Divine Sugar Free Orange Cake

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This Whole Orange Cake recipe is a miracle, it checks so many boxes, it is a real hit!

  • Healthy
  • Easy
  • Full of protein
  • No grain
  • No Sugar of course
  • Dairy Free
  • Gluten Free
  • No added fat
  • Delicious, it tastes a bit like cheesecake

Share the recipe with your friends, or even better bake one for them to enjoy with you xoxSha

For more Sugar Free Kids recipes grab the I Quit Sugar Kids cookbook, it is amazing! Click here to view more details

Devine Sugar Free Orange Cake

Divine Orange Cake

By May 1, 2013

An all time favourite, Sugar Free whole Orange cake is impossibly healthy and really delicious

Prep Time : 20 minutes. Cook Time : 01h 30min Yield : 1 large cake Allergens : , , , , ,

Rating 4.14 stars - based on 21 review(s)

Ingredients

Instructions

  • Place 2 Organic Oranges in a saucepan and cover with water, bring to the boil then reduce heat right down and cover and simmer for 2 hours
  • Oranges should now be very soft. They must be cooled right down before you continue
  • You can boil and cool them ahead of time
  • Preheat oven to 160 degrees Celsius
  • Once oranges are cooled, cut the top and tail off and place the whole lot, skin and all into your food processor
  • Process on high speed for about 30 seconds until you are left with a very smooth bright orange puree
  • Add remaining ingredients to your food processor and mix on a medium speed for about 20 seconds until the mixture is well combined
  • The trick to making this cake look so high, was to cook it in a small stainless steel mixing bowl, well lined and sprayed with coconut oil, a spring form pan is also great but cake will finish looking flatter than mine (Line and spray all over or it will stick)
  • Bake in oven for about 90 minutes, test with a tooth pick and ensure it comes out clean
  • While baking you can make your icing by melting the coconut oil (10 sec in microwave) and stirring together with the coconut cream and rice syrup
  • Icing must be refrigerated to become thick
  • Allow the cake to cool before removing gently and place top down (served upside down like a dome)
  • Ice with a spatula or back of a tablespoon
  • Keep in the fridge for a few days
  • This cake is like a cheesecake, it is so yummy and the icing is super delicious too
  • Enjoy xoxSha
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14 Responses to Divine Sugar Free Orange Cake

  1. Kayci

    Hi, just wondering what brand of stevia you use? The one I have seems to give things a chemical taste, or perhaps I just need to get use to it? Lovely site, so happy to have found it. Thankyou! x

    • Sha
      Sha

      Hello Kayci. I’m really glad you like our site too. Stevia has an awful after taste when too much is used. I like Natvia, the spoonable Stevia (available at supermarkets). If you have the concentrate please check out this conversion chart. http://www.steviva.com/about/conversion-chart/ It is much much sweeter and only a tiny bit is needed. If you used it in my recipe I’m sorry the taste would not be the same. All of my recipes use a small amount of Stevia powder and the taste is just fine! The extra sweetness comes from fruit, veg, coconut or vanilla. I hope this helps xoxSha

  2. Kay

    Is the rice syrup necessary in this recipe? What is its function?

    I’ve recently found out my dad is diabetic and want to make him a nice sugar-free dessert for father’s day, but I don’t think I can find rice syrup in my country, or at least I’ve never encountered it in a store.

    • Sha
      Sha

      Hello Kay

      It is not necessary if you can not find it but it adds some sweetness without any bad after taste like Stevia can if too much is used. It is similar to honey, but Rice Syrup is Fructose free and a low percentage of natural sugars. The Natural sugars in Rice Syrup are released slowly into your body so unlike honey, it is better for blood sugar levels. It is found in some major super markets and most health food stores

  3. Amy Cameron

    WOW!! I made this today and forgot to add Rice Syrup and haven’t even iced it and it turned out fabulous and my 2.5yo LOVES it!! I made in some mini loaf & star tins.

    • Sha
      Sha

      Hi Amy
      This is on of my all time favourite cakes, I make it a lot! (carrot cake and Pear cake are also up there) they are very easy too, hope you enjoy, they are also on my site. Your 2.5 year old is lucky to have you cook up a storm, yum xoxSha

      • Amy Cameron

        Out of curiosity have you tried freezing this?

        • Sha
          Sha

          Hello Amy
          It freezes OK, due to many eggs the texture will change slightly

  4. Sarah

    I have made this twice now, and I really love it! My 6 yr old also loved it. The only downfall is I can’t send it to school / child care because of the almond meal…. is there something else I can replace that with like coconut flour or rice flour?

    • Sha
      Sha

      Hello Sarah. I imagine plain flour or GF flour would work. It would be a fluffier cake, maybe try with 1.5 cups flour and see if it works? I’m glad you enjoy it xoxSha

  5. Freesia

    Hi! I was just wondering what the temperature of the oven should be, and is that electric conventional or fan forced? Thank you, can’t wait to make this!

  6. Kristen

    I have been looking for good sugar free cake recipes and this one is a winner! It’s delicious, thanks for sharing!

  7. sue

    Hi,
    Just wondering if I can use regular flour instead of almond meal, one of my boys is sugar free but wheat is ok.
    Thanks sue

  8. Brigitte Ribet

    I thought it was a great receipe but found that the cake was a bit bitter. I was just wondering if it was the orange peel that made the cake a bit bitter as I couldn’t get organic oranges so I used just normal oranges.

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