Five ingredients, zero fuss, and a cake so moist it’ll make you question every dry, overcomplicated dessert you’ve ever suffered through. Oh, and we’re boiling whole oranges like some kind of kitchen sorcerers trust me, it works. Let’s bake something stupidly delicious.
Try my Crispy Carrot Cake Bites recipe.
Why You’ll Love This Orange Cake (No BS, Just Facts)
✅ Only 5 ingredients: No last-minute grocery runs, no weird pantry staples.
✅ Gluten-free & dairy-free: But definitely not flavor-free. (No one will even guess.)
✅ Peels = power move: Boiling the whole oranges makes them sweet, not bitter. Plus, less prep work win-win.
✅ Stupid easy to make: No mixer, no fancy steps. Just boil, blend, mix, bake.
✅ Moist for DAYS: Gets better as it sits (if you don’t eat it all in one sitting).
✅ Impresses people: “You made this from scratch?!” (Yes, but let them be amazed.)
✅ Breakfast or dessert: Eat it with coffee or top with yogurt. Zero judgment here.
Basically, it’s the cake that looks fancy but acts chill. 🍊✨
(Now go make it you got this!)
Try my Orange, Carrot and Almond Cake recipe.
Let’s Talk Ingredients (Because They’re Kinda Magic)
🍊 Whole Oranges (Yes, Peel Too!): Sounds weird, I know. But boiling them whole softens the peel and removes bitterness, leaving just sweet, fragrant citrus goodness. No zesting, no juicing just blend and go.
🍯 Honey: Nature’s perfect sweetener! It keeps the cake moist and adds a floral depth that sugar just can’t match. Plus, it’s unrefined so we’re basically health heroes here.
🥚 Eggs: The glue that holds this beauty together. They add structure, richness, and that perfect golden crumb.
🌰 Almond Flour: Gluten-free? Check. Nutty flavor? Check. Tender texture? Double check. It’s the reason this cake doesn’t taste like “diet food.”
🧂 Baking Powder: Our little lift MVP. Just 2 tsp gives this dense cake the perfect rise without any fuss.
The Best Part? You probably have most of this in your kitchen right now. No fancy grocery trips required. 🙌
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 1 hour 35 mins Serves: 12
Easy 5-Ingredient Orange Cake - Let’s Bake! 🍊✨
Step 1: Soften Those Oranges
Toss your whole oranges (yep, peel and all!) into a pot, cover them with water, and let ’em party in a rolling boil. Reduce the heat and let them simmer for 25 minutes - they’ll turn tender and slightly sweet. Drain, cool, and get ready for their cake debut!
Step 2: Prep the Stage
While the oranges chill, preheat your oven to 325°F (160°C) and give your 10-inch cake pan some love - either line it with parchment or grease it up so your cake doesn’t stick.
Step 3: Whisk, Then Woo!
In a big bowl, whisk together the eggs and honey until they’re best friends. Then, gently fold in the almond flour and baking powder - no lumps allowed!
Step 4: Orange Blitz
Chop the boiled oranges roughly (just pluck out any seeds, but keep that flavorful peel!). Toss them into a blender and pulse until smooth. Stir this sunny orange puree into your batter - it’s the magic ingredient!
Step 5: Bake & Bask in Glory
Pour the batter into your prepped pan and slide it into the oven. Bake for 55–65 minutes, or until a toothpick poked in the center comes out clean. Let it cool for 10 minutes (if you can resist!), then slice and enjoy your citrusy masterpiece.
Pro Tip: This cake gets even better the next day - if it lasts that long! 😉
Happy baking! 🧡🍰
Glycemic Index: 35-40 (Low) Glycemic Load: 8-10 (Low)
🍊 Oranges → Try clementines, tangerines, or Meyer lemons for a twist! (Adjust sweetness if needed.)
🍯 Honey → Maple syrup, agave, or coconut sugar work great. For sugar-free, use monk fruit sweetener (but texture may change slightly).
