This paleo orange and cacao loaf is proof that healthy baking never has to compromise on flavour. Bursting with fresh orange zest, rich cacao and wholesome ingredients, it’s naturally gluten-free, grain-free and refined sugar-free, making it the perfect nourishing treat for breakfast, afternoon tea or dessert.
The bright citrus notes pair beautifully with the deep richness of cacao, creating a loaf that’s moist, satisfying and naturally sweet. Enjoy it warm from the oven, lightly toasted with almond butter, or served alongside your favourite cup of tea or coffee.
Whether you’re following a paleo lifestyle or simply looking for a healthier homemade bake, this easy loaf is packed with real food ingredients and delivers plenty of flavour in every slice.
Why you’ll love this recipe
• Naturally gluten-free and grain-free
• Dairy-free and refined sugar-free
• Rich in healthy fats from almond meal
• Fresh orange adds natural sweetness and vitamin C
• Cacao provides antioxidant-rich chocolate flavour
• Perfect for meal prep and freezer-friendly
Therapeutic notes
Almond meal provides healthy monounsaturated fats, vitamin E and magnesium to support heart and brain health. Fresh oranges contribute vitamin C and protective plant compounds that support immune function and collagen production. Raw cacao is rich in flavonoids and magnesium, helping to support circulation while delivering an intense chocolate flavour without excessive sugar.
This loaf makes a nourishing snack, healthy lunchbox addition or elegant morning tea that’s as good for your body as it is delicious.
PrintHow to make paleo orange and cacao loaf
- Total Time1 hour
- YieldServes 8–10 1x
- DietVegetarian
A naturally gluten-free, grain-free and refined sugar-free paleo orange and cacao loaf bursting with fresh citrus and rich chocolate flavour. Perfect for breakfast, afternoon tea or a nourishing snack.
Ingredients
1/2 cup chia seeds
2 cups almond milk (1 for chia, 1 more for loaf)
1 cup coconut flour
2/3 cup cacao
4 small eggs, room temperature
2 tablespoons coconut oil, melted, cooled
2 oranges, juice and zest
2 cups cashew nuts, soaked in water for 4 hours
1/2 cup maple syrup
1/2 teaspoon salt
Orange essential oil, food grade
Topping
Cacao buckinis – recipe below 1 orange, zest only
Instructions
- Preheat the oven to 160°C (150°C fan-forced) and line a 25 cm round flan dish with baking paper.
- Combine the chia seeds and 1 cup of almond milk in a bowl. Stir well, then leave to soak for 15 minutes, giving it another stir after 5 minutes.
- Meanwhile, place the coconut flour, cacao and eggs into a food processor and pulse until combined. Add the remaining 1 cup of almond milk, coconut oil, orange juice, orange zest and cashew nuts. Pulse until smooth.
- Add the soaked chia mixture, maple syrup and salt, then pulse briefly to combine. If using, gently fold in the wild orange essential oil.
- Pour the batter into the prepared tin or flan case and smooth the surface with a spatula. Sprinkle over the cacao buckinis and a little extra orange zest.
- Bake for 45 – 60 minutes, depending on your oven and tin, until the loaf is cooked through and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the tin before transferring to a wire rack. Slice and serve. Store in an airtight container in the refrigerator for up to 5 days.
Notes
This is a dense, soft loaf. Baking time depends on the tin you choose. Allow the loaf to cool completely before slicing for the best texture.
Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.
If using wild orange essential oil, ensure it is certified food-grade.
- Prep Time: 20 mins (includes soaking the chia seeds)
- Cook Time: 40 mins
- Category: Paleo
- Method: Bake
- Cuisine: Modern Australian
Wild orange and cacao buckwheat buckinis
Buckinis are usually made from raw activated buckwheat with raw cacao, coconut, cranberries and superfoods. Buckwheat Fagopurum Esculentum comes from the common dock and rhubarb family and is actually a fruit kernel. Often categorised as a grain, it belongs to the goosefoot family Chenopodiaceae that includes, spinach, rhubarb, beets and sorrel. Whole roasted buckwheat groats that have had the husk removed are called kasha.
Ingredients
Instructions
- Soak buckwheat groats for 12 hours, drain well and pat dry.
- Transfer to a large mixing bowl, add remaining ingredients. Combine well.
- Either bake at 150 C for 20 minutes.
- Or for raw foodies – spread mixture on Teflex sheets.
- Dehydrate overnight at 45 C.
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