Blender orange and oat cake

Jacqueline Alwill

Brown Paper Nutrition

Discovered and slightly adapted this recipe via @hungryhappens recently and when my kids left their orange and yoghurt in the bowl one morning at breakfast I decided it was definitely a sign to give it a go. Wonderful way to get oats into cakes. Oats are a true superfood, chock full of fibre to sink your hunger, slow digestion, support detoxification and fuel your gut microbes.

It is quite zesty with a whole orange (skin included) in the recipe, so whilst the leftovers came from the kids, the actual cake ended up being too zesty for the small folk, but loved with the older… especially with a dollop of greek yoghurt or ice cream to balance the zing.


Serves 14-16

1 whole orange, washed well, skin (everything bar seeds) included

3 free range eggs,

2 cups rolled oats

2 tsp baking powder

good pinch of salt

1/4 cup extra virgin olive oil

1/2 cup coconut sugar

1/3 cup Greek yoghurt (to be honest ours ways leftover strawberry yoghurt, but you couldn’t taste it – it worked!)

1 tsp vanilla extract


Add all ingredients to a high speed blender in the order they are written, which helps to process them most effectively. Line a 20cm round cake tin or square cake tin with greaseproof paper. Pour batter into tin and bake in 180C oven for 35-40 minutes. Cool for 20 minutes in the pan and then transfer to a wire rack to cool completely.