I am sharing this recipe for a 5 ingredient cake orange chocolate almond torte. A 5 ingredient cake? YUP! You read that right! Today, for this week’s Five Ingredient Friday (this super special last Five Ingredient Friday before my cookbook comes out next week) I am sharing this recipe for a 5 ingredient cake from my cookbook Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People. Not just any cake, but a super delicious orange chocolate almond torte.
This delicate 5 ingredient cake orange chocolate almond torte is almost like a sponge cake. It’s super light, but at the same time it is rich and flavorful. A torte is typically a cake made with little to no flour, and in this recipe there is no flour because it uses almond meal from Bob’s Red Mill, and so as a bonus this cake is gluten-free!
You know how much I love Bob’s Red Mill products from when I made slightly sweet skillet cornbread, and when I was creating my cookbook, I gotta tell you – I relied HEAVILY on their products. For example, their flours, I used them throughout the book -SO good, and truly the best! Bob’s has sparkling sugar, so when I made Sugar Cookies for the book (such a delish recipe too) I used their sugar and flour as key ingredients. And oats – yes, Bob’s has the best quick cooking oats. It’s a true love type situation. Their products are the best and I use them all the time, I cannot recommend them highly enough!
The flavor of almonds and almond-desserts has always held a special place in my heart, combine that with orange and chocolate – let me tell you, it’s delicious! When I was testing this recipe for the cookbook, I didn’t believe it came out so good the first time I made it. I thought it was a fluke or something, so I made it again – again it was amazing. Then I made it a third time. Keep in mind this is all in the span of like 3 weeks- I’m pretty sure my hubby at one point said “is there a reason you keep making this cake?” and with a mouthful of cake I think I said “because I can’t believe how good it is” LOL.
Another little story about this cake – until one of my best friends (Lynn) told me the actual definition of a torte (a cake that uses little no flour), I had always thought tortes were just another name for superfancy cakes (lol). Now, whenever I make tortes, I carry the feeling of being fancy, while actually knowing the definition. Yes, it may be a fancy cake, but it is not hard to make.
The key to making the cake is to get a good almond meal (Bob’s Red Mill makes the one I use, it’s found in the baking aisle or gluten-free aisle at most grocery stores) and to whip the egg whites properly. I always start by beating the egg whites; that way I know that step is done right. If you get anything in the egg whites (such as some yolk parts or sugar), they will not form the desired peaks. You want soft peaks, when want them to stick to a spoon when held upside down.
Other recipes you might enjoy:
- Orange Cranberry Cake Recipe
- Almond Butter Date Pepita Granola Bars Recipe
- DIY Wedding Cake – White Almond Buttercream with Strawberries
Whether you’re here (on sweetphi.com) for this cake recipe or have been following along my cookbook process, I just want to say thank you so much, so I’m doing a little giveaway. 
Leave a comment telling me your favorite grain to cook/bake with and why and you’ll be entered to win a $50 gift card to Bob’s Red Mill AND a copy of my cookbook! Winner will be chosen 7/25 (US entrants only).
5 Ingredient Cake {Orange Chocolate Almond Torte}
Ingredients
- 5 large eggs
- 1 cup sugar
- 2 cups almond meal see notes
- Zest and juice of 1 orange should be about 1 tablespoon of zest
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a springform pan with parchment paper and spray with cooking spray.
- Separate the egg whites and yolks into two separate bowls.
- With a hand (or stand) mixer, beat the egg whites until soft peaks form, about 3 minutes (see notes).
- Beat the egg yolks until creamy in color, 1 minute, then slowly add the sugar and beat until the mixture thickens slightly, 1 minute. Add the almond meal, the orange zest, and 2 tablespoons of the orange juice and beat until combined, 1 minute.
- With a spatula, fold one-third of the egg whites into the almond flour mixture (always folding under). When incorporated, fold another third of the egg whites into the almond flour mixture, and then the remaining third of egg whites should be folded in.
