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    Home » Dairy Free Sweets » Healthy Orange Cake

    Healthy Orange Cake

    LAST UPDATED: August 28, 2020 | PUBLISHED: August 19, 2020 | BY: Kim

    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.

    Jump to Recipe
    healthy orange cake with slice out on a plate

    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

    ingredients for healthy orange cake

    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.
    cooking and blitzing orange in food processor

    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.
    mixing the cake batter for a healthy orange cake

    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)
    healthy orange cake before and after baking

    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.

    a slice of orange cake on a plate with spoon

    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
    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.
    4.46 from 22 votes
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    Print Recipe Save Recipe Saved!
    Prep Time 1 hr
    Cook Time 55 mins
    Total Time 1 hr 55 mins
    Course Snack
    Cuisine Australian
    Servings 8 slices
    Calories 245 kcal

    Ingredients
     

    • 1 large Whole orange - (see note 1)
    • 100 grams Granulated sweetener that measures like sugar - (see note 2)
    • 275 grams Almond Meal
    • 4 Large Eggs - (at room temperature)
    • 1 teaspoon Baking powder
    • Butter to grease tin

    Optional

    • 1 tablespoon Orange Marmalade to glaze top
    Grams - Cups

    Instructions
     

    • 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.
    • 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 granulated sweetener and blitz to a puree.
    • 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 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 (covering with a towel)

    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.

    Keyword healthy orange cake
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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Comments

    1. N

      May 28, 2021 at 1:09 am

      What tin size please

      Reply
      • Kim

        May 28, 2021 at 8:21 am

        20cm or 8inch springform tin is what I used.

        Reply
    2. Hina

      October 18, 2020 at 12:41 am

      Long review but worth reading!! This was bomb & the least I can do to say thanks is leave this review!! I made the orange cake exactly as u had written & the result was DELISH! I actually used this as a layer for a super bitter date brownies and gelled it with dark chocolate icing between the orange Cake and the brownie. I then blended some cream with date-sauce and cocoa & a bit of stevia & a little butter, 1/2 tsp. Custard powder & topped the double layer with this super soft cold frosting! Super super super- thanks for the recipe for the orange cake! Love it!!

      Reply
    3. Lauren K

      August 17, 2020 at 1:12 pm

      5 stars
      Love how simple this cake is to make with just a few ingredients! Turned out great and will make a gain!

      Reply

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    Kim Morris Hi there! I’m Kim. My sugar free kitchen is a site dedicated to creating healthy and delicious clean eating dinners and sweet treats with less sugar using simple ingredients and natural sweeteners. Read More...
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