Healthy whole orange, chocolate and almond cake with Ricotta orange cream (no refined carbohydrates)

Healthy whole orange chocolate almond cakeTypically whole orange and almond cakes are loaded with sugar. What a shame to ruin what could potentially be a healthy, fairly low carb treat. So I modified the recipe.

I figured that the cake would already be sweet due to the oranges, thus I cut out the sugar and added some stevia. I reduced the calorie content by substituting some of the almonds with coconut flour and by reducing the amount of egg yolks. I also made a delicious Ricotta orange cream to drizzle over the top. The result was a moist, subtly sweet cake with a hint of chocolate flavour.

Healthy whole orange chocolate almond cake 2Healthy whole orange, chocolate and almond cake with Ricotta orange cream


2 whole oranges, washed

1 cup almonds

½ cup coconut flour

¼ cup stevia

1 teaspoon baking powder

3 heaped tablespoons cocoa powder, sifted

2 eggs + 3 egg whites

¼ teaspoon almond extract

Ricotta orange cream

½ cup ricotta cheese

½ cup Greek yoghurt

½ tablespoon orange juice

¼ teaspoon orange rind, finely grated

1 tablespoon stevia

½ teaspoon cinnamon


Saucepan with lid

Chopping board

Sharp knife

Food processor

Measuring cups and spoons

Large mixing bowl


Round cake tin

Baking paper

Small mixing bowl


  • Wash the oranges and place them in the saucepan. Cover the oranges with water and bring the water to the boil. Turn down the heat and simmer the oranges, covered, for 45 minutes – 1 hour. Drain and allow the oranges to cool.
  • Preheat the oven to 160°C. Add the almonds to a food processor and process until they form a coarse flour. Tip the almond flour into the large mixing bowl. Add in the coconut flour, stevia, baking powder and cocoa powder and mix to combine.
  • Chop the oranges into quarters and remove any seeds. Place the chopped oranges into a food processor (including the skin). Process until a smooth puree is formed. Add the orange puree to the dry ingredients along with the eggs and egg whites and the almond extract. Mix well to combine the wet and dry ingredients.
  • Line the round cake tin with baking paper and tip in the cake mixture. Smooth out the mixture with the back of a spoon. Bake the cake for about 45 minutes r until the cake feels firm the in centre (you may need to bake for up to 1 hour depending on your oven). Allow the cake to cool briefly before removing it from the cake tin using the baking paper.
  • For the Ricotta orange cream combine all the ingredients in a small bowl and mix well. Drizzle over slices of the cake once it has completely cooled.

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