Blood oranges are in season at the moment and they are delicious! The Australian blood orange season runs from August to October each year. I am enjoying these citrus delights for my breakfast as part of my breakfast fruit salad ritual but they also are a key ingredient in this delicious classic flour-less orange cake with the Veggies & Me twist.

I have made the classic orange and almond meal cake recipe many times but decided to change things up for these mini cakes with a chocolate, cocoa choc chip version. This cake is lovely and fresh and moist, great for entertaining and freezes well for treats on demand.

choc orange muffin sm

Flour-less Choc Orange Cakes
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  1. 3 medium un-waxed blood oranges
  2. 200g coconut sugar
  3. 6 organic free-range eggs
  4. 2 cups (250g) almond meal
  5. 2/3 cup raw cocoa powder
  6. 1 1/2 teaspoons baking powder
  7. 1/4 cup cocoa nibs
  1. Simmer the oranges, covered in water, in a medium saucepan for 45 minutes.
  2. Drain off the water and pure the whole oranges in your food processor until smooth.
  3. Allow to cool in another bowl.
  4. Preheat your oven to 180°C.
  5. Grease a muffin pan.
  6. Place the sugar in your food processor, add the eggs and process until thick and pale.
  7. Add the pureed orange and whiz again until smooth, then add the almond meal, cocoa powder and baking powder.
  8. Whiz until combined.
  9. Stir in the cocoa nibs.
  10. Distribute the batter between 10 of the cups in the muffin pan and bake for 20-30 min or until a skewer inserted into the centre comes out clean.
  11. Serve with fresh fruit, diary free coconut yogurt or whipped coconut cream.
Veggies & Me