This Paleo Mandarin & Almond Cake is a wonderfully moist, naturally sweet treat that fits beautifully into an anti-inflammatory, gut-healthy lifestyle. Made without dairy, gluten, grains, or oils, it’s the mandarins that keep this cake lusciously soft and bursting with citrus flavor.
Following a diet to improve gut health doesn’t mean you have to miss out on indulgent, satisfying foods. In fact, the ingredients in this cake are carefully selected to nourish the body while also delighting the palate. It’s a dessert you can feel genuinely good about enjoying, one that supports healing while satisfying cravings.
Almonds form the base of this nutrient-rich cake. High in antioxidants and healthy fats, almonds are known to reduce inflammation, lower cholesterol, and support cardiovascular health. Their mineral content helps ease muscles and joints and promotes steady blood sugar levels.
Mandarins bring not just moisture and sweetness, but also a wealth of vitamin C and other immune-boosting nutrients. Their citrus compounds support digestion, skin repair, and detoxification, making them a powerful healing fruit in this simple yet elegant dessert.
Together, these ingredients offer an impressive array of vitamins, minerals, and plant compounds that promote cellular repair, reduce inflammation, and maintain steady energy levels, without the sugar crash of traditional baked goods.
Whether you’re managing chronic inflammation, improving your digestion, or simply eating more mindfully, this Paleo Mandarin & Almond Cake is a perfect example of how healing food can be both delicious and functional.
Enjoy it as a dessert, snack, or even a nutrient-dense breakfast. However you slice it, this cake is a win for your tastebuds and your health.
Ingredients
- 5 mandarins (about 350g or 12.5 ounces) or 2 medium oranges – try to use organic ones so the skin hasn’t been sprayed with chemicals
- 2 cups or 200g of ground almonds
- 1/2 cup or 50g of flaked almonds to decorate
- 4 eggs
- 3/4 cup or 120g of honey
- 1 tbsp of arrowroot powder (optional)
- 1 tsp of bicarbonate of soda
- 1/2 tsp of sea salt
Directions
Preheat your oven to 350 F / 175 C (fan oven) and bring a pan of water (enough to cover the mandarins) to the boil.
Boil the mandarines whole, with the peel on, for about an hour.
Place them in a good food processor and blend until you have a smooth texture.
Beat your eggs with salt. Add ground almonds, honey, arrowroot powder, and bicarbonate of soda. Add the mandarine purée (make sure it has cooled down so you don’t cook the eggs).
Pour the mixture into a round cake tin greased with coconut oil and lined with baking paper.
Sprinkle with flaked almonds to decorate.
Bake at 350 F / 175 C for 40 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
*You can also make a muffin version of it
**if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
Storage Tips
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
