This flourless orange cake is made with whole oranges, including peel and all! This cake is gluten-free and dairy-free but full of flavour.
The secret to making an orange cake without flour is to use almond meal. This makes the cake moist, light and absolutely delicious! I serve this cake with orange syrup for extra flavour.
What Is Whole Orange Cake?
This whole flourless orange cake is a recipe which uses the entire orange including the peel for baking the cake. Nothing goes to waste!
Is orange cake healthy?
Depending on what you consider healthy, orange cake has some nutritious components. Almond meal is high in fibre and low in carbohydrates, while oranges provide a good source of Vitamin C.
Ingredients in Flourless Orange Cake
- Oranges: you can use any type of orange you like. Try to choose medium or large sized oranges. If you're using smaller oranges, you may need to use three instead of two for the same flavour and texture.
- Water: to boil the oranges with.
- Caster sugar / superfine sugar: You will use this to make both the orange syrup and the batter. Caster sugar dissolves easily, which makes it ideal for most baking recipes.
- Can I use white sugar? Yes, you can. Granulated white sugar may take slightly longer to dissolve.
- Eggs: will give the cake structure and hold the ingredients together.
- Can I use an egg alternative? Yes, I recommend store bought powdered egg substitute, made according to packet instructions.
- Vanilla extract
- Almond meal: this is used to replace flour and give your cake structure. Almond meal is slightly coarser than almond flour.
- Can I use almond flour instead of almond meal? Yes, substitute 1 for 1. It is best if you measure by weight as almond flour is lighter than almond meal.
- Baking powder: will help make the batter rise as it cooks. Most brands of baking powder are gluten-free. Make sure to double-check the brand you're using if you need to make the cake entirely gluten-free.
How Do You Make Flourless Orange Cake
The first step of this recipe is to boil the oranges in sugar and water. This softens the oranges and also creates a delicious orange sugar syrup which is perfect to drizzle over the cake.
After boiling the oranges, all you need to do is pop them in a food processor with the remaining ingredients, blitz until combined, and bake. It's that easy!
Is flourless orange cake gluten free?
Yes, it is gluten-free. Make sure your almond meal, baking powder and vanilla don't contain traces of gluten.
Variations and Substitutions
- Upside down orange cake: I have a great recipe for upside down orange hazelnut cake here!
- Chocolate orange cake: top this cake with a chocolate buttercream or chocolate ganache for a truly delicious flavour combination.
- Orange cake without sugar: substitute sugar for an equal amount of 1:1 baking sweetener (like baking Stevia)
Tips When Making Flourless Orange Cake
- Wash the oranges really well before placing them on the saucepan for boiling. Some oranges are covered with wax that can be removed by running them in warm water then scrubbing them with a dry, coarse cloth.
- Make sure to remove the seeds of the oranges as they are bitter and might affect the flavour of the cake.
- Insert a toothpick or skewer in the centre to check if the cake is baked through. It should come out clean and batter-free.
- Make sure to let the cake cool in the baking tin first before turning it out onto a cooling rack. This will allow it to set properly, so it does not fall apart on the cooling rack later on.
- If you want the cake less sweet, you can skip the orange syrup.
Frequently Asked Questions
Why is my cake bitter?
Make sure to remove the seeds before boiling and blending the oranges. Also remove as much of the pith as possible which can be bitter. If your cake is still bitter, try using juicing oranges like Valencia.
What does almond meal taste like in a cake?
Flourless cakes made with almond meal will always be denser than regular flour-based cakes, but still very moist. I personally very much enjoy the subtle almond flavour in this cake.
Why did my flourless cake deflate?
It can be because it was beaten too fast in the food processor, which created many air bubbles. To prevent this, pulse moderately until combined. Also check that your baking powder is within its expiration date.
How to Store Orange Cake
Orange cake stores well in an airtight container for up to three days if refrigerated.
Can I freeze flourless orange cake?
Yes, you can freeze it for up to six months. Cool it completely (don't use syrup), then wrap with cling wrap and foil before freezing. To thaw, defrost at room temperature for 6 hours or overnight and enjoy.
Flourless Orange Cake
This easy flourless orange cake is soft, moist and absolutely bursting with orange flavour. Almond meal gives the cake a tender crumb and makes this the perfect gluten-free and dairy-free dessert. A sweet orange syrup is the finishing touch to this wonderful cake.
Ingredients
- 2 oranges, thinly sliced and seeds removed (keep the peel on)
- 1 cup water
- 2 cups caster sugar, divided
- 4 eggs
- 1 teaspoon vanilla essence
- 2 cups almond meal
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Combine water and 1 cup of caster sugar in a medium saucepan over medium heat. Cook, stirring, until sugar has dissolved. Add the sliced oranges and bring to a simmer. Cook, uncovered, for 20-25 minutes or until oranges are soft and translucent. Using a slotted spoon, remove orange slices from the saucepan set aside. Reserve the syrup.
- Place the orange slices into the bowl of a food processor. Process until smooth. Add remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal and baking powder. Process until well combined.
- Pour batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To serve: transfer cake to a serving plate. Using a skewer or toothpick, prick 10-15 holes all over the surface of the cake. Spoon over enough of the reserved syrup to evenly cover the cake. Serve with whipped cream, if desired.
Notes
Storage
- You can keep the cake refrigerated in an airtight container for up to 3 days. It is best to add syrup just before serving.
