Healthy Whole Orange Almond Cake

It’s incredibly gratifying to watch peoples’ expressions when they eat my desserts.  It usually starts with a gasp after it is first revealed, as I like to present cakes and such on clean, sophisticated plateware (you eat with your eyes first, right?).  I sometimes hear an “eep!” from excitement when I set the plate down.  I soon see a grin that stretches from ear to ear after the first bite is taken.  I love it most when someone actually closes their eyes.  It is like a short-lived, yet personal bonding moment between them and their tastebuds.

But nearly every. single. time… someone will say, “Oh my gosh this has got to be packed with calories,” or “Thank goodness I worked out this morning!

Healthy Whole Orange Almond Cake
I am always a little shocked, especially if it’s a family member who says it.  Like, don’t you know who I am?  I’m the household food police!  You want those Oreos?  I glare at you and list off every single ingredient I hate, why I hate it and why you should too.

So when my mother huddled over a slice of this cake and said, “Oh no, if I keep eating I won’t be able to fit into my pants tomorrow …  *takes bite*  … but I can’t stop, it’s so good!”  I was speechless.  I rolled my eyes, picked my chin up off the floor and said “MOM, this is goood for youuu.”  After I listed off the ingredients, she stopped hunching over her plate like a bear over her cub and proudly strut to the dinner table, healthy dessert in hand.

Healthy Whole Orange Almond Cake
A superbly soft and moist cake that… has no oil or butter?  Yes.
A perfectly sweet cake that… has no sugar added?  Yes.
An incredibly decadent cake that is… cholesterol-free and lowers cholesterol?  Really?  Oh yes.
This Whole Orange Almond Cake is heaven on a plate.  Your tastebuds (and your waistline) will be so happy!

Whole Orange Almond Cake

Yield: one 8 inch cake

Ingredients

  • 2 Oranges, preferably organic (mine were both 10" in circumference)
  • 1 cup Egg Whites
  • 1/2 tsp Almond Flavor (optional)
  • 192g (2 cups) Almond Flour
  • 120g (1 cup) Oat Flour
  • 192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
  • 2 tsp Baking Powder

Instructions

  1. Wash the oranges thoroughly then pierce all over with a knife. Place the oranges in a large pot and cover with water. Bring this to a full boil, then lower the heat to medium/low-low and cover. Simmer for one hour (oranges should be very soft and tender), drain and let cool slightly. Cut the oranges into quarters, discard all seeds and puree in a blender.
  2. Preheat the oven to 350 degrees.
  3. In a medium-sized bowl, whisk together the almond flour, oat flour, erythritol and baking powder.
  4. In a large bowl, add the orange puree, egg whites and almond flavor. Whisk this well.
  5. Grease an 8" cake pan with oil (I used a lightly colored pan)
  6. Dump the dry ingredients over the wet and fold together. Make sure there are no clumps. Pour batter into prepared pan and bake for ~62 minutes, or until surface of cake springs back when touched. Cool cake in pan for about 30 minutes, then flip onto a wire cooling rack, leaving pan over top for another 30 minutes. Remove pan and let cool completely. Slice and serve!

Notes

I used 2 organic navel oranges. After pureeing, they measured 2 cups (465g)

I pulsed almonds in my food processor until it turned into a flour. I used one cup storebought almond flour and one cup homemade almond flour (for texture, freshness, etc)

I sifted powdered erythritol over the cake for nice presentation.

This recipe is: sugar free, high fiber, high protein, gluten free!

http://dessertswithbenefits.com/whole-orange-almond-cake/

Healthy Dessert Blog
Talk about a decadent yet guilt free dessert!  This Whole Orange Almond Cake is an incredibly healthy breakfast, snack and/or dessert.
Healthy Whole Orange Almond Cake
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Labels: Almond-Flour, Almonds, Cakes-and-Cupcakes, Egg-Whites, Erythritol, Gluten-Free, High-Fiber, High-Protein, Nutrition-Label, Oat-Flour, Orange, Sugar-Free

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Comments (37)

  1. ramblingruffmuffin: October 9, 2012

    I truly love your blog and your recipes! What might you recommend to replace oat flour if you’re on a grain/gluten free diet? Might coconut flour work the same? Or more almond flour? I’m just starting out on this eating healthy/Paleo lifestyle so I don’t know all the little tricks of the flours just yet. Thanks!

