• Gluten Free Flourless Chocolate Jaffa Cake with Pure Wild Orange Oil

    Well it's 'The Covid Lockdown Bake-Off' again in our house. My kids constantly seem to be hungry and so do I... soooo I was a bit naughty and made this deliciously moist, rich, gluten free and dairy free treat inspired by a chocolate Jaffa ball. The orange oil really gives this cake a freshness and cuts through the richness of the chocolate. 
    This cake serves up to 14.
    You will need:
    • 2½ cups (300g) of almond meal
    • ¾ cup (60g) raw cacao powder
    • 3 eggs
    • ⅔ cup (165ml) light-flavoured extra virgin olive oil (I've also used regular extra virgin olive oil and that's fine also) or you could also use coconut oil, but your cake will have a slight coconut flavour to it
    • ½ cup (110g) raw caster sugar
    • ¼ cup (60ml) maple syrup
    • ¼ cup (60ml) cows milk or milk alternate
    • 2 teaspoons of vanilla extract
    • 4 drops of orange pure essential oil (we use doTERRA Wild Orange in this recipe as its food grade and safe for consumption)


    1. Preheat oven to 160°C. Place the almond meal and cacao in a large bowl and mix to combine. Place the eggs, oil, sugar, maple syrup, milk and vanilla in a medium bowl and whisk until combined. Pour into the dry ingredients and mix until smooth.

    2. Pour the mixture into a 20cm round cake tin lined with non-stick baking paper. Cook for 40–45 minutes or until the cake is just set. Allow to cool in the tin. Dust with extra cacao powder or icing sugar and top with orange slices, rind or berries to serve or eat just as is. 

    Lockdown diet starts tomorrow...