Orange and chocolate is a classic pairing, and it’s especially popular here in New Zealand. When those flavours combine in a cake, it’s hard to resist a generous slice. If you prefer desserts that are a little lighter or are avoiding gluten and dairy, this recipe is crafted with those needs in mind while still delivering a rich, fudgy texture with bright citrus notes.
For this cake I used Whole Earth Sweetener Co. Baking Blend, an all‑natural baking sweetener that blends raw cane sugar with stevia. It provides the familiar texture and behaviour of sugar in baking but with less sugar content overall. I find some stevia products can leave an aftertaste, but in this recipe the blend melts into the batter and bakes away without any noticeable aftertaste. Because the Baking Blend is designed for baking, it’s straightforward to substitute in recipes without changing proportions dramatically.
The finished cake is dense and fudgy, with an intense dark chocolate base balanced by the tang and aroma of whole oranges. It’s naturally gluten free thanks to ground almonds in the batter, and can easily be served dairy‑free by pairing it with your favourite dairy‑free yoghurt instead of crème fraîche. Below you’ll find the full ingredient list and step‑by‑step method, followed by serving suggestions, tips and storage advice to help you get the best result.
- Cake
- 300g ground almonds
- 120g Whole Earth Sweetener Co. Baking Blend
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 200g dark chocolate
- 2 medium oranges
- 6 eggs
- 2 tablespoons oil
- Sliced almonds – optional, for sprinkling
- Orange Crème Fraîche
- 200g crème fraîche (see notes for dairy‑free alternative)
- ½ tablespoon Whole Earth Sweetener Co. Baking Blend
- Zest of 1 orange
- Preheat the oven to 180°C (350°F) on bake setting. Line a 20cm round cake tin with greaseproof paper and set aside.
- Trim the ends from both oranges, then cut them into segments, removing any seeds. Place the whole segments, including the peel, into a food processor.
- Add the Whole Earth Baking Blend to the food processor with the oranges and blitz until you have a smooth orange puree.
- Melt the dark chocolate by placing it in a small heatproof bowl over a pan of simmering water (bain‑marie). Stir frequently and avoid letting the bowl touch the water. Remove from the heat once smooth and allow to cool slightly.
- While blitzing the orange puree on medium speed, slowly pour in the melted chocolate so it combines evenly with the citrus base.
- Add the eggs and oil to the food processor and continue blitzing for another minute or two until the mixture is smooth and homogenous.
- Add the ground almonds, cocoa powder and baking powder, and pulse until the batter comes together into a smooth consistency.
- Pour the batter into the prepared tin and, if using, sprinkle the top with sliced almonds.
- Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean. The cake will be fudgy; allow to cool slightly before slicing, or cool completely for cleaner slices.
- (Optional) To make the Orange Crème Fraîche: combine the crème fraîche, orange zest and Whole Earth Baking Blend in a bowl. Whisk with a hand‑held beater until the mixture is light and well combined. Serve a dollop with each slice. For a dairy‑free option, use your preferred dairy‑free yoghurt instead of crème fraîche.
Giveaway! – Closed
Whole Earth would like readers to try their range of sweeteners at home. A prize pack containing the full range of Whole Earth products, valued at $50, was offered to a lucky reader. The giveaway is now closed.
One winner was chosen at random and notified on Friday 13th July. This promotion was open to New Zealand residents only.
Winner Announced
Thank you to everyone who entered and shared how they would use Whole Earth Sweeteners in their baking and cooking. We received many creative ideas, from replacing sugar in classic recipes to experimenting with new desserts. The winner of the prize pack is:
Congratulations to – Hayley Beach!
Hayley, please email your postal details to arrange delivery of your Whole Earth Sweetener Co. prize pack. Thanks again to all participants.
Tips for success
– Use very fresh oranges for the brightest flavour. Leaving the peel in the puree adds aromatic oils and a deeper orange character.
– If your food processor is small, process the oranges first, transfer to a bowl, then melt the chocolate and combine in a larger vessel to finish mixing.
– Ground almonds vary in texture. If your batter seems too loose, allow it to rest for a few minutes so the almonds hydrate, or add a tablespoon more ground almonds if necessary.
Serving and storage
This cake is excellent served slightly warm with a spoonful of crème fraîche or a dairy‑free yoghurt. Store leftover slices in an airtight container in the refrigerator for up to 4 days. For longer storage, cut into portions and freeze wrapped in baking paper and foil for up to 2 months; thaw in the fridge before serving.
Dietary notes
The cake is gluten free thanks to ground almonds. It can be dairy free if you replace the crème fraîche with a dairy‑free yoghurt for serving, and ensure the dark chocolate you use is dairy‑free. Adjust sweetness to taste; the Whole Earth Baking Blend is formulated for baking and reduces the overall sugar content compared with straight sugar.