Low Carb Orange, Almond and Mascarpone Cake

This almond and mascarpone cake is gluten-free, sugar-free, low carb.

This is truly a lovely cake; very moist and flavourful, gluten free and low carb, easy to make and delicious. Once you’ve made the puree, it literally takes 5 minutes before your cake is in the oven. Seriously. This is one recipe to add to any healthy cook’s repertoire.



  • 300g whole oranges (to make 300g puree)
  • 9 eggs
  • 375g xylitol
  • 2 tsp baking powder
  • 375g almond flour


  • 250g mascarpone
  • 250g heavy cream
  • ¼ cup xylitol
  • 1 tsp vanilla extract
  • 1 punnet raspberries, to decorate


  1. First make an orange puree. Put the oranges, whole, in a medium saucepan and cover with water.
  2. Place the lid on the pot and boil over a high heat until they are completely soft, about 1 – 2 hours.
  3. Remove the oranges from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
  4. To make the cake, preheat the oven to 150 C and line the base of two 9 inch springform tins with baking paper.
  5. In a large bowl, whisk together the eggs and xylitol until very well combined. Whisk in 300g of cool orange puree. Whisk in the baking powder and the almond meal until clear.
  6. Divide the batter between the two tins and bake for 35-40 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from tins.
  7. To make the frosting, whip together the mascarpone, cream, xylitol and vanilla until smooth, thick and fluffy.
  8. To assemble the cake, place one layer of cake on your serving plate. Top with 1/3 of the frosting and spread out in an even layer.
  9. Top with the other layer of cake and another 1/3 of the frosting.
  10. Use an offset palette knife to spread the remainder of the frosting around the edges of the cake in an even layer.
  11. Scatter the raspberries over the top of the cake and serve.
  12. Keep refrigerated.

Serves 12

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