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Whether served as a cozy afternoon treat or a dinner party finale, it brings a burst of sunshine to the table. Moist, fragrant, and not overly sweet, it strikes a perfect balance—especially when paired with that velvety ganache. Plus, it’s naturally gluten-free and can be made ahead, making it ideal for entertaining or gifting.
A Moist, Gluten-Free Treat with a Zesty Twist
If you’re looking for a naturally gluten-free cake, bursting with citrusy brightness, and cloaked in a rich layer of chocolate, this flourless mandarin orange cake with chocolate ganache is precisely what you need. I can’t tell you how much I love the combination of orange and chocolate! The whole mandarin oranges give the cake an intense flavor and moist, tender crumb, while almond flour adds richness and delicate nuttiness. Finished with a luscious dark chocolate ganache, this cake is as showstopping as it is simple.
Why You’ll Love This Recipe
1. Incredibly Moist: The boiled whole mandarins keep the cake dense, rich, and full of natural citrus oils and moisture—no dry bites here.
2. Naturally Gluten-Free: Made with almond flour instead of wheat, it’s perfect for gluten-sensitive friends or those wanting a wholesome twist on dessert.
3. Big Citrus Flavor: Using the entire mandarin (minus the seeds) gives the cake an intense, authentic orange flavor that bottled extracts can’t match.
4. No Fancy Equipment Needed: Just a pot, a mixing bowl, and a blender or food processor.
5. Make-Ahead Friendly: Tastes even better the next day, making it a perfect dessert for prepping in advance.
6. Elegant But Easy: With its smooth ganache topping and rustic orange crumb, this cake strikes the perfect balance between comfort food and dinner party-ready.
Flourless Mandarin Orange Cake with Chocolate Ganache
Ingredients
For the Cake (8-inch springform pan):
- 375 g whole mandarin oranges approx. 4–5 small oranges
- Zest of the mandarins avoid the bitter white pith
- 300 g large eggs from 6 large-size eggs
- 180 g sugar
- 250 g almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbsp Cointreau optional, for extra orange depth
For the Chocolate Ganache:
- 85 g good-quality bittersweet or dark chocolate finely chopped
- 57 g heavy cream
Instructions
Cook the Mandarins
- Place the whole mandarins in a pressure cooker, cover with water
- Cook on high pressure for 25 minutes and then natural release. Alternatively, you can simmer them on the stovetop for 1.5–2 hours until completely soft. Drain off the liquid
Make the cake batter
- Add the cooked mandarins (including the skin and everything) to a food processor and the rest of the cake ingredients. Blend or process into a smooth purée.
- Alternatively, in a large mixing bowl, whisk together eggs and sugar until well combined. Stir in the mandarin purée, reserved zest (I save about 1/2 teaspoon for decorating later), almond flour, baking powder, salt, and Cointreau. Mix until the batter is smooth and homogenous.
Bake the Cake
- Preheat your oven to 375 F (190 C) for conventional oven. For convection oven, lower the temperature by 20 F/15 C. Line the bottom of an 8-inch springform pan or regular cake pan with parchment paper. Pour in the batter and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 60 minutes in a middle rack, or until a cake tester comes out with just a few moist crumbs (not wet batter). Tent the cake loosely with foil after about 40 minutes if the top is browning too quickly.
- Allow the cake to cool completely in the pan before removing.
Make the Ganache and Assembling:
- The ganache is enough to cover the surface of the cake and for some drips on the side. If you want to cover the entire surface and sides, you can double the recipe
- Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate
- Let sit for 5 minute, then stir until smooth and glossy.
- Place the cooled cake on a wire rack over a baking tray. Pour the ganache over the top of the cake, starting from the center, using an offset spatula to coax it down the sides to let it drip down a bit.
- Sprinkle with some reserved zest on top of the ganache. Let the ganache set at room temperature for 20–30 minutes. Once semi-set, run a spatula underneath the cake base to separate it from the rack (so the ganache doesn't tear when you move it). Transfer to a serving plate and refrigerate to fully set the ganache.
Serving:
- This cake truly tastes its best the next day when the flavor has its time to develop.
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Ingredients & Substitutions
1. Mandarin Oranges
Boiled mandarins are the star of the show here. Use seedless mandarins for ease. You can also substitute with oranges, clementines or tangerines if that’s what you have. Avoid navel oranges unless you remove the thicker peels.
2. Eggs These provide structure and richness. No substitute here because I haven’t tried them with any egg replacement yet
3. Sugar
White granulated sugar works best, but coconut sugar can be used for a deeper caramel flavor (note: it will darken the cake).
4. Almond Flour
Make sure to use finely ground almond flour. I use store-bought for consistency. Gives the cake a soft, nutty crumb. You can’t substitute regular flour in this recipe, but hazelnut flour or other nut flour may work beautifully for a different flavor profile.
5. Baking Powder
A little lift to balance the denseness of the almond flour and fruit. Make sure it’s gluten-free if needed.
6. Salt (1/4 tsp)
Just a touch enhances the sweetness and orange flavor.
7. Cointreau
A splash of orange liqueur adds depth. You can skip it, or sub with Grand Marnier, triple sec, or even a teaspoon of orange extract.
8. Chocolate
Use high-quality bittersweet or dark chocolate (around 60–70%). Milk chocolate is not recommended—it’ll make the cake too sweet.
9. Heavy Cream
You will need cream with at least 36% fat. Do not substitute with regular milk or half and half. For a dairy-free version, use full-fat canned coconut milk.
Variations
1. Citrus swap: Try it with blood oranges or a combo of mandarins and lemons for a tangier profile.
2. Orange & Cardamom: Add 1/2 teaspoon ground cardamom for a warm, exotic spice note.
3. Chocolate Chips: Fold in 1/2 cup of mini dark chocolate chips into the batter for added richness.
Tips for Success
1. No Cointreau?
You can substitute with Grand Marnier or simply omit it for an alcohol-free version.
2. Ganache consistency
For a thicker ganache, use a higher chocolate-to-cream ratio. This recipe gives you a pourable consistency that firms up beautifully in the fridge.
3. Line your pan
Even if your springform is non-stick, the parchment on the bottom prevents any sticking and makes for easy release.
4. Room temperature ingredients
This helps the batter mix more smoothly and evenly.
Storage & Make-Ahead
1. Room Temperature: Without ganache, the cake can sit at room temperature for up to 3 days, covered in an air-tight container
2. Refrigerated: Once ganache is added, store in the fridge in an airtight container for up to 5 days. You can let it sit at room temperature for few minutes before serving for the best texture on the cake
3. Freezer Friendly: You can freeze the cake (with or without ganache) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.
