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Craving a slice of something irresistible? Try the Mini Orange Oatmeal Cake! This easy recipe combines comforting oats with vibrant, tangy orange. Perfect for impromptu gatherings, a luxurious weekend breakfast, or a special treat for yourself. You can whip it up quickly with just a few pantry staples. Enjoy this delightful, fuss-free moment of indulgence!
Are you in search of additional delightful mini cake recipes? Discover our flavorful Grapefruit Cake, aromatic Spice Cake, tender Apple Cake, rich Pound Cake, sweet Banana Upside Down Cake, moist Carrot Cake, and luscious Blueberry Cake.
Why You’ll Love This Orange Cake Recipe
- Effortless Elegance: This is not your run-of-the-mill cake. It’s got that cozy, homemade vibe but still feels luxurious enough to serve to guests. Plus, it’s incredibly easy to make.
- Anytime Indulgence: One mini cake, so many occasions! Whether you’re setting up for brunch, need an afternoon pick-me-up, or are ending your day on a sweet note, this cake is your go-to.
- Ready in a Jiffy: Got 30 minutes? That’s all you need. This cake is prepped and baked in less time than it takes to watch your favorite show.
- Adaptable to Your Pantry: No exotic ingredients required. Everything you need is likely in your pantry or a short trip to the grocery store away.
- Perfectly Portioned: No leftovers, no waste. This small cake serves one to two people, making it perfect for solo enjoyment or sharing.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Ingredients
How To Make An Orange Oatmeal Cake
- First, let’s start by simmering old-fashioned rolled oats in orange juice. This unconventional yet delightful method infuses the oats with zesty citrus flavors. Place your oats and orange juice in a small saucepan and cook until the oats have softened.
- Once your oat mixture is ready, take it off the heat and allow it to cool down. While it’s cooling, grab a medium-sized bowl and whisk together your dry ingredients—flour, sugar, and baking soda.
- Next, in a separate bowl, mix melted butter, one egg, and a dash of vanilla extract. These are your wet ingredients, and they’ll help give the cake its soft, moist texture.
- Now, it’s time to merge the worlds of wet and dry. Combine both mixtures and then fold in your cooled, orange-infused oatmeal. Once everything is well-incorporated, transfer the batter to a small 5×5-inch baking dish.
- Finally, bake your cake at 350 degrees Fahrenheit for approximately 25 minutes. And there you have it, a Mini Orange Oatmeal Cake perfect for one or two servings!
By following these easy steps, you’ll have a delicious, single serving cake that perfectly balances comforting oats with the vibrant, refreshing notes of orange.
Serving Suggestions
Who says you have to enjoy this Mini Oatmeal Cake plain? Go ahead and make your serving as unique as you are. Trust us, a little extra something can go a long way in elevating your cake experience.
- Citrus Drizzle: Consider whipping up a quick glaze with powdered sugar and a splash of orange juice, then drizzle it over the top for added moisture and zing.
- Ice Cream Pairing: Imagine a warm slice of this cake topped with a scoop of vanilla ice cream. The temperature contrast alone will send your taste buds soaring.
- Cream Cheese Frosting: A thin layer of cream cheese frosting can add a tangy richness that complements the cake’s citrusy notes.
- Fruit Accents: Garnish with thin orange slices, or perhaps a few strategically placed berries for color, flavor, and a little bit of nutritional boost.
Expert Tips
- Choosing the Right Baking Dish: When it comes to size, flexibility is key. Although a 5×5-inch square dish is ideal, you can also opt for a 4×6-inch dish with an area of 24 square inches. Even a baking dish with a 5 to 6-inch diameter will do the trick. The aim is to stick to similar surface areas to ensure even cooking.
- Muffin and Ramekin Alternatives: Don’t limit yourself to just one type of dish! The batter for this Mini Orange Oatmeal Cake is quite versatile. It can be used to make two muffins in a standard muffin pan, or if you prefer, you can split the batter into two oven-safe ramekins to make smaller cakes.
