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Orange Almond Cake
Airy and fluffy orange cake with a delicate almond flavor that stays moist for days!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.
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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.