Want to know the secret to my whole orange flourless cake without boiling (or peeling)?

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.

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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.

Ingredients

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.

Sugar Free Frosting / Icing

Top Tip: It’s best to use powdered sweetener which is incredibly fine and won’t leave the icing/frosting with a gritty texture.

Instructions

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.

Serving

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.

Substitutions

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.

Recipe FAQ

Why use a whole orange?

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.

How can I decorate keto cake easily?

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).

Can I make the orange and almond cake dairy-free?

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.

How many calories are in a flourless orange cake?

There are only 197 calories in this double-layer cake, including the cream cheese frosting.

Why is my orange and almond cake bitter?

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.

Can I make this without a food processor?

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.

Why is my cake batter too wet?

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.

How do I store orange almond cake?

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

Whole Orange Flourless Cake Recipe

Whole Orange Flourless Cake (Without Boiling or Peeling) – the easiest cake recipe to make in the food processor that's gluten-free and sugar-free too.
5 from 2 votes
Print Pin Rate
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Almond and orange flourless cake, Whole orange flourless cake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 195.7kcal
Author: Thinlicious.com
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Equipment

  • Food Processor

Ingredients
 
 

Almond and Orange Flourless Cake

  • 1 orange quartered
  • 6 eggs – medium
  • 250 g almond meal/flour
  • 1 tsp baking powder
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp vanilla extract
  • ¼ tsp salt

Sugar Free Icing

  • 125 ml natural unsweetened yoghurt unsweetened
  • 115 g cream cheese softened
  • 50 g powdered sweetener
  • 2 tbsp orange zest

Instructions

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.

Video

Notes

You may also bake this as 1 large cake, but it will need baking for 30-40 minutes.

Nutrition

Serving: 1slice (makes 12)Calories: 195.7kcalCarbohydrates: 7.2gProtein: 8.2gFat: 16gSodium: 116.3mgPotassium: 116.3mgFiber: 2.6gSugar: 2.7gVitamin A: 286.6IUVitamin C: 7.2mgCalcium: 98.8mgIron: 1.3mg

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Recipe Rating




190 Comments

  1. Feijoa cake please! Elwyn, NZ

  2. Please make apple crumble carb free 🙂

    1. Use 2 quantities of almond flour/meal by weight to one quantity of butter or coconut oil, eg 4oz almond flour, 2oz butter. Rub the fat into the flour with you fingertips to get the breadcrumb texture. Stir in granulated sweetener of choice to taste (I use about a tablespoon, but I don’t like it overly sweet).

      Stew your peeled, sliced apples with a splash of water and cinnamon to taste until soft. A mix of eating and cooking apple works best as the cookers break down and the eaters retain their shape and add sweetness.

      Put t apples in a baking dish, top with the crumble mix a bake at 150 fan for approx 35-40 minutes.

      It will never be especially lo carb because of the apple, but it is less than standard apple crumble and yum. Using blackberries a the fruit will reduce the carbs, and no need to pre-cook them.

  3. Constance says:

    Would love to see recipe for apple crisp. Constance, USA

  4. I’m looking to bake some kinda pumpkin bread/muffin. I’ve never tried pumpkin before. Nikki – Villa Rica, Ga

  5. Hi, tried to enter the competition but couldn’t see how to leave my answer?!!? (Bit of a technophobe).

      1. Rafflecopter entry box would not let me type anything. 🙁 I’ve added my request in the comments down below…although actually it pops up in the comments above. 🙂

  6. Roz Giancola says:

    I would like to be able to make sugar free icing; Roz; Texas, USA

  7. Can you make cupcakes with this?

  8. Any kind of christmas cookie would be great!

  9. Darlene Rohn says:

    Angelfood cake! Darlene, NV USA

  10. berry bonanza cheesecake…yummmmm, Damla, Australia

  11. Michelle Hoare says:

    Millionaires shortbread, Michelle, NZ

  12. Chocolate mud cake. Kylie, Australia

  13. You had me at an easy sf icing mix… Swoon <3

  14. Citrus Tart 🙂 Tracey, Australia

  15. A good fudge that wasn’t like a fat bomb. Texas, USA

  16. How long should cupcakes bake? about how many cupcakes would this make?

  17. Self saucing caramel pudding! Sarah, NZ

  18. Pam Fuller says:

    This cake sounds wonderful must try soon ?

