Gluten-Free Whole Orange Almond Chocolate Cake
A rich, moist chocolate cake made with whole boiled oranges that are pureed into the batter, creating an intensely citrusy flavor with no waste. Ground almonds replace traditional flour, making this naturally gluten-free while adding a luxurious texture. The combination of cocoa powder and fresh orange creates a sophisticated flavor profile reminiscent of classic chocolate orange confections. Perfect for special occasions or when you want an impressive dessert that feels both rustic and elegant. The dark chocolate glaze adds an extra layer of indulgence, while the optional Cointreau enhances the orange notes.
Ingredients
- 1 large orange, or 2 small weighing approximately 375g
- 6 eggs
- 1 teaspoon baking powder, heaped
- ½ teaspoon baking soda
- 2 cups ground almonds, or almond flourall-purpose flour1:1gluten-containingtree_nuts-freeadds gluten
will change texture significantly
Full guide → - 1 cup superfine sugar
- ½ cup cocoa powder, good quality
- 6 ounces dark chocolate
- 1 cup cream
- 1 teaspoon Cointreau(optional)Grand Marnier1:1alcohol-free
orange extract works well
- chocolate orange segment candies(optional)
Instructions
- 1
Place oranges in saucepan with cold water, bring to boil, reduce heat and simmer for 2 hours until soft
- 2
Drain water and set oranges aside to cool completely
- 3
Cut cooled oranges in half and remove any large pips
- 4
Grease springform pan and preheat oven to 350 degrees Fahrenheit
- 5
Process orange in food processor until pulped
- 6
Add eggs, baking powder, baking soda, ground almonds, sugar and cocoa to processor and blend until smooth but still flecked with orange
- 7
Pour batter into prepared springform pan and bake for 1 hour
- 8
Check cake after 45 minutes and cover with foil if needed to prevent burning
- 9
Cool cake completely in tin before removing
- 10
Chop chocolate into small pieces and place in bowl
- 11
Heat cream in saucepan until almost boiling
- 12
Pour hot cream over chocolate and let stand for 5 minutes
- 13
Stir chocolate mixture until smooth and let stand for 10 minutes
- 14
Decorate cake with glaze and optional chocolate orange candies
Tips
Simmer oranges for the full 2 hours to ensure they are completely soft and the bitter pith is mellowed.
Cover the cake with foil after 45 minutes if the top is browning too quickly while the center is still setting.
Let the chocolate glaze cool slightly before pouring to achieve the perfect consistency for spreading.
Good to Know
Cover and refrigerate for up to 3 days
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, cut with sharp knife
Common Mistakes
Don't skip the 2-hour orange simmering time to avoid bitter flavors
Cool oranges completely before processing to prevent curdling eggs
Substitutions
Nut-Free Alternatives
will change texture significantly
Full guide →General Alternatives
FAQ
Can I use regular flour instead of ground almonds?
Yes, but the cake will lose its gluten-free quality and have a different, less moist texture. Use the same amount of all-purpose flour.
What if I don't have a food processor?
You can mash the oranges very thoroughly with a fork and whisk the batter by hand, though the texture won't be as smooth.
How long will this cake keep?
Store covered in the refrigerator for up to 3 days. The cake actually improves after a day as flavors develop.