Simple Gluten Free Kitchen

Flourless Chocolate Orange and Ginger Cake

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If like me, you crave bright and fresh flavors in dark winter days, then this cake will give you every reason to smile and lift your mood! Citrus fruits are a great source of mood-elevating vitamin C.  Plus, chocolate is a definite cure for cold weather and gray skies. So, I thought to make this chocolate orange cake. To tell the truth I have made this cake a few times, and every time I did it a little different. For a warming twist, I decided to add in some ginger this time. It tasted amazing and exotic!

 

orange-chocolate-ginger-cake

 

Ginger is a cozy spice and it works well with both orange and chocolate, so I knew I had to add it to this cake. Of course, you could certainly omit the ginger if you are not a ginger fan like me but I think you will love it. I was very pleased with how the cake turned out, it was wonderfully spicy thanks to the ginger but also fresh and citrus-y because of the orange.  It is so rich and moist that you wouldn’t believe. And that’s because it has no flour! Really, not a single dash of flour. In an effort to make this recipe accessible to everyone I made this cake with flour made from whole raw almonds. Basically, its a cake with ingredients that are less processed and refined.

 

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Making this cake is pretty simple and there are no egg whites to whip separately. To begin with, you toast the raw almonds to make flour. You could use store-bought roasted almonds, but I like to buy them raw and toast them myself. That way, I can control how deeply they’re toasted, and they also taste fresher. You mix the wet ingredients in a large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment. Then, fold in the dry ingredients into the wet mixture. I reduced the sugar by 1/4 cup. The nut flour batters tend to be a bit runny not as thick as traditional batters, and that’s how they are supposed to look. Don’t add more flour because that will make your cake dense, crumbly and dry.

 

orange-chocolate-ginger-flourless-cake

 

Certain kinds of cakes taste better after they  stand overnight or so – and this cake is one of them. It will show its ability on the second or even third day when the flavors meld and mellow. This cake will keep in an airtight container, or well wrapped in plastic wrap, for few days, though it’s unlikely that anyone will resist for that long. It’s the kind of cake that needs no frosting, a layer of fresh orange slices on top right before serving dresses up the cake for a dinner party or just a quiet evening at home.

 

ground-toasted-almonds

 

 

Print
Flourless Chocolate Orange and Ginger Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 9" cake

A flour less chocolate orange cake gets exotic with ginger.

Ingredients

  • 185 g (a little over 1 1 /4 cup) whole raw almonds
  • 80 g (1/2 cup packed) brown sugar / white sugar
  • 25 g (1/4 cup) Dutch process cocoa powder
  • 1/4 tsp ginger powder
  • 3 tsp orange zest
  • 2 tsp fresh minced ginger
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 4 large Eggs, at room temperature
  • 60 ml (1/4 cup) good quality extra virgin olive oil
  • 3 medium oranges, sliced

Instructions

  1. Preheat oven to 350°F. Grease and line the base of a 8" spring form pan. Set aside.
  2. On a baking sheet spread whole almonds and bake, stirring once, until fragrant, 7-10 minutes.
  3. Cool and process whole almonds in a food processor until finely ground.
  4. Add cocoa powder, baking soda, zest, grated ginger, sea salt and process in short bursts to mix.
  5. In a large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment, beat the sugar, olive oil and eggs, vigorously for 3 minutes.
  6. Turn the speed down and slowly add the almond flour mixture.
  7. Scrape down, and stir a little with a spatula, then pour the batter into the prepared pan.
  8. Bake for 40-45 minutes or until the cake tester comes clean but with a few crumbs clinging to it.
  9. Let it cool for 10 minutes, then ease the sides of the cake with a knife or metal spatula and spring it out of the tin.
  10. Leave to cool completely before (though I like to eat it slightly warm), garnish the cake with orange slices before serving.
  11. You can keep this cake on the counter for 3-5 days, wrapped in plastic wrap.
https://www.simpleglutenfreekitchen.com/2016/12/flourless-chocolate-orange-and-ginger-cake.html

 

grated-ginger-and-orange-zest

 

This recipe is linked to Tasty Tuesdays, and #CookBlogShare.

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Comments

  6. This is calling my name because chocolate and orange is one of my favorite, favorite combinations. And I love the ginger…perfect for this time of year and it’s great with chocolate. Such a lovely cake. I’d love a slice in the afternoon with some tea or coffee…

    Reply

  11. Oh Balvinder, I love the combination of chocolate and orange…and this cake looks fabulous…a touch of ginger just sounds perfect!
    Hope you are having a lovely week 🙂

    Reply

  13. I’ve only used ginger in savoury dishes so far and also in a drink when I have a cold. Love all the ingredients in your cake. Should taste lovely.

    Reply

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