Gluten Free Chocolate and Orange Cake

This cake is adapted from Nigella Lawson’s book Feast and is one of those fabulous recipes, which happens to be gluten and dairy free. I take it one step further and make it refined sugar free by replacing the sugar with coconut sugar.

Whilst still a treat this is more nutritious than many cakes due to the ground almonds, cocoa and whole oranges.

It’s a rich, moist cake, almost torte like so can also be served as dessert. It’s delicious topped with a few curls of orange zest and a dollop of whipped coconut cream.


Chocolate Orange Cake

Gluten Free Chocolate and Orange Cake
Recipe type: Dessert, Afternoon Tea
  • 2 small oranges (preferably with thin skin)
  • 200g ground almonds
  • 250g coconut sugar
  • 50g cocoa
  • 1 tsp baking powder
  • 6 eggs
  1. Start by boiling the two oranges in a pan of water until they are soft. Approx 2 hours
  2. Pre-heat the oven to 180C
  3. Line and grease a 20cm round cake tin
  4. Drain the oranges, cut in half and remove any large pips
  5. Add the whole orange (inc the skin) to a food processor followed by all of the other ingredients. Turn the food processor onto the continuous setting and run until all of the ingredients are well incorporated.
  6. Pour the mixture into the prepared cake tin and bake in the pre-heated oven. Depending on your oven it will take around 1 hour, but you may need to cover it with a loose layer of foil after about 45 to prevent burning.
  7. Serve plain or with a dusting of cocoa powder and orange zest
ALLERGIES// This cake is not suitable for those with nut or egg allergies. Gluten free, dairy free, soya free
LOW FODMAP// A small serving of almonds are low in FODMAPs, but larger servings may not be tolerated. If you follow a low FODMAP diet either have a small slice or replace the almonds with ground mixed nuts, walnuts or pecans
STORAGE// The cake keeps well for a day or two in an airtight container. The recipe can be doubled, but use two cake tins if you wish to make double quantities.


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