- Pour the batter into prepared springform pan and bake for 30 minutes, or until a toothpick comes out clean (the center may look a little jiggly still, but the toothpick should come out clean). Remove from the oven and allow the cake to cool. Gently run a butter knife around the edges of the cake and remove the springform pan. Place the cake on a plate.
- Microwave the chocolate chips in a microwave-safe bowl for 30 seconds on HIGH , stir, then microwave in 30-second intervals, stirring in between until the chocolate has melted (mine usually takes 2 minutes, or 2 intervals of heating). Pour the chocolate over the top of the cake and allow it to cool (it will harden - I like to run a knife where I would cut the slices so it's easier to cut when the cake is cooled).
- Cut the torte into slices and enjoy.
Notes
Nutrition
This post is brought to you by my partnership Bob’s Red Mill, a company whose products I truly use and love. Giveaway is brought to you by yours truly. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.
Candice Stauffer says
I’m currently playing with cooked millet in some baking experiments – I get my millet from Bob, of COURSE!! Love the Bob’s Red Mill products – as you say, they are the BEST!! The concept of 5 ingredient recipes is so fun, I’m looking forward to your book – congratulations, what a project!!
Sweetphi says
I love millet – hope it turns out great for you, bobs is definitely the BEST 🙂 and thank you for the congratulations about my book, I really appreciate that!
Courtney says
I would say my favorite grain has to be old fashioned oats. I love how hearty and filling they are. I am new to your blog, I saw one of your cookbook recipes over on Dessert for Two and just had to check out your blog, I love the idea of making dessert (or dinner) with only 5 ingredients. This book will definitely make it on my cookbooks to buy list.
Sweetphi says
Oats always make the top of my list, and I’m so happy to hear that you came over from Dessert for Two (love her) and I’m so glad you like the concept of 5 ingredients – I’m all about easy and approachable cooking and baking 🙂
Shoshana Rose says
I tend to lean more toward recipes that use old fashioned oats. They are versatile – you can keep them whole or grind them into a flour depending on what you are making.
Sweetphi says
They truly are versatile, definitely now I’m craving an oatmeal recipe, just might have to go home and whip up some oatmeal cookies 🙂
Jess says
I love th simplicity of this torte and the fact that it’s gluten free? Home run! I have to try it!
Sweetphi says
Awww, thank you so much! I think you’ll absolutely love this cake 🙂
Whitney says
I love oats! I can bake with them, use them as a binding agent, and make facial scrubs almost good enough to to eat.
Sweetphi says
Oats are totally versatile – and I love how you pointed out how good they are for your skin 😉 Thank you for commenting!
Colleen says
this looks delicious!! Do you think it would freeze well?
Sweetphi says
That’s a great question. I do think it would freeze well, I’ve never tried it, so if you do I’d love to know how it went for you.
Marci says
I had almost given up using any grains at all, since I have a problem with gluten. Then I tried Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I had tried others, but this flour tastes good and has a very smooth texture, like my old school baking flour, and I don’t have to add any additional expensive ingredients. My husband who has such a problem with all my “gluten-free” labeled items, doesn’t even notice the difference!
Sweetphi says
I’m right there with you Marci – Bob’s gluten free products and other products are just so good, thank you so much for commenting 🙂
Colette Babson says
Hi Phi, this recipe looks awesome! I rarely bake a cake since going gluten-free. You have combined chocolate and orange, a match made in heaven! I can’t wait to try it! One of my favorite grains is rice. I just saw some one make homemade rice patties for use as burger buns. Might have to try that.
Sweetphi says
I think you’d love this cake, thank you so much for commenting 🙂
Darci says
I love this recipe and your explanations- I didn’t know what makes a cake a torte, but I’ve been “flour-less cake” fan for years!
I use quinoa all the time and frequently make it ahead & use it in multiple recipes.
Sweetphi says
Yay- so glad you liked this recipe – thank you Darci! And yum, quinoa! I love making it ahead too, saves so much time, doesn’t it?
