Nigella’s Flourless Fudgy Chocolate Orange Cake Recipe

Introduction

Nigella’s Chocolate Orange Cake is a rich, flourless dessert that perfectly balances fudgy chocolate with bright citrus notes. This easy-to-make cake uses whole oranges for natural sweetness and a moist texture, making it both indulgent and delightful.

Ingredients

• 2 medium oranges (weight: 12-14 oz.)
• 6 large eggs
• 2 cups almond flour or meal (or substitute hazelnut flour or meal)
• 1 ¼ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 heaping teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt
• 4 oz. semi sweet chocolate (chopped)
• ½ cup heavy cream
• Zest of ½ an orange

Instructions

1. Step 1: Place the oranges in a medium saucepan and cover with water. Bring to a boil, then cover, reduce heat to low, and simmer until the oranges are soft, about 2 hours.
2. Step 2: Once cooled enough to handle, slice the oranges in half and remove any large seeds.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: Blend the oranges until smooth to yield about 1 ½ cups of puree. Add the eggs and blend again until well combined.
5. Step 5: Add the almond flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, vanilla extract, and salt to the blender. Pulse and stir repeatedly until the batter is smooth and well combined. Alternatively, mix these ingredients by hand in a bowl until smooth.
6. Step 6: Grease an 8-inch round springform pan. Pour in the batter and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool for at least 20 minutes, then run a knife around the edges and release it from the pan. Cool completely on a wire rack.
8. Step 8: Prepare the ganache by placing the chopped chocolate in a heatproof bowl. Heat the cream and orange zest on the stove over medium-low heat until small bubbles form around the edges. Pour the hot cream over the chocolate and let it sit for 4–5 minutes, then stir gently until smooth.
9. Step 9: Spread the ganache over the cooled cake, letting it drip slightly down the sides. Decorate with extra orange zest curls or orange slices if desired, then serve.

Tips & Variations

• For a nuttier flavor, substitute almond flour with hazelnut flour or meal.
• Ensure oranges are well cooked and soft for the smoothest puree and best texture.
• If you prefer a less intense orange flavor, reduce the orange zest in the ganache.
• Using a springform pan makes it easier to remove the delicate cake without damage.
• For a vegan alternative, try replacing eggs with flax eggs and use dairy-free cream and chocolate.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover ganache can be kept in the fridge for up to 3 days and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of whole oranges?

Whole oranges provide both flavor and moisture, plus the natural sweetness from the peel and pulp. Fresh juice alone won’t replicate the same texture or depth of flavor in this cake.

Is this cake gluten-free?

Yes, this cake uses almond flour instead of wheat flour, making it naturally gluten-free. Just ensure all other ingredients are gluten-free as well.

Nigella’s Flourless Fudgy Chocolate Orange Cake Recipe

---

★★★★★

4.5 from 135 reviews

• Author: Elara
• Total Time: 3 hours 15 minutes
• Yield: 8–10 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Nigella’s Chocolate Orange Cake is a decadent flourless and fudgy dessert that combines the vibrant citrus flavor of oranges with rich semi-sweet chocolate. This gluten-free cake uses whole simmered oranges pureed with eggs and almond flour, creating a moist, dense texture balanced by a luscious chocolate orange ganache. Perfect for chocolate lovers seeking an elegant, naturally gluten-free treat.

---

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 medium oranges (weight: 12–14 oz.)
• 6 large eggs
• 2 cups almond flour or meal (or substitute hazelnut flour or meal)
• 1 ¼ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 heaping teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt

Ganache Ingredients

• 4 oz. semi sweet chocolate (chopped)
• ½ cup heavy cream
• Zest of ½ an orange

---

Instructions

1. Simmer the Oranges: Place the whole oranges in a medium saucepan and cover with water. Bring to a boil, then cover, reduce heat to low, and simmer until the oranges are very soft, about 2 hours.
2. Prepare the Oranges: After cooling enough to handle, slice the oranges in half and remove any large seeds to avoid bitterness.
3. Preheat the Oven: Heat the oven to 350°F (175°C) to prepare for baking the cake batter.
4. Puree Oranges and Eggs: Place the softened oranges into a blender and pulse until smooth, yielding about 1 ½ cups of puree. Add the eggs and pulse again until fully combined.
5. Mix Remaining Ingredients: Add the almond flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, vanilla extract, and salt to the blender. Stir into the egg mixture and pulse repeatedly, alternating with stirring, until the batter is smooth and well combined. Alternatively, transfer the egg mixture to a mixing bowl and fold in the dry ingredients by hand.
6. Prepare the Pan and Bake: Grease an 8-inch round springform pan thoroughly. Pour the batter into the pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool the Cake: Let the cake cool in the pan for at least 20 minutes, then run a knife around the edge, release the springform pan sides, and allow the cake to cool completely on a wire rack.
8. Make the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Warm the heavy cream and orange zest on the stovetop over medium-low heat until small bubbles form around the edges but not boiling. Pour the hot cream over the chocolate, let sit for 4-5 minutes, then stir gently until smooth and glossy.
9. Assemble and Serve: Spread the orange-chocolate ganache over the cooled cake, allowing some to drip down the sides. Garnish with orange zest curls or fresh orange slices if desired. Serve at room temperature.

Notes

• The cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
• Simmering the oranges whole softens their bitterness and intensifies the orange flavor.
• Using a springform pan helps to easily release this delicate cake.
• Ganache can be made ahead and chilled slightly before spreading.
• Store leftover cake covered in the refrigerator for up to 4 days.
• Bring cake to room temperature before serving to enjoy the fudgy texture fully.

• Prep Time: 20 minutes (plus 2 hours simmering oranges)
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: flourless chocolate cake, chocolate orange cake, gluten free dessert, fudgy cake, almond flour cake, Nigella Lawson cake, chocolate ganache cake