Whole Orange Chocolate Chip Cake {gluten-free}

This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.

Whole Orange Chocolate Chip Cake {gluten-free}

I will always find time for baking another cake. The laundry piling up in the basket may be threatening to engulf our whole bedroom, our dining table buckling under the weight of disorganised post and baby changing paraphernalia and Cole’s toys are now just what we refer to as ‘carpet’. Since his favourite pastime is currently jigsaw puzzles the carpet can be a little raggedy underfoot which I apologise for. Despite all this chaos I can still carve out a little corner of the kitchen, locate my food mixer from beneath bags of shopping which still need to be put away and bake.

Whole Orange Chocolate Chip Cake {gluten-free}

Is this need to place cake baking before actual house and family maintenance simply greed? Can I explain it away as recipe testing for the website or the cake stall? Do I do it to calm me down and empty my mind of my breastfeeding difficulties? Or is it an activity with Cole with an aim to share my very favourite thing with him whilst he bashes around with flour, a wooden spoon and snacks on the add-ins. It’s definitely all of the above. I love to bake cakes. I love to eat them, to share them with others and I relish the excitement and happiness that a homemade cake brings to proceedings.

Whole Orange Chocolate Chip Cake {gluten-free}

So even if I have been up since 2am trying to settle a baby, I have no idea what I’m making everyone for dinner, the dog needs to be walked and I haven’t showered since Easter. Even then, if you can’t count on anything else from me then you can bet your bottom dollar there will be a freshly baked cake resting on the side of the kitchen. Oh and it will probably be given to my family in lieu of dinner.

Whole Orange Chocolate Chip Cake {gluten-free}

This Whole Orange Chocolate Chip Cake is a riff on my really popular Blood Orange Rosemary Polenta Cake which I’ve been making and selling on my cake stall for years. The idea being that last week I was craving a chocolate orange cake with the emphasis on a really orangey sponge and deeply studded with chocolate chips. I realised very quickly how I could bastardise this cake which I already had in my repertoire to fit for purpose. Oh my goodness it worked such a treat and I am loving this new take on one of my old favourites. It was the exact cake I was craving. The only little bit of trouble to the cake is boiling the oranges up for an hour before you are ready to start but once that job is done the cake batter takes about ten minutes to beat together before pouring into the cake tin.

Whole Orange Chocolate Chip Cake {gluten-free}

There is also no complicated decorating technique involved, just drizzling copious amounts of chocolate over the top, which makes any cake look tremendously appetising. I don’t have time for any sort of decorating at the moment. I just want the cake. And I would serve this cake up any day of the week, it is so absolutely delicious, moreish, moist and with so much flavour. Actually Whole Orange Chocolate Chip Cake is perfectly suitable for afternoon tea but also for dessert, especially if you were to add a dollop of crème fraiche on the side of the plate.

Whole Orange Chocolate Chip Cake {gluten-free}

Now look, Luke thought there were too many chocolate chips in this cake for his money so if you like to err on the side of orange versus chocolate then you are permitted to reduce the chocolate chips by 50g. If, like me, you feel the term ‘too many chocolate chips’ does not compute with your system then stick to the below quantities. In my mind this cake is simple perfection and the reason why baking will always be prioritised over laundry.

Print Recipe
Whole Orange Chocolate Chip Cake {gluten-free}
This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.
Prep Time 75 minutes
Cook Time 50 minutes
Servings
10 servings
Ingredients
  • 2 large oranges together they should weigh about 450g
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • 375 g dark chocolate chips use vegan chocolate if you want the cake to remain dairy-free
Orange Syrup
  • 1 tablespoon honey
  • 1 tablespoon juice of an orange
Prep Time 75 minutes
Cook Time 50 minutes
Servings
10 servings
Ingredients
  • 2 large oranges together they should weigh about 450g
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • 375 g dark chocolate chips use vegan chocolate if you want the cake to remain dairy-free
Orange Syrup
  • 1 tablespoon honey
  • 1 tablespoon juice of an orange
Instructions
  1. Place the oranges in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour until soft.
  2. Pre-heat the oven to 150°C (fan oven)* and line and grease a 8 inch round x 4 inch deep cake tin.
  3. Remove the oranges from the saucepan and cut in half to remove and discard the pips.
  4. Place the oranges in a blender and blitz until smooth and set aside for a minute.
  5. In a large bowl or food mixer beat the eggs and sugar together until pale and thick then mix in the pureed orange.
  6. Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
  7. Finally stir in 250g of the chocolate chips (saving the extra 100g for the chocolate drizzle on top) until evenly dispersed.
  8. Pour the batter in the prepared cake tin and bake for 10 minutes then turn the heat up to 160°C. Bake for a further 40 minutes until firm to the touch and an inserted toothpick comes out clean.
  9. Once the cake is ready, remove from the oven and prepare the honey syrup by dissolving the honey in the orange juice in a saucepan on medium heat. Once dissolved and reduced slightly, prick the cake all over with a toothpick and brush the honey syrup evenly all over the surface of the cake.
  10. Leave the cake to cool in the cake tin.
  11. Once the cake has cooled and been removed from the cake tin then prepare the chocolate drizzle by melting the remaining 125g of chocolate chips in a bain marie or bowl set over a pan of simmering water. Pour the melted chocolate into a piping bag (or a small plastic food bag – just snip the corner off when you are ready to drizzle) and leave the chocolate to thicken slightly for about ten minutes before drizzling over the cake.
Recipe Notes

*I like to use a fan oven for this cake as it is so moist that the fan helps the cake bake more evenly. However, if you don't have a fan oven then just increase the initial heat to 170°C, bake for 10 minutes then increase the heat to 180°C.

