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This Whole Orange Cake with Chocolate Chips is made with unpeeled whole oranges which are boiled until soft then pureed before added to the cake mixture for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury. Since the cake is made with polenta and almond flour (ground almonds) it's a naturally gluten-free orange cake. It's also made with no fat so is a dairy-free chocolate orange cake to boot.
Jump to:
- Watch to see how to make it
- Why you’ll love this cake
- Ingredients needed
- How to make gluten-free whole orange and almond cake
- Expert tips
- Make in advance
- How to store
- How to freeze
- What to serve with Chocolate Chip Orange Cake
- Other gluten-free cake recipes you'll love!
- Whole Orange Cake with Chocolate Chips
- Ingredients
- Baking Tips
- Make Ahead
- Storing
- Freeze
This Gluten-Free Orange Cake with Chocolate Chips is a riff on a flourless orange and almond cake. If you are craving a chocolate orange cake with an emphasis on a really orangey sponge then using the entire orange which is pureed and baked in your cake mixture is an excellent method. And if you stud it with copious amounts of chocolate chips then you are on to a real winner.
There is also no complicated decorating technique involved, just drizzling copious amounts of chocolate over the top of the cake, which makes any cake look tremendously appetising. I serve this cake up any day of the week, it is so absolutely delicious, moreish, moist and with so much flavour.
Watch to see how to make it
Why you’ll love this cake
- It's made with whole fresh oranges which you boil for an hour, unpeeled and then blended into the cake mixture. It's the most gloriously fruity and zesty and incredibly moist orange cake you will ever make.
- Once you have boiled up and pureed the oranges it's a really simple, no fuss cake recipe that take minutes to prepare before baking.
- If you love the combination of chocolate and oranges then this gluten-free chocolate orange cake will appeal to you on every level.
- This cake is made with no flour at all, just polenta (or fine cornmeal) and almond flour (ground almonds).
- It's naturally dairy-free whole orange cake.
- The cake is brushed with a simple honey orange glaze warm from the oven so it's super moist and ultra flavourful.
- Wonderful served as it is or as a dessert option with a dollop of creme fraiche.
Ingredients needed
- Oranges. The oranges are used whole, without peeling, so ensure you source organic oranges that are unwaxed. Seedless are even better. I used navel oranges for testing this cake, but I have also used blood oranges when they are in season.
- Eggs. This recipe uses 6 medium eggs, about 60g each.
- Caster sugar. A fine white sugar for sweetness and structure.
- Polenta. If you can't get hold of polenta (don't use instant!) then fine cornmeal will do as well.
- Almond flour. You are looking for blanched ground almonds for a really tender cake. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds. You can use almond meal but the texture tends to be a little more nubbly.
- Baking powder. For a really good lift and a tender crumb.
- Sea salt. The salt amps up the flavours of all the other ingredients.
- Dark chocolate chips. Â Use the best chocolate chips you can find, not baking chips. This recipe was made with Callebaut 70% Dark Chocolate.
How to make gluten-free whole orange and almond cake
For full recipe instructions go to the recipe card at the end of this post.
- Simmer the whole oranges until soft then place in a blender and blitz until smooth.
- Beat the eggs and sugar together in a large bowl then add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
- Mix in the pureed orange.
- Finally stir in chocolate chips.
- Pour the batter in the prepared cake tin and bake.
- Prepare an orange syrup by dissolving honey in orange juice in a saucepan on medium heat and brush over the cake whilst warm and still in its tin.
- Once cool remove the cake from the tin and drizzle with melted chocolate.
Expert tips
- The oranges should take about an hour to soften, check the water level occasionally to make sure it isn't boiling dry. You can top up with more water if it is or place a lid over the top.
- Once the oranges are soft then before you place in the blender check for any pips. Cut them into quarters and remove pips if there are any and you could also remove any very large pieces of white pith, but I generally tend to leave them as I quite like the hint of bitterness they give.
- I do recommend using a stand blender rather than an immersion blender (although it can be done if you only have the latter) as it will create the smoothest puree.
- You can use a stand mixer for making the cake batter or you can beat the ingredients together by hand.
- Brush the orange syrup over the cake warm from the oven. Prick the surface with lots of toothpick holes so the honey really sinks in.
- Allow the cake too cool in the tin. Place the tin on a cooling rack and if leaving unattended I often place a sheet of kitchen roll over the top to protect it.
Make in advance
- This cake can be made in stages. You can prepare the orange puree a day or two in advance. Once you have blended the whole oranges you can keep in the fridge until you are ready to make the rest of the cake.
- Since you leave the cake to cool in the tin, I often make the night before and allow to cool overnight at room temperature. Then remove the cake from the tin the next day, drizzle with the chocolate and serve.
How to store
This cake keeps really well due to its great moisture content. However, do not store in a plastic container or it will spoil too quickly. It can keep well for up to 5 days if stored in an airtight cake tin in a cool dark place.
