Grain Free Orange Rosemary Cake with Creme Fraiche Frosting








Photography by Katie Grant Photography by Katie Grant

“Let them eat cake”…those famous words Miss Marie Antoinette supposedly uttered centuries ago.  For those of you who know my story, you know that my whole blog started with a simple cake recipe.  Well, maybe it wasn’t so simple, but it certainly is dreamy and full of memories.  I got the idea for my blog and later business when I was engaged and planning my wedding.  I wanted to be able to cut a cake with my husband, but eating grain and refined sugar free restricted that a bit, so I came up with this magical lemon pound cake with honey sweetened lemon curd.  And ever since that moment it has been a household favorite—yes, sometimes I even get calls from family and friends requesting a lemon cake!

I recently became friends with the lovely Katie Grant, a wedding and lifestyle film photographer. We started dreaming up ideas for a photoshoot not knowing where this project would lead.  Well as I was working away in the kitchen testing out this cake recipe, she called me saying our work was going to be featured in the latest lifestyle issue of Magnolia Rouge, my work was going to be in print for the first time!! I squealed with excitement and made a few versions of this grain free orange, rosemary cake testing and sharing it with others until it was perfected!  I instantly wanted to share this recipe with you all but had to keep it a surprise until the print issue came out, tempting you with sneak peaks on Instagram.

But, the greater joy to me was sharing my passion for nutritious, grain free foods with cultivating a sense of celebration and community—what a better way to do that than with a slice of cake!  A cake is something that people can gather around, enjoying and celebrating life.  I was so excited to have an opportunity to not only share a delicious recipe but also share a grain and gluten free cake recipe with the wedding industry.  I know so many people are sensitive to gluten or just trying to eat healthier in general and it is my desire to share recipes that can be used for any celebration.  So gather in your kitchen, invite someone over and let them eat cake…all the cake, grain and gluten free of course!

Grain Free Orange Rosemary Cake with Creme Fraiche Frosting

A grain and gluten free cake sweetened with raw honey and fresh orange juice.  Spongy sweet cake studded with fresh rosemary layered with fluffy creme fraiche whipped frosting.

makes a 9 inch round cake // double the cake and frosting to make a double layer cake as seen in the pictures

Grain Free Orange Rosemary Cake

  • 3 cups almond flour
  • 3 eggs
  • 4 tablespoons butter, melted
  • 1/3 cup raw honey
  • 1/3 cup creme fraiche
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon orange zest + a little extra to garnish
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Honey Orange Syrup

  • 3/4 cup fresh orange juice
  • 1/4 cup raw honey

Creme Fraiche Frosting

  • 1 cup heavy whipping cream
  • 1/2 cup creme fraiche
  • 1/4 cup raw honey


  • Preheat oven to 350 degrees F.  Generously grease a 9 inch round pan.
  • Blend together eggs, butter, honey, creme fraiche and vanilla extract.  Sift in almond flour and baking soda.  Blend to a smooth batter. Fold in rosemary and orange zest.
  • Pour batter into cake pan and use a spatula to smooth out the top.
  • Bake for 24-28 minutes or until a tester comes out clean.
  • Allow the cake to cool briefly before inverting onto a cooling rack.
  • For the syrup, bring orange juice and honey to a boil.  Reduce heat and simmer for 8-10 minutes.  Remove from heat and cool allowing the syrup to thicken.
  • While the cake is still slightly warm, slowly drizzle a spoonful of syrup onto the cake.  Repeat this process several times allowing the syrup to soak into the cake.  You will not use all the syrup.
  • To make the frosting, whip together all ingredients until soft peaks begin to form.
  • Use a flat spatula to spread the frosting over the top of the cake.
  • Garnish with orange zest and a sprinkle of rosemary.  Slice, serve and enjoy!

This & That

  • I recommend using Honeyville’s blanched almond flour as it is finely ground and will produce the best pastry and cake.
  • To make a double layer cake as seen in the pictures, double the cake and frosting ingredients.  Simple divide the cake batter and bake in separate pans.
  • Use the remaining orange honey syrup to drizzle over pancakes or waffles.

leave a comment

  1. Monica says:

    This is amazing. Can’t wait to make it Caroline!!!!

  2. Laney says:

    Looks great! I have been having a hard time using almond flour. I’am new to "healthy eating" and it seems like nothing rises when i use almond flour. Is having a particular brand important or am I doing something wrong? My cookies this past weekend were completely flat. Please help!

    • Caroline Potter says:

      Hi Laney! Are you using blanched and finely ground almond flour such as the Honeyville brand? Almond meal is a courser grind and will not produce the same results! Grain free baking does take a few times to get used to using so don’t give up 🙂

      • Elaine says:

        Thank you Caroline……I get confused because some say Almond flour/meal on the same package. I will try the Honeyville brand. And what about the dryness of recipes? How do I make things more moist when using almond flour or coconut flour? Thank you for your time & helping this newbie 🙂

  3. Morgan says:

    Caroline – Your photos are so beautiful (and calligraphy too!)! I’m planning to make this for Thanksgiving. Do you have recommendations for the creme fraiche (I’m usually a dairy-free kind of girl)? Thanks for sharing! 🙂

    • Caroline Potter says:

      Thank you Morgan! I would recommend using a simple whipped coconut cream recipe and then just adding some raw honey and a bit of orange zest for sweetener 🙂

  4. Emily says:

    Interested in making a dairy free version…what would suggest as a substitute for the 1/3 c of creme fraiche in the cake? Would coconut milk work? Thanks!

    • Caroline Potter says:

      Yes coconut milk will work! I can handle cultured dairy just fine and I love the texture creme fruit creates, but i have also made this with coconut milk. Just be sure to use full fat 🙂 Enjoy!

  5. Alicia says:

    Is there any way to use part almond, part coconut flour in this cake?

  6. Vittoria says:

    Hello! I would really love to make this beautiful recipe this week! I am just wondering, do you think this could be made in a bundt pan? Many thanks in advance!

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