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Candied Orange Cake

5 from 1 vote
Oshrit Abergil – @oshritabergil
This incredible candied orange cake is gluten free and dairy free.
Servings: 8


  • 8½ x 4½ x 2½" loaf pan standard size



  • 5 eggs
  • 1 cup coconut flakes
  • 1 cup potato flour
  • cups almond flour
  • 1 cup sugar or monk fruit sweetener
  • 1 cup orange juice
  • ¾ cup oil
  • 2 tablespoons instant vanilla pudding (most popular products are naturally gluten free)
  • 1 little pinch salt
  • Zest from 1 orange
  • Zest from ½ lemon

Candied orange slices:

  • ½ cup sugar or monk fruit sweetener
  • ½ cup orange juice
  • 10 oranges, sliced into half-moons


  • Preheat the oven to 340 °F (170 °C).
  • In a stand mixer bowl. Whip the eggs and sugar for about 5 minutes until you get a light and fluffy foam. Add the oil, orange juice, orange and lemon zest, coconut flakes, instant pudding, almond flour and potato flour. Whisk until combined and immediately transfer to a 12” loaf pan, filling only ¾ of it. Bake for 45 minutes to an hour.
  • In a small saucepan, combine the sugar, orange juice and orange slices and cook over low-medium heat until you get a thick, syrupy texture. Remove the orange slices from the saucepan and set aside.
  • When the cake is ready, pour the syrup over it, sprinkle coconut flakes and place the orange slices as you wish. Wait 10 minutes and serve!


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