Cacao Nib Citrus Cake

Cacao Nib Citrus Cake with indi chocolate nibs

These little cakes are a great way to embrace the warm spring weather by having a picnic outside or to pair with your tea. The citrus adds some tang and the cacao nibs add a bit of crunchy texture to the spongy cake. 
Yield: 12 muffins or 1 cake
  • 4 eggs
  • 1/2 cup sugar or sugar alternative
  • 1/2 cup cream cheese
  • 1/3 cup oil
  • 1/2 cup almond meal
  • 1/2 cup tapioca meal
  • 1/3 cup crushed cashew
  • 1 tablespoon indi chocolate cacao nibs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F
  2. Separate egg whites and yolks
  3. Mix egg whites with 1/4 cup sugar until stiff, set aside
  4. Mix egg yolks with 1/4 cup sugar
  5. Drizzle in oil
  6. Add cream cheese, fruit zest, juice and salt
  7. Mix until everything is combined
  8. Add tapioca and almond meal
  9. Add crushed cashew
  10. Add egg whites and fold in carefully
  11. Pour dough into muffin tin or cake pan
  12. Sprinkle indi chocolate cacao nibs over muffins or cake
  13. Bake for 30-45 minutes