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.
This easy paleo cake recipe is the perfect holiday dessert for Christmas, Hanukkah, Easter, and Passover.
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!
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.
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.
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.
Comments
467 responses to “Paleo Orange Cake”
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.
Faith, I haven’t tried that so not sure. If you do experiment LMK if it works :-)
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
Nicole, thanks for letting me know this recipe is easy and the cake is so delicious!
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. ❤️
Barbara, thanks so much for your wonderful words! So glad we’re on this healing path together :-)
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!
Faith, that is the goal of my work! To help people find that there is an abundance of delicious food even when faced with food restrictions. Here is more info on the brands of almond flour that work in my recipes:
https://elanaspantry.com/almond-flour-ingredient/
Enjoy!
Elana
Hi, Elana! Love your recipes. :) Quick clarification on this recipe, two 6.5 ounce oranges, so 13 ounces total? Thanks!
Colleen, yes two small oranges that total 13 ounces :-)
Thank you!
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.
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
T, the liquid is not called for in this recipe :-)
Made this morning and replaced with an orange and a half AND a small Meyer lemon. Turned out very well– a little zingier!
Thanks cv!
Do you remove seeds before blending?
gi, nope :-)
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.
Tina, what a fantastic idea!
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