I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Gluten Free Orange and Almond Cake

Gluten Free Orange and Almond Cake

Hello Friends!

As winter bears down on us here in Perth, citrus is plentiful. So if you're like me and prefer to priortise seasonal produce when cooking, here is the cake for you.

Beautiful fresh juicy oranges and almonds. You can't go wrong. This recipe is gluten free, so if you're like me and have an intolerance for gluten, you will be delighted with this superb cake. Served with cream, warm or at room temperature alone, I tried them all and I was supremely happy each time.

This would make a great dinner party cake. It can be made hours in advance and still taste divine. It looks beautiful with the honey orange slices for decoration too (see bottom of the page on how to)

Both young boys loved it which is always a bonus. And my darling husband, well..........I will just say that the slices were more like hunks... I SHOULD ALWAYS MAKE TWO OF THIS CAKE :)

Keep in mind, you do not need to use oranges only for this recipe. Lemons, mandarins, cumquats will work. 

Enjoy xx




  • 2/3 cup extra virgin olive oil (use coconut oil if you prefer)

  • 3 free range eggs

  • 1/2 cup rice malt syrup or syrup (adjust sweetness to your preference)

  • 1 - 1 1/2 cups whole orange puree (see instructions below)

  • 1/2 cup coconut flour

  • 1/4 arrowroot flour

  • 2 1/2 cups almond meal

  • 1/2 tsp bicarb soda

  • 2 tsp gf baking powder

  • 1 tbs apple cider vinegar


Whole Orange PUREE:

Simply add your choice of citrus (lemon, mandarin, orange or cumquat) to a medium saucepan. I used 2 medium oranges for this recipe (Add more if they are small)

*Mix it up and combine different citrus if you want. 

Add around 1-2 inches of filtered water to the medium saucepan with 2-3 Tbs honey. Bring to the boil, then reduce heat to a simmer for around 30 minutes. Lid off.

Turn off heat and allow to cool completely. Remove any seeds by hand.

Pour contents into a food processor or bullet. Blend until smooth. This puree can be kept, covered, in the fridge for 4 -5 days.





CAKE Method

1. Preheat oven to 180 c (fan forced, so if you have electric oven 190-200). Line a medium springform round cake tin with baking paper and grease sides with oil or butter.

2. Add eggs, oil, sweetener of your choice to a food processor. Blend for one minute or until light a fluffy.

3. Add all remaining ingredients. Blend well and scrape down sides with a spatula, blend again.

4. Allow to sit for 5-10 minutes so the coconut flour can expand.

5. Pour into cake tin and bake for 30-35 minutes or when skewer comes out clean.

6. Allow to cool on a wire rack. Brush with additional honey if you desire.


P.S This cake should be kept covered at room temperature. If it is a hot day, you can keep in the refrigerator . Best served warm or at room temp though! Cream is ALWAYS good too :)




You will need:

  • 2 large juicy oranges 
  • 1-2 Tbs quality honey 
  • 1-2 Tbs filtered water 
  • medium saucepan 

Finely slice (2-3cm) two oranges length ways. Discard the ends. Add to saucepan. Drizzle honey over all the pieces and add 1 Tbs water. Turn to low-med heat. Turning constantly for 10 minutes. Turn right down to your lowest heat and add the other Tbs water if it is lacking moisture (juicier oranges won't need more water). Leave for a further 10 minutes, checking constantly to see if it is sticking to the pan. Cool completely. 

Decorate :) x



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