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Gluten-Free Orange Cake

Easy to make, this simply delicious gluten- and dairy-free orange cake will win hearts at any holiday dinner or as a special breakfast treat. A slice of this cake is particularly satisfying with a glass of organic whole milk. This recipe is adapted from Nigella Lawson’s Clementine Cake recipe. Serves 6 to 8.



1 lb organic oranges (about 2 oranges)

6 eggs

¼ cup Honey MELT®, softened

1¼ cup sugar

2 1/3 cups almond meal

1 generous teaspoon baking powder


  • Place the oranges in a pot of cold water, cover, and bring to boil. Cook for 2 hours or until the oranges are soft. Drain, and allow the oranges to cool completely.
  • When cool, cut the oranges in half and remove any seeds. Cut the oranges into quarters and finely chop/ blend the whole orange – peel, pith, fruit and all – in a food processor.
  • Preheat the oven to 375 degrees F.
  • Generously grease a 9-inch springform pan or line with parchment paper.
  • Beat the eggs with a hand blender.
  • Stir in by hand the sugar, Honey MELT, almond meal, and baking powder until thoroughly mixed together.
  • Add the chopped/ processed oranges and mix well by hand.
  • Pour the cake mixture into the springform pan and bake for 1 hour or until a tooth pick comes out clean. Cover the cake with foil around 40 minutes into baking to prevent the top from burning.

Posted in: Blog, Food and Drink, Recipes

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