Prep: 30 mins

Cook: 3 hrs

Yields: 22 servings

Looking for an impressive flourless moist orange cake for your next party, birthday or celebration? We've got you covered with this gluten-free SIBO dessert.

Moist Orange Cake Recipe 786x1048
Imperial
Metric

Ingredients

Cake

  • 4 whole oranges, washed
  • 12 eggs (ideally free-range)
  • 18 oz almond flour
  • 1 cup (8 oz) honey
  • 2 tsp baking powder
  • Coconut oil for greasing

Orange Decoration

  • 3 whole oranges, sliced thinly
  • 1 cup (8 oz) water
  • 1/2 cup (4 oz) honey
  • 1 vanilla bean, split lengthwise

Method

Cake

  • Place four oranges in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 2 hours. Keep an eye on the water level and top up as necessary. Drain, cool to room temperature, then purée the whole oranges in a blender or food processor until smooth.
  • Pre-heat the oven to 320F. Grease an 11-inch bundt cake pan with coconut oil.
  • Beat the eggs and honey in a large bowl until well combined. Stir in the orange purée, followed by the almond flour and baking powder.
  • Pour the batter into the prepared pan. Bake in the oven for 1 hour or until golden and a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes then flip out onto a wire rack to cool completely.

Orange Decoration

  • Thinly slice three oranges with a knife or mandolin. Place slices in a large saucepan with the water, honey, and vanilla bean. Bring to a boil, then reduce the heat and cook until the rinds have softened. Remove orange slices with a slotted spoon, reserving the syrup. Bring the syrup to a boil and cook until thickened.

To Serve

  • When ready to serve, place the cake on a large platter. Top with the orange slices and drizzle with the syrup.

Note

  • If you can't tolerate coconut oil, feel free to substitute it with an oil/fat you can tolerate (eg. butter, ghee, etc).
  • If you can't tolerate almond flour but can tolerate another nut flour, please feel free to substitute it with that. Macadamias would be a delicious substitute.
  • If you can't tolerate honey, please feel free to substitute with another sweetener you can tolerate. Maple syrup or liquid glucose would work well.

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4 thoughts on “Moist orange cake”

    1. Rebecca Coomes

      I have and it required a lot more sweetener than this recipe allows for. I love lemons but it does impart quite a sour/bitter lemon flavour due to the lemon rinds. I never got around to perfecting it for lemons, but if you do, please let me know what ratio lemons to honey you use!

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