Megan says
I love almond meal and anything that is made with it!!! This cake looks fantastic!!!
Congrats on your cookbook. Sounds like my kind of book. 🙂
Sweetphi says
Thank you so much, this cake is definitely a must-make 😉 And thank you for your kind words about my book, I think you’d love it!
Emily says
Wow…this is impressive. We are the rice people …. long grain, short grain, brown rice, wild rice and the list goes on. I am looking forward to try out this recipe (something new to me) and many more in your book. The torte looks delicious.
Sweetphi says
Thank you so much! I hope you enjoy this recipe and the cookbook 🙂 I am definitely a rice person as well, it’s super delish 🙂
Amanda Boyce says
If I could afford it, I would love to use almond or coconut meal/flour. They have their own unique flavors that can really add that special touch. Mostly, though, I use rice flours. I have Celiac Disease and used to bake all the time until my diagnosis. I have had to relearn kitchen chemistry to accommodate my medical requirements. But I have learned so many wonderful new recipes. I can’t wait to try this one, and may combine it with a rich dark chocolate torte I like. to make.
Sweetphi says
Thank you so much for your comment Amanda. I cannot even imagine how hard it must have been to relearn cooking and baking! Bob’s Red Mill definitely has the best GF flours ever, and I’m so glad you like this cake, I think you’d really enjoy the flavors 🙂
Jean says
I love to bake with quinoa because it adds protein. I enjoyed reading your recipe and can’t wait to try it! I haven’t baked with almond flour and it sounds terrific. I’d love to win a copy of your 5 ingredient cookbook 🙂
Sweetphi says
Thank you so much for your comment Jean. Quinoa is definitely amazing, and I love using it as an ingredient too 🙂
Angie White says
Having Celiac disease, I have to bake gluten free and use Bob’s Red Mill flours and starches almost exclusively. I’ve really been loving tapioca starch lately since it provides some binding and spring in gf baked goods. Almond flour is another favorite for the moisture it provides. Your cookbook looks amazing and I am going to put it on my wishlist because who doesn’t need a 5 ingredient cookbook!
Sweetphi says
Thank you so much for your comment Angie, I hope you get the cookbook and enjoy it 😉 And omg, isn’t almond flour amazing? I need to try tapioca starch – it sounds amazing!
Sarah Williams says
I’ve loved using almond meal for a long while in Italian Almond torte. Love the quality of Bob’s Red Mill and love the idea of 5 ingredient recipes!
Sweetphi says
Thank you so much for your comment Sarah – Italian almond torte sounds amazing, and welcome to 5 ingredient Fridays – I appreciate you stopping by 🙂
Kay Jacobson says
I love using oats, but really haven’t baked that much since I was diagnosed as gluten intolerant. I think it was the fact that so many gluten free cookbooks would have recipes with 20 ingredients. That might be a slight exaggeration, but in many cases it’s not. I’m really happy to see a 5 ingredient cookbook, I might start baking again.
dianne says
I love using oats. Oat flour, oat bran, etc. Not as much lately since cutting back on carbs. Hard to give up what you grew up on. Since I’m allergic to corn and barley i must be careful. I love Bob’s Redmill, look for them in every store.
Sweetphi says
Thank you so much for your comment Dianne! My husband is allergic to barley, so I know what a struggle it can be to find the right products to use (and to this day I am shocked what all contains barley, and on top of that add corn? that has to be tough!) Oats/oat flour/oat bran are definitely used a lot in our house 🙂
Pam Sierzchulski says
I have just started using quinoa! I have tried in in salads and in recipes with meat and veggies. The variations are all delish!
Sweetphi says
Oh I love quinoa and don’t cook with it nearly enough – you’ve totally inspired me to cook with it this week!
Jenice says
Looking forward to reading and using your cookbook.
The grain I use most in cooking is oatmeal and flax.