How to freeze
You can freeze this cake as soon as it has cooled completely and before you drizzle with the chocolate. Double wrap in cling film and aluminium foil before stashing in the freezer. It keeps well for up to 2 months.
To defrost
Remove from the freezer and allow to cool completely at room temperature before unwrapping. Drizzle with the chocolate before serving.
What to serve with Chocolate Chip Orange Cake
This cake is delicious simply served with tea or coffee. However, the gorgeous moisture content of the cake also means it sits very well as a dessert option. Served with a dollop of creme fraiche it's a real triumph.
Other gluten-free cake recipes you'll love!
✨Have you tried this Gluten-Free Whole Orange Cake? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Whole Orange Cake with Chocolate Chips
This naturally gluten-free Whole Orange 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.
Ingredients
- 2 large oranges - together they should weigh about 450g
- 6 eggs - medium, 60g each with shell
- 250 g caster sugar
- 125 g polenta
- 125 g ground almonds
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- 275 g dark chocolate - use vegan chocolate if you want the cake to remain dairy-free
Orange Syrup
- 1 tablespoon honey
- 1 tablespoon juice of an orange
Instructions
- Place the oranges in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour until soft.
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease a 8 inch round x 4 inch deep cake tin.
- Remove the oranges from the saucepan and cut in half to remove and discard the pips.
- Place the oranges in a blender and blitz until smooth and set aside for a minute.
- In a large bowl or food mixer beat the eggs and sugar together for until pale and thick.
- Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated. Then finally mix in the pureed orange.
- Roughly chop 175g of the chocolate into chunky chips (saving the extra 100g for the chocolate drizzle on top) and stir into the cake mixture until evenly dispersed.
- Pour the batter in the prepared cake tin and bake for 50 minutes until firm to the touch and an inserted toothpick comes out clean.
- Once the cake is ready, remove from the oven and prepare the orange 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 orange syrup evenly all over the surface of the cake.
- Leave the cake to cool in the cake tin.
- Once the cake has cooled and been removed from the cake tin then prepare the chocolate drizzle by melting the remaining 100g of chocolate 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.
Video
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.
This cake is naturally gluten-free and dairy-free
Ingredients
- Navel oranges work beautifully here but any orange is good to use. Preferably waxless though.
- If you can’t get hold of polenta then you can use fine cornmeal.
- This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
Baking Tips
- I do recommend using a stand blender rather than an immersion blender (although it can be done if you only have the latter) as it will create the smoothest puree.
- You can use a stand mixer for making the cake batter or you can beat the ingredients together by hand.
- Allow the cake too cool in the tin. Place the tin on a cooling rack and if leaving unattended I often place a sheet of kitchen roll over the top to protect it.
- The cake does sink a little in the middle due to the amount of chocolate chips in the recipe. If you prefer a cake with a more level look and less chocolate mayhem then reduce the amount of chocolate chips by a third.
Make Ahead
You can prepare the orange puree a day or two in advance. Once you have blended the whole oranges you can keep in the fridge until you are ready to make the rest of the cake.Storing
It can keep well for up to 5 days if stored in an airtight cake tin in a cool dark place.Freeze
- You can freeze this cake as soon as it has cooled completely and before you drizzle with the chocolate. Double wrap in cling film and aluminium foil.
- To defrost remove from the freezer and allow to cool completely at room temperature before unwrapping. Drizzle with the chocolate before serving.
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cupsÂNutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 slice of cake. Adapted from 90 Years of KitchenAid-The CookbookNutrition
Calories: 479kcalCarbohydrates: 65gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 98mgSodium: 253mgPotassium: 478mgFiber: 3gSugar: 43gVitamin A: 250IUVitamin C: 20.6mgCalcium: 221mgIron: 1.7mg
Have you tried this recipe?Head to the comment section and let me know what you think!
Gill says
I made this for my husband’s 70th birthday party and it was really delicious. I kept it in the freezer (un-iced, as you suggested) and thawed and drizzled with chocolate, the day before the party. It keeps really well and so moist. Another winner, Georgina. Thank you.
Georgina Hartley says
I'm so happy the cake was a success for you!!
Francine Singer says
I have an intolerance to any corn products. That being said, is there a substitute for polenta?
Georgina Hartley says
You can substitute with a regular gluten-free all purpose flour - either Bob's Red Mill, Doves or even my Gluten-Free Homemade Flour Blend
Bonnie Bryant says
Why can't I get u.s. measurements? I do not understand 180 degrees/160 degrees C fan assisted oven gas mark 4? I really want to make this cake.