  19. Awesome can not wait to make it tonight. Orange is the new chocolate lol

  20. I’d love to see vanilla wafers!! LC desserts are the best! 🙂

  21. Emma Kalin says:

    Afghan biscuit, Emma NZ

  22. Louisa Price says:

    Can you clarify got me, I have some Natvia sweetener, on the tub it states per 100g, 98.6g is carbohydrate and 0g is sugars. so where does that put it on a low carb diet? can I use natvia or not? Is it the amount of carbs that get converted to sugars or the amount of carbohydrate sugars that get converted, I am very confused sorry

  23. Angel Food Cake please 🙂 Winny Aschenbrenner, Texas.

  24. Would love a vinegar pudding Gwen. Botswana

  25. Stephanie Coldwell says:

    I would love it if oatmeal cream pies were sugar free. I’ve tried to make my own and they were okay but not the same… Stephanie, U.S.A.

  26. Berry Friands please 🙂 Vicki, Australia

  27. susitravl says:

    Pineapple Upsidedown Cake

  28. I have been craving low carb cinnamon buns for months! A recipe for that would be much appreciated 🙂

  29. Sally Grant says:

    Really would like to make the Orange & Almond Cake – Sally, New Zealand

    1. you should definitely give it a go, it was simple and stayed really fresh wrapped in foil in the fridge! Delicious!

      1. I just made this again using orange and two tablespoons chocolate powder to mix, absolutely the best choc orange cake ever¨

  30. Benjamin Travia says:

    Chocolate Cake

  31. Nichole Simmons says:

    Chocolate mousse

  32. Hi! Would I be able to halve the recipe and only make 1 small cake?

  33. You know, Libby– this cake is so amazing that it’s gone in an hour by four people, of which one, is not a big fan of cakes and he ate a lot! Thanks for this amazing recipe! I’m going to bake this for my guests at my baby girl’s 1st birthday party.

  34. This is the best low carb baked item I have ever made! I ended up doing cupcakes. They were so beautiful and moist, even my diabetic father in law loved them. This recipe will be used multiple times in my house!

  35. Thank you for this recipe!! Just made this cake (made a round one and a little loaf cake with all that mixture) and I have to say, it is so tasty, perfectly sweet, light and moist. I’m a completely unintuitive cook and loved how easy this was. The guilt free answer to my sweet-tooth prayers!

    1. Aw thank you happy spot (fab name). I am so glad you loved the cake and it was easy to make (I am a fan of simplicity). You can even make this as cupcakes too. 🙂 Thanks for leaving such a lovely comment. Libby.

  36. Brownies would be awesome. Rosalyn strawberry az

  37. I have made this cake multiple times – as a cake and as muffins – always a winner. As a gestational diabetic, it was great to be able to have a sweet treat, without sending my readings skyrocketing.

    1. Thanks Mardi for such a glowing reference for this cake. For some reason it’s an absolute hit over on Instagram, I love seeing readers baking triumphs (and hearing about stable blood sugars). I remember when I had GD, I longed for cake.

  38. I only have dark liquid Stevia, can I use that to make this recipe? If so, how much?? I am having guests over soon, please help!

    1. You have to be guided by the instructions on the brand of stevia you have at hand, they all differ. My recipes use granulated stevia which measures spoon for spoon instead of sugar. But because I have been sugar free for so long, I use a lot less than many would. I state “sweetener of choice, to taste” as your level of sweetness will depend on your own sugar free journey and how much of a sweet tooth has remained.

  39. The carb. calculations don’t make sense. In one place, it says 1 slice double = 16 g. carb. In another, it says 8 g. carb. (and 4 for single)

    1. I’m sorry but I can’t see where I have stated the double slice is 16g carbs, are you sure you’re not referring to the fat which is stated as 16g?

  40. This was terrible! I made it for Easter and no one, including the gluten free and sugar free, family eaters would eat it. It was dry as a bone. Never again!

    1. I just made this cake too and I have to agree with you. It tasted like cardboard and just as flat!

    2. Hi,

      IMO the recipe needs more salt. Salt makes sweetener taste sweeter and baked goods need it. I used 1 tsp of salt, which helped a lot.

