This is a great recipe for a cake that tastes decadent but is actually packed with healthy ingredients and ridiculously easy to make. It’s also gluten and dairy free so great for those who struggle with wheat but still want to enjoy a tasty cake.

For a sweetener I used coconut sugar and a little honey but you can substitute with maple syrup, stevia, or whatever you prefer (you can read our guide to alternative sweeteners here).

What I particularly love about this cake is that it’s packed full of healthy fats and protein thanks to the nuts and eggs. This means that any sugars are more controlled in the way they hit our bodies, helping to keep blood sugar levels stable. In contrast, most cakes with their reliance on refined white flour and sugar cause big spikes in sugar levels. The richness of this cake means you don’t go on to binge but do satisfy any cravings with one guilt-free portion.

I’ve used whole oranges, peel and all, in this recipe which I boiled to soften the texture and the flavour. Using the peel may sound odd but did you know that the peel of citrus fruits often contains far more nutrients than the fruit itself in far higher quantities? For example, 100g of orange segments contains 40mg of calcium while the same amount of peel has 161mg of calcium. Oranges are also a good source of B vitamins, beta carotene, potassium and a whole host of antioxidants – many of which are found exclusively in the peel and white pith.

An orange has over 170 different phytonutrients and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong antioxidant effects. But, for maximum benefits choose organic oranges as most conventionally grown ones have pesticide residues on their skin and may be artificially coloured or waxed. Organic oranges also have the highest levels of phytonutrients. To be really sure you’re getting the full nutritional benefit drink the water after boiling the oranges as some nutrients are water-soluble so will have leeched into the cooking water.

I like to make this cake a day in advance as the flavour really intensifies if allowed to ‘sit’ for a while.

Orange and almond cake
Print Recipe
This is a great recipe for a cake that tastes decadent but is actually packed with healthy ingredients and ridiculously easy to make. It’s also gluten and dairy free so great for those who struggle with wheat but still want to enjoy a tasty cake. For a sweetener we use coconut sugar and a little honey but you can substitute with maple syrup, stevia, or whatever you prefer.
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
Orange and almond cake
Print Recipe
This is a great recipe for a cake that tastes decadent but is actually packed with healthy ingredients and ridiculously easy to make. It’s also gluten and dairy free so great for those who struggle with wheat but still want to enjoy a tasty cake. For a sweetener we use coconut sugar and a little honey but you can substitute with maple syrup, stevia, or whatever you prefer.
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
Servings Prep Time
8 people 10 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Wash the oranges and place whole in a pan of boiling water. Cover and leave to simmer for 1 hour.
  2. When the oranges are cooked, remove from the pan. Chop into quarters and remove any pips. Leave aside to cool.
  3. Preheat the oven to 180 degrees celsius and line the bottom of a 21cm (8 inch) springform tin with parchment paper.
  4. Place all the ingredients, except the almond flakes, in a food processor and combine until smooth and the oranges have completely broken down.
  5. Pour the mixture into the lined cake tin, sprinke with the flaked almonds and place in the hot oven for 40 minutes. Cover the cake with tin foil and continue baking for 20 minutes.
  6. Remove the cake from the oven and leave to cool completely in the tin.
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