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.
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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
-
Preheat oven to 325°F/165°C. Grease a 12-cup (10-inch) Bundt pan and set aside.**
-
In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
-
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.
-
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.
Anastasia says
It was a huge success! It turned out a little less orange than your pictures, but everyone loved it. I will repeat it today 🙂
Shiran says
I’m glad to hear it, Anastasia, thank you!
Anadelle says
Can I substitute the AP flour for all almond flour?
Shiran says
Hi Anadelle, I wouldn’t recommend this for this cake because it will be too delicate and crumbly.
Laura says
Going to try this today. LOVE your green cake stand. Could you please share with everybody, where you found it.? <3
Shiran says
Sure, this is the perfect cake stand! You can buy it here.
Tijana says
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.
Shyyn says
Hi. Can i use melted butter instead of oil ?
Shiran says
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.
PRICILIA says
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!
Maya says
Hi,
I was wondering if I could use gluten free flour instead of regular flour with this recipe or would it alter its state?
Shiran says
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.
sharmila says
Hey
Can I bake this in 2 6″ pans?
The recipe sounds amazing
Thanks
Hila says
Hi!
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.
Shiran says
Yes you can, just mix it as little as possible until combined.
Payal says
Hey Shirin I’ve been looking for a eggless version of. An orange cake .. pls help
The cork asian chef says
Try using ground flax seed, 1 tsp per egg, mixed with just a little water to make a paste.
zarine says
This recipe is amazing. I’ve tried your carrot cake as well and loved how well it turned out.
toini says
Hi Shiran, going to try it out tonight and give feedback tomorrow
Suneeta says
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?
Shiran says
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).
Suneeta says
Hi Shiran.
Can I use lemon juice instead of orange juice? Would it become an awesome lemon cake too?
SUNEETA says
I have made this cake on many occasions and it has turned ouy fantastic everytime. i have used only AP flour and no gluten free flour. I have it baked with fresh pressed orange juice, store bought orange juice and also with lemon juice. i had a perfect lemony cake for a summer picnic. thanks
T Ray says
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 ❤️❤️
Mally Raju says
Hi, planning to bake this for new year. What topping/icing great for this cake?
Anubhuti says
Hey Dhiraj I will try this recipe ,only thing ,if I don’t want to use almond flour , what’s the substitute
Talia @ Pretty. Simple. Sweet. says
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 🙂
Usha says
Hi I made this cake.
It was fantastic! Guests loved it! Thank you!
Mariana says
It’s delicious and easy to bake . Thank you for the recipe. It was a big success .
Talia @ Pretty. Simple. Sweet. says
Thank you Mariana! So glad you enjoyed.
renee larocque says
How could I make it less sweet?
could I replace with honey?
Talia @ Pretty. Simple. Sweet. says
Hi Renee, I haven’t recipe tested this one with honey but I’m sure using honey instead of sugar would alter the recipe significantly and make the cake come out very different than intended. You can reduce the sugar to 1 cup instead of 1 1/4 cup to reduce the sweetness without altering the result! 🙂
Kimberly says
Hi, im so curious, why does the recipe description say this is a Gluten free cake, but then lists AP flour in the ingredients? I noticed in the comments you said you werent sure about using a gluten free blend. Im confused, i even went back to check the recipe and you say it is gluten free more than once so please let me know what im missing! Sorry i just really wanna try this but need it to be GF
Stephanie @ Pretty.Simple.Sweet. says
Hi Kimberly, thank you for pointing this out. I use a 1 to 1 gluten free flour substitute. My favorites are King Arthur and Bob’s Red Mill Brands. I have updated the recipe to note this.
Rayna Hawley says
This isn’t gluten-free as written since it has flour. Can I use gluten-free flour or another substitute to make it gluten-free?
Stephanie @ Pretty.Simple.Sweet. says
Hi Rayna, you can certainly try and let me know how it turns out with a gluten-free flour substitution!