      Also, the icing is much better, IMO made with sugars. Horrors I know, but the 4 tablespoons of real sugar spread over 12 servings is fine for most people and a tiny fraction of what would be in a traditional cake.

      I also added 1/4 tsp of vanilla to the frosting, to add complexity to the flavor.

      I liked the result quite a bit. It’s filling, which means a small piece satisfies.

  41. Heather Newman says:

    I made this for Passover, using 1/4 c of cane sugar. Baking in a bundt pan, it took 30 minutes. I served it with whipped cream and blackberries. I thought it was excellent – just slightly sweet, a perfect tea-cake. I plan to make it again with splenda for my diabetic parents. Loved how easy the cake was to put together (many passover recipes require the eggs to be separated and the whites to be whipped to stiff peaks).

  42. This looks yum and I’m going to make it today, However Iv been unable to buy the stevia icing mix, what could I use as a substitute? Thanks Gaylene ?

    1. Depending on which country you are in you could buy Swerve, or you could use regular granulated stevia or erythritol, it might just not dissolve easily and be a little grainy.

      1. is there somewhere we can buy Swerve from in Australia? Is the Natvia Icing sugar available in Australia? Also I find Natvia doesn’t dissolve very well even when put into a hot mixture like melted butter and melted chocolate and then leaves this crystalised crunch to things…is that normal or is there a trick to it?

        1. You could look at Swerve on Amazon. I am hoping they are working on bringing it over here. I know what you mean about it not dissolving properly, it seems to dissolve better in water than oily liquids. You can buy straight erythritol in some health food shops too.

      2. Terry Pearson says:

        Throw that granulated in a coffee grinder or magic bullet and make your own powder sugar

      1. Hello. Silly question but do you have to boil the oranges first?

      2. salpy mardirian says:

        I always use honey to substitute sugar along with maple syrup and molases

  43. I made this cake today…. And is like heaven! Its the fluffiest, yummiest and heavenliest fuiltfree cake i have ever eaten. It was moist and tasty. I probably prefer it plain but i made just creamcheese with orange zest, xylitol and rum flavouring. Next time i make an orange jam with agave. This is a proper healthy food porn.

  44. Great recipe – love the burst of orange flavour. I tried a halving all the ingredients to make a single layer and it turned out fine. Next time, i’ll make the double layer version.

  45. Laura Samuelson says:

    What are the dimensions of a sponge tin?

  46. Hi Libby,
    Thanks for another great recipe. I’ve just made it – so waiting for it to come out of the oven. We used lemon instead of orange and added some berries at the end (my 4yo was helping me, this was the direction I got).

    As we make our own flour out of activated nuts (works best digestion wise for us, but extra effort!) I used 100g pumpkin seeds and 150g almonds to make the flour (keeps the cost down a bit too). The batter was delicious, which is always a good sign.

    We are going to make a lemon glaze to put on the top too….(we are dairy and coconut free at the moment, which limits toppings) and I’m lazy… 3tbsp coconut oil, 3 tbsp olive oil, 2 tbsp stevia, zest of 4 lemons, juice of 4 lemons (about 2/3c) -(we have a citrus orchard so I went to town) mix until dissolved, then boil 4 mins til thick…. taste test…

    Cake taste – pretty good – would halve the stevia in the topping next time! Thanks Libby,

    Storm and Bubble

    1. Hi Storm, I love these tips coming in, thank you. I also love it when I hear children in the kitchen baking up a treat. That is one of the best skills we can give them. I love the idea of lemon and berries, you have a little chef in the making on your hands.

  47. Hi, thanks a lot for this recipe.
    The cake is still in the oven, but it will not get as good as I wanted it to be… I have followed the recipe precisely, but I have ended up with a very thick dough… So, there was no way to “pour” it.. I had just to take it with a spatula to put it into the ovenpot:(…….
    I wonder why is that.. Thanks.

