Ultimate Gluten-Free Almond Flour Orange Cake: Zesty, Moist, & Effortless
Imagine a cake that’s not only incredibly moist and tender but also bursting with the bright, vibrant essence of fresh oranges. This **Almond Flour Orange Cake** delivers all that and more, offering a naturally gluten-free indulgence that’s surprisingly simple to prepare. While truly delightful on its own, perhaps with a delicate dusting of powdered sugar and fresh orange slices, it truly shines when crowned with a light and citrusy homemade whipped cream topping.
This exquisite flourless orange cake is a testament to how incredible a single-layer cake can be. It’s fuss-free, yet profoundly flavorful, echoing the nostalgic taste of a classic creamsicle. The secret to its intense citrus profile lies in a triple infusion of fresh orange zest, freshly squeezed orange juice, and a touch of pure orange extract, all meticulously incorporated into the recipe to ensure every bite is a burst of sunshine.
If the bright, zesty flavors of this gluten-free orange almond flour cake captivate your palate, you’ll be thrilled to explore more of our citrus-infused creations. Don’t miss our equally delightful lemon almond flour cake, the uniquely textured almond flour lemon poppy seed cake, or the exotic almond flour coconut lime cake. Each recipe promises a moist and tender crumb, brimming with its own distinct fresh citrus flavor, making them perfect for any occasion.
Table of contents
- Why You’ll Adore This Almond Flour Orange Cake
- Essential Ingredients for Your Zesty Creation
- Almond Flour vs. Almond Meal: What’s the Difference?
- Mastering the Art of Orange Zesting
- Step-by-Step: How to Make This Gluten-Free Orange Cake with Almond Flour
- Crafting the Perfect Orange-Flavored Whipped Cream Topping
- Precision Matters: Measuring Ingredients
- Storage Tips for Maximum Freshness
- Recipe FAQs: All Your Almond Flour Orange Cake Questions Answered
- Creative Ways to Serve Your Orange Almond Flour Cake
- Expert Recipe Tips for a Perfect Bake
- More Irresistible Almond Flour Desserts
Why You’ll Adore This Almond Flour Orange Cake
This isn’t just another cake recipe; it’s a delightful experience waiting to unfold in your kitchen. Here are several compelling reasons why this particular orange cake will quickly become a cherished favorite:
- Incredibly Moist and Tender: Thanks to the unique properties of almond flour and ample moisture, this cake boasts an exceptional texture that remains fresh and delicious for several days. This makes it an ideal candidate for preparing in advance, perfect for entertaining or simply enjoying throughout the week.
- Naturally Gluten-Free & Easily Dairy-Free: For those with dietary restrictions, this cake is a dream come true. It’s inherently gluten-free, relying entirely on almond flour. Furthermore, the light and airy whipped cream topping can be effortlessly made dairy-free by simply opting for a suitable plant-based whipping cream alternative, ensuring everyone can enjoy a slice.
- Simple Preparation, No Mixer Required for the Cake: Forget the hassle of lugging out a heavy electric mixer for the cake batter itself! This recipe is designed for ease, coming together beautifully with just two bowls, a whisk, and a spatula. The only time you’ll need an electric mixer is if you choose to make the delightful whipped cream topping.
- Straightforward Egg Integration: Unlike some more complex almond flour cakes that demand separating egg yolks or folding in meticulously whipped egg whites, this recipe keeps things refreshingly simple. All four eggs go directly into the batter, contributing to its rich moisture and excellent rise without any fuss.
- Pure, Uncomplicated Orange Flavor: You won’t find any complicated steps like boiling whole oranges here. This recipe focuses on extracting the purest, most vibrant orange flavor directly from fresh zest, juice, and extract, ensuring a wonderfully juicy and aromatic cake every single time.
Essential Ingredients for Your Zesty Creation
Crafting this delicious orange almond flour cake requires a handful of key ingredients, each playing a vital role in achieving its perfect texture and vibrant flavor. Below is a brief overview of what you’ll need; the exact quantities are detailed in the comprehensive recipe card at the end of this post.
- Blanched Almond Flour: This is the star of our gluten-free cake. You’ll need blanched almond flour, which is made from almonds with their skins removed, then finely ground. This results in a light-colored, fine-textured flour that contributes to the cake’s delicate crumb. It’s widely available in the organic or specialty baking aisles of most grocery stores and often found in larger bags at warehouse clubs like Costco.
- Fresh Orange Zest and Juice: The cornerstone of our intense orange flavor! Plan on using about two medium-sized oranges to yield enough zest for both the cake batter and the whipped cream topping. From one of these oranges, you’ll also extract one tablespoon of freshly squeezed orange juice for the batter. For the most authentic and brightest flavor, always opt for fresh juice over store-bought varieties.
- Pure Orange Extract: To amplify the citrus notes without introducing excess liquid to the cake or topping, pure orange extract is a fantastic addition. Just one teaspoon delivers the flavor potency equivalent to roughly four tablespoons of orange juice, ensuring a big, bold orange taste. If orange extract is unavailable, you can substitute it with an equal amount of additional orange zest for a similar aromatic boost.
