Go Back
Print
Easy healthy orange cake on parchment paper angled shot.

Easy & Healthy Orange Cake

Moist, fluffy, and naturally sweetened—this easy healthy orange cake is made with Greek yogurt, honey, and fresh oranges. A light dessert or snack!

Course Dessert, Snack
Cuisine American
Keyword healthy orange cake, moist orange cake healthy, refined sugar free cake recipe, whole orange cake
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Servings 12 people
Calories 305 kcal
Author Taylor Harrison

Ingredients

Orange Cake

  • 1-2 Oranges, organic preferred 1 large or 2 small
  • 3 large eggs room temperature
  • 2 ½ cups almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup olive oil
  • ⅓ cup greek yogurt
  • ¾ cup maple syrup
  • 1 tsp vanilla extract

Optional Glaze:

  • ¾ cup powdered sugar sifted
  • ½ orange juiced and zested

Instructions

Cake:

  1. Place the oranges in a pot and cover with cold water. Bring to a boil over medium-high heat and boil for 40 minutes to 1 hour. Strain, rinse, and cool slightly.

  2. Preheat oven to 350°F (175°C). Grease an 8-inch round pan or line it with parchment paper.

  3. Puree the oranges: Cut into 1/4 inch slices, then dice, removing any seeds. Cool completely.Place the chopped oranges into a food processor or blender. Blitz on high for four 10-second bursts, scraping in between until pureed. It should look similar to marmalade.

  4. Blitz in remaining ingredients: 3 eggs, 2 1/2 cups almond flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup olive oil, 1/3 cup plain Greek yogurt, 3/4 cup maple syrup, and 1 teaspoon vanilla extract. Blitz for 5-10 seconds on high until combined.

  5. Pour the batter into the prepared pan and smooth the top.

  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Glaze:

  1. Mix glaze ingredients: 3/4 cup icing sugar, and 1/2 orange zested and juiced. Drizzle over the cooled cake.

Recipe Notes

  • Use coconut yogurt for a dairy-free version.

  • For muffins: divide batter into 10–12 muffin cups, bake 15–18 minutes.

  • Store in an airtight container for 3 days, refrigerate for a week, or freeze up to 2 months.

Make ahead: Oranges can be boiled and chopped the day before, and refrigerated. Bring to room temperature, then use per recipe.

Nutrition per serving assuming 12 servings and includes the glaze.