Adapted from 90 Years of KitchenAid-The Cookbook

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The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

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If you like this cake then check out Blood Orange Rosemary Polenta Cake

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Blood Orange Rosemary Polenta Cake

This Blood Orange Rosemary Polenta Cake is made with whole oranges boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

This Blood Orange Rosemary Polenta Cake was my first foray into gluten-free baking a good few years ago when I first began my blog and for a while was just one of two gluten-free cakes I offered on my cake stall. I made this cake every week for nearly a year when I first got started and to be frank I got a little bored of it. After its long absence from the stall though I have begun making it again this year and have been struck anew with now much I love it. My customers also agree as it flies off the stall every week.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

A polenta cake is one of the most recognisably gluten-free bakes. Sometimes it can be disappointing and dry but this Blood Orange Rosemary Polenta Cake is always beautifully moist and delicious due to the whole oranges and the ground almonds. It is the only orange polenta cake recipe you need and the hint of rosemary makes it just that little bit more special. The ingredients are few and easy to find in any supermarket but if you can’t find blood oranges at this time of year then regular oranges are just as delicious.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

I first posted this recipe back in February 2014 but with my forgotten love of the cake and the dear need for better images and a more detailed recipe I decided to repost today.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

I felt sad to delete the wording of my original post with its references to walking Billy Buddy as a puppy and the horrible howling weather the UK was obviously experiencing at the time so for my own personal posterity I have included the original wording of the post below.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

From The Larder February 10th 2014

This wouldn’t be a very realistic British blog without giving the weather its due attention. The reason we Brits chat about the weather so much is that we suffer through every type and gosh do we suffer. There is always some extreme weather condition on the go to govern our train times, the roads and our moods. This time round it is these howling winds, whipping the coastline up into a frenzy.
It may be true that we live in London so the likelihood of us getting washed out to sea in a tidal wave during our walks with the puppy are quite slim but I see it as no reason not to be extra cautious. I’ll come out when Easter is here, the chicks are trilling and the flowers blooming. So for now I’ll batten down the hatches, flick on The Voice and nestle down in blankets on the sofa with tea and cake.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

This cake is as much of a store cupboard cake as you can get. My fruit bowl is always filled with sweet blood oranges at this time of year which I hoard like I belong on a reality TV show to eek out the most of their too short season. Everything else was all present and correct in my kitchen and I was able to use the last of the polenta which has been languishing in my cupboard for far too long which cheered me up immensely. I always love using up the end of ingredients, allowing my other tins and jars more room to breathe.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

The absence of any flour also means it is an excellent gluten- free option and the pureed orange and syrup soaked sponge wards off any sort of dryness. We enjoyed this cake with a dollop of whipped double cream but it would be equally delicious with crème fraiche or without anything at all. I think the cup of tea is obligatory though.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Print Recipe
Blood Orange Rosemary Polenta Cake
This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.
Prep Time 1 hour
Cook Time 40 minutes
Servings
10 people
Ingredients
For the caramelised blood orange slices
  • 1 blood orange
  • 120 g caster sugar
For the cake:
  • 450 g blood oranges (about 4 medium sized oranges)
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • tablespoons finely chopped rosemary leaves
  • ½ teaspoon salt
Prep Time 1 hour
Cook Time 40 minutes
Servings
10 people
Ingredients
For the caramelised blood orange slices
  • 1 blood orange
  • 120 g caster sugar
For the cake:
  • 450 g blood oranges (about 4 medium sized oranges)
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • tablespoons finely chopped rosemary leaves
  • ½ teaspoon salt
This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.
Instructions
Caramelised Blood Orange Slices
  1. First prepare the caramelised oranges for decorating the top of the cake. Pour the extra 120g caster sugar into a medium saucepan with 120ml of water. Bring to a low boil until the sugar dissolves.
  2. Cut the extra blood orange into thin slices then submerge into the sugar syrup. Bring the syrup back to a boil then simmer for 5 minutes. Turn the heat off.
  3. Remove the orange slices from the sugar syrup (reserve the syrup for pouring over the cake later) with a slotted spoon then place on a baking tray lined with greaseproof paper. Bake for 10 minutes at 150°C. Turn the orange slices over and bake for a further 10 minutes. Remove from the oven and set aside whilst you make the cake.
The Cake
  1. Place the whole oranges into a large saucepan and cover with water. Bring to the boil and then simmer for 1 hour.
  2. Pre-heat the oven to 150°C and line and grease a 20cm round cake tin.
  3. Remove the oranges from the saucepan and cut in half to remove and discard the pips.
  4. Place the oranges into a blender and blitz until smooth.
  5. Set the oranges aside for a moment whilst you beat the eggs and sugar in either a large mixing bowl or food mixer until pale and thick.
  6. Then mix in the pureed orange.
  7. Add the polenta, ground almonds, baking powder and rosemary leaves. Beat until thoroughly incorporated.
  8. Pour the batter in the prepared cake tin and bake for 10 minutes then turn the heat up to 160°C. Bake for a further 30 minutes until firm to the touch and an inserted toothpick comes out clean.
  9. Once the cake is ready, remove from the oven and whilst the cake is still in the tin prick the surface all over with a cocktail stick. Pour the reserved blood orange sugar syrup all over the surface of the cake.
  10. Let the cake cool in the cake tin before removing. Decorate with the blood orange slices and fresh rosemary then serve.
Recipe Notes
  • Original recipe adapted from Veerle de Pooter -  90 Years of KitchenAid-The Cookbook

