Orange & Almond Cake

When we actually stray away from chocolate, this is what we're craving! This moist and fluffy cake tastes so fresh and zingy. And topped with the coconut frosting this really is something special. It would make a perfect celebration cake for that health conscious friend!

Oranges contain over 170 different phytonutrients and more than 60 flavonoids! So expect some antioxidant, anti-inflammatory and anti-blood clotting effects. Eating lots of citrus foods is linked to a lower risk of cancer - especially gastrointestinal cancers. As well as a lower risk of stomach ulcers, diabetes, high blood pressure, stroke and arthritis. To sweeten this cake, we used some coconut sugar. We love using this to bake with as it gives it a caramel flavour, sort of like brown sugar. It does contain the same amount of calories per gram as regular sugar but it has a lower glycemix index and contains nutrients like iron, zinc, calcium and potassium. So it's not just 'empty' calories. But because it's still sugar, we've also used some honey too.



  • 250g ground almonds
  • 20g coconut flour
  • ½ tsp baking powder
  • Juice of 2 oranges
  • Zest of 1 orange
  • 4 large eggs
  • 1 tsp vanilla extract
  • 75g coconut sugar
  • 3 TBSP maple syrup/honey
  • 100g coconut oil (melted)


  • 1 can full-fat coconut milk (chilled in the fridge for at least 6 hours)
  • Juice of 1 orange
  • 1-2 TBSP maple syrup
  • Orange zest & pistachios to decorate
  • Coconut flour - if needed to thicken


For the cake:

  • Preheat the oven to 170°C and coat your cake pan with a small amount of coconut oil.
  • In a pot, melt the coconut oil on a low heat.
  • Once the coconut oil is melted, leave it to cool slightly and then add the coconut sugar, maple syrup, vanilla, orange juice and orange zest.
  • Next whisk in the eggs – one at a time.
  • Combine all of your dry ingredients in a mixing bowl.
  • Add the dry ingredients to the wet mixture and thoroughly mix through.
  • Pour the mixture into the cake pan and place in the centre of the oven.
  • Leave to bake for 35-40 minutes. Check the cake is cooked by poking it with a fork, it should come out clean.
  • Leave the cake to cool on a wire tray and make.

For the frosting:

  • When the coconut milk is chilled, scoop out the cream (hard layer on top) and add to the a large bowl or mixer.
  • Add the rest of the ingredients to the cream and whisk until smooth.
  • If the frosting is too runny, whisk in some coconut flour, little by little, until you get the desired consistency.
  • Spread the cream over the cooled cake and sprinkle with orange zest and pistachios.