Simple Orange Cake with coconut sugar


It seems like lots of people on social media had the same idea over the weekend to make an Orange Cake, I was noticing all sorts of wonderful variations, a Orange Olive Oil cake at Julia Ostro, Blood Orange & Almond Cakes and Orange Cardamon Loaves which all sound and looked amazing on Instagram.  Mine is a bit more of a humble cake but it’s really quick and easy and great for weekend baking, the lunch boxes or in our case both!  I didn’t bother icing it as we were heading out for a picnic (the sun had finally come out yay!). I didn’t want to deal with sticky fingers or containers but if you want to ice it just slip a bit more orange juice into your normal butter icing mixture and slather away.

I used Coconut sugar but if that is not your thing just replace with your preferred sugar.

Obligatory picnic tree climbing!


Simple Orange Cake


  • 125 g unsalted butter (room temperature)
  • 1 C (230 g) coconut sugar or sugar of your choice
  • 2 eggs
  • 1 1/2 C (225 g) SR Flour (I used gluten free), sifted
  • 1/2 C (125 ml) freshly squeezed orange juice
  • zest of 1 orange (optional, still taste good without it but will give it a stronger orange flavour with it in)


  1. Preheat oven to 180 C. Line a 20cm round cake tin with baking paper.
  2. Cream the butter and sugar together. If using coconut sugar it will go quite dark and remain a little bit grainy.
  3. Add one egg and beat in then add the other and continue beating until all combined.
  4. Add 1/2 the flour and mix in, then 1/2 the orange juice, mix in and repeat until all combined.
  5. Pour the mixture into the prepared cake tin and bake for 30 minutes or until an inserted skewer comes out clean.
  6. Leave to cool in the tin for 5 minutes and then turn out onto a wire cooling rack to cool completely.
  7. If you want to ice wait until it's completely cool and then go for it!
  8. This would also work well in a lamington tin as a "slice"
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