This is one of my favorite gluten & dairy free orange cake that I usually make when i crave desserts and want something special  without feeling guilty. It is packed with good fats and protein and as well as fiber once we use the whole orange on the recipe. It’s super simple and ready in no time!


3 small organic whole sweet oranges – skin and all.
3 organic large eggs
100 g honey
1 teaspoon vanilla extract or paste
1 teaspoon baking powder
200 g almond meal

For the Syrup

1 orange thinly sliced with the skin.
Juice of 2 oranges
200 g honey
Few thyme springs


Boil 3 whole oranges for about 30 min. Change the water and boil again for another 10 min. This will reduce  the bitterness of the skin. Let them cool down.


Roughly chop the  boiled oranges and place into a food processor and process until smooth. Add vanilla, honey and eggs and process again. Add almond meal and baking powder and process again.

Turn oven on to 160 degrees and line a 20 cm baking tin with baking paper on the base and sides. Pour in cake mix and bake for 40-45 min or until cooked through and golden.

Remove from the oven and allow to cool in the tin for at least 40 min  before removing from the tin.

In the meantime, make the syrup adding the juice of 2 oranges with honey and simmer with orange slices for about 10 min.


Remove cake from the tin and make wholes with a fork and  pour the syrup onto cake decorating with the orange slices. and refrigerate for at least an hour before serving.

It is best served with Greek or Coconut yogurt.

Tips: you can also use mandarins to do this cakes but need to take seeds out before blending them.

Use alternative rice syrup or maple syrup instead of honey.