Flourless Wild Orange and Almond Cake

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Flourless Wild Orange and Almond Cake

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The best thing about a flourless orange cake is that it tastes even better a day or two after it’s cooked. And dare I say it ‘moister’. (Char, if you’re reading this, that word’s for you babe!).

Of course I couldn’t make a cake that called for orange zest without adding doTERRA’s Wild Orange Essential Oil in it right? I mean… you all know that orange essential oil comes from orange zest right?


Flourless Wild Orange and Almond Cake


  • 2 large navel oranges
  • 5 drops doTERRA Wild Orange Oil
  • 250g almond meal
  • 250g (1 cup) xylitol
  • 1 tsp baking powder
  • 6 large eggs


  1. Place oranges in a large pot of simmering water and simmer for one hour, or until soft enough for a sharp knife to g straight in. Top up the water during this if you need to, so as to keep the oranges fully submerged.
  2. Drain and leave to cool. Chop them coarsely, skin and all and puree in a food processor.
  3. Preheat oven to 160C.
  4. Grease and line base and sides of a 22cm round cake tin with buttered baking paper.
  5. Whisk the almond meal, xylitol and baking powder in a large bowl for half a minute or so.
  6. Beat the eggs on medium-high speed for about 6 minutes until light and fluffy with an electric beater.
  7. Pour the orange puree and almond mixture into the eggs along with the wild orange essential oil. Mix on low speed until just combined and pour into prepared tin.
  8. Bake for 1 hour (or until the top of the cake is just firm when pressed gently. Cool the cake in the tin on a wire rack. Once cool, invert the cake onto a serving plate and remove paper. You can decorate the cake with a dusting of desiccated coconut.


Flourless Wild Orange and Almond Cake was last modified: November 7th, 2017 by Alice Nicholls

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