
Flourness Chocolate Orange Cake
Our delicious and really very easy to make low carb chocolate orange cake. This also is a fantastic cupcake recipe, just use small cupcake moulds.
This low carb moist chocolatey goodness is made with only a handful of ingredients.
Almond flour, a finer grain than almond meal, gives a smoother texture but either can be used. Adapt your recipe to keto cake ratios by only using 1 orange, adding 1 extra teaspoon of olive oil and avoiding the honey, we also serve with thick cream too. Bliss!
This low carb moist chocolatey goodness is made with only a handful of ingredients.
Almond flour, a finer grain than almond meal, gives a smoother texture but either can be used. Adapt your recipe to keto cake ratios by only using 1 orange, adding 1 extra teaspoon of olive oil and avoiding the honey, we also serve with thick cream too. Bliss!
Servings 12
Ingredients
Cake
- 8 eggs grass fed, organic
- 1.5 almond flour
- 2 oranges
- 75 ml light olive oil extra virgin cold pressed
- 200 g cacao powder or dark unsweetened chocolate powder
- 1/2 tsp bicarbonate powder
Topping
- 300 g mascarpone
- 8 strawberries
Instructions
- Simmer the oranges in water for 20 min, let them cool the blend to a pulp in a blender.
- Thoroughly mix almond flour, bicarbonate powder, cacao powder and oil into the orange pulp.
- Fold eggs one by one into the mixture, making sure that it doesn’t curdle.
- Spoon into 2 equal sized round cake mounds. Or cupcake moulds if making smaller bite sized cakes.
- Bake for 60 min at 160c for whole cakes or 35-40 minutes for cupcakes. Then turn out and allow to cool before topping.
Topping
- Mix mascarpone and honey. Top each sponge then place one on top of the other for your cake sandwich.
- Arrange the strawberries on top.
- Optional: sprinkle with cacao nibs and baked almond flakes.
Notes
