Orange Cake

Healthy cake recipes| recovery post surgery| WLS


A soft and tender orange cake that’s bursting with summer freshness and orange flavor. Better still, it's easy to make and improves over time.

Here's what you'll need:

For the cake -

  • 1 orange, ends trimmed, chopped
  • ¼ cup (60ml) almond milk
  • 1½ cups (180g) all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ​​6 tbsp. butter, unsalted, room temperature
  • ¾ cup (135g) coconut sugar
  • 2 eggs, room temperature

For the glaze -

  • 1 cup (225g) cream cheese
  • ¼ cup (45g) coconut sugar
  • 1 tbsp. orange zest



  1. Heat the oven to 180°C. Line a baking pan with baking paper.
  2. Place the orange and milk in a high-speed blender or food processor and whiz until smooth.
  3. In a medium bowl, mix together the flour, baking powder, baking soda and salt.
  4. Place the butter and sugar into a large bowl and beat for 3 minutes until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed.
  5. Now add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour. Transfer the batter to the prepared pan.
  6. Bake the cake in the hot oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool in the pan for 20 minutes, then transfer to a wire rack and cool completely.
  7. While the cake cools, prepare the glaze. In a small bowl, whisk together the cream cheese, coconut sugar and orange zest. Spread the glaze over the cooled cake, then slice and serve.


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