Gluten Free Orange Cake

Submitted by Nazreen Siska

About the cook: I’m a aspiring cook and who loves to create new recipes. I’m also a mum to a beautiful baby boy who is 8 months of age. My goal is to get him excited about food - real food just like I do. I’ve always liked to create my own recipes, but I also like to collect cook books.

About the dish: This is one of my favourite guilt free treats. It’s also a high protein recipe and can be enjoyed with a variety of toppings once it’s baked. It’s one of the easiest cakes you will ever make. It can even be done with a hand whisk. This recipe can also be made with lemons.

National Origin: Italian

Serves: 4

Estimated Time: 1 to 2 Hours


1.5 cup cornmeal or polenta
1.5 cup almond flour
2 whole eggs
1 cup egg whites (from 6-7 eggs)
1 spoon vanilla extract
6 tablespoon maple syrup ( can also use coconut sugar)
1 cup olive oil
Zest from 1 orange
Juice from 2 large oranges
1 spoon baking powder
2 tablespoon Greek yoghurt (optional). This makes the cake extra moist


Whisk the eggs and egg whites together. Once it’s a bit fluffy add in the remaining wet ingredients. Whisk them all together for about 10 minutes.

In a separate bowl mix the baking powder, corn meal and almond flour. Add this to the wet mixture and fold them evenly. This should be a smooth semi solid consistency.

Bake for 350 for 45 minutes to an hour.

Serve as is or toppings of your choice. I love this with a scoop of Greek yoghurt, warm honey and crushed nuts.

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