Airy and fluffy orange cake with a delicate almond flavor that stays moist for days! This gluten-free cake tastes divine and is incredibly simple to make.
I was probably too excited about Passover when I bought 6 pounds of almond flour to make some of my favorite almond-based cakes, because I’m now left with more than half of it. But at least you’re getting something good out of it (this cake!).
This orange almond cake is a simple, old-fashioned cake with delicate flavors of orange and almonds. It’s 100% gluten-free and even after 3 days at room temperature it stays incredibly moist with strong orange flavor (even though it doesn’t last longer than that around here).
How to make orange almond cake
- Preheat the oven to 325°F/165°C. Grease a 10-inch Bundt pan and set aside. Or, if you prefer, you can use 2 loaf pans or a 10-inch round pan. Remember that baking times may differ slightly depending on the size of the pan you’re using.
- Combine dry ingredients. In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
- Whip the eggs and sugar. In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
- Gradually add the oil, orange juice, zest, and vanilla. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined, then turn off mixer.
- Fold in the dry ingredients. Using a spatula, fold in the flour mixture just until combined. Don’t overmix.
- Bake. Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean and allow cake to cool completely on a wire rack. To remove cake from the pan, let it sit for 15 minutes then run a knife along the edges and carefully invert it onto a plate.
How long does orange almond cake stay fresh?
The flavors of the cake actually enhance as the cake sits. I find that it stays fresh for about 3 days when kept covered in the fridge.
Can I freeze orange almond cake?
Yes. Place the cake in a freezer safe container or double wrap it in plastic wrap. The cake can stay frozen for up to 2 months. To thaw, place in the fridge or on the counter overnight.
More of my favorite flourless desserts
- Flourless Chocolate Almond Torte: Incredibly fudgy and decadent.
- Flourless Chocolate Hazelnut Cake: Rich, chocolatey, and made with creamy Nutella and ground hazelnuts.
- Flourless Chocolate Fudge Cake: Creamy, silky, and truffle-like!
- Flourless Chocolate Cookies: Fudgy cookies coated in sugar for added crunch.
Orange Almond Cake
Ingredients
- 1 ½ cups (210g) gluten free flour (1:1) see notes
- 1 cup (100g) almond flour*
- 2 teaspoons baking powder
- 4 large eggs
- 1 ¼ cups (250g) granulated sugar
- ¾ cup (180 ml) canola oil (or vegetable, safflower)
- 1 cup (240 ml) freshly squeezed orange juice
- 2 tablespoons orange zest (from 2-3 oranges)
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 325°F/165°C. Grease a 12-cup (10-inch) Bundt pan and set aside.**
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In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
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In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined, then turn off mixer. Using a spatula, fold in flour mixture just until combined. Don’t overmix.
-
Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack. To remove cake from the pan, let it sit for 15 minutes then run a knife along the edges and carefully invert it onto a plate.
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Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
Recipe Notes
Gluten Free Flour (1:1) can be found in your local supermarket. I like these brands:
*Almond flour is simply ground-up almonds and is not hard to find at many supermarkets or health food stores. If you prefer making almond flour at home, place blanched almonds in your food processor or blender and pulse until you get a fine, grainy consistency.
**You can also bake the same recipe in 2 loaf pans or a 10-inch round pan. Remember that baking times may differ slightly depending on the size of the pan you’re using.