- Accurate Flour Measurement: Measuring flour correctly is crucial for achieving the right cake texture. The best method? Spoon the flour into your measuring cup until it’s slightly heaping, then level it off with a straight-edged utensil. Avoid scooping directly from the bag as this will compact the flour, leading to imprecise measurements and a denser cake.
RELATED: Single Serving Comfort Food Recipes
Frequently Asked Questions
Wrap tightly and store in the fridge for up to 5 days.
Absolutely, although fresh juice is always better.
Explore More Mini Breakfast Cakes And Muffin Recipes
If the Mini Orange Oatmeal Cake has tickled your taste buds, you’re in for a treat with these other easy-to-make, single-serving breakfast cakes and muffins. Perfect for satisfying that morning or midday sweet tooth, each recipe is just as simple and delightful:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this mini orange oat breakfast cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Orange Oatmeal Cake
Equipment
Ingredients
- ½ cup orange juice
- ¼ cup old fashioned oats
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking soda
- 2 tablespoons salted butter , melted
- 1 large egg
- ⅛ teaspoon vanilla extract
- powdered sugar , optional
Instructions
- Heat oven to 350 degrees F (177 degrees C).
- Bring orange juice to a simmer in a 1-quart saucepan. Stir in the oats.
- Cook about 5 minutes over medium heat, stirring occasionally.
- Remove from heat and set aside to cool.
- Whisk together flour, sugar, and baking soda in a medium sized bowl.
- In a separate small bowl, whisk together melted butter, an egg and a touch of vanilla.
- Combine the wet ingredients with the dry ingredients and fold in the oatmeal. Pour into a small lightly buttered 5-inch baking dish or use a dish of similar size.
- Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean.
- Let cool on a wire rack.
- Top with powdered sugar, if desired.
Notes
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- Choosing the Right Baking Dish: When it comes to size, flexibility is key. Although a 5×5-inch square dish is ideal, you can also opt for a 4×6-inch dish with an area of 24 square inches. Even a baking dish with a 5 to 6-inch diameter will do the trick. The aim is to stick to similar surface areas to ensure even cooking.
-
- Muffin and Ramekin Alternatives: Don’t limit yourself to just one type of dish! The batter for this Mini Orange Oatmeal Cake is quite versatile. It can be used to make two muffins in a standard muffin pan, or if you prefer, you can split the batter into two oven-safe ramekins to make smaller cakes.
-
- Accurate Flour Measurement: Measuring flour correctly is crucial for achieving the right cake texture. The best method? Spoon the flour into your measuring cup until it’s slightly heaping, then level it off with a straight-edged utensil. Avoid scooping directly from the bag as this will compact the flour, leading to imprecise measurements and a denser cake.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this cake. Hard not to eat the whole thing at once!
Oh Joanie, the is a wonderful snack cake! I used a combination of naval & mandarin orange juice with some Valencia orange zest from a jar. I had juiced & frozen a bunch of oranges that were going bad. Also added 1/8 tsp of cardamom. The cake had a delicate, floral flavor that would be great for breakfast with bacon and definitely a cup of coffee or tea. Infusing the oats with the fruit flavor is genius. Hubby doesn’t like orange but wanted a repeat adding cranberries and pecans, for a huge win!
Overall, I love my 5×5 as I get to bake something new every day. Love small batch cooking, especially for dessert. We get a nice finish to dinner without overeating.
Two tablespoons of honey mixed in with the egg is a successful sugar substitute, but most folks will want more sweetness. The texture and flavor are just delightful. Like so many other ODK goodies, this recipe is easy to pull together.
Really, really good!
Any thoughts on substituting gluten-free almond or oat flour for the wheat?
We have not tested this recipe with other types of flour.
Enhanced the flavor with the addition of orange zest and craisins. Wonderful snack cake recipe.
very tasty thanks i made alot of your recipes very good