This Gluten Free Almond Citrus Cake is sensational!!  We made this flourless almond citrus cake and it was sensational.  Who needs wheat when you can make a cake like this!!

If you want to purchase any doTERRA essential oils, you can check out the instructions on our website.

It is no secret that we love our essential oils, and part of that love is because many are 100% food-grade oils. Please, if you use another brand of oils you will need to ensure they are of the highest quality and approved for use within food.

 

February 20, 2018
  • 5m
  • 1h
  • 1h 5m
  • 1

Ingredients

Cake

  • 1 orange
  • zest of 1 x orange OR 5 x drops of doTERRA Wild Orange essential oil
  • 400 g almond meal
  • 180 g rapadura sugar
  • 3 large egg
  • 1 tsp. gluten-free baking powder
  • 90 g desiccated coconut

Syrup

  • 2 tbsp. rapadura sugar
  • 1 tsp. orange juice
  • 2 drops of doTERRA Wild Orange essential oil mixed with 2 tbsp water as the syrup

Instructions

Thermal cooking method

  1. Pre-heat oven to 160ºC fan forced.
  2. Grease and line a 20cm round cake tin with baking paper.
  3. Peel and place the orange flesh into your mixing jug and blitz for 10 seconds/speed 6.
  4. Add all other ingredients (except syrup ingredients) and mix on reverse for 15 seconds/speed 4.
  5. Pour into prepared cake tin and bake for 60-70 minutes, or until a skewer inserted comes out clean.
  6. While your cake is still hot, melt your sugar and either orange juice, or the mix of Wild Orange and water together in your mixing jug for 1minute/60ºC/speed 1.
  7. Pour this over your cake while your cake is still in the tin.
  8. Take cake out of the tin and let it cool on a wire rack.
  9. Serve the cake warm with cream or ice-cream (coconut if you prefer), or cold with natural yoghurt, cream or ice-cream.

Traditional cooking method

  1. Pre-heat oven to 160ºC fan forced.
  2. Grease and line a 20cm round cake tin with baking paper.
  3. Peel and place the orange flesh into a mixing bowl and puree with a stick blender or similar.
  4. Add all other ingredients (except syrup ingredients) and mix in by hand.
  5. Pour into prepared cake tin and bake for 60-70 minutes, or until a skewer inserted comes out clean.
  6. To make the syrup, boil the mix in a saucepan until melted and pour this over your cake while your cake is still in the tin.
  7. Take cake out of the tin and let it cool on a wire rack.
  8. Serve the cake warm with cream or ice-cream (coconut if you prefer), or cold with natural yoghurt, cream or ice-cream.
  • 8-10