Light almond taste and chocolate aroma with orange – temptation with every bite! This is the “Orange Temptation” almond cake – healthy, gluten-free and sugar-free, with all plant-based ingredients. It is easy to prepare, can be served with coffee or as an addition to afternoon tea. Almond Cake ”Orange Temptation” is healthy and looks attractive, so it is suitable for any holiday or for family gatherings.

I make cakes for us relatively rarely, even on holidays I often prepare other desserts. And I very rarely make custom holiday cakes for other people. But I prepared the Almond Cake “Orange Temptation” for our family holiday by specially combining some of my husband Danail’s favorite ingredients – orange, almonds and chocolate! Naturally, the chocolate flavor is cocoa-free because of my allergy to cocoa and cocoa products, but the avocado cream comes as close as possible to the taste of chocolate with orange. For the base of the cake, I use brown rice, which has a natural nutty flavor, and this gives depth and richness to the almond flavor. I like moist cupcakes, so I syrup the base to add a nice moistness to the dry almond gluten-free base. And the avocado cream is sufficiently fatty and smooth, so it is very easy to decorate with it. The combination of avocado and orange oil, carob flour and sunflower protein gives a maximum taste similar to milk chocolate with orange. The intense sweet and sour taste of the Peruvian physalis enhances the chocolate flavor of the cake, and the rich color of the fruits perfectly emphasizes the chocolate color of the avocado cream.

Almond cake “Orange Temptation” is not low-calorie, but it is a great temptation of flavors and aromas – try not to overdo it and eat only one piece!

If you do not like the taste and aroma of Peruvian physalis, you can decorate the cake with pieces of sliced orange – this will slightly change the nutritional composition and value of the cake!

Almond Cake ”Orange Temptation”

Course: Desserts, Party, Recipes









Cake with oranges and avocado cream


  • cake base
  • 200 g brown rice
    can be replaced with brown rice flour

  • 120 g chickpea flour

  • 100 g almond flour
    can be replaced with ground peeled almonds

  • 20 g husk psyllium powder

  • 6 g citric acid

  • 5 g bicarbonate of soda

  • 2 g cardamom green ground

  • 50 g sesame tahini

  • 50 ml light agave syrup

  • 400 ml fresh orange juice

  • – a metal baking form with a diameter of 30 cm

  • – baking paper

  • syrup
  • 250 ml filtered water

  • 70 ml light agave syrup

  • cream
  • 250 g avocado pieces

  • 50 g light agave syrup

  • 50 g carob flour

  • 50 g sunflower protein
    can be replaced with sunflower flour

  • 1 g orange oil for food purposes

  • decoration
  • 60 g Peruvian physalis fruits /golden berry/

  • – pastry bag for decorating

  • – metal tips for confectionery posh

  • – pastry spatula for decorating


  • With a kitchen scale and a measuring cup, I weigh all the ingredients for the cake base from the recipe separately. I grind the brown rice into flour with the dry grinding attachment on the blender – it can be used for grinding and an electric coffee grinder. I squeeze the necessary amount of orange juice from sweet oranges.
  • In a bowl, I put the dry ingredients for the cake base – ground brown rice and chickpea flour, almond flour and psyllium powder, spices, and mix until they are evenly mixed. In another bowl, I mix the liquid ingredients – sesame tahini and agave syrup, fresh orange juice and mix until a uniform mixture is obtained. I pour the liquid mixture into the bowl with the dry ingredients and mix until a smooth cake batter is obtained.
  • I cover a metal form with baking paper. I pour the cake batter onto the baking paper and spread the mixture evenly in the form with a spatula. I put the metal form in a preheated oven at 180°C with a fan and bake for about 40 minutes – the surface of the cake base should be red and firm to the touch. I turn off the oven and take out the metal form with the baked cake base. Carefully I transfer the cake base with the baking paper onto a wire rack tray and set aside to cool for 10 to 15 minutes.
  • With a measuring cup, I measure the necessary amount of filtered water and agave syrup to prepare the syrup from the recipe separately. I mix them in a bowl and mix well.
  • I carefully remove the baking paper from the cooled cake base, place it on a large serving plate and pierce it evenly with a fork – it can also be pierced with a bamboo skewer. Slowly and in stages, I pour part of the syrup over the cake base, waiting for it to soak into the cake base – so the cake base should absorb the entire amount of syrup.
  • With a kitchen scale and a measuring cup, I weigh all the ingredients for the cream from the recipe separately. In a bowl, I mix all the ingredients and blend until smooth.
  • I separate 1/3 of the cream for decoration and with the remaining part of the cream I evenly spread the cake base on top and on the sides. Using a pastry spatula for decorating, I make decorative lines on the sides of the cake base – they can also be done with a fork. I put a metal tip on a pastry bag for decorating and fill it with the separated part of the cream. I decorate the cake on top with different shapes. With a sharp knife, I cut part of the Peruvian physalis fruits into two parts and decorate the cake on top with sliced and whole fruits.
  • The cake prepared in this way can be served immediately or placed in the refrigerator and stored for up to 3 days.


  • Nutritional value per 100g product:
  • Energy value – 220.65 kcal
  • Proteins – 6.99 g
  • Carbohydrates – 27.01 g
  • Fat – 9.41 g
  • Fiber – 3.00 g
  • The quantities of ingredients from the recipe are for 16 pieces of cake. If you want a cake for 8 pieces, reduce the quantities of ingredients from the recipe by half and use a metal mold with a diameter of 18 cm for baking.