  48. I made this for a family gathering. I followed the cake recipe and baked in two 8 inch rounds for 25 mins. This recipe came out perfectly and tasted fantastic. My dad made a comment that unless you said something, you would never know it was just almond flour. It just tasted like a dense cake. I’d definitely make this again, looking forward to trying a lemon in the recipe next time. 🙂

  49. Made it yesterday and turned out to be excellent. Thank you.

  50. I just made these as cake pops and I did not have an orange so I used extract very delicious…light and cakey

  51. Can you make this without any sweetener? Or what would you sub with? We’re sugar and artificial sweetener free…

  52. Are you supposed to peel the orange?

    1. No that’s the beauty of this recipe. Just throw it in the food processor, skins and all and you get the lovely full orange flavour but without using too many oranges (or carbs). Remember to adjust the sweetener to your taste 🙂

  53. Lone Star Bear says:

    This makes excellent cupcakes! So easy too.

  54. Good treat, but next time I’m adding more sweetener, only because I didn’t do the icing, because I didn’t have cream cheese! Thank you

  55. Would this work with tangerines??

  56. Hi! I was curious if the nutrition count was for just the cake, or the cake with the icing? 🙂

    1. “A slice of this low carb almond and orange cake is 8g for a double layer and only 4g per slice if using a single layer, including the icing/frosting.”

  57. This looks wonderful! I am going to make it and am wondering if the orange zest in the icing comes from the orange purée or zested separately? I looked for this in comments and couldn’t find it so must be the only one not understanding ?

    1. I was wondering about this as well. Do you get the zest fron the Orange first before puree ing the Orange

  58. It may have taken me a couple of years to find this recipe but I plan to make up for that 😀
    It sounds very similar to an orange syrup cake I used to make many moons ago, I suspect it’s going to be delicious and I am excited to try it with a few added poppy seeds too…. Muffins I think, to freeze for ’emergencies’ 🙂

  59. Just made this cake and I was disappointed with my results. I used extra fine almond flour so I thought it would be more delicate. I got no rise at all and my baking powder works fine in other recipes. I checked the cake early to make sure I didn’t overbake. But It was grainy and not much flavor, I do now know that I need more sweetener as well in your recipes. I did like the icing though. Thanks for trying, but this didn’t work at all for me. I’ve had such luck with the Lo carb mug cakes I thought this would be similar.

    1. Same. Not at all. When I blended, it was super dry, so I added some oil, but still. Not what I was hoping for. And super expensive with the ingredients.

  60. I have made this twice ! Its is a very delicious cake. Thank you for the recipe. I doubled the sweetener to my taste. For a fluffier texture i separated the eggs and beat the egg whites till stiff peaks formed before mixing and baking.

  61. Jane Dalgleish says:

    I used the recipe to make cupcakes, added 2 tablespoons of melted butter to the mix, turned out beautifully moist. Slightly modified the icing, cream cheese, stevia drops and lemon juice then decorated with lemon zest.

      1. Cathy Rooks says:

        Try to use an ORGANIC orange or lemon – citrus trees are heavily sprayed (if you are using the peel).

    1. How long did you bake the cup cakes for? When I adapt to smaller quantities, I never seem to get the bake right.

    2. How long did you bake the cupcakes for?

  62. I am going to do this recipe today… Does the cake freeze well? I’m asking for a friend :p

    1. Yes it does freeze well. Place pre-cut slices in an airtight container, and freeze. Defrost each slice uncovered on a plate sitting on the kitchen bench top, otherwise condensation may occur in the container and make the cake soggy.

  63. We love this cake, thanks so much.

  64. I made this without any of the sweetner and it was really nice, went down well with my high carb friends as well. I think I’ll make it over Christmas when family is round.

    1. I found it dry and almost tasteless. It had no oil, so I poked holes in it and poured in melted butter with some added albeit a small amount of Gra d Marnier.
      Putting a tny amount of Grand Marnierin the icing. Have hopes.

      1. I found it a bit dry and doughy too. Wish I had read this review before I cooked it.

  65. I just made this cake, its wonderfull! I used some coconut for a part of the almond flower and 2 mandarins and 1 lemon instead of orange. Worked out great. Thanks for this recipe.

  66. Karen steele says:

    I made this cake and it came out amazing!!! Thank you so much

    1. Renata Ajtai says:

      I just made it too! Omg! I never thought it will be this delicious! I have to be careful even if this is low carb not to eat the whole cake! ???

