Bundt Cakes/ Cakes/ Classic Desserts/ easy/ Fruit Desserts/ quick

Orange Almond Cake

May 19, 2016

Airy and fluffy orange cake with a delicate almond flavor that stays moist for days!

Orange Almond Cake

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!).

Orange Almond Cake

This is a simple, old fashioned cake that everyone always loves with a delicate flavor of orange and almonds. Even after 3 days at room temperature (it doesn’t last longer than that around here) it was incredibly moist and with stronger orange flavor than the first day it was made.

Orange Almond Cake

If you prefer, instead of baking the cake in a Bundt pan, 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.

Orange Almond Cake

4.43 from 7 votes
Orange Almond Cake
Orange Almond Cake
Airy and fluffy orange cake with a delicate almond flavor that stays moist for days!

  • 1 ½ cups (210 g/7.5 oz) all-purpose flour, sifted
  • 1 cup (100 g/3.5 oz) almond flour*
  • 2 teaspoons baking powder
  • 4 large eggs
  • 1 ¼ cups (250 g/9 oz) 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
  1. Preheat oven to 325F/165C. Grease a 12-cup (10-inch) Bundt pan and set aside.
  2. In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
  3. 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.
  4. 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.
  5. Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
Recipe Notes

*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.



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  • Reply
    November 8, 2016 at 4:49 am

    It was a huge success! It turned out a little less orange than your pictures, but everyone loved it. I will repeat it today 🙂

    • Reply
      November 9, 2016 at 6:53 am

      I’m glad to hear it, Anastasia, thank you!

  • Reply
    February 6, 2017 at 3:49 pm

    Can I substitute the AP flour for all almond flour?

    • Reply
      February 6, 2017 at 4:55 pm

      Hi Anadelle, I wouldn’t recommend this for this cake because it will be too delicate and crumbly.

  • Reply
    March 11, 2017 at 11:18 am

    Going to try this today. LOVE your green cake stand. Could you please share with everybody, where you found it.? <3

    • Reply
      March 15, 2017 at 12:23 pm

      Sure, this is the perfect cake stand! You can buy it here.

  • Reply
    November 11, 2017 at 12:37 pm

    Hi Shiran, I just made this cake – although I baked it in a mini muffin pan – and it was great! My mom loved it and hopefully the guest will love it too.

  • Reply
    March 5, 2018 at 11:49 pm

    Hi. Can i use melted butter instead of oil ?

    • Reply
      March 11, 2018 at 1:16 pm

      I prefer using oil in this recipe for the best texture, but if you want to use melted butter, I suggest replacing half of the oil with melted butter.

  • Reply
    September 11, 2018 at 8:40 pm

    Hi Shiran, I made this cake today. And I love how it smells so fresh of orange and its like eating orange in a shape of a cake! It turned out to be very moist. However, I substitute the oil totally with melted butter, i did not know if it is the cause for it to be crumbly and dense. But I love it still and so does everybody else. Thank you!

  • Reply
    November 16, 2018 at 4:46 pm

    I was wondering if I could use gluten free flour instead of regular flour with this recipe or would it alter its state?

    • Reply
      November 17, 2018 at 1:44 pm

      Hi Maya, I don’t have a lot of experience baking with gluten free flour. Depending on the flour you’re using, the texture of the cake can turn out ok, but the flavor will be different.

  • Reply
    January 29, 2019 at 10:53 pm

    Can I bake this in 2 6″ pans?
    The recipe sounds amazing

  • Reply
    March 6, 2019 at 2:39 pm

    Can I mix the flour inside using the mixer instead of folding it in?
    When I tried folding the flour in there were many chunks of flours not mixed in.

    • Reply
      March 10, 2019 at 7:02 am

      Yes you can, just mix it as little as possible until combined.

  • Reply
    March 6, 2019 at 8:45 pm

    Hey Shirin I’ve been looking for a eggless version of. An orange cake .. pls help

  • Reply
    October 23, 2019 at 3:36 am

    This recipe is amazing. I’ve tried your carrot cake as well and loved how well it turned out.

  • Reply
    June 8, 2020 at 9:21 am

    Hi Shiran, going to try it out tonight and give feedback tomorrow

  • Reply
    December 7, 2020 at 12:57 am

    Hi can I pour some more orange juice sweetened with sugar/honey over the cake once the cake is out of the pan and still warm?

    • Reply
      December 20, 2020 at 7:19 am

      Sure, you can glaze the cake or use a syrup made with sugar and orange juice (just keep in mind that the cake is very moist).

  • Reply
    T Ray
    December 13, 2020 at 5:35 pm

    I wanted to make half this cake, as only two guests were coming over… but at the sugar step I forgot to halve it, so I decided to increase all the ingredients and make the whole cake… I ended up making it in three different pans, as all this was turning out to be an after thought… But the cakes turned out so well, the company loved it, they had the one pan, took the other pan back with them, and I have the smallest pan left to savor slowly over the next few days… great recipe ❤️❤️

  • Reply
    Mally Raju
    December 30, 2020 at 11:02 am

    Hi, planning to bake this for new year. What topping/icing great for this cake?

  • Reply
    July 5, 2021 at 11:27 am

    Hey Dhiraj I will try this recipe ,only thing ,if I don’t want to use almond flour , what’s the substitute

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 7, 2021 at 2:18 pm

      Hello, the almond flour is included both for flavor and texture. A substitute would alter the recipe significantly, so I recommend sticking to the recipe as is 🙂

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