Favourite Gluten-Free Cakes

I sell my cakes at local farmers’ markets in London but lucky for those who don’t live nearby I also love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which are on my stall including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!

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Blood Orange Pond Pudding

Blood Orange Pond Pudding

This recipe is not yet gluten-free

So she’s not a looker, it’s true.  However, what she lacks in beauty she makes up for in an abundance of unadulterated saucy pleasure.  She’s one of those gals who will give you a cheeky wink from across the room and you know that something wicked this way comes.

Suet Pastry

Puddings with a suet crust have fallen out of favour in recent times which is a travesty.  Not only is it a revelation if you are only used to sponge puddings to lap up your Sunday Roasts but the preparation is a cinch, the suet crust so easy to handle and difficult to bugger up if you are a novice. You can pull it together in mere minutes, tie a quick foil lid on the top and then leave it steaming merrily in a big pot at the back of your hob whilst you get on with the roast beef and Yorkshire puds.

Blood Orange Pond Pudding3 Blood Orange Pond Pudding4

Traditionally the Pond Pudding is made with a whole lemon in the centre which gives a sharp contrast to the sticky butter filling and indulgent suet.  However, I have yet to grow tired of my blood oranges this season and by lowering the sugar scale this citrus fruit allows a glorious tang to cut through the richness instead.  This is not a fly by night whispy dessert and those of a fragile disposition should look away now.  This classic English pudding takes no prisoners, and trumpets tradition in every moreish mouthful. It virtually transports you back in time to the 17th century when Hannah Woolley first wrote about it in The Queen-like Closet.

Blood Orange Pond Pudding5

A little goes a long way and please douse this bewitching maiden with copious amounts of thick custard for full effect.  Or, if you want to tone down the richness a downpour of double cream can let you off the hook.

Blood Orange Pond Pudding1

Blood Orange Pond Pudding
Adapted from Jane Grigson’s Sussex Pond Pudding from ‘English Food’

250g self-raising flour
125g shredded beef suet
A pinch of salt
75ml water
80ml milk
1 blood orange
150g unsalted butter
150g light brown caster sugar

  1. In a large bowl mix together the self-raising flour and beef suet and a pinch of salt.
  2. Stir the water and milk together and add to the flour and suet. Bring it all together into a smooth dough, add more liquid if it’s too dry.
  3. Roll into a circle, large enough to cover the inside of a 1 litre pudding bowl. Cut out ¼ of the circle and reserve for the top of the pudding.
  4. Butter the inside of the pudding bowl liberally, then take your large section of suet dough and place around the inside of the bowl, bring the cut sides together so there are no gaps.
  5. Sprinkle half of the sugar and drop half of the butter into the bottom of the pudding. Prick holes in the orange with a skewer then place the orange on top. Add the rest of the sugar and butter around and on top of the orange.
  6. Roll out the remaining ¼ of the suet dough into a circle, then place on top of the pudding to encase the orange, butter and sugar, pinching it together with the sides tightly.
  7. Make a lid for the pudding bowl by cutting out a piece of foil and a piece of greaseproof paper into circles a couple of inches larger than the top of the pudding bowl. Place the foil on top of the greaseproof paper then create a fold in the two layers by folding the middle of the two back in on themselves by a couple of centimetres so there is room for them to expand during the steam if necessary. Place the layers on top of the pudding bowl, greaseproof paper down, and fold down the bowl securing in place with string. Cut away the excess paper.
  8. Place the bowl in a steamer or in a large cooking pot on top of a trivet so that it doesn’t touch the bottom of the pan (use a folded up tea towel if that’s all you have). Pour in water so that it reaches halfway up the bowl, do not let it touch the foil or greaseproof paper otherwise the water will travel inside the pudding and make it soggy.
  9. Put the lid on the cooking pot and steam the pudding for 3½ hours.
  10. Remove the pudding bowl carefully from the cooking pot, remove the foil and paper lid and slide a pallet knife around the pudding to separate from the bowl. Place a plate on top of the pudding bowl and carefully turn upside down. Lift up the pudding bowl and the pudding should remain magnificently on the plate ready to serve.