Chocolate Orange Cake

  • Prep: 1 Hour 15 Minutes
  • Cook: 50 Minutes
  • Serves: 10

When you first try this awesome cake you will be in utter disbelief that it’s full of nothing but natural ingredients.

This of course does not mean you can eat 3 times as much… however it’s nice to know that you don’t have to consume a heap of unnatural sweeteners and refined sugar in order to have a nice treat after dinner. This cake is mind-blowing so be sure to have your portion control cap on.

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*You will need a 23cm cake tin, a food processor or blender*

Calories 402
Carbs 25g
Fat 29g
Protein 10g
Free From


  • 1 medium orange boiled for 1 hour. Simply place the orange in a saucepan, cover with water and boil for 1 hour until soft and tender, once boiled discard the water and leave the orange to cool. You can do this the night before. Be sure to cut the orange in half and remove the pips before you use it.
  • 4 eggs
  • 170g coconut palm sugar or honey
  • 225g ground almonds
  • 1 tsp of bicarbonate of soda
  • Grass fed butter (to grease your cake tin)

For the chocolate ganache:

  • 150g of 70-85% chocolate
  • 100ml of double cream


  1. Pre heat the oven to 160 degrees fan assisted or 180 degrees unassisted. Gas mark 4.
  2. First whisk the eggs and sugar in a food processor until thick and pale.
  3. Then add ground almonds, cooked orange (the whole orange! Peel included) and bicarbonate of soda to the processor and mix again until the ingredients have blended thoroughly until there are no large lumps of orange.
  4. Pour mixture into greased cake tin and then place in the oven to cook. If making muffins, bake for 25-30 minutes. If making a cake bake for 50 minutes.
  5. Check with a skewer, if it comes out clean its ready. Remove from the oven and leave to cool in the tin.
  6. When the cake has cooled remove from the tin. It’s time to make the ganache. For this simply melt the chocolate in a bowl that is over a saucepan of boiling water, then add the cream, mix thoroughly before pouring over the cooled cake.
  7. Cover the top and the sides nicely with the chocolate (start in the centre work outwards) and then place in the fridge for the ganache to set.

Please note: Ovens do vary which can alter cooking times so please bear that in mind. Now get cooking that cake.