raw cacao & healthy chocolate orange cake recipe | nudie juice

raw cacao and orange cake

  • September 29, 2020

raw cacao and orange cake

made using nudie nothing but double pulp orange juice

This delicious raw cacao orange cake is made using beautifully sweet oranges (the skin and all)! Oranges are high in vitamin C and by using the skin as well as the pulp (from nudie nothing but orange juice – double pulp) this cake is high in soluble fibre and orange essential oil. This gives us an orange cake with a depth of flavour and nutritional goodness too! By using almond meal in the place of wheat flour, we have pumped up the protein and heart healthy fats. Raw cacao combines with the decadent orange, giving it a rich chocolate flavour (yum!), packed with antioxidants. This cake is a delight!

  • Ingredients

    1 whole orange
    – ½ cup of nudie nothing but orange juice – double pulp
    – 2 cups of almond meal
    – ½ cup of cacao
    – ½ tsp. of baking soda
    – 1 tsp. of baking powder
    – ½ tsp. of vanilla
    – 3 eggs (preferably organic)
    – 1/3 cup of maple syrup or honey

  • Preparation time: 70 minutes

    Cooking time: 60 minutes

    1. Place whole orange (with skin still on) in a pot of boiling water and simmer for one hour, with the lid on.

    2. Whilst the orange is simmering, preheat oven to 160C (fan forced).

    3. Once the whole orange has cooked and cooled, cut into slices and place in a food processor. Blend until smooth. Add all other ingredients – nudie nothing but orange juice – double pulp, almond meal, cacao, baking powder, baking soda, eggs, vanilla and maple syrup.

    4. Line a 20cm baking tin with baking paper and spoon over cake batter.

    5. Bake for 50-60 mins, until cooked through. Remove from oven and allow to cool.

    6. This cake is great topped with chocolate cream frosting and caramelised orange pieces. For chocolate cream frosting, combine 2 avocados, ¼ cup of raw cacao, ¼ cup of raw honey or maple syrup, 1 tsp of vanilla and blend until smooth.

    Store in the refrigerator for about 5 days.

    Serves 16 (small pieces)