  67. sallyanne swain says:

    how many carbs in this recipe please

  68. 5 stars
    Your recipies are always so inspiring… easy to make, healthy, nouishing… and the final result done following your instructions is almost always great (depending also by the quality of ingredients and of the cooker of course 😉 ). In this case, I have had to substitute orange with lemon (I hadn’t oranges and I usually don’t buy them, my mother does just in winter), and I hve obtained a lower carb but equally yummy cake. I’ve also added 2 drops of lemon essential oil and the cake had an irresistible aroma… I’ll do it again! Thank you Libby, and please: do not change your way to approach the healthy side of cooking with low carb options easy to make, and made with love from real food as you have done until now: it’s a game changer for a lot of people and your contributen to share the low carb way of lifebetween common people is so huge… Thank you, thank you, thank you! 🙂

    1. Oh Roberta, you don’t know how happy your comment makes me. I truly truly want to show everyone that low-carb food should be simple, easy, healthy and delicious. The longer I am low-carb the simpler the food I love. We don’t need all these complicated “products” out there and fancy supplements and replacements. Whole real food wins every single time. Thank you so much for taking the time to leave your wonderful heartfelt comment today. Have the most wonderful week 🙂 x

  69. 5 stars
    Great recipe, I added about 80g of butter and a small teaspoon of cinnamon….delicious.

  70. Sarah Oswald says:

    What is natural yoghurt.

    1. Natural unsweetened yoghurt is simply milk and cultures. It just unprocessed and low in carbs, low in sugars and perfect for healthy gut flora.

  71. Can you make this with fewer eggs?
    6 eggs seems a lot..

    1. You could try, but they make sure the cake is light, fluffy and rises well. If you are successful, please come back and let me know how many you used.

    2. It isn’t too many eggs. I have another cream cheese pound cake recipe that uses 8 eggs and it’s divine! Can’t wait to make this.

  72. So many recipes nowadays use good orocessors. I don’t have one and frankly, can’t afford one. What can be used instead to puree? Thank yiu!

    1. Do you have a blender? Anything that might chop and dice the orange into very small pieces? Then you could add the finely chopped orange to a traditional mixing bowl and add all the other ingredients and mix gently together. Even a stick blender could process the orange into a fine puree.

    2. 5 stars
      I’d like to recommend the food processor I bought on Amazon for only $20! It’s a Hamilton Beach and works great. No, it’s not a Cuisinart, but it gets the job done and is affordable.

  73. 5 stars
    This is in my oven now and I am excited to try it! I only had jumbo eggs from our chickens so i used those. I used more sweetener and added some essential oils as one person recommended. The consistency of the batter was like a regular cake mix and the smell was divine. I can’t waot to see how it turns out and tastes.

    1. Tracie this is brilliant! I love the idea of adding some essential oils to the mix – that will certainly pack a flavoursome punch. Enjoy 🙂

    2. Donna Holden says:

      WHat kind of essential oils did you use?

  74. 5 stars
    I would like to make with lemons

    1. Melissa A Day says:

      Did you? How did it come out? Lemon sounds heavenly.

  75. 5 stars
    I’m sure you will think I’m an idiot, but, what is a sponge pan? I’m in Texas and never heard of that. Might know it as something else. How about a 9 inch cake pan?

    1. Apologies, I am still learning all the different ways around the world we refer to baking ingredients and gadgets. I refer to a sponge tin as the small cake tins you use to make a layered cake. So not a deep dish cake pan. I found this one on Amazon to show you what I mean.

      1. Mary Frances says:

        So it’s an 8” cake pan with removable bottom and it looks like we need two … does it need the removable bottom to get the cake out? Thanks.

        1. A removable bottom does make it easier, but I have made this in my two sandwich/cake/layer tins lined with baking parchment and they were super easy to remove the cakes from the tins.

        2. Sheryl Tomlinson says:

          5 stars
          I only have large eggs, not medium ones. How many eggs would I use for this?

          1. 5 stars
            Hi Sheryl, great question. These are the “average” sizes of eggs in different countries. In New Zealand our medium eggs are 44g, UK and European medium eggs are 53g, US medium eggs are 49g. So you would only need to adjust how many eggs a recipe uses if there was a large number of eggs in a recipe. Otherwise, most eggs range between 5-10g from each average value so on any given day (and any given tray of eggs) the weight will vary naturally.

