Orange Pudding Cake

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Can you say “oh my yummm!” I mean, really, this is such a great recipe! It wasn’t what I expected at all, but it was so much better. The inside of this cake is just so moist (sorry to use that word) and the chocolate frosting pairs perfectly. You can just use the chocolate frosting for the top, or you can add a frosting layer in the middle for extra goodness like I did. I will say, it takes a while for this cake to bake, but it’s worth the wait. Hope you guys love this recipe as much as I do! Happy eating and happy baking 


  • 1/2 cup almond flour

  • 1 cup oat flour

  • 2 eggs

  • 2 tbsp coconut sugar

  • 1 cup dairy free yogurt (I used Forager Project)

  • 1/4 teaspoon salt

  • 4 tbsp applesauce

  • zest from two oranges

  • juice from two oranges

  • 2 tsp baking powder

  • 1/2 tsp baking soda

For the frosting:

Click here for the chocolate avocado frosting recipe!


  1. Combine all wet ingredients first including the orange juice and the zest. Make sure there are no clumps so that the wet ingredients are mixed smoothly

  2. Add in the dry (all the other ingredients) and mix well

  3. Pour the batter into a lined small cake pan. I lined with parchment paper so it would pop right out

  4. Bake at 350 for about an hour and 15 minutes. This cake definitely takes longer to bake, but it’s worth it! It may take a little less or more depending on your oven, so just use a toothpick to make sure the center is baked all the way through

  5. Once the cake is cooled, use a sharp long knife to cut through to the center all around the cake. Use about 1/3 of the frosting to top the bottom half of the cake and then place the top back on

  6. Use the rest of the frosting to top and then sprinkle a little bee pollen, fresh fruit slices, or whatever you want right on top!

  7. Slice carefully and enjoy