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This classic cake has been served in cafes for a long time. Not only is it gluten free but this recipe is also sugar free- not that you would never guess!

Perfect for a special occasion cake or for a delicious dessert, try it topped with a dollop of fresh whipped cream, mascarpone or Greek yoghurt. It’s ideal for anyone with a gluten intolerance, diabetics or anyone trying to watch their carb intake.


  • 2 oranges thin skinned boiled for 50-60 minutes or thawed frozen boiled oranges
  • 6 eggs
  • 2 ½ cups almond meal/almond flour
  • ½ cup Naturally Sweet Monkfruit Blend or alternate sweetener that is approximately 1:1. If using a concentrated stevia powder or sweetener then only 2 tablespoons is required.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract I like to use this brand

Metric - US Customary


Make the Cake

  • Preheat the oven to 155 C/310 F fan forced and grease and line a large 9" baking pan.
  • Puree the oranges skin and all until smooth and set aside. Whisk the eggs on high for around 6 minutes till light and fluffy.
  • Mix all of the dry ingredients to ensure they are well combined, particularly the baking powder.
  • Add the orange puree, vanilla essence and dry ingredients to the eggs.
  • Mix together very gently with a spatula, folding until ingredients have combined and taking care not to over mix. Pour into a lined and prepared large 9 inch (large) round baking pan.
  • Bake for approximately 40-45 minutes or until cooked in the centre of cake. Take care not to overcook.
  • Allow the cake to cool for 10 minutes in the pan.
  • You can serve the cake as it is or you can add a citrus syrup topping whilst cooling in the pan.

Citrus Syrup Topping

  • 2 tablespoons powdered low carb sweetener of choice to the juice of 1 large lemon.  Add the juice of an extra lemon and or/a little more sweetener if you would like this a little more tart.. Mix the lemon and sweetener together until combined. Poke holes with a skewer all over the top of the cake after it has cooled for 10 minutes in the pan. Spoon the syrup over the cake while still warm. Allow the cake to cool in the pan..

Serving Suggestions

  • Whether you added the syrup or not, this cake tastes delicious served with whipped cream, mascarpone or Greek yogurt.
  • Make up some additional syrup which can be poured onto individual servings of cake to taste.
  • Try topped with some Low Carb Cream Cheese Frosting as an alternative.

Recipe Notes

Using Whole Oranges in the Recipe-Adding whole boiled pureed oranges does not impart any bitterness at all to this cake. The whole oranges are pureed so there is no evidence at all of skin or pips and you cannot taste them. You may need to top up the water when boiling the oranges so the pan doesn't go dryUsing Sweeteners- I minimize the amount of sweetener used in recipes to reduce my sweet tooth, so you may wish to increase the amount to your taste, particularly in the actual cake recipe and especially if you don't add syrup to the cake at the end. Taste the batter after you have mixed it and it will give you an idea of whether it will be sweet enough for you. For best results use the 1/2 cup of a 1:1 (or similar) sweetener to add bulk to the recipe. Do not use a monkfruit or stevia concentrated powder as it will not add bulk to the recipe. This recipe is ideal for freezing.