  76. Marina Jensen says:

    5 stars
    This is delicious. Thank you!

  77. The 7.9g carbs per slice – does that include or exclude fibre? Thanks x

    1. All my nutrition panels show total carbs (so it includes the fibre). So just deduct the fibre from the carbs and it will give you the next carb value.

      1. How many slices, or servings, are in the 2-layer cake? The nutrition panel nor the recipe says, unless I missed it. Thank you.

          1. 5 stars
            12 slices? We only managed to get 6😳

  78. Hi can I use something not citrus and also will coconut flour work?also can I use heavy cream or table cream instead of the liquid needed from the orange? I am only allowed to have cottage cheese , heavy cream, or table cream also no fruit except for pears or blueberries.

    1. I’m afraid that would be an entirely new recipe with no fruit and using another flour. There are too many variations to this recipe. I wonder if my 1-minute vanilla mug cakes would suit you? It uses coconut flour, has berries (but can easily be substituted for blueberries).

  79. I’m thinking of making this cake without the icing (don’t have all the ingredients on hand) and adding fresh cranberries to the batter. Without the icing and the natural sourness of the cranberries do you recommend adding more sweetener to the batter? If so, how much?

    1. I think you may have this recipe confused with another. There are no cranberries in this recipe only almond flour, oranges and eggs etc.

    2. Melissa Day says:

      Adding cranberries! That’s brilliant!

    3. 5 stars
      I’ve made this in a square pan and served it with orange slices and cream as a dessert

  80. Can I sustitute anything for the almond flour besides coconut flour? My daughter has a severe nut allergy and is also allergic to coconut. Thanks!

    1. I’m afraid not in this recipe as it is entirely based on almond flour. I understand so many readers here have a nut allergy so I now have a coconut flour category (click here to see them) where the recipes are either made WITH coconut flour or there are instructions in the recipe to use coconut flour INSTEAD of almond flour.

    2. johanna d campbell says:

      You can use sunflower seed flour, just know it mau have a greenish hue.

  81. 4 stars
    I made this in a 9×13 pan. It wasn’t very fluffy but still tasted good. I baked for 30 minutes per the suggested instructions and it was perfect. As I don’t have sponge/round baking tins I think I could easily make this size again and cut in half and have a square double layer cake. I’ll try it in a bit smaller pan too just to have a slightly higher cake

    I am experimenting w artificial sweeteners and tried monk fruit this time. I only used half what’s called for and feel it was sweet enough. I didn’t frost it as I wanted to get the real taste of the cake first. Took it to a neighbors for dinner and she agreed w another review in that it needed more salt. I’m not a fan of salt so I’m thinking of adding orange or almond extract next time. Also maybe using a larger orange

    I’d like to try this in smaller mini loaf pans (like the mini cheese loaves) but am wondering how long to cook them for. I’m going to freeze whats left as it’s just me. So the mini size would be ideal

    Thanks for another great recipe.

    1. Tonya Cassell says:

      5 stars
      I made this recipe using Stevia….3 tablespoons
      I used a large naval orange, after processing I measured and had one cup 8 ounces juice and pulp.
      I put all dry ingredients together.
      Beat the eggs until light colored, added pulp, vanilla and 1 tsp Almond extract, then added dry ingredients and stirred until mixed.
      For me this yielded 5 and 1/2 dozen mini cupcakes.
      I thhen made a glaze of 1 tablespoon Stevia, 2 tablespoons corn starch, 1 cup orange juice with pulp, and 1_tablespoon zest. I brought this mixture to a boil, and then removed from heat. Cooled slightly, then spread on mini cupcakes

      1. So how many carbs per mini cup cake ? these sound delicious

  82. Nicola Bertram says:

    4 stars
    Made this today and turned out fab, however I found my frosting too runny. Could you advise how to make the frosting firmer please. Mine turned out more like a thick pouring cream than an icing. Thank you.

    1. The frosting is not as thick as regular frosting, so yes, it can also be used as a side serve. To make it thicker, avoid the spreadable cream cheese, and only use full-fat cream cheese block.

