Spiced Chocolate Orange Cake

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Perfect for Birthdays, Dinner Parties and other Special Occasions

Here’s a lovely recipe which I think you might like. It’s for my Spiced Chocolate Orange Cake, which I made at Christmas time, however, it’s perfect for any sort of celebration, birthdays, Easter and so forth.

It’s a dense cake, with a little going a long way, however, it’s also very versatile and leftovers can be used in trifles, tiramisu and other desserts too.

I’ve used an abundance of health promoting ingredients including oranges, almonds, raw cacao, coconut, medjool dates and spices.

This beautifully moist and nourishing spiced chocolate orange cake is completely free of wheat, refined sugar, gluten and dairy. However, that’s not to say that you can’t serve it with maple-whipped natural yoghurt if you so desire! But it truly is just perfect on it’s own too.

If you don’t like the sound of the spices, or want to omit or add to what I’ve used, then please feel free. Just taste the batter as you go and you can tweak it to your liking.



Spiced chocolate orange cake


Serves: 8-10
Preparation time: 70 minutes
Cooking time: 55 minutes



  • Saucepan & steamer
  • blender
  • large mixing bowl
  • 20-22cm springform cake tin

Spiced chocolate orange cake



  • 350g or 1 large orange (skin on)
  • 6 eggs
  • 16 medjool dates, pitted
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 2 cups almond meal
  • 1/2 cup raw cacao powder
  • 1/4 cup coconut flour
  • 2 tsp bi-carb soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice

Spiced chocolate orange cake



  1. In the saucepan, steam the whole large orange until tender – approximately 1 hour. During this process, check the water to ensure it doesn’t steam dry and top up if required. Allow to cool for 15 minutes before making sure there are no seeds inside. It should be soft and almost falling apart.
  2. Meanwhile, grease and line a 20-22cm springform cake tin with baking paper and preheat a convection oven to 160 degrees Celcius.
  3. In the blender, add the steamed orange, eggs, pitted dates, coconut oil and vanilla, then whiz until well combined.
  4. Pour the blended mixture into a large mixing bowl.
  5. Add the remaining ingredients to the bowl being the: almond meal, cacao powder, coconut flour, bi-carb soda, cinnamon, ground ginger and mixed spice. Mix well with a wooden spoon, then transfer the batter to the lined baking tin.
  6. Transfer to the oven and bake for approximately 50-55 minutes until firm to touch.
  7. Allow to cool on a wire rack before serving.


Store in an airtight container in your refrigerator.



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