If you’re in the mood for a dessert that’s bursting with real citrus flavor but light enough to enjoy any time of year, let me tell you about my go-to Whole Orange Cake – Flourless Recipe. This cake turns two simple oranges (yes, the whole fruit!) into a moist, sunny masterpiece that naturally skips the flour without sacrificing a crumb of taste or texture. With its vibrant color, fragrant aroma, and irresistible almondy crumb, you’ll find this cake makes any gathering feel like a celebration.

Whole Orange Cake – Flourless Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Whole Orange Cake – Flourless Recipe is how a handful of humble ingredients come together to create something extraordinary. Each component isn’t just essential; it plays a starring role in the flavor, moistness, and golden color of the cake.

Oranges: Use two large, seedless (preferably organic) oranges – the peel, pulp, and all give the cake its punchy citrus flavor and gorgeous color.
Eggs: Six large eggs help the cake rise beautifully and create a tender, custardy crumb.
Almond flour: 1 1/4 cups of finely ground almonds provide richness, moisture, and that wheat-free magic.
Granulated sugar: One cup of sugar adds sweetness and helps keep the cake moist, balancing the tang of the oranges.
Baking powder: A teaspoon gives the cake its light, airy lift.
Salt: Half a teaspoon rounds out the sweetness, making all the flavors pop.
Powdered sugar (optional): For the prettiest finish, dust with a snowy layer just before serving.

How to Make Whole Orange Cake – Flourless Recipe

Step 1: Cook the Oranges

Start by placing your whole oranges in a pot of water and bringing it to a gentle boil. Reduce the heat and let them simmer for a full hour. This boiling process softens the entire fruit, mellowing any bitterness in the peel and infusing the flesh with gorgeous, jammy flavors. Drain and set the oranges aside to cool completely before moving on.

Step 2: Prepare Your Pan and Oven

While the oranges are cooling, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously so your cake slides out like a charm later. Lining the base with parchment paper is also a smart move for extra insurance.

Step 3: Make the Orange Purée

Once they’re cool enough to handle, cut your oranges open to check for seeds (even seedless varieties sometimes hide one or two). Remove any you find, then drop the oranges—peel, pith, and all—into a food processor. Blitz until you have a smooth, vibrant purée.

Step 4: Whip the Eggs and Sugar

In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture turns pale and slightly thickened. This step is key for a light, airy crumb—the more air you incorporate now, the better!

Step 5: Combine the Batter

Fold the orange purée into your egg mixture, and then gently stir in the almond flour, baking powder, and salt. Mix until everything is thoroughly combined; the result should be a luscious, fragrant batter flecked with orange.

Step 6: Bake to Perfection

Pour your batter into the prepared pan and smooth the top. Slide it into the oven and bake for 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. As tempting as it is, let the cake cool completely in the pan for the best texture and easy unmolding.

Step 7: Finishing Touches

When the cake is cool, carefully release it from the pan. For an optional—but recommended—flourish, dust the top with powdered sugar. This last touch makes the cake look as magical as it tastes.

How to Serve Whole Orange Cake – Flourless Recipe

Garnishes

This cake loves a little sparkle! Try a dusting of powdered sugar, a few thin slices of candied orange, or even a handful of toasted almond slivers on top. They add a gorgeous contrast and a bit of crunch to the cake’s tender crumb.

Side Dishes

To balance the sweetness and bring out the cake’s bright notes, serve with a dollop of Greek yogurt or a cloud of softly whipped cream. Fresh berries—especially raspberries or strawberries—are a beautiful partner and bring a subtle tartness to every bite.

Creative Ways to Present

Turn your Whole Orange Cake – Flourless Recipe into single servings by baking it in lined muffin tins for a party-friendly treat. Or layer slices with orange-curd and whipped cream in parfait glasses for an eye-catching dessert that steals the show at brunch or afternoon tea.

Make Ahead and Storage

Storing Leftovers

This cake holds up beautifully for several days. Store leftovers in the refrigerator, covered tightly, for up to five days. In fact, the cake’s flavors deepen and the texture becomes even more luscious on day two and beyond!

Freezing

Whole Orange Cake – Flourless Recipe freezes remarkably well. Once completely cool, wrap the cake (or individual slices) tightly in plastic wrap and transfer to an airtight container. Freeze for up to three months. Thaw overnight in the fridge before serving, and it will taste freshly baked every time.

Reheating

If you prefer a warm slice, microwave individual pieces for 10–15 seconds or gently warm in a low oven for a few minutes. Just take care not to overheat, so the cake retains its moist, tender crumb.

FAQs

Can I use different types of oranges?

Absolutely! While classic navel oranges work perfectly, you can use blood oranges or even Meyer lemons for a twist. Blood oranges in particular give the Whole Orange Cake – Flourless Recipe a beautiful blush and an extra depth of flavor.

Is the cake very sweet?

This cake is gently sweet with a bright citrus tang, thanks to the whole oranges. The natural sugars in the fruit balance beautifully with the added granulated sugar, but you can slightly reduce the sugar if you prefer a less sweet dessert.

Can I make this recipe nut-free?

Almond flour lends the cake its unique structure and moistness, which is tough to replicate with non-nut alternatives. However, some bakers have had success using finely ground sunflower seed flour for a similar result—just note the flavor and color will change.

Does the cake taste bitter because of the orange peel?

Not at all! Simmering the oranges thoroughly mellows any bitterness and infuses the cake with a sweet, aromatic citrus flavor. Even orange skeptics are usually surprised by how balanced and delicious the crumb is in this Whole Orange Cake – Flourless Recipe.

What can I do if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with parchment for easy removal. Just be sure to grease it well, as the cake is so tender it benefits from a little extra care when unmolding.

Final Thoughts

I hope you feel inspired to bring a burst of sunshine to your kitchen with this Whole Orange Cake – Flourless Recipe. Every time I bake it, I’m reminded how easy and joyful gluten-free desserts can be. Whether you serve it for a special occasion or just because, I promise this cake will have everyone coming back for another slice!

Whole Orange Cake – Flourless Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Whole Orange Cake is a delightful flourless dessert that celebrates the natural sweetness and brightness of oranges. Made with whole oranges, almond flour, eggs, and a touch of sugar, it’s a moist and flavorful treat perfect for any occasion.

Ingredients

Scale

Ingredients:

2 large oranges (seedless, preferably organic)
6 large eggs
1 1/4 cups almond flour (finely ground almonds)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar for dusting (optional)

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Instructions

Cook the Oranges: Place the whole oranges in a pot of water, bring to a boil, then reduce heat and simmer for 1 hour until very soft. Drain and let them cool completely.
Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Once the oranges are cool, cut them open, remove any seeds, and blend the entire fruit (peel and all) in a food processor until smooth.
Mix the Batter: In a large mixing bowl, whisk the eggs and sugar until pale and slightly thickened. Stir in the orange puree, almond flour, baking powder, and salt until well combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool completely in the pan before removing. Dust with powdered sugar before serving, if desired.

Notes

For a more intense orange flavor, use blood oranges when in season.
This cake is even better the next day as the flavors deepen. Store in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Mediterranean