Flourless Orange Cake Recipe

There’s something deeply nostalgic about the scent of oranges warming through the kitchen - sunshine in citrus form, rising through the air, reminding us of slow afternoons, golden light, and hands sticky with juice.

This flourless orange cake is one of those recipes I return to again and again. It’s naturally gluten-free, tender and aromatic, made with whole boiled oranges (peel and all!) and ground almonds. No flour, no fuss - just simple, wholesome ingredients coming together in a cake that feels like a warm hug.

I made this recently on one our retreats and it was a show-stopper, if I do say so myself.

It’s ideal for:

• Sharing with friends over tea

• A nourishing birthday treat

• Retreat meals and conscious gatherings

• Or a little weekend ceremony of your own

Serve it simply with Greek yoghurt, coconut cream, or fresh berries. Let it be imperfect. Let it crack on top. Let it carry the feeling of something homemade, with love.

If you try it, I’d love to hear how it turns out for you - or how you make it your own 💛

Ingredients:

• 2 medium organic oranges (seedless, or remove seeds)

• 6 large eggs

• 250g ground almonds (almond meal)

• 200g coconut sugar (or caster sugar if preferred)

• 1 tsp baking powder (gluten-free if needed)

• Optional: 1 tsp vanilla extract

• Optional: pinch of sea salt

For the glaze (optional):

• Juice of 1 orange

• 1–2 tbsp maple syrup or honey

Instructions:

1. Boil the oranges:
   Place the whole oranges (skin and all) into a pot of water. Bring to a boil and simmer for 1.5–2 hours, topping up with water as needed. Once soft, drain, cool slightly, and blend into a smooth puree (peel included).

2. Preheat the oven to 160°C (fan) / 180°C (conventional). Line a 20–23cm springform cake tin with baking paper and lightly grease.

3. Make the batter:
   In a large bowl, whisk the eggs and sugar until light and fluffy. Fold in the orange puree, ground almonds, baking powder, vanilla (if using), and salt until well combined.

4. Bake:
   Pour into the prepared tin and bake for 50–60 minutes, or until a skewer comes out clean. If it browns too quickly, cover with foil for the last 15–20 minutes.

5. Cool & glaze (optional):
   Once cool, drizzle with the orange-maple glaze for extra moistness and shine. Top with orange zest, edible flowers, or a dusting of powdered sugar if desired.