The day I crated the recipe for this nut free paleo orange cake I was so happy! I nailed it at the first try, and that is such a proud moment for a recipe developer, because… let’s face the truth: the “epic fails” are many, and the fact that you don’t see them here on the blog does not mean they don’t happen! ?
I was scrolling through my Facebook feeds and I stumbled upon a recipe video about an orange cake that had a very interesting preparation. Even though it was made with ingredients I banned from my kitchen a long time ago (like sugar, cream and wheat flour), I decided to give it a go and to recreate that recipe with healthy, paleo ingredients.
Since it’s January and here in Italy we have the best organic oranges coming from Sicily that are in season right now… what better guiltless treat to bake than a nut free paleo orange cake?
Here’s some interesting facts about this recipe:
- You stick a whole orange (and I mean with skin and everything) in it.
- It’s completely nut free (while orange cakes typically contain almond meal)
- It’s totally coconut free (ok, this wasn’t planned. I was simply out of coconut milk and the cake turned out amazing without using any coconut products).
- It’s suitable for those who are on the reintroduction phase of the Autoimmune Protocol and that have already reintroduced eggs successfully.
- Because oranges (especially the zest) are so flavorful, you don’t really need to add much sweetness to make it taste delicious!
- The combination of ingredients featured in this cake allows it to stay soft and spongy for days!
Now, let’s get to the actual recipe, and if you love the taste and smell of orange flavored desserts, don’t forget to check out my Paleo Orange Muffins that are super easy to make and perfect for a healthy Sunday brunch!
Paleo Orange Cake (Gluten, Dairy, Nut & Coconut Free)
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Description
A naturally sweet and moist cake, perfect for a gluten-free, dairy-free dessert. Surprisingly easy to make with simple ingredients.
Ingredients
- 1 Organic Orange (7 oz) Organic Orange
- 2 tbsp Raw Honey
- 3 Free Range Eggs
- 1 tsp Vanilla Extract
- 1/8 tsp Cinnamon Powder
- 1/8 tsp Ginger Powder
- 1 oz (40 gr) Cassava Flour
- 1 oz (35 gr) Tigernut Flour
- 0 oz (5 gr) Baking Soda
- 0 oz (5 gr) Cream of Tartar
- 1 tsp Coconut Flour
Instructions
- Preheat oven to 350°F (177°C).
- Wash the orange, cut it into pieces (including the skin, remove seeds), and blend in a food processor until smooth.
- Add eggs, vanilla, and spices; blend well.
- Add flour, blend until smooth, then add baking soda and cream of tartar. Mix for a few seconds.
- Transfer batter to a medium-sized baking pan.
- Bake at 350°F (177°C) for 20 minutes, then turn off the oven and let the cake sit inside for 5 more minutes.
- Remove cake from oven and let cool.
- Optional: Sift a teaspoon of coconut flour on top. Serve with coconut yogurt and berries (optional).
Notes
- For a more intense orange flavor, use blood oranges.
- To make the cake even moister, add 1 tablespoon of coconut oil to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 50
I hope you enjoyed this healthy cake and that’s you’ll get to share it with your friends and family. There’s nothing like treating your loved ones to healthy and delicious food!
As always, pin this post to your favorite Pinterest board and don’t forget to let me have your feedback in a comment below!
Big love from Italy!
Ambra
Frequently Asked Questions
What type of oranges should I use for the Paleo Orange Cake?
I recommend using organic Sicilian oranges, as they are in season and offer the best flavor for this recipe.
What can I use instead of wheat flour in this recipe?
This recipe is designed to be gluten-free, so you won’t be using wheat flour at all; instead, you can use a combination of almond flour and tapioca flour for the cake’s base.
How do I ensure the cake stays moist without using dairy?
To keep the cake moist without dairy, be sure to incorporate enough wet ingredients like orange juice and zest, which also enhance the flavor.
