Paleo Orange Cake

This Paleo Orange Cake recipe, made with 6 healthy ingredients, is one of our favorite desserts. All you need to make it is whole oranges, almond flour, eggs, honey, salt, and baking soda.

The Perfect Holiday Cake

This easy paleo cake recipe is the perfect holiday dessert for Christmas, Hanukkah, Easter, and Passover.

Whole Orange Cake Recipe

It seems weird to make a cake with whole oranges. However, using the orange with its peel adds a rich flavor dimension to the cake. Yes, use the entire orange including the peel in this recipe!

Paleo Orange Cake

Print Recipe
  1. Wash the oranges and boil them whole (peel and all) for 1½ hours, or until soft
  2. Place whole oranges (peel and all) in a food processor and blend until smooth
  3. Pulse in eggs, honey, almond flour, salt, and baking soda until well combined
  4. Pour batter into a greased 9 inch springform pan
  5. Bake at 375°F for 35-45 minutes, until a toothpick stuck in the center comes out clean
  6. Cool in the pan for 2 hours
  7. Serve
It was one of the best cakes I have ever made! The orange cake will be my new potluck dessert!!!!

Paleo Orange Cake Recipe

The idea for this easy grain-free cake recipe came from one of my favorite cookbook authors, Claudia Roden. Her recipe is called Gateau a l’Orange. Nigella Lawson also has a a citrus cake recipe using fruit and peel made with clementines.

Lemon Cake Recipe

This paleo cake recipe would likely be incredible with lemons, though adjustments would likely need to be made. If you do experiment leave a comment and let us know if it works.

Low-Carb Paleo Cake Recipes

Here are some of my other easy low-carb paleo cake recipes for you!

This post is an oldie but goodie from the archives. I first shared this recipe in November 2008.

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467 responses to “Paleo Orange Cake”

  1. Does this require 2 oranges totaling 13 oz., or will 1 13 oz orange work? This seems to be the only option in my local grocery.

  2. This recipe is so easy and the cake is so delicious. I add stevia sweetened Lilly’s dark chocolate chips. I’ve also made it with blood oranges and the flavor is amazing

  3. Excellent! Very tasty! I am sitting here enjoying a slice with my morning coffee. I am eating it cold, out of the fridge, and it tastes so good cold.
    Elana, I first heard of you years ago from a “Know the Cause“ cookbook (Doug Kaufmann.) They shared your website with all of your possibilities to eat grain free and sugar free. The first recipe I made was “Almond Bread.” The second thing I made was your “Pecan Shortbread Cookies.” These two recipes are staples in my home… also great for gifts. I will be adding your “Orange Cake” to my list.
    Your website is very helpful and informative, along with your story. Thank you for sharing all that you do. I share your website with so many people. You are a treasure. ❤️

  4. Elana, as a newbie to the SCD plan, I am loving your recipes. They have convinced me that there is plenty of delicious food to be had despite what I have had to give up. I do, however, have one question about blanched (minus the hull) almond flour vs “regular” (includes the hull). When stocking up (OK, hoarding) at the outset of the pandemic, and new to the plan, I blindly purchased both kinds, using up the regular first. The muffins and cakes turned out fine. But when I started using the blanched, the batter was so thick and lumpy it resembled a lumpy dough and was unusable. This has happened every time I have used the blanched flour despite having followed the recipe assiduously. The brand is Kirklands. Any instruction you can provide me about this would be most appreciated!

  5. Hi, Elana! Love your recipes. :) Quick clarification on this recipe, two 6.5 ounce oranges, so 13 ounces total? Thanks!

  6. Can you tell me what boiling the oranges does for the recipe? I think you’d lose a lot of the nutrition from the peel that way, and wonder why it’s necessary.

    • Donna, thanks for your comment! Feel free to experiment and use raw oranges in the recipe –just let me know if it works! I imagine without boiling them they’d be pretty tough and wouldn’t blend into the batter.

  7. Is there liquid after boiling the oranges, and if so does that get added to the blended oranhes? This looks great and am.looking forward to grying ot out. Thank you

  8. Made this morning and replaced with an orange and a half AND a small Meyer lemon. Turned out very well– a little zingier!

  9. Made this with blood oranges. Delicious! Looks more like a gingerbread because if the darker flesh, but SO good! Moist, and lots if orange flavor. Next time, I’ll try making cupcakes so it is easier to freeze.

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Recipes » Desserts » Cakes and Cupcakes » Paleo Orange Cake