Sweetphi says
I cannot wait for you to see the cookbook, thank you so much for commenting – I love oatmeal and flax (together made into overnight oats 😉 )
Jody Ventura says
I use rice flour in my dishes both for baking and for cooking. It is a great substitute for wheat flour. For cookies and for breading on chicken. We are also gluten-free at our house. Looking forward to the cookbook!
Sweetphi says
Oh how cool that you use rice flour – I think I used it a while back but totally want to try it again! And thank you so much for your kind words about the book, I hope you enjoy it!
Sheryl says
mmm. . . this looks yummy.
Sweetphi says
Thank you so much!
Karen @ Seasonal Cravings says
I love using almond flour in cakes and pancakes. It has such a delicious flavor and protein too! So excited for your cookbook! Congrats to you!
Sweetphi says
I’m right there with you – almond flour is one of my fave nut flours to cook with! Thank you so much for commenting and your kind words!
Steve Gillette says
I love to use buckwheat for waffles, pancakes, crackers, flatbread, etc. Love the unique flavor and there is a local organic farmer who grows it!
Sweetphi says
That’s so amazing that you know of a farmer who grows it, and that you use buckwheat!! I’ve used it very seldom in the past, but now totally want to try making crackers with it – sounds delish!
Alexandra Robertson says
This looks so good. I love to bake with buckwheat flour and oats. Oats in cookie bars are my faveeee.
Sweetphi says
Oh yummmm, oats in cookie bars- now I’m craving a cookie bar and it’s not even noon yet 😉 lol. Thank you for commenting!
Erica says
Congratulations on your cookbook! I can’t wait to get my copy and ones for all my Christmas gifts! (It’s never too early to shop for Christmas!) I’ve never cooked with almond floor, but I’m looking forward to trying out in this recipe. I usually use regular wheat flour and sometimes oats.
Sweetphi says
THANK YOU so much for buying the book (and giving them as Christmas gifts!!) I think you’d love this recipe, it’s a super easy cake (yay) and has a sweet but not overly sweet taste! Thank you again for commenting.
CHERYL Crain says
I love cooking with Oats in cookies and so many other dishes, oats can make everything good and healthy.
Sweetphi says
I love oats too Cheryl, they can definitely make things good and healthy, thank you so much for your comment.
Denise E. says
I like to bake with oats. I use them in cookies and pies. For a couple years I was baking gluten free bread for my grandsons who were on a special diet. I used Bob’s Red Mill gluten free flour for that purpose. They have some great products!
Sweetphi says
Oh I absolutely love Bob’s Red Mill Oats and their gluten free products (they’re the best!!) Thank you so much for commenting 🙂
Ami@NaiveCookCooks says
Just 5 ingredient cake?! I am all in!! Seriously what better than a dessert made with just 5 simple ingredients?! I totally want to make this asap!
Sweetphi says
Thank you so much, so glad you like this 5 ingredient cake 🙂
Amanda @ Cookie Named Desire says
Thank you for sharing the definition or torte! I never understood how one thing was a torte, and another wasn’t. I also just thought people used “torte” when they wanted to be extra fancy.. You learn something new every day, right? This torte looks so tasty! And Bob’s Red Mill products are truly the best!
Sweetphi says
Hahaha, I’m so glad that definition was helpful! I know that when I found out, I was like NO, NO WAY! lol. Thank you so much for letting me know I wasn’t the only one lol.
Jeffrey says
I like using oats in cookies, pancakes, waffles, cakes, etc. Many times I will toast them to a nutty golden brown and grind them in the food processor, it is one of my favorite flavors!
Sweetphi says
Oats are definitely amazing and so versatile – thanks for commenting 🙂
Jeffrey says
Philia, was I the only one that commented on this giveaway? It would be great to win a copy of your book, the Bob’s Red Mill GC is a great added bonus. I’m loving that they now offer free shipping on orders over $50!
Jeffrey says
Never mind, the other comments just now showed up. I thought there was no way mine was the only comment with the large following you have!