Healthy Orange Cake

This has to be the easiest Healthy orange Cake ever! Moist and tender with no added sugar, made with whole orange, almond meal and a marmalade glaze. Its light but filling, refreshing and full or orange flavour.

Why You Need To Make This Recipe

• It's easy to make and just 6 simple ingredients
• There's no added sugars, just natural sweetness from the orange and a little Monkfruit sweetener
• It's light, moist and has a beautiful citrus flavour
• No special equipment needed. Just a bowl and spatula.
• Easy to make one big cake or smaller cakes
• Great for those who don't like overly sweet cakes or desserts
• Easy to make it gluten free by swapping out the baking powder type

Ingredients

Ingredient Notes

• Orange: I used a large Navel orange for this recipe. Navel oranges are plump, sweet and juicy. Valencia or any other sweet juicy orange variety would be a good substitute.
• Sweetener: I used Lakanto Monkfruit Classic, however any granaulateed sweetener that measures like sugar could be used, for example Raw Earth Monkfruit, or Granulated Stevia.
• Almond Meal: note that almond meal is not the same as almond flour. Almond meal is a coarser ingredient and makes for a more dense and filling baked good. Almond flour is a finer ground than almond meal.
• Orange Marmalade: I used about a tablespoon of St Dalfours Orange Marmalade to glaze the top of the cake once it was fully cooled.

How To Make This Recipe

Cook and Blitz the Orange

• Add boiling water to a pot (so its about ¾ full), add the orange, and cook on high for 1 hour until the orange becomes tender. (Don’t cover the pot). If orange develops some brownish marks from where it is in contact with the pot, this is normal.
• Once orange is soft and tender, drain the water and let it cool. Slice orange in half and remove seeds, but keep the skin on.
• Add orange to a food processor or blender, along with granulated sweetener and blitz to a puree.

Prepare the Cake Batter

• Preheat fan oven to 160 degrees C and grease a round 20 cm spring form tin with butter all round the sides. Place parchment paper on top of base plate and lock in place with the sides
• In a large mixing bowl, add the almond meal, eggs, baking powder, and orange mixture. Use a spatula to gently mix together until combined, making sure all the almond meal is blended in.
• Pour mixture into prepared cake tin
• Smooth over the top of the cake with a butter knife. Cake is cooked when a skewer is inserted into the centre and comes out clean or with just a few crumbs.

Bake Cake in Oven

• Bake cake for 50 to 55 minutes
• Cool cake in the tin for 15 minutes.
• Run a butter knife around the edge of the tin to loosen cake, gently release spring from tin so that sides come away.
• Slide cake off base, leaving paper in tact and onto a wire rack to cool further at room temperature (covering with a towel)

Expert Recipe Tips

• Cake Tin: Using a springform tin with a removable base makes it much easier to remove this cake from the tin, however feel free to use a regular round cake tin if that's all you have, just make sure to line with baking paper or parchment paper so it doesn't stick.
• Storage: Once cooled to room temperature, store cake in a air tight container on the bench. It will keep for 3 days. Alternatively, it can be frozen for upto 4 weeks.
• Serving: This cake is great served with double cream, to a thick and creamy Greek yoghurt, or on its own.

The texture of this cake is moist and dense, but not heavy. Try not to overmix the cake batter which is why mixing by hand using a spatula is ideal.

Variation

You can also make this healthy orange cake without sugar into 18 mini cakes. Grease an 18 hole muffin pan with butter or oil. Spoon in cake batter and bake for 20 minutes or until cooked. Poke a skewer into the centre of one of the cakes to make sure.

More Healthy Baking Recipes

• Double Chocolate Avocado Cake with Frosting
• Easy Chocolate Date Cake
• One Bowl Coconut Yoghurt Cake
• Super Moist Red Velvet Cupcakes
• Easy Lemon Loaf with Lemon Drizzle
• Moist Ginger and Carrot Cake with Walnuts
• All Sugar Free Baking Recipes

Healthy Orange Cake

Kim MorrisKim

A simple and easy 6 ingredient Healthy Orange Cake thats moist, light and filling. Made with real orange, its fresh and perfect for birthday parties, bridal showers, BBQ's and even Dinner parties.

4.49 from 50 votes

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Course Snack

Servings 8 slices

Calories 245 kcal

Prep Time 1 hour hr

Cook Time 55 minutes mins

Total Time 1 hour hr 55 minutes mins

Ingredients

 

½x1x2x3x

• ▢ 1 large whole orange - (see note 1)
• ▢ ½ cup granulated sweetener that measures like sugar - (see note 2)
• ▢ 2½ cups almond meal
• ▢ 4 large eggs - (at room temperature)
• ▢ 1 teaspoon baking powder
• ▢ butter to grease tin

Metric - US Customary

Cook ModePrevent your screen from going dark

Instructions

 

• Add boiling water to a pot (so its about ¾ full), add 1 large whole orange and cook on high for 1 hour until the orange becomes tender. (Don’t cover the pot). If orange develops some brownish marks from where it is in contact with the pot, this is normal.
• Once orange is soft and tender, drain the water and let it cool. Slice orange in half and remove seeds, but keep the skin on.
• Preheat fan oven to 160 degrees C/320 degrees F and grease a round 20 cm spring form tin with butter all round the sides. Place parchment paper on top of base plate and lock in place with the sides
• Add orange to a food processor or blender, along with ½ cup granulated sweetener that measures like sugar and blitz to a puree.
• In a large mixing bowl, add the 2½ cups almond meal, 4 large eggs, 1 teaspoon baking powder, and orange mixture. Use a spatula to gently mix together until combined, making sure all the almond meal is blended in.
• Pour mixture into prepared cake tin (use butter to grease tin) and bake for 50 - 55 minutes until golden. Smooth over the top of the cake with a butter knife. Cake is cooked when a skewer is inserted into the centre and comes out clean or with just a few crumbs.
• Let cake cool in the tin for 15 minutes. Run a butter knife around the edge of the tin to loosen cake, gently release spring from tin so that sides come away. Slide cake off base, leaving paper in tact and onto a wire rack to cool further at room temperature (covered with a towel). Let is cool completely (overnight is best) before slicing for even clean lines.

Notes

1. Orange: I used a large Navel orange for this recipe. Navel oranges are plump, sweet and juicy. Valencia or any other sweet juicy orange variety would be a good substitute.
2. Sweetener: I used Lakanto Monkfruit Classic, however any granaulateed sweetener that measures like sugar could be used, for example Raw Earth Monkfruit, or Granulated Stevia.
3. Almond Meal: note that almond meal is not the same as almond flour. Almond meal is a coarser ingredient and makes for a more dense and filling baked good. Almond flour is a finer ground than almond meal.
4. Orange Marmalade: I used about a tablespoon of St Dalfours Orange Marmalade to glaze the top of the cake once it was fully cooled.
5. Storage: Once cooled to room temperature, store cake in a air tight container on the bench. It will keep for 3 days. Alternatively, it can be frozen for upto 4 weeks.
6. Serving: This cake is great served with double cream, to a thick and creamy Greek yoghurt, or on its own.
7. Variation:  make 18 mini cakes by greasing an 18 hole muffin pan with oil or butter.  Spoon cake batter evenly across all muffin holes and bake for 20 minutes.  (fan oven 160 degrees C/320 degrees F)

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 11gProtein: 11gFat: 20gSaturated Fat: 2gFiber: 2gSugar: 4g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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