Introduction

This easy gluten-free orange almond cake is a celebration of simple, wholesome ingredients. It delivers a wonderfully moist and fluffy texture with the bright, sunny flavor of fresh oranges and the rich nuttiness of almond flour. Naturally dairy-free and perfect for any occasion, it’s a dessert that proves healthy baking can be utterly delicious. For another vibrant citrus recipe, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This Orange Almond Cake is a beautifully moist and fragrant dessert, where the bright citrus notes perfectly complement the rich, nutty almond base. Gather these simple ingredients for a treat that’s naturally gluten-free.

• 2 cups (200g) almond flour
• 3/4 cup (150g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon baking powder
• Pinch of salt
• 1/4 cup (60ml) fresh orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

For the Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh orange juice (for glaze)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This Orange Almond Cake recipe is about 20% faster than similar recipes, thanks to its simple, no-fuss preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Oranges

Place two whole, unpeeled oranges in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 2 hours, topping up with water as needed, until the oranges are completely soft and a knife pierces them easily.

Tip: This long cooking removes bitterness and makes the entire fruit edible. For a shortcut, you can microwave the oranges in a covered bowl with a little water for about 15 minutes, checking for softness.

Step 2 — Process the Oranges

Drain the cooked oranges and let them cool until manageable. Cut them into quarters, remove any large seeds, and then place all the orange pieces—skin, pith, and flesh—into a food processor.

Pulse until you have a coarse, uniform puree. This fragrant orange paste is the moist foundation of your Orange Almond Cake.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, whisk together 6 large eggs and 1 ¼ cups of granulated sugar until well combined and slightly frothy. Stir in the orange puree and 1 teaspoon of vanilla extract.

Step 4 — Add Dry Ingredients

To the wet mixture, add 2 ½ cups of finely ground almond flour and 1 teaspoon of baking powder. Use a spatula to fold everything together gently until just incorporated and no dry streaks remain.

Tip: Do not overmix. The batter will be quite thick and grainy, which is perfect for this dense, moist cake.

Step 5 — Bake the Cake

Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top.

Bake for 50-60 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean. The cake will firm up as it cools.

Step 6 — Cool and Serve

Let the Orange Almond Cake cool in the pan on a wire rack for at least 30 minutes before carefully releasing the springform. Allow it to cool completely before slicing.

This cake is delicious plain, but for an extra touch, dust with powdered sugar or serve with a dollop of whipped cream or crème fraîche.

Orange Almond Cake Nutrition

Calories	320
Protein	8g
Carbohydrates	28g
Fat	21g
Fiber	4g
Sodium	85mg

This moist Orange Almond Cake is a good source of vitamin C and vitamin E from the whole oranges and almonds.

Note: Nutritional values are estimates per serving and can vary based on specific ingredients and portion size.

Healthier Alternatives

This naturally gluten-free Orange Almond Cake is already a great option, but you can easily tweak it to meet other dietary needs or health goals. Here are some simple ingredient swaps.

• Protein Boost — Replace up to half the almond flour with unflavored whey or pea protein powder. This creates a denser, more satiating cake with a slightly nuttier edge.
• Lower-Carb Option — Substitute granulated monk fruit sweetener or erythritol for the sugar. The cake may bake slightly faster and have a cooler aftertaste.
• Dairy-Free — Use a neutral-flavored oil like avocado oil instead of butter. This yields a moister crumb and a more pronounced orange flavor.
• Nut-Free — Swap almond flour for sunflower seed flour. Be mindful that baking soda can cause a greenish tint in baked goods with sunflower seeds, but the flavor remains excellent.
• Lower-Fat Version — Substitute half the almond flour with oat flour. This lightens the texture and fat content, making the cake slightly more spongy.
• Reduced Sodium — Simply omit the pinch of salt often added to the batter. The citrus and almond flavors are bright enough to stand on their own.
• Whole Sweetener — Use coconut sugar instead of white sugar for a deeper, caramel-like flavor and trace minerals. Expect a darker-colored cake.
• Egg-Free (Binding) — For each egg, try a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water). The cake will be more dense and moist.

Serving Suggestions

• Pair a slice of this moist Orange Almond Cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the citrus notes.
• For an elegant brunch or afternoon tea, serve it with a drizzle of honey and a scattering of toasted almond slices and fresh orange zest.
• Transform it into a stunning dessert by plating it with a vibrant berry coulis, such as raspberry or blackberry, which cuts through the cake’s richness beautifully.
• Enjoy a simple slice alongside a cup of strong coffee or Earl Grey tea for a perfect everyday treat.
• For special occasions, layer the cake with orange curd or mascarpone frosting to create a more decadent celebration dessert.
• Garnish each plate with a twist of candied orange peel or a few edible flowers for a professional, restaurant-quality presentation.

This versatile Orange Almond Cake is equally at home on a casual coffee table or as the grand finale to a dinner party.

Common Mistakes to Avoid

• Mistake: Using bitter orange pith. Fix: Simmer whole oranges for 1–2 hours to mellow the pith before blending.
• Mistake: Over-processing the almond batter. Fix: Pulse just until combined to keep the Orange Almond Cake light and airy.
• Mistake: Skipping the parchment lining. Fix: Always line your pan, as this moist cake can stick despite greasing.
• Mistake: Undermixing the egg whites (if separated). Fix: Whip whites to stiff, glossy peaks for maximum lift.
• Mistake: Opening the oven door too early. Fix: Let the cake set for at least 30 minutes to prevent collapse.
• Mistake: Not cooling the cake completely in the pan. Fix: Cool for 1–2 hours to let the structure firm up before turning out.
• Mistake: Using old or coarse almond meal. Fix: Use fine, fresh almond flour for a tender, non-grainy crumb.
• Mistake: Forgetting to poke and syrup the warm cake. Fix: Brush with an orange syrup immediately after baking for intense moisture and flavor.
• Mistake: Slicing before the cake has fully set. Fix: Let your Orange Almond Cake rest overnight; the flavor improves dramatically.

Storing Tips

• Fridge: Cool the Orange Almond Cake completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will keep well in the refrigerator for 5-7 days.
• Freezer: For longer storage, wrap the cooled cake (whole or in slices) in a layer of plastic wrap followed by aluminum foil or place it in a heavy-duty freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, place it on a microwave-safe plate and heat for 15-20 seconds. Alternatively, warm slices in a preheated 300°F (150°C) oven for 5-10 minutes until just heated through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding any perishable toppings.

Proper storage is key to maintaining the moist texture and vibrant citrus flavor of this Orange Almond Cake. Always store it in a cool, dry place if serving within a day or two.

Conclusion

This moist and fragrant Orange Almond Cake is a simple yet elegant dessert perfect for any occasion. We hope you love baking it as much as we do! If you try it, please leave a comment below. For another fantastic orange treat, try our Deliciously Moist Orange Loaf Cake Recipe.

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FAQs

Can I make this Orange Almond Cake gluten-free?

Yes, this Orange Almond Cake is naturally gluten-free as it uses almond flour as its primary base. Ensure all other ingredients, like baking powder, are certified gluten-free if needed.

How should I store the cake to keep it fresh?

Store the Orange Almond Cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week; the flavors often improve.

Can I use a different type of citrus fruit?

You can experiment with lemons or blood oranges, but the classic Orange Almond Cake relies on regular oranges for their sweet, balanced flavor that complements the almonds perfectly.