It’s a blessing to not have a sweet tooth, but I live with a lover of sweet treats and over the years have learned to adapt several dessert recipes to be gluten free, lower in processed sugars, and sometimes fully vegan. A flourless orange cake seemed like a no-brainer, traditionally made with finely ground almonds, it’s already gluten free. The only issue seemed to be the full cup of white cane sugar – so we tested out Lakanto’s 1:1 Classic Monkfruit Sugar for this and it turned out beautifully with just the right amount of sweetness.
Flourless Orange Cake
Serves 6-8 slices
2 whole organic oranges (like Cara Cara)
1 cup organic Lakanto “Classic” Monkfruit 1:1 Sugar Substitute
1 ½ cups finely ground almond meal
1 tsp. baking powder
1 tsp. vanilla extract
pinch sea salt
Preheat oven to 350 degrees. Butter a 9-inch cake or spring form pan.
Wash oranges and place oranges in a full pot of water, bring to a boil and keep at a low rolling boil for 1.5 hours until softened. Drain and cool (I place in fridge to cool). When oranges are cooled, cut ends and remove white pith through center. Then cut in halves and add to a food processor and blend them until smooth (this will look like a smooth orange paste).
In a medium mixing bowl, beat the eggs, then add monkfruit sugar, then and add almond meal, pinch of sea salt, baking powder, vanilla extract, and fold in the pureed oranges until mixed well.
Pour batter into cake pan and bake for 45 minutes or until cooked through and golden. Remove from the oven and cool. When cooled, unlatch springform pan or turn over cake pan.
Serve garnished with orange slices or berries or toasted slivered almond generously sprinkled across the top.
*to achieve the effect of the photo, boil 3 oranges. Slice the third orange into wheels and line the bottom of your cook or springform pan with the slices, then pour batter on top and bake. Cool and flip over and the beatiful orange slices will now be the top of your cake.