Wednesday, July 24, 2013

Gluten Free Cake Recipe

Gluten free, dairy free and sugar free orange cake recipe
So my mum's orange tree is groaning under the weight of organic fruit at the moment.  It's a good problem to have, but how to use them up before all the cockatoos get there first.  They usually eat a big hole in each orange, then just junk it and move to the next one.

Leaving an almighty mess all over the back lawn.

But not this year.  I was determined to get there first.  The result being that we have had one of these lovely cakes on the kitchen bench continually for about 3 weeks running.  The oranges have only ever had sunshine and rainwater on them, and as this recipe uses the whole orange, I am happy to report that I feel good about using organic ones in this cake, thus avoiding any residue chemicals on the skin of the oranges.

This recipe is not for the faint hearted on budget, but OMG it is healthy, very delicious and so easy. It would make a lovely dessert for a dinner party or would be great for an afternoon tea party. It is gluten free, dairy free and sugar free.  How do you make a deliciously luxe cake without those culprits you ask?  Well take a look.

Gluten Free, Dairy Free, Sugar Free Orange Cake Recipe
2 large whole organic oranges
2 cups almond meal
6 eggs
1 cup or 250 mls pure maple syrup.  Aldi sells the pure stuff with no added sugar at the cheapest price I could find.
1 teaspoon baking powder. 
Spray olive oil for greasing

Preheat the oven to 180C/350F. Prepare a round spring form tin by lining the bottom with baking paper and spraying the bottom and sides with olive oil spray.
Place oranges in a saucepan and cover with water.  Bring to the boil and turn down heat to simmer for 45 minutes.
Remove the fruit from the water, cut in half and remove the seeds.  I actually didn't really bother with this bit, as they all whiz up anyway.

Place oranges and all the other ingredients in a food processor and whiz into a cake batter for 1-2 minutes until processed.

Pour into your cake tin and cook for 50 minutes.

Cool in the tin for 20 minutes before turning out onto a cake plate.  The cake will sink a little in the middle owing to the eggs losing air, as the cake cools.

Enjoy a super cake served with berries and fruit of your choice.

For all my other baking and dessert recipes go here.

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  1. Looks divine and its GF. Glad you got to your mums fruit first. Love cooking with goods sourced from the backyard! Xx

  2. what a great recipe! it looks amazing.

  3. That looks gorgeous Carolyn. I must try more GF recipes. It won't hurt me.

    Anne xx

  4. Do you think honey would work? Pure maple is sooo expensive.
    I'm not eating white or brown sugar ( lost 4 kg so far, 10 to go) but am having maple and honey etc .
    Maybe if I use half a cup as honey is quite a strong flavour...mmm, might try it .
    Your banana muffins are a staple in the freezer now!

    1. Why not try half a cup of maple and half a cup of honey? The oranges are so flavoursome because they are whole that I doubt the honey would drown that out.
      Glad to hear you enjoy the banana muffins.

    2. I have the same recipe and use rice malt syrup, it is fructose free too!

  5. that looks so good I have never made a cake before with oranges might give it a try-love dee x

  6. Oh I must try that one, would be lovely to devote some time to it and really enjoy the process. But mustn't guzzle on it as its very rich... yum.

  7. This is sound easy to make :-D will try it.


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