  83. 4 stars
    I make half recipe and put in the cupcake paper. Turn out ok, smell amazing. But i just put 1 tbs sugar, so not sweet at all and a little bit bitter, maybe because the skin and i put to little sugar

    1. You definitely need sweetener for this one. The lemon skin/rind is what gives these low-carb cupcakes their lemon punch of flavour but without lots of lemon juice and additional natural sugars. If after you baked them, you wish you had added more western, serve with sweetened (sugar-free) whipped cream. Yummo.

  84. 5 stars
    I just made this today and it’s really nice.
    I only had extra large eggs so only used 4 but the cake was a little dense. Not sure if it’s meant to be? Or should I use 5 eggs next time?

    1. Hey there Roz, I’m chuffed you loved the orange flourless cake and that it still worked with 4 eggs instead of 5. Yes it is quite a dense cake, and one fewer egg probably added to that, but that’s OK.

      1. 5 stars
        This was delicious, my grandkids loved it too!!

  85. Let’s figure out what went wrong. Did you taste the almond and orange cake before baking? Did you adjust the sweetener to your taste? All recipes state a general level of sweetness and notes “or more to your taste” as everyone has a different sweet tooth than another.

  86. 5 stars
    This is my go-to recipe, at home and work. It never fails to please. I’ve made the cupcakes and frozen most so I don’t eat them all in one go. I’ve frozen the icing separately, it comes out a little watery but I just mix it up again.

  87. 5 stars
    Excellent! Texture is like regular cake and so easy to make

  88. 5 stars
    I’ve made this in my Vitamix & the family never could tell it was sugar free! (Not to mention a whole orange!) I made my own SF buttercream frosting. Amazing!! Need to make again – soon!!

  89. 5 stars
    Made this cake and it was delicious. I like that you can just use a fresh orange. So easy. Makes Keto fun having a nice dessert. My family enjoyed it too.

  90. 5 stars
    This cake was so fresh and yummy! I used my vitamix, but I will use my food processor next time. I will also double the whipped cream. Thank you for this recipe! I served it to guests yesterday and they thought it was delicous 🙂

    1. 5 stars
      I just realized that I used 1/2 cup of heavy whipping cream instead of the yogurt, ha! Well it was delicous. I’ll try making the frosting with yogurt and see how that tastes to me. I did buy some plain full fat yogurt and totally blanked and used the cream instead. Distracted…

  91. 5 stars
    This is my very first super successful keto bake. Usually, it falls apart and it is an epic failure (still tasty lol). But this came out perfect, it’s soft, delicious and NOT dry. I made it as a full cake but maybe next time I will try it as muffins. The frosting was too little to cover the full cake properly (I may have used too little of the ingredients based on what I had already).
    Make this! You won’t regret it.

    1. 5 stars
      Hi Elsa, I’m so glad you love this whole orange cake recipe. It’s so easy, no one believes me that a whole orange is the genus kitchen hack everyone needs to do. Fewer oranges, fewer carbs, more taste. I have made it as muffins before, and it is delicious too. Add some poppy seeds to make orange poppyseed muffins. Place half the mixture into your muffin tray, add a cube of cream cheese in the center then place more cake batter on top. Ab-so-lute-ely delicious when you bite into it.

  92. 5 stars
    I make this regularly, it never disappoints. So easy but so yum.
    I also freeze some portions of the cake and use it to make low carb/keto trifle with sugar free jelly, a few berries, and keto custard. Yum!!!

    1. 5 stars
      What an absolutely genius idea to save portions of the cake and use it in a keto trifle.

  93. 1 star
    This is not vegetarian. 80% of vegetarians do not eat eggs. Its practically an egg- cake.

  94. 5 stars
    I’ve made this cake so many times and it’s always a hit.

  95. 5 stars
    This baked up very well for us a few weeks ago – I used Swerve powdered sweetener as our sweetener. My son (not GF like his sister, or low carb like us) ate most of it haha. I’m hosting a Saturday Thanksgiving with some GF and DF guests, so this cake (a lemon version bc I don’t want to run out to the store for a 15th time!) will return and be offered on our table as a yummy inclusive dessert.