  2. Mila: October 9, 2012

    Ever creative, Jessica :) Omnomnom.
    Question – how do you think erythritol compares to xylitol and stevia-based sweeteners? Especially with the latter, I find it difficult to bulk up recipes. What’s your solution?

  3. Angela @ Canned Time: October 9, 2012

    Oh my Jessica, I could eat this whole cake at once I think. I’m crazy for anything ‘orange’ and cake….especially when it’s guilt free :) I may have to drizzle some dark chocolate on top though. Wonderful idea!

  4. Jessica: October 9, 2012

    Thanks! I haven’t tried this recipe with other flours but you can try using sorghum flour, hazelnut flour or more almond flour :)

  5. Caroline: October 9, 2012

    Ooh, I need to make this soon. My mom makes this orange cake from this chef named Christy Jordan (who uses so much oil, butter, and sugar in her recipes it isn’t even funny) and now I can show her that delicious orange cake with REAL oranges, not artifically-flavored processed crap!

  6. Jessica: October 9, 2012

    Hi Mila! I have never used xylitol or sweeteners like it, but as long as it measures cup-for-cup like sugar, it should work. Many xylitol brands do nowadays.

  7. Jessica: October 9, 2012

    Mmmm the chocolate drizzle sounds amazing, I can’t believe I never thought about that (shame on me)!!

  8. Jessica: October 9, 2012

    Thanks Caroline! If your mother is used to the intense orange flavor of the typical sugary cakes, feel free to add 1 tsp of orange oil or 1/2 tsp orange extract. This isn’t the kind of cake that slaps you in the face with sugar or medicinal-tasting flavorings ;) I hope you guys like it!
    -Jess

  9. Shannon: October 10, 2012

    this looks amazing. I can tell from the picture that it has that moist texture I like.

  10. Jessica: October 10, 2012

    Thanks Shannon! It’s super moist, dense and awesomely delicious ;)

  11. Sonia! The Healthy Foodie: October 10, 2012

    Beautiful and delicious looking as usual! :) But geez Jessica, just how many cakes do you actually bake in a week to come up with so many awesome recipes?

  12. Jessica: October 10, 2012

    Thanks Sonia! I actually baked this cake a few weeks ago but just got around to posting the recipe now ;)

    It’s crazy though, I have an 8-page Word document of recipe ideas, recipes I’ve bookmarked, recipes I’ve already created and am waiting for a chance to make, and recipes that I’ve already made but need improvement… it’s like a giant baking to-do list, except this is actually a FUN to-do list!

  13. I’m guessing, since they’re not beaten into a froth, that the recipe calls for egg whites instead of whole eggs in order to reduce fat and calories?

    Would you think that the cake would work as well with vegan egg replacers?

    It looks fabulous!

  14. Ashley: October 10, 2012

    Such a great, healthy recipe for those with a sweet tooth :)

  15. Jessica: October 10, 2012

    I used egg whites instead of whole eggs to keep the recipe cholesterol free, as my family has high cholesterol. Egg yolks can be healthy in moderation, yet my parents still refuse to eat them.

    I’ve tried this recipe using flax eggs, but sadly, I didn’t get a very good result :/ It was very heavy, dense and lumpy. It didn’t rise and wasn’t very appealing to look at either :(
    You can try making the recipe vegan by using 1/2 cup of flax eggs, 1/2 cup of Ener-G egg replacer “eggs” and increase the baking powder to 1 tablespoon. Just note that the flavor of the cake will change, but you can always drizzle the slices with agave or spread orange fruit spread on them!

    Hope this works out for you, tell me if it does!
    -Jess :)

  16. Caroline: October 11, 2012

    I’ll definitely try the orange extract… I need to stock up on extracts anyway before the winter baking season gets here! :)

  17. Swati Raman Garg: October 11, 2012

    This Is a very intresting recipe, favorited.. Will try soon

  18. Lynda Bay: October 12, 2012

    So pretty. I’ve heard this recipe from my roommate’s sister and I guess I should really try it. Thanks for sharing the recipe. I almost forgot trying this one.

  19. Petra: October 12, 2012

    Yummy, I have to try this!
    justbeyourselfbypetra.blogspot.cz

  20. Chloe and Sarah: October 14, 2012

    This cake looks absolutely devine! I bet it tasted fantastic as well :)

    Chloe & Sarah

  21. Anonymous: October 15, 2012

    I LOVE reading your blog! Everything looks so yummy and healthy! I don’t have almond flour…do you think I can use regular flour for the same moist dense results? Thanks!

