Want to know the secret to my whole orange flourless cake without boiling (or peeling)?
It's the easiest cake recipe to make in your blender or food processor that's gluten-free and sugar-free too.
This is the perfect flourless orange cake that is sugar-free, gluten-free, low-carb, and all made in the food processor.
Whole orange cake (no boiling)
This easy flourless cake recipe uses a whole orange skin and all, so only 1 orange is required to get that delicate orange taste.
There is no boiled oranges, no butter, no oil, no mixing, and even no whipping.
The entire recipe is made in the food processor and is ready in under 30 minutes.
This orange cake recipe contains no wheat flour, instead, it uses ground almonds/almond meal, or almond flour.
The delicious cake is also sugar-free, gluten-free, and can be made dairy-free if you choose to make the icing/frosting just with the sugar-free icing mix, coconut cream, and some orange zest.
All quantities, ingredients, and instructions are in the recipe card below.
- 1 orange - quartered
- eggs - medium
- almond meal - ground almonds or almond flour
- baking powder
- sweetener - choose your favourite sugar substitue
- vanilla extract
Sugar Free Frosting / Icing
- natural yoghurt - unsweetened
- cream cheese - softened
- powdered sweetener - choose your favourite powdered sugar replacement
- orange zest
Top Tip: It's best to use powdered sweetener which is incredibly fine and won't leave the icing/frosting with a gritty texture.
This is the perfect flourless orange cake recipe that requires no peeling or chopping the whole orange into tiny pieces. You don't even need to boil the orange to extract the delicious orange flavor from the orange rind.
Step 1: Make the cake batter.
Cut the orange into 4 quarters, remove any pips. Place the orange quarters in the large bowl of your food processor and blitz with the blade until almost pureed. Add all the ingredients and pulse until smooth.
Puree the orange quarters until all the orange rind has been finely chopped. Some people prefer to see thin slices of orange skin, others like it to be smooth.
Add all the remaining ingredients for the orange cake into the mixing bowl of the food processor and pulse until combined and smooth.
Step 2: Bake the orange cakes.
Pour the cake batter into a prepared pan. You can use one large cake pan, a springform pan, or two small cake tins. Prepare the cake tins by greasing them with butter or oil and lining them with baking parchment paper.
Bake in the middle rack of your oven at 180C/350F for 20 minutes, or until the center of the cake is cooked. Cooking times will vary depending on the size of the cake tins used.
Allow the baked cakes to cool in their cake tins for 10-20 minutes, then carefully run a butter knife around the edges and flip onto a wire cooling rack to cool completely before frosting.
After baking (and cooling) the orange cake recipe into 2 sponge tins and sandwich them together with sugar-free frosting/icing made with yogurt and cream cheese.
Easy cream cheese sugar-free frosting, 6 ways.
Place the first layer on a serving plate and add your frosting filling. Place the next layer of cake on top. Finish by adding some frosting on top and garnish with a slice of orange.
Sweetener - use your favorite granulated sweetener for the cake batter and powdered sweetener for the frosting. If you can't buy powdered sweetener, then you can make your own by placing the granules not your coffee grinder or food processor and grinding to a fine powder.
Almond meal - you can use ground almonds, almond flour, or fine almond flour. You cannot substitute almond flour for coconut flour because these low-carb flours behave completely differently.
Lemons - you can swap the whole orange for a small-medium fresh whole lemon to make a lemon flourless cake. Adjust the sweetener as you may require more to make sure there is no butter taste.
Orange extract - the vanilla extract in the orange cake recipe adds a delicious flavor but you can use orange extract instead in your orange sponge cake.
How to reduce the carbs
A slice of this low-carb whole orange cake is 4.6g net carbs for a double layer and only 2.3g per slice if using a single layer, including the icing/frosting.
This makes a very large double-layer celebration cake. If you want to cut down even further on carbs, you can just treat both layers as 2 separate cakes or bake the cake batter in one large cake pan.
Cover each layer with icing/frosting, and now you have 2 cakes rather than a double layer cake.
You can also use the cake mixture to bake orange mini cupcakes or a square sponge, then iced and sliced. A quick search shows that most orange cakes have 40g carbs or more, even without the frosting.
Using an entire orange reduces how many fresh oranges and how much orange juice is needed for the orange and almond cake. Most orange cakes require a large number of boiled oranges and orange juice to give it the delicious orange flavor, but orange juice is high in natural sugars.
Yes, instead of making sugar-free frosting, just serve any keto cake with whipped cream or a quick dusting or powdered sweetener (sugar-free icing sugar).
Yes, the cake is dairy-free so all you need to do is to omit the cream cheese frosting. Serve with orange syrup, orange glaze, candied orange peel (for those who are not keto), or thin orange slices.
There are only 197 calories in this double-layer cake, including the cream cheese frosting.
Some whole oranges are bitter because of the white pith. Because you use an entire orange, you may want to remove any excess white parts. Always taste your cake batter before baking and add more sweetener if required.
Yes, you can roughly chop your fresh orange or use a small stick blender with a blade attachment. Place all the ingredients in a large mixing bowl and combine until smooth.
Your orange almond cake is incredibly moist because of the fresh oranges, the orange juice, and all the eggs. You can see from the images above that the cake batter can be poured from the mixing bowl. If you think your batter is too wet, however, add 1-2 tablespoons of almond flour at a time until you reach the right cake batter consistency.
Store your orange cake in an airtight container lined with parchment paper for up to 3 days in a cool place, or if the weather is hot and humid, store in the fridge. Orange cake can be frozen in an airtight container for up to 3 months.
More sugar-free cake recipes
- Sugar-free chocolate cream cheese frosting
- Flourless chocolate fudge cake (sugar-free)
- Sugar-free low-carb lemon cupcakes
Baking 101 (tips & charts)
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Whole Orange Flourless Cake Recipe
Almond and Orange Flourless Cake
Almond and Orange Flourless Cake
- Place the orange quarters (make sure to remove the seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
- Add all the other ingredients. Pulse until smooth.
- Pour into 2 greased sponge tins that have been lined with baking parchment paper.
- Bake at 180C/350F for 20-25 minutes. Test the centre with a clean fork or skewer to ensure it is cooked thoroughly.
Sugar Free Icing
- Mix the softened cream cheese with the natural yoghurt with a fork until smooth.
- Add the orange zest and powdered sweetener.
- When the cakes are completely cold, place the first layer on the serving plate and ice with the icing mix. Place the other cake layer on top and sprinkle with the sugar free icing mix and tiny pieces of orange zest and orange slices.
COOKBOOKS - MEAL PLANS - PANTRY
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.