Orange Cake For Breakfast?

This delicious, moist, low-carb cake is high in protein and good fats and full of orangey flavour. It’s very filling so only a small slice is needed. And because of the high protein and fat content, it’s also very sustaining, meaning you won’t feel hungry for ages. 

While I was developing this recipe, my husband and I had a generous slice served with yogurt and cream as our breakfast one morning. We didn’t feel hungry until late afternoon despite working around our property cutting and stacking firewood, weeding gardens and mowing the lawn. 

And the bonus was we both weighed less the next day!

Who says you can’t have cake for breakfast! Just make sure it’s the right sort of cake 😉

The recipe below makes one large cake (16 servings) or two smaller cakes, one of which can be frozen for later use.

For a Stage 5 friendly version swap the dates for an extra ½ tsp of monk fruit juice powder.


2 oranges
6 large eggs
200g almond meal
100g sliced dates (or an extra teaspoon monk fruit juice powder if not using dates)
2 Tbsp water
2 tsp monk fruit juice powder
2 tsp baking powder 
½ tsp cinnamon
¼ tsp ground cloves


Boil the oranges for 20 minutes, drain, rinse and repeat to remove bitterness. Total boiling time is 40 minutes. Rinse again and allow to cool enough to handle. 

Preheat oven to 160 °C or fan bake 140°C. Line a 23cm round baking tin or 20 x 20cm square tin with baking paper (or grease a silicone pan). 

Slice open oranges and remove any seeds. Dice roughly. Combine oranges and dates (if using) in a food processor and blitz for 3 x 15 second bursts, (scraping down the sides in between bursts) until a marmalade consistency has formed. 

Add remaining ingredients and process until well combined and almost smooth. 

Pour cake batter into prepared cake tin(s) and bake for approximately 60 minutes or until an inserted skewer or toothpick comes out clean. 

Remove from the oven, allow to cool for a few minutes before inverting into a wire rack to cool completely.  

Serve cold with cream or yogurt or a combination of both. 


If making two smaller cakes you can use loaf tins that equal the same volume as the square cake option. NB: Smaller cakes may take less cooking time so check after 50 minutes.

To easily line a cake tins with baking paper, lightly grease the tins first. Then scrunch the baking paper into a tight ball before unfolding and pressing into the greased cake tin.

If you’d like a fancier looking cake try spreading a layer of orange slices (thin and peeled) over the top of the cake before baking, or sprinkle the top with a handful of sliced almonds. If using orange slices, baking time may be a little longer.