Norah Ethel Coleman says
Dear Bonnie. Such a pity you are still having this type of trouble. But I am almost sure you can find a Table of Equivalences in the Internet. I am English by birth but, since my parents were missionaries in foreign countries, I was educated in American schools. And from that time, I still remember that the ratio was almost 2 to 1. That is to say: 175 C (centigrade) is 350 F (Farenheidt). Try it. And if you don't have a "Fan oven" (many of us still don't) so don't worry. I don't know if you have an electric oven or a gas oven. Since you are in doubt about Mark 4, which is for Gas ovens, I infer your oven is electric. So, for this particular cake, try 350 F, don't open the oven until a little over half way through and poke a piece of spaghetti 5 minutes before the end of the baking time and have a good look. If it is still sticky, leave it in 5 minutes more. At first, you must be a bit careful but you will soon catch up with the conondrum. Best regards and a good bake!!
Georgina Hartley says
Hi Bonnie, Norah above has answered this much better than I would. If it's any consolation I have to google conversions every time myself. Google is such a great resource for this!!
Georgia says
I baked this cake once it once and it’s a keeper! I’m considering trying it with blueberries instead of chocolate chips - has anyone tried that?
Georgina Hartley says
I'm so happy you enjoyed the recipe!! I haven't tried it with blueberries - that sounds like an excellent idea!!
Pauline says
Your recipe is gorgeous Georgina and goes down well at our charity events - one disadvantage - it always sells out too fast! Eye-catching centre point for the cake table and always requested for the next time. Thank you for the inspiration.
Georgina Hartley says
You are so welcome - I'm happy to hear it's a hit!!
Liz says
My whole family love this cake, I accidentally added the oranges when they were warm so the chololate chips melted. It turned into a marble cake and didn't sink at all.
Georgina Hartley says
I love the idea of the marbled chocolate chips - delicious!
Lesley says
Many thanks Georgina. I have another question. Could I use a pressure cooker to cook the oranges? It would save a lot of time I think.
Lesley
Georgina Hartley says
I haven't tried a pressure cooker to cook the oranges but it sounds like a great plan. I'm really not sure how long you would cook them for and it would also depend on which pressure cooker you have.
Lesley says
Thank you so much for this cake recipe. I made it and am thrilled by the result. Minimal sinking in the centre, I think because, when cooking time was finished, I left it in the oven to cool with the door ajar.
My question is, could I have used milk chocolate? I'm not a big fan of plain chocolate and although it marries beautifully with orange, I find it too overpowering (I think would have done even if I cut down the amount of plain chocolate). Or maybe a mixture of white and plain chocolate?
Thanks x
Georgina Hartley says
Hi Lesley, I'm so happy you liked the cake. Yes you can use milk chocolate - although I would use less to avoid it being too sweet. White chocolate I'm not so sure about the flavour combination with the orange.
Lesley says
Many thanks Georgina. I have another question. Could I use a pressure cooker to cook the oranges? It would save a lot of time I think.
Lesley
Ginny says
Can we substitute corn meal with normal flour?
Georgina Hartley says
I don't see why not but I have to caveat it by saying I haven't tried it I cannot guarantee what the exact results will be from making the switch. If you do try it please let me know how it goes.
Jennifer says
Just want to check...should the oranges be peeled before boiling?
Georgina Hartley says
Hi Jennifer, no the oranges should not be peeled. The peel gets all soft when the oranges are boiling and they blend up well afterwards. Using the whole orange gives the cake a lovely tanginess.
Jennifer says
So glad I asked! Thanks, Georgina!
Tammy says
Such a gorgeous recipe! Took it into work as one of my colleagues is gluten intolerant and everybody loved it! Definitely going to be making this again and again!
Georgina Hartley says
That's brilliant to hear - thank you Tammy!
Sharon Bowedell says
Hi Georgina,
I have made this cake twice now and it was a big hit!, full of flavour, I used blood oganges as they are in season. I have a question, both cakes dropped more than they should for a perfect cake. followed all instructions and I cook with a Miele oven and have great success with baking. What would have made this happen, any tips?
Georgina Hartley says
Hi Sharon, I love this cake and make it a lot - such a crowd pleaser. You are right it does drop a little (you can see in my photos that my version isn't perfect). The reason is all the chocolate chips which weigh the cake down slightly. If you want a cake with a more level top then you can remove some of the chocolate chips and just use a chocolate drizzle but that isn't as fun - or as chocolatey!!
SharonP says
This is the best and most delicious cake I have ever made and tasted! May try with less choc chips but not complaining at all! Thanks for sharing. X
Georgina Hartley says
Hi Sharon, I'm happy you like the cake as much as I do!! Yes, my husband preferred it with slightly fewer chocolate chips too but for me you can never have too many! Thank you for your feedback.
Monika says
Now when you say polenta, do you mean "corn grits"? So, the texture is a bit rough, right?
YOu have a beautiful name, by the way, Georgina!
Georgina says
Polenta is basically cornmeal. I like to use very fine cornmeal so that the texture of the cake is softer. However, the cake works just fine with courser cornmeal it just changes the texture slightly. I hope that helps!