Whole Spelt Orange Cake

There’s nothing like an orange cake in the winter! It’s the ultimate cake on cold winter days, and I make it weekly every winter-time. This particular whole spelt orange cake is super fragrant and fills the house in warmth, addictive scent and is simply the best next to you hot tea cup.

The following recipe is some-what a healthier version of my grandmother’s orange cake. I make it with whole spelt flour and quick oats and it’s so easy to make. It’s the kind of cakes that you cannot stop to eating straight from the pan.

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Whole Spelt Orange Cake

Photo: Natalie Levin

Whole Spelt Orange Cake

Servings 24 cm Kuglehoff pan
Author Natalie



  • 4 large eggs
  • 200 grams (1 cup) sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Zest of 2 oranges
  • 240 ml. (1 cup) orange juice
  • 125 ml. (1/2 cup) vegetable oil
  • 175 grams (1 3/4 cups) whole spelt flour
  • 75 grams (3/4 cup) quick oats
  • 10 grams (2 tsp.) baking powder
  • Icing sugar for decoration


  1. Preheat oven to 175c degrees and grease the pan well.
  2. In a mixer bowl whip eggs, sugar, vanilla, salt and orange zest until the mixture is fluffy, airy and very bright.
  3. Mix juice and oil in a small separate bowl.
  4. Reduce the mixer speed to low and add in the juice mixture in a thin stream while whisking until blended.
  5. Add flour, oats and baking powder and mix just until blended.
  6. Pour the batter into the pan and bake for 35-45 minutes or until the cake is golden, fluffy and set, and a skewer inserted in the center comes out with moist crumbs.
  7. Cool for about 10 minutes at room temperature and turn onto a serving plate.
  8. Cool completely, sprinkle with powdered sugar and serve.

Recipe Notes

  • Keep the cake in a closed container for up to 3 days. The cake can be frozen, well wrapped, up to a month.
  • You can use tangerines juice and peel instead of oranges.
  • You can make the recipe in two 25 cm loaf pans instead of a round pan.
Whole Spelt Orange Cake

Photo: Natalie Levin

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