This Flourless Clementine Orange Almond Cake is a delightful fusion of almond richness and the zingy essence of oranges. With just a handful of simple ingredients, this grain-free and gluten-free creation yields a moist crumb with a subtle sweetness, perfectly complemented by a burst of vibrant orange flavour.
Flourless Orange Almond Cake
Whether you're hosting guests or treating yourself, whip up this effortless cake today and savour a slice alongside a comforting mug of your favourite coffee or tea. Its irresistible charm makes it an ideal indulgence for a leisurely afternoon treat.
Calories in Orange Almond Cake
These cake makes 8 decent slices and has 229 calories per slice.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients in Orange Almond Cake
To Make this cake you will need the following ingredients:
- Clementine Oranges - these are the small oranges.
- Almond Flour - but you can also use what is called ground almonds/blanched almonds
- Sugar - just regular white granulated sugar
- Granulated Sweetener - I use erythritol, it's naturally derived and is the closest in taste to real sugar. Do not use powdered sweetener as it will affect the bake.
- Eggs - just regular large fresh eggs
- Oil - 1 tablespoon of vegetable oil
- Baking Powder - make sure it is still in date and has been sealed correctly. Baking powder has a typical shelf life of about 6-12 month and may lose it's effectiveness as a rising agent after this time.
- Flaked/Sliced Almonds - these are for decoration on top and add additional flavour and texture, but the cake is still delicious without if you want to omit.
- Icing Sugar/Powder Sugar - for dusting the cake once it has cooled down.
- Low Calorie Spray - this is for greasing the cake tin. I prefer low calorie sprays without any added emulsifiers.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
- Saucepan - any saucepan is fine, this is for cooking the oranges until softened so that they can be pureed.
- Blender - either a portable blend or counter top blended is fine, this is for pulsing the boiled oranges to a puree for the cake.
- Kitchen Scales - vital equipment for ensure that precise ratio of ingredients for the cake.
- Wooden Spoon/Spatula - for combining all the ingredients.
- Mixing Bowls
- Cake Pan - I recommend using an 8-inch springform cake pan. Its design facilitates easy removal once the cake is cooked. Avoid using a larger cake pan, as it could result in a flatter cake than desired.
- Parchment paper - this helps ensure your cake effortlessly releases from the pan. However, it's essential to opt for quality parchment paper. Cheaper brands may not provide the same non-stick reliability, potentially leading to a sticky situation.
Serving Orange Almond Cake
While this cake is a delight on its own, it pairs beautifully with your favourite cup of tea or coffee. Elevate the experience by serving it with a dollop of flavoured Greek yogurt or light aerosol cream. If you lean towards warm desserts, consider indulging in a drizzle of custard – a delightful treat to complement the cake's flavours.
For special occasions, transform this treat into a visual delight by adorning it with dried sliced oranges. Sweetened or candied dried oranges make a deliciously charming topping. Alternatively, canned mandarin orange slices add an extra burst of citrusy flavor. Remember, if using wet toppings, such as mandarin slices, add them just before serving to preserve the cake's texture.
Variation for topping
Craving an icing-style topping? Skip the sliced almonds and dusting of icing sugar. Instead, opt for a drizzle of icing sugar/powdered sugar mixed with a splash of fresh orange juice. You want a consistency that is not too thick or thin and allow it to set on the cake before slicing. This topping will add a delicious extra burst of extra flavor that perfectly complements the cake.
More Low Calorie Cake Recipes
Are you in search of more Low Calorie Cake recipes? Look no further! Here are some great choices below:
- Microwave Chocolate Mug Cake
- Raspberry Nutella Chocolate Cake
- Blueberry Muffins
- Gingerbread Baked Oats
- Healthy Banana and Chocolate Chip Loaf
- Healthy Apple Sultana Oat Bites
- Chocolate Chip Zucchini Bread
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Frequently Asked Questions
I don't recommend using regular flour for this recipe, it won't yield the same result as almond flour creates a moist and delicious cake.
You need the whole pulp of cooked clementines, using juice orange juice and zest will not yield the same texture or taste to the cake.
Yes it is perfect for freezing. I recommend freezing as individual portions of the cake, that way it is easy to remove a slice to enjoy as needed. Just allow to defrost at room temp or if you prefer the cake warm, you can reheat at short intervals in the microwave.
Ensure you are using all the correct ingredients and ratios. One of the likely culprits for this is using the incorrect granulated sweetener. Not all sweeteners act the same in baked goods. I always use erythritol as my choice of granulated sweetener which looks and acts like real sugar in recipes like this.
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
- 5 whole clementines orange with rind - approx 220g/7.8oz
- 85g white sugar (3oz)
- 5 tablespoons of granulated sweetener (erythritol)
- 4 eggs
- 1 tablespoon of vegetable oil
- 150g (5.3oz) blanched almond flour
- 2 teaspoons baking powder
- 10g (0.35oz) of sliced almonds (flaked almonds)
- 1 tablespoon of icing sugar
- low calorie spray
- Place the clementine oranges (whole with peel) into a saucepan and fill with water (don't worry if the oranges float). Bring to a boil and then allow to cook covered with lid for 30 mins.
- Drain the water and allow to cool.
- Preheat oven to 160c can, 180c or 350f or gas mark 4
- Cut each orange in half and remove any visible pips. Add the oranges to a blender/food processor and blitz until smooth.
- Combine the eggs, sugar and granulated sweetener in a bowl. Add in the oil and blended oranges puree and mix until combined.
- Fold in the almond flour and baking powder until all combined.
- Line the base of a 8-inch spring form pan with some parchment paper. A grease the pan with low calorie spray.
- Add the cake mixture to the pan and gently tap the tin on a firm surface to distribute evenly. Scatter the top with the sliced almonds.
- Bake for 50 minutes, until a skewer entered in the centre comes out clean. (Note: After about 40mins of baking time you may need to cover with some aluminum foil to prevent the top from over browning)
- Allow to cool, carefully remove from cake pan. Slice into 8 equal slices and dust with the icing sugar.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- Gluten Free Friendly - ensure baking powder if gluten free
- Dairy Free Friendly
- Suitable for Freezing ❄️
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Bob Red Mills Blanched Almond Flour - 16 ounce
TOMORAL Measuring Cups and Spoons
Salter Digital Kitchen Weighing Scales
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
8 Inch (20cm) Springform Pan
Nutrition InformationYield 8 Serving Size 1 SERVING
Amount Per Serving Calories 229Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 158mgCarbohydrates 19gFiber 2gSugar 16gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.