Gluten Free Hemp Heart & Orange Cake
Posted on February 11 2026
Such a delicious cake, made with whole oranges, hemp hearts, almonds and no flour. It's delightfully soft and naturally gluten free!
The whole oranges give it a rich, citrusy depth without being sharp, while almond meal and hemp hearts create a soft lovely cake.
Hemp hearts are one of my favourite pantry staples. They’re gentle, nutty, and packed full of protein, fibre, and essential fatty acids without having an overpowering flavour.
If you’re someone who prefers baking without refined flours, or you’re catering to gluten-free friends and family, this recipe is a keeper.
Gluten Free Hemp Seed & Orange Cake
Ingredients
2 Navel Oranges
6 Eggs
250g Sugar (Caster or Coconut for a healthier option)
200g Almond Meal
70g Hemp Hearts
1 tsp Baking Powder
50g Hemp Hearts and Almond Flakes for sprinkling
2 tsp Icing Sugar for dusting
Orange Zest to decorate
Method
Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time).
Remove the oranges from the water and allow to cool completely (they'll be nice and soft).
Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
Chop the cooled oranges into pieces and place into a food processor. Process until completely smooth and no lumps remain. Set aside.
Beat the eggs and sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters). Add the orange puree and stir through.
Add the almond meal, hemp hearts and baking powder and stir through.
Pour the mixture into the prepared baking tin. Sprinkle the remaining hearts and flaked almonds over the top of the cake.
Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
Allow to cool completely in the tin - preferably place it into the fridge overnight.
Dust with icing sugar and sprinkle with the orange zest just before serving.