- To freeze the cooked cake, allow to cool completely (don't use syrup) then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Most brands of baking powder are gluten-free. Make sure to double check the brand you're using if you need to make the cake entirely gluten free.
- You can replace 2 cups of almond meal with 2 cups of almond flour.
- Orange varieties suitable for eating (instead of juicing) are best.
Nutrition Information:
Serving Size: 1/10th of Cake with SyrupAmount Per Serving: Calories: 327Total Fat: 13.2gSaturated Fat: 1.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 85.8mgCarbohydrates: 47.2gFiber: 3gSugar: 42.5gProtein: 7.4g
Sheri Witthoft says
This cake was amazing. The recipe is easy to follow and our whole family loved it. Thanks for sharing.
Chloe says
Thank you so much Sheri, I'm so glad to hear it 🙂 It's my pleasure. Enjoy!
Tailyn Quezada says
If I have clementines rather than oranges could I make the substitution? If so, how many clementines should I use?
Chloe says
Hi Tailyn, unfortunately I haven't tried using clementines instead of oranges before. If you were to try, I would suggest using four clementines! Let me know how it goes if you do end up making the recipe 🙂
Ange says
Is this made with the skin on the oranges?
Chloe says
Hi Ange, yes that's correct. The oranges are cooked with the skin on!
Monique says
This turned out great, so yummy! Thank you for the recipe!
Chloe says
It's my pleasure, Monique! So so glad you enjoyed 🙂
Jenna says
Do you think I could use honey instead of sugar?
Chloe says
Hi Jenna, unfortunately sugar is essential to the structure of this cake and I don't believe honey would work. If you did want to use honey, I would only replace 1/3 of the sugar with honey.
Sue Ramli says
Hi, can I know the quantity of apple sauce to replace 4 eggs. Thank you.
Chloe says
Hi Sue, unfortunately the eggs cannot be substituted with applesauce. This was an error in the original post which I have now updated! I only recommend using store bought powdered egg replacement otherwise the cake will not have the correct structure. Hope you enjoy 🙂
Narelle Betts says
hi Chloe can you confirm if oven temperature is 160fan forced oven or 140 fan please.
Chloe says
Hi Narelle, thank you for bringing this to my attention! It is supposed to be 160c (fan-forced) or 180c (standard). I'll update the recipe now 🙂 hope you enjoy!
Adrienne Judes says
Hi Chloe, is it possible to replace the sugar with sweetener? For health reasons I'm not allowed sugar or ordinary flour.
Many thanks, Adrienne.
Chloe says
Hi Adrienne, you can definitely substitute the sugar 1:1 with a baking sweetener. Make sure it is a sweetener designed specifically for baking that is meant to be used in equal parts with sugar i.e. Splenda Original Granulated Sweetener. Hope you enjoy 🙂
Lynn says
This looks so yummy, but can I substitute the sugar with an artificial sweetener? We have dietry requirements in the family that may not allow that much sugar.
Chloe says
Hi, you can definitely substitute the sugar 1:1 with a baking sweetener. Make sure it is a sweetener designed specifically for baking that is meant to be used in equal parts with sugar i.e. Splenda Original Granulated Sweetener. Hope you enjoy 🙂
Bobbi Larson says
What is Vanilla essence and what is castor sugar?
Chloe says
Hi Bobbi, vanilla essence is similar to vanilla extract except thinner. Castor sugar is referred to as superfine sugar outside of Australia. I hope that helps.
Carol says
I made this recipe it was super easy and wonderfully delicious, I t,ook it to work and it disappeared really fast, I will definitely make it again my coworkers are all asking about the recipe thanks again.
Margarita María Vásquez Correa says
Hola, creo que hay un error en relación a la harina de almendras cuando dice que se puede sustituir las 2 tazas de harina de almendras por 2 tazas de harina de almendras...
Cuál es la sustitución posible?
Gracias por responder
Chloe says
Hola, esta receta utiliza "almendras molidas" que se pueden reemplazar por una cantidad igual de "harina de almendras". Puede ser un error de traducción. Espero que esto ayude.
Amanda says
Wonderful recipe!! Do you think it’d be possible to use a little less sugar in the cake batter?
Chloe says
Hi Amanda, I'm so glad you enjoyed the recipe 🙂 you should be able to reduce the sugar in the actual cake down from 1 cup to 3/4 cup without changing anything else. If you wish to reduce the sugar further, I would suggest substituting equal parts baking sweetener with sugar (e.g. baking stevia, baking natvia), otherwise it will affect the texture of the cake. Hope that helps!
Marlene says
Thanks for the recipe Chloe.......M
Keiki says
Good cake!!!
Made this today with a little revision…
I used erythritol instead of sugar
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cardamom
Splash of water
I didn’t have to bake it at full 55 mins mine was fine in 30 mins in a conventional oven.
* I reserved the syrup from the oranges but I did not use as a glaze. It hardened because I used erythritol. Did not want the top of cake to harden with that. Used Swerve powdered sugar.
(can be warmed up n will solidify)
Next time I will use
1 tsp cinnamon
1/2 tsp cardamom
Noemí says
Hi Chloe,
This cake is amazing. So easy to make.
The family loved it !
Thank you so much for sharing
Shabina Baheerathan says
Amazing recipe!! So yummy and easy to make, also waste free! Using orange peels adds an extra density and citrus flavour.