Flourless Orange & Passionfruit Cakes with Cashew Frosting Recipe
These decadent gluten-free orange cakes made with almond meal contain plenty of healthy fats, protein, fibre, magnesium and vitamin E.
Makes: 6 cakes
DF, GF, V
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Flourless Orange & Passionfruit Cakes with Cashew Frosting Recipe
Topped with cashew frosting, these decadent orange and passionfruit gluten-free cakes will go down a treat for snacks, afternoon tea and birthdays alike!
Servings
Prep time
Cook time
Recipe
Ingredients
- Cake
- 2 large oranges, ends sliced off
- 6 eggs, yolks & whites separated
- ½ cup coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla bean paste or pure extract
- 2⅔ cups almond flour
- 2 tbsp coconut flour
- Passionfruit Jelly
- 3 tsp water
- ¼ tsp agar powder
- 4 passionfruit
- Cashew Frosting
- 1½ cups raw cashews
- ½ cup full-fat coconut cream
- 3 tbsp raw honey or maple syrup
- ½ cup coconut oil, melted
- ¼ tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste or pure extract
Method
- Cover oranges completely in water in a large pot. Bring to the boil and cook for 1 hour. Take the oranges out and allow them to cool.
- Preheat the oven to 160°C and line a square cake tin 20cm x 20cm with baking paper.
- Cut up oranges into pieces and place in the food processor. Blend until you have a smooth consistency.
- With a hand beater, mix egg whites and coconut sugar on high for 2 mins until light and fluffy. Stir through egg yolks and orange mixture. Add baking powder and vanilla bean paste. Stir through almond and coconut flour.
- Pour into the cake tin and bake for 1 hour, until a skewer comes out cleanly from the centre. If your cake starts to brown too much, cover it with foil.
- In a small bowl, add 3 tsp of water and sprinkle agar powder over the top. Let it sit for 3 mins then put in the microwave for 10 secs. Stir through passionfruit pulp and place in the fridge until it’s ready to use.
- Let your cake cool completely before removing it from the tin.
- Using a 5cm round pastry cutter, cut discs from the cake.
- To make the cashew frosting, soak cashews overnight in cold water or for 3 hours in hot water. Drain well and add to your food processor.
- Add all frosting ingredients and blend until well combined. You want your frosting to be really creamy and silky smooth. Put frosting in a medium bowl and put in the freezer for 40 mins. Take it out and blend using a hand blender, then put back in the freezer for another 40 mins. Repeat blending and then your frosting is ready to use.
- This frosting will soften out of the fridge so best to keep your frosted cakes in the fridge until you’re ready to serve them.
- Using a piping bag, pipe cashew frosting on all of the cake rounds then place a cake top on each cake. Top with a good spoonful of passionfruit. Enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
