Gluten-Free Chocolate Orange Cake

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  • 6 satsuma mandarines or clementines
  • 4 eggs
  • 1/3 cup agave syrup
  • 1 cup blanched almond flour
  • 1 cup hazelnut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda


  1. Wash the oranges and pick off the stems
  2. Place whole oranges (including the peel!) in a food processor or blender and blend until smooth
  3. Add the remaining ingredients into the processor until well-blended
  4. Pour batter into a greased 9" round pan
  5. Bake at 375°F for 45-50 minutes, until a toothpick in the center comes out clean
  6. Allow cake to cool completely

Cream Frosting

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese
  • 1/4 cup agave syrup
  • 1 tsp vanilla extract
  • dash of salt
  1. in a large bowl, beat the whipping cream until stiff peaks form
  2. in a small bowl, combine the remaining ingredients and beat until smooth
  3. add the mixture to the large bowl, and blend gently just until everything is combined
  4. refrigerate while you're mixing everything else together

Chocolate Glaze

  • 1 cup oil (half coconut, half canola? or 1/4 canola?)
  • 1 cup cocoa powder
  • 1/3 cup agave syrup
  • 1 tsp vanilla extract

Note: using all coconut oil will result in a glaze which hardens like a chocolate bar. If you want a softer glaze, use half coconut and half canola oil.

If the coconut oil is solid, heat the jar in a pot of water until it liquefies. Mix together all ingredients in a small bowl until smooth.


  • After the cake has completely cooled, slice it in half with a large bread knife, and separate the cake onto two plates
  • Spread the cream frosting on the bottom piece of cake, making a layer about a half inch thick
  • Place the top piece back on the cake
  • Quickly pour the liquid chocolate glaze over the top. It's important to do this when the chocolate is still warm so that it fills in the holes in the cake evenly.
  • Refrigerate the cake for 20 minutes to let the chocolate harden

cake recipe adapted from