Whole Orange & Almond Cake

Whole Orange & Almond Cake

Using whole oranges makes this cake super citrusy and moist. Plus it's dairy and gluten-free so it should suit just about anyone! As cake recipes go, this is definitely one of the easier ones. Just make sure to leave enough time to boil the oranges, you can even do this a day in advance. This is particularly good served with some coconut ice-cream!

Oranges contain over 170 different phytonutrients and more than 60 flavonoids, many of which have demonstrated antioxidant, anti-inflammatory and anti-blood clotting effects. And as most of you know, oranges are packed full of vitamin C! Vitamin C is a powerful antioxidant and protects the body against free radicals. Free radicals can damage cells which is a common pathway for cancer, especially colon cancer, ageing and a variety of other diseases. So eating a diet high in citrus fruit is linked to a lower risk of cancer, stomach ulcers, diabetes, high blood pressure, stroke and arthritis. Some studies have shown up to a 50% reduced risk in cancers of the gastrointestinal tract. You're also getting a hefty dose of protein with each slice because of the eggs and almond meal. Plus the almonds offer a nice variety of B vitamins and unsaturated fats.


  • 2 oranges
  • 250g almond meal
  • 4 eggs
  • 25g coconut sugar (or use a little extra honey instead)
  • 4 TBSP honey/maple
  • 1 tsp baking powder
  • handful of flaked/slivered almonds


  • Place 2 whole oranges in a pot on a medium – high heat and cover with boiling water for ~2 hours.
  • Preheat the oven to 170°C and line a springform tin with baking paper.
  • Once the oranges have cooled to room temperature, blend them in a food processor until pureed.
  • In a large bowl, combine the eggs, coconut sugar and honey together.
  • Then mix in the orange puree.
  • Next add the almond meal and baking powder.
  • Add to the springform dish and top with the slivered almonds.
  • Bake in the centre of the oven for ~1 hour, until golden and a skewer comes out clean.
  • Leave the cake to cool in the tin.
  • To serve, we added a sprinkle of coconut flour and a few dried orange slices.