Bright, bold, and unforgettable — this cake blends whole oranges, almond richness, and a cloud-like texture for a flavor that’s pure Mediterranean sunshine!
Moist, fragrant, and just the right amount of sweet, it’s a showstopper for brunch or dessert.
Ingredients
- 2 large oranges (Valencia, Seville, Navel, or common oranges – approx. 500–600 g total; avoid tangerines, tangelos, mandarins, clementines, satsumas)
- ½ cup aquafaba (120 ml)
- ½ tsp cream of tartar (2 g)
- 1 cup monk fruit sweetener (215 g; or substitute with soft blended dates for a brownie-like texture)
- 3 cups almond flour or almond meal (300 g)
- 1 heaping tablespoon baking powder (approx. 15 g)
How to make our brain-healthy flourless orange cake
- Peel the oranges and place the peel in a saucepan and cover with cold water.
- Bring to the boil over medium heat. Drain the water after 10 minutes and pour some cold water over the peels and place on the stove to boil again. Cook for 20 minutes or until tender.
- Drain (this will reduce the bitterness of the peel). Refresh under cold water and drain. Let it cool completely.
- Coarsely chop the oranges. Remove and discard any seeds.
- Place the oranges and the boiled and cooled peel in the bowl of a food processor or a high-speed blender. Add the sweetener and process until very smooth. Set aside.
- Preheat oven to 320°F / 170°C. Line a round 8 or 9 inch (22cm) (base measurement) springform pan with parchment paper.
- Use an electric beater/hand mixer/stand mixer to whisk aquafaba until soft peaks form (7–10 minutes).
- Add the almond meal and baking powder into a bowl and mix.
- Mix the processed oranges with the almond flour mix thoroughly with a spatula or a hand whisk. Then gently fold the aquafaba until just combined. Pour into prepared pan immediately and bake.
- Bake for 40–50 minutes or until a skewer inserted into the center comes out clean. Set aside for 20 minutes to cool.
- Turn cake onto a serving plate.
Notes
Orange sizes and flavors vary considerably. Always change the water after 10 minutes, then again after another 10 minutes when boiling the oranges. This will alleviate the bitterness in even the most bitter oranges.
Allow orange peel to drain and cool before processing.
Weigh your pulp: use 270–300 grams orange pulp.
Beat the aquafaba for at least 7 minutes until the mixture is stiff.
Fold everything through the aquafaba, mix very gently.
Watch the baking and start testing after about 40 minutes. Every oven is different.
Craving more?
Check out other recipes like our flourless orange cake such as our “12 Healthy Mother’s Day recipes that are delicious and nutritious” for more brain-healthy meals.
Join the NEURO Academy community to get exclusive access to Ayesha’s live brain-healthy cooking sessions.
- Ask Ayesha questions
- Learn about the brain health benefits of different foods
- Share your food photos in the NEURO Academy community, and exchange tips with other members!
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