  22. Jessica: October 16, 2012

    Hi there! Almond flour is a key ingredient. You can probably use hazelnut flour or other nut meal, but I have only made this cake with almond flour+oat flour. You don’t need to buy almond flour if you don’t want to, you can just pulse a bunch of almonds until flour-like in your blender or food processor :)

  23. Anonymous: October 16, 2012

    I made you cake last week as my both sons are amateur boxers and need to keep weight, so food in our house is extremely healthy. It was fantastic to be able to eat a nice moist cake with hardly any calories. A million THANK YOU’s is not enough! regards Diane , Sydney Australia

  24. Jessica: October 17, 2012

    I’m so glad you made my cake Diane! I hope your sons do well in boxing, tell them good luck for me :)
    -Jess

  25. EuroMom: October 20, 2012

    This looks amazing but I do have a question. You wrote that your oranges were 10″ in diameter. Where in the world do you find an orange that is 10 inches in diameter?

  26. Jessica: October 20, 2012

    OMG how embarrassing! Silly me, I meant 10″ in CIRCUMFERENCE! *smacks self in head*
    Sorry for the confusion, I must have forgotten my coffee that day…

  27. Caroline: November 7, 2012

    I forgot to comment after trying it! *derp.* Anyways, we all loved it with the orange extract and my homemade almond and oat flours! I also may have had multiple slices as one dessert… :)

  28. Jessica: November 7, 2012

    Yay I’m so glad you liked it! And the cake is so healthy, it’s basically a REQUIREMENT to grab an extra slice ;)

  29. Jane: April 12, 2013

    Hi, 1st i absolutely love this cake!
    BUT, I live in the u.k and find it hard to find lots of your ingredients, found it all for this reciepe but the dry sweetener must be stronger than yours. So this is a WARNING for anyone that lives in the uk and want to make this cake,next time I will only use a 1/4 of the amount of sweetener, yes a 1/4, it was so so sweet with the horrible after taste of sweeteners. I will also try again with purée raspberrys instead of orange to give it that bake well tart flavour .
    It was a really nice cake though and defiantly will be making again.

  30. dessertswithbenefits: April 14, 2013

    Hi Jane,
    I am glad you liked the cake but I am so sorry the sweetener was too strong! Erythritol is almost just as sweet as white sugar, so I hope you didn’t get a sweetener that is twice as sweet as sugar (like Truvia’s baking blend, some varieties of Splenda, etc)
    Pureed raspberries sounds amazing! I hope that works, make sure to strain the seeds out though because they can make a cake taste bitter. Also, the other day I made a cake with raspberry puree and there were so many seeds it got stuck in everyone’s teeth! D:
    Anyways, thank you so much for the feedback :)
    -Jess

  31. Jane: April 18, 2013

    Hi jess, yes I did use a sweetener that is a lot stronger than sugar( just read the label ! Lol )
    Can’t wait to try raspberrys , hopefully this weekend, I will let you know, and thanks for tip about the seeds x
    Jane.

  32. Patricia @ ButterYum: June 4, 2013

    A quick question for you – would you consider sugar “a dry sweetner”?

  33. dessertswithbenefits: June 5, 2013

    Patricia- Yes, sugar is a dry sweetener. Liquid sweeteners are like honey, agave, maple syrup etc :)

  34. Chelsey: June 14, 2013

    This looks amazing! Could it be made with lemons? If so how many do you think?

  35. dessertswithbenefits: June 16, 2013

    Chelsey- Yes! You can definitely use lemons if you like (I used lemons to make this Whole Lemon Pistachio Cake), and I would recommend boiling about 5.

  36. Regina: September 18, 2013

    Hi. I have a question. Do you puree the oranges with the peel on or off?

    Is im using granulated splenda I use half amount of sweetner?

    Thnx

  37. dessertswithbenefits: September 18, 2013

    Regina-
    You puree the oranges with the peel on… I know, it sounds strange but it adds a lot of flavor, moisture and fiber. Just make sure that when you cut the orange into quarters before blending, that you remove the seeds (this will make the cake really bitter)
    As for the Splenda, I have not tried this cake with that sweetener. If it measures cup-for-cup like sugar, then it will be an equal replacement (so you would use 1 cup)
    I hope you love the recipe!!
    -Jess

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