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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 ground almonds it's a naturally gluten-free chocolate orange cake. It's also made with no fat so is a dairy-free chocolate orange cake to boot.
This Gluten-Free Whole Orange Cake with Chocolate Chips is a riff on the delicious Whole Orange Cake. If you are craving a chocolate orange cake with an emphasis on a really orangey sponge then using whole pureed oranges 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, 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.
Table of contents
Why you’ll love this cake
- It's made with whole oranges which you boil for an hour, unpeeled and then blended into the cake mixture. It's the most gloriously fruity and zesty 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 ground almonds.
- It's naturally dairy-free whole orange cake.
- The cake is brushed with a simple honey syrup 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.
- 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.
- Ground almonds. You can substitute with almond flour.
- 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. Use the best chocolate chips you can find, not baking chips. This recipe was made with Callebaut 70% Dark Chocolate.
Step by step instructions
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 mix in the pureed orange.
- Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
- 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.
Pro 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.
- 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.
- 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.
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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!
- Gluten-Free Fruit Cake - a lovely homely farmhouse cake made with dried fruit for any occasion.
- Whole Lemon Thyme Cake - this cake uses the whole fruit method as well but we boil up whole lemons instead and pair with fresh thyme.
I urge you to give this Gluten-Free Whole Orange Cake with Chocolate Chips recipe a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Whole Orange Cake with Chocolate Chips
Ingredients
- 2 large oranges - together they should weigh about 450g
- 6 eggs - medium, 60g each
- 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
- 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 150°C (fan oven)* 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 until pale and thick then mix in the pureed orange.
- Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
- Finally stir in 250g of the chocolate chips (saving the extra 100g for the chocolate drizzle on top) until evenly dispersed.
- 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.
- 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 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.
Notes
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.
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.
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?
I'm so happy you enjoyed the recipe!! I haven't tried it with blueberries - that sounds like an excellent idea!!
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.
You are so welcome - I'm happy to hear it's a hit!!
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.
I love the idea of the marbled chocolate chips - delicious!
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
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.
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
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.
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
Can we substitute corn meal with normal flour?
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.
Just want to check...should the oranges be peeled before boiling?
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.
So glad I asked! Thanks, Georgina!
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!
That's brilliant to hear - thank you Tammy!
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?
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!!
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
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.
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!
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!