Flourless Orange Cake

by Buffy Owens


This Flourless Orange Cake recipe hails from my days of living in San Diego, CA. There were times when we had more oranges than we could possibly eat or juice. Plus this gluten-free cakey goodness is packed full of protein and good fats... and perfect for warding off the sugar crash that usually follows a sweet indulgence.

Optional Added Goodness:

Chopped Candied Ginger (cook in cake)
Dried Cranberries (cook in cake)
Poppy Seeds (cook in cake)
Slivered almonds (topping)
Dark Chocolate melted with Coconut oil (topping)

Flourless Orange Cake

This recipe is one of my favorite holiday treats.

Makes: 12 Cups

Gluten Free Orange Cake

Prep time:

Cook time:

  • 2 Medium Thin-Skinned Oranges or 3 Meyers Lemons
  • 6 Large Eggs
  • 1 Cup Coconut Sugar
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 Cup Ground Almonds

  1. Scrub fruit. Place in a medium saucepan and cover with water. Bring to a boil, then reduce heat, cover and let simmer for 2 hours. Drain and let cool.Once cool cut the fruit in half, remove seeds. Put fruit (skin and all) in food processor and puree.
  2. Preheat oven to 350 degrees F. Grease and flour a 9 1/2 inch springform pan and line with parchment paper.
  3. Measure out 1 1/4 cup fruit puree.
  4. In a large bowl, beat the eggs with sugar and baking powder at a medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in fruit puree in 2-3 additions, mixing for 20 seconds between each addition. Then stir in any optional goodness you desire (candied ginger, dried cranberries, poppy seeds, etc.)
  5. Pour into pan and bake for 1 hour or until the cake is firm and a knife inserted into the center comes out clean. If the top begins to get too brown, cover loosely with foil. Let cool for 10 minutes in the pan, then remove.
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