This Boiled Orange Cake is a simple, egg-free, dairy-free cake made with just 5 ingredients and with a soft, tender crumb.
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Boiled Orange Cake
This Boiled Orange Cake is a simple, egg-free, dairy-free cake made with just 5 ingredients and with a soft, tender crumb.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 10 slices
Calories: 231.3 kcal
Ingredients
- 1 large Orange - (note 1) 300g, unpeeled, boiled
- 1 ½ cups Self-Rising Flour - (note 2)
- ¾ cup Unrefined Cane Sugar - (note 3)
- ½ cup Almond Milk - (note 4),
- ½ cup Mild-Flavor Olive Oil
- 1 tsp Vanilla Extract - optional
Instructions
- Preheat the oven to 350°F (180°C). Line a 6-inch cake round pan or a 9×5-inch loaf pan with parchment paper. Spray cooking oil on the bottom and sides. Set aside.
- Fill a saucepan with water, cover with a lid, and bring to a boil. Remove the lid, place the orange in the boiling water, cover again and boil the orange for 10 minutes.
- Meanwhile, fill a large bowl with ice cubes and water. Set aside.
- After 10 minutes, use a slotted spoon to remove the orange from the boiling water and plunge it into the bowl filled with ice cubes. Set aside 5 minutes.
- In a large mixing bowl, add self-rising flour and sugar, and whisk to combine. Set aside.
- Remove the boiled orange from the ice cube bowl, and place it on a chopping board. Cut the orange, skin on, into pieces and place them in a high-speed blender.
- Add almond milk, oil, and vanilla extract if used. Blend on high speed until it forms a smooth orange liquid.
- Pour the liquid into the previous bowl with flour and sugar.
- Use a rubber spatula to stir everything together and form a smooth batter with no lumps.
- Spread the batter evenly into the prepared loaf pan and bake in the center rack of the oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let it cool down for 10 minutes in the pan, then on a cooling rack for an hour at room temperature before decorating.
- Decorate with a drizzle of orange icing. To make this icing, stir powdered sugar and orange juice until thick. If too liquid, stir more powdered sugar. If too thick, stir in more orange juice.
- Drizzle over the cooled cake, and add grated orange zest to serve if you enjoy its tangy flavor.
Notes
Note 1: You must use an orange of similar weight from 10 oz (280 g) to 11 oz (320 g), or the cake won’t firm up the same, or it can turn gummy if the orange is too big. Weigh the orange skin on. Don’t use lemons or limes, it will be too acidic.
Note 2: You can also use 1 1/2 cups of all-purpose flour and stir in 2 1/4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Note 3: Or any crystal sweeteners, like coconut sugar, sugar.
Note 4: Or any milk you like, including oat milk or soy milk.
Note 5: Or any oil with a low flavor. The recipe won’t work with oil-free swaps like applesauce or yogurt, as the texture will be gummy and dense.
Storage: Store the cake up to 4 days in the fridge in a cake box.
Nutrition
Serving: 1slice | Calories: 231.3kcal | Kilojoules: 968KJ | Carbohydrates: 30.8g | Protein: 2.5g | Fat: 11.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 52.5mg | Fiber: 0.9g | Sugar: 16.8g | Vitamin A: 41.8IU | Vitamin C: 9.8mg | Calcium: 25.4mg | Iron: 0.3mg | Magnesium: 6.5mg | Phosphorus: 20.8mg | Zinc: 0.2mg
How to Make Boiled Orange Cake (in Pictures)
Hi! I have been following your page for a while and have very much enjoyed your recipes. Especially the vegan carrot cake is wonderful! I was planning to bake this cake but are the amounts correct? If I compare the amounts given in metric they don’t match with the amounts in US Customary. E.g. 3/4 cups sugar = 120 ml sugar, 1/2 cup almond milk = 180 ml almond milk. Have these two been mixed up in the metric version? The olive oil is given only in cups.
Sorry about that. The cups are correct. The metric are automatically converted, and the converter had a glitch, it’s fixed now. Enjoy the cake, and thanks for baking so much with me.
C’est une recette simple mais délicieuse. Approuvé par la famille. Ça change du chocolat (que j’adore). A refaire pour le week-end. Un grand merci pour toutes ces bonnes recettes.
Merci beaucoup!
could you use almond flour and coconut oil?
No, almond flour has no gluten, no starch and the the cake will never hold it’s shape.
Looks delicious… going to make it this weekend… do you think I could use a lemon in place of orange too?
No, lemon are way more bitter, smaller, have more pectin. The recipe will be completely different.
Can I use gf 1 to 1 flour ?
No, a 1:1 ratio won’t work however you can use my gluten-free converter here
Do you think that this would this work with lemons?
No, as written in my recipe note, it will be a new recipe to create. Lemons and orange doesn’t have the same pectin’s amount, which increase when boiling the fruit, and impact the cake texture a lot.
Thanks, I hadn’t seen the note or other question, so thank you for replying
My pleasure, any questions, just ask I am here to help!
Love the look of this simple, easy peasy yo make cake
Thanks very much
Look forward to trying out more of your recipes
Warmest
Jan
Thanks Jan!
Don’t we need to deseed the orange ?
No, the seeds will blended, you won’t taste it.
is the ice bath necessary? Can I just pop the orange, cut up or whole in the fridge to use the next day?
Yes, cooling down the orange matters. But you can cool it overnight in the fridge. I will pop it out the fridge an hour before baking so it’s not too cold either. The reason why I avoid hot ingredients, is because they accelerate starch gelatinization and rapidly activate wheat proteins, causing gluten to form too quickly and tightly, which can result in a dense, rubbery cake. Using room-temperature ingredients allows the proteins and fats to emulsify smoothly and bond at a controlled rate, ensuring a light, tender crumb.
I’m in a calorie deficit. Can I use sugar free substitute instead of sugar? Maybe almond flour or coconut flour?
You can’t swap flour for other flour. For sugar substitute, it depends, some crystalize and melt like sugar – like erythritol, which give texture to cakes. Others, don’t like allulose, or pure monk fruit which result in a poor cake texture.