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Grain-free Walnut Orange Cake

Grain-free Walnut Orange Cake


A fragrant, delicious cake that tastes of fresh citrus orange and crunchy walnuts.


  • 1 1/2 cups chopped walnuts
  • 3/4 cups almond meal/flour
  • 1/4 cup tapioca flour/arrowroot starch
  • 1 teaspoon baking powder
  • 4 large eggs, separated (room temperature)
  • Pinch of salt
  • 1 1/4 cup sugar
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons of orange zest
  • 1/2 cup coconut oil
  • Powdered sugar, optional (for sprinkling over finished cake)


  1. Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
  2. Grease a spring form pan and then place a parchment paper round on the bottom, and cover the sides with parchment paper
  3. Roughly chop walnuts until you get very small pieces
  4. In a large bowl, combine the chopped walnuts, almond meal, tapioca flour, and baking powder
  5. Beat egg yolks in another bowl until frothy, then add slowly add in the sugar, and beat until pale yellow
  6. Pour the egg yolk mixture into the bowl with dried ingredients, add orange juice, zest, and coconut oil. Mix well until combined.
  7. Beat egg whites and salt with electric beater until stiff peaks form
  8. Gently fold in beaten egg whites into the batter, until just combined (be careful not to overmix)
  9. Pour batter into the prepared spring form pan, place pan on baking sheet, and bake for around 1 hour or until a toothpick inserted in the middle comes out clean.
  10. Cool cake completely before removing pan sides.
  11. Invert cake onto platter and then remove parchment paper.
  12. Sprinkle powdered sugar on top of cake and serve.


To store cake, place in airtight container in the refridgerator for up to a week.
Adapted from Epicurious (

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