Of which 11.4 g sugars and 10.4 g saturated fat.
No-added-sugar version: 226 kcal and 1.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Chocolate orange cake
The classic chocolate-orange pairing, gluten-free.
Ingredients
- 1½ cups almond flour (144 g / 5 oz)
- ½ cup cocoa powder (45 g / 1½ oz)
- ½ cup white or brown sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (142 g)
- zest of 2 oranges
- 1 tbsp baking powder (12 g)
- 4 eggs (200 g / 7 oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- ½ cup fresh orange juice (120 g / 4 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Heat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: almond flour, cocoa, sugar, orange zest and baking powder.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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