Whole Orange Custard Cake
This Whole Orange Custard Cake is soft, creamy, and bursting with fresh citrus flavor. Made with whole oranges, oats, almond flour, and eggs, this naturally gluten-free cake bakes into a unique custard-like texture. It’s packed with vitamin C and high in protein, making it a delicious treat you can feel good about enjoying.
Why you’ll love this recipe:
- Made with Whole Oranges – Using the entire orange—including the peel—creates an intense citrus flavor and provides extra fiber and nutrients.
- High in Protein – With six eggs and collagen peptides, each slice contains more protein than a traditional cake, making it more satisfying.
- Naturally Gluten-Free – Rolled oats and almond flour replace traditional wheat flour for a tender, custardy texture.
If you are looking for more healthy cake recipes, try my Orange Date Cake, Healthy Lemon Loaf, and Healthy Applesauce Cake.
Ingredients you’ll need:
- Oranges – Provide natural sweetness, bright citrus flavor, vitamin C, and moisture.
- Rolled oats – Add structure and help absorb liquid while keeping the cake tender.
- Eggs – Create the cake’s signature custard-like texture while adding protein.
- Almond flour – Adds richness, moisture, and a delicate crumb.
- Sugar – Sweetens the cake and balances the slight bitterness of the orange peel.
- Collagen peptides – Boost the protein content without affecting the flavor.
- Vanilla extract – Enhances the sweetness of the oranges and adds depth to the overall flavor.
- Baking powder – Gives the cake a little lift while maintaining its creamy texture.
How to make whole orange custard cake:
(The full written and printable recipe is further below.)
Step #1) Boil the oranges in a large pot for 20 minutes. Then cool the oranges in an ice bath for 5 minutes and cut into wedges.
Step #2) In a high-speed blender, add eggs, orange wedges, oats, almond flour, sugar, collagen peptides, baking powder, and vanilla.
Step #3) Blend until smooth and pour the batter into a greased 9″ round springform pan.
Step #4) Bake at 325F for 45-50 minutes or until a toothpick inserted into the center comes out clean.
🌟 Expert tips:
- Use sweet, thin-skinned oranges such as Valencia or Navel oranges for the best flavor and minimal bitterness.
- Chill the cake overnight for an even creamier texture and a more pronounced orange flavor.
- Serve with fresh berries and whipped cream for a beautiful dessert presentation.
- Let the cake cool completely before refrigerating to prevent excess condensation.
Storing & freezing instructions:
Storing – Store covered in the refrigerator for up to 5 days.
Freezing – Tightly wrap in a double layer of plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs:
Yes, you can substitute the sugar with an equal amount of monk fruit sweetener designed for baking.
Yes. The cake will still bake beautifully, though the protein content will be lower.
Absolutely. Replace the rolled oats with 1 cup oat flour for convenience.
If you’ve tried this Whole Orange Custard Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Whole Orange Cake
Ingredients
- 6 large eggs
- 2 medium oranges
- 1 cup rolled oats
- 1 cup almond flour
- 1 cup white sugar
- ¼ cup collagen peptides
- 1¼ tsp baking powder
- 1 tsp vanilla extract
Instructions
- Boil the oranges in a large pot for 20 minutes. Then cool the oranges in an ice bath for 5 minutes and cut into wedges.2 medium oranges
- Meanwhile, preheat the oven to 325F and grease a 9" round springform pan.
- In a high-speed blender, add eggs, oranges, oats, almond flour, sugar, collagen peptides, baking powder, and vanilla.6 large eggs, 1 cup rolled oats, 1 cup almond flour, 1 cup white sugar, ¼ cup collagen peptides, 1¼ tsp baking powder, 1 tsp vanilla extract
- Blend until smooth and pour the batter into a greased 9″ round springform pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Notes
Recipe adapted from Recipe Tin Eats
