Gluten Free Flourless Chocolate-Orange Cake with Bitter Orange Syrup


Flourless Choc-Orange Cake with Bitter Orange Syrup
Dark chocolate and orange flavours have always been a match made in heaven. Take it up a notch with this truly decadent Gluten Free Flourless Chocolate-Orange Cake, honey adds sweetness, there's bitterness from the Orange Syrup sauce. Serve with whipped cream, dried oranges and Campari for your own slice of heaven.

Gluten Free Flourless Chocolate-Orange Cake with Bitter Orange Syrup Recipe

Make this Gluten Free Flourless Chocolate-Orange Cake with Bitter Orange Syrup it’s a cake that will be remembered.

Serves 8-10


2 oranges, unpeeled

½ cup honey

200g gluten-free dark chocolate

1 tsp vanilla extract

½ cup fine polenta

1¼ cups hazelnut meal

2 tbsp Dutch cocoa powder

1 tsp gluten-free baking powder

⅓ cup gluten-free vegetable oil

3 eggs, at room temperature

300ml thickened cream, whipped to soft peaks

Dried orange slices, to serve

Bitter Orange Syrup

¼ cup orange juice

⅓ cup honey

1 tbsp Campari (optional)

100g gluten-free dark chocolate, finely chopped



Preheat oven to 180°C (160°C fan forced). Lightly grease the base and sides of a 22cm round springform tin. Line the base only with non-stick baking paper. Set aside.

Place whole oranges into a saucepan and cover with water. Allow to simmer for 1 hour or until soft. Drain then roughly chop the oranges, removing any seeds.

Meanwhile, combine the honey and chocolate in a small saucepan over low heat. Cook, stirring until the chocolate has melted. Place the oranges in a food processor, add the honey mixture, and vanilla and process until smooth.

Add the polenta, hazelnut meal, cocoa powder, baking powder, oil and eggs and pulse until just combined. Spoon into prepared tin and cook for 45 minutes, or until a skewer inserted comes out clean.

While the cake is cooking, make the syrup. Place the orange juice and honey in a saucepan over low heat. Bring to a simmer and cook for 5 minutes, or until thickened. Take off the heat, add the Campari (if desired) and chocolate, and stir mixture until smooth.

Pour half the syrup over the cake while warm, and set aside in the tin until cool.

To serve, spoon over cream, top with orange slices and add the extra syrup.


Smart Tip:

To dry oranges slices, preheat oven to 100°C (80°C fan forced). Place thinly sliced oranges on a baking tray lined with non-stick baking paper. Place in the oven and cook for 2-3 hours, turning half way, or until dried and crisp.


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