🌰 Almond Flour → Swap with cashew flour, sunflower seed flour (for nut-free), or oat flour (not GF unless certified).
🥚 Eggs → For vegan, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or chia eggs.
🧂 Baking Powder → If out, mix 1 tsp baking soda + 2 tsp cream of tartar as a sub.
Want More Fun?
No rules just tasty experiments! 😋
Try my Banana Bread Carrot Cake recipe.
Pro Tip: Keep notes when tweaking - your perfect version might be one experiment away! Which tweak will you try first? 😉
Bonus: The orange scent while baking is your free aromatherapy session 🧡
Which tip helped you most? Drop a comment below! 👇
Try my Fluffy Protein Pancakes with Blueberry Sauce recipe.
Pro Tip: This cake actually gets more flavorful after a day, making it perfect for stretching your dessert budget further!
Which money-saving trick will you try first? 😉
Here’s how to tweak this orange cake for Keto, Low-Carb, and Paleo diets while keeping it delicious:
Swap these ingredients:
Pro tips:
Swap these ingredients:
Pro tips:
Why it works: Almond flour is naturally low-carb, and the orange flavor shines even with reduced fruit. All versions stay gluten/dairy-free!
Want a specific adjustment? Ask away! 😊
Pro Tip: This cake tastes even better the next day the flavors meld beautifully!
Which serving idea will you try first? 😍
Try my Vegan Carrot Cake Sheet Pan recipe.
✅ Store in an airtight container with parchment paper to prevent sticking
✅ Keep in a cool, dry place (not near the stove or fridge)
⏳ Lasts 2 days max (almond flour cakes dry out faster than wheat flour ones)
✅ Wrap tightly in beeswax wrap or foil to lock in moisture
✅ Place in a sealed container to avoid fridge odors
❄️ Let slices come to room temp before eating (or warm slightly)
✅ Slice before freezing for easy grab-and-go portions
✅ Wrap slices individually in plastic wrap + foil
🔄 Thaw overnight in fridge or 30 mins at room temp
🔥 Microwave (10 sec/slice): Quick but can dry edges sprinkle with orange juice first
🔥 Oven (300°F/5 mins): Best for whole cake cover with foil to prevent browning
🔥 Air Fryer (300°F/3 mins): Crisps edges slightly great for day-old slices
💦 Brush with simple syrup (1:1 water + honey heated)
💦 Steam briefly: Place in microwave with a cup of hot water for 20 sec
Pro Tip: Freeze individual slices between parchment paper perfect for sudden cravings!
Which storage hack will you use? 😊
Try my Carrot Cake Energy Balls recipe.
And there you have it a cake that’s basically foolproof, impossible to mess up, and guaranteed to disappear faster than your willpower at an all-you-can-eat buffet. Make it, eat it, brag about it (you’re allowed to take full credit). And if someone asks for the recipe? Send ’em my way… or don’t. I won’t judge. Happy baking, you kitchen legend. 🍊🔥
This orange cake recipe blew my mind just blend boiled oranges into batter for insane flavor! Only 5 ingredients, one bowl, and zero regrets. Naturally gluten-free & dairy-free. Your new go-to cake!
Place 2 whole oranges (unpeeled) in a medium saucepan and cover completely with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 25 minutes until softened. Drain and allow to cool.
While the oranges cool, preheat the oven to 325°F (160°C). Lightly grease a 10-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together 3 eggs and 8.4 oz (237g) honey until fully combined and slightly frothy.
Add 10.2 oz (288g) almond flour and 2 tsp baking powder to the egg mixture. Stir gently but thoroughly until a smooth batter forms.
Once cooled, roughly chop the boiled oranges, removing any seeds but retaining the peel. Transfer to a blender or food processor and blend until a smooth purée forms. Fold the purée into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Note: For optimal texture, store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