- Cane Sugar: This recipe uses cane sugar, which typically has a slightly golden hue and a subtly coarser texture compared to standard granulated sugar. If cane sugar isn’t readily available, regular granulated sugar will work perfectly as a direct substitute without compromising the cake’s integrity.
- Oil: A modest 1/4 cup of oil is crucial for maintaining the cake’s exceptional moisture. We recommend using extra virgin olive oil for its subtle flavor, but light olive oil, vegetable oil, or canola oil are all excellent neutral-flavored alternatives.
- Large Eggs: Four large, room-temperature eggs are essential for this flourless cake. They not only provide structure but also contribute significantly to the cake’s rise and, crucially, its moist and tender texture. Ensuring they are at room temperature helps them incorporate more smoothly with the other wet ingredients.
- Baking Powder: Our primary leavening agent, baking powder ensures the cake achieves a beautiful, airy lift during baking.
- Salt: A pinch of fine sea salt enhances all the flavors in the cake, balancing the sweetness and brightening the citrus notes. Kosher salt or regular table salt can also be used.
- Heavy Whipping Cream: The base for our luscious topping. For a traditional finish, heavy whipping cream whips up into a light and fluffy cloud. For a dairy-free alternative, simply use a dairy-free whipping cream substitute.
- Powdered Sugar: This fine sugar sweetens the whipped cream and helps stabilize its texture, creating a smooth, luxurious topping. Sift it if it appears lumpy to ensure a silky-smooth result.
Almond Flour vs. Almond Meal: What’s the Difference?
While both almond flour and almond meal originate from ground raw almonds, they are distinct products with different applications in baking. **Almond flour** is made from blanched almonds, meaning the skins have been removed before grinding. This results in a very fine, light-colored flour with a delicate texture, ideal for cakes, pastries, and other baked goods where a smooth finish is desired. It’s often preferred for its subtle flavor that doesn’t overpower other ingredients.
Conversely, **almond meal** is produced from raw almonds with their skins left on, giving it a darker, brownish hue and a noticeably coarser texture. While still gluten-free, its grittier consistency and more robust almond flavor make it better suited for rustic baked goods, crusts, or as a coating. For this orange cake, we specifically recommend blanched almond flour to achieve that tender, airy crumb and light appearance.
Mastering the Art of Orange Zesting
Orange zest is the highly aromatic, brightly colored outer layer of the orange peel, packed with concentrated essential oils that deliver an incredible burst of citrus flavor. To extract this flavorful component, you’ll need to finely grate or “zest” the orange peel. The most effective tools for this task are a microplane zester or the smallest holes on a box grater. When zesting, always aim to remove only the vibrant orange part, being careful to avoid the white pith directly underneath. The pith, while edible, carries a bitter taste that can detract from your cake’s delicate flavor profile.
Before you begin zesting, it’s crucial to thoroughly wash and dry your oranges. Any moisture can cause the zest to clump, making the process more difficult. For an easier zesting experience, we recommend using oranges that have been refrigerated. Their firmer texture makes them simpler to handle and zest. For the same reason, it’s always best to zest your oranges first, and then proceed with juicing them.
Step-by-Step: How to Make This Gluten-Free Orange Cake with Almond Flour
Making this delectable almond flour orange cake is a straightforward process. Follow these steps carefully for a perfect bake:
First, prepare your baking pan: generously grease an 8 x 2-inch round cake pan. To ensure the cake releases easily and prevents sticking, especially with almond flour, line the bottom with a perfectly fitted circle of parchment paper. Make sure the sides are thoroughly greased as well.
In a medium-sized bowl, begin by whisking together the dry ingredients: the blanched almond flour, baking powder, and salt. Whisk until they are well combined and uniform. Set this mixture aside.
In a separate, larger bowl, crack in your room-temperature eggs and whisk them thoroughly. Then, gradually whisk in the cane sugar until fully incorporated. Next, add the oil, the vibrant orange zest, freshly squeezed orange juice, and the pure orange extract. Continue whisking until all the wet ingredients are smoothly combined.
Now, gently incorporate the dry ingredients into the wet mixture. Use a spatula to stir them together until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine. You’ll notice the batter is quite thick – this is normal for almond flour cakes.
Pour the thick, aromatic batter into your meticulously prepared cake pan. Use an offset spatula or the back of a spoon to gently spread the batter out evenly across the pan. This ensures a consistent rise and a perfectly level top for your cake.
Bake the cake in a preheated oven at 350°F (175°C) for approximately 24-27 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean, and the edges are lightly golden brown and begin to pull away from the sides of the pan.
Once baked, allow the cake to cool in the pan for about 10 minutes. This crucial resting period allows the cake to set fully before you attempt to remove it. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. Resist the urge to top it with whipped cream until it’s entirely cooled, or your beautiful topping will simply melt!
Crafting the Perfect Orange-Flavored Whipped Cream Topping
A light, airy, and citrusy whipped cream topping elevates this orange almond flour cake to new heights. Follow these steps for perfectly stable and flavorful whipped cream:
Begin by chilling your equipment. Place your clean mixing bowl (preferably a metal one) and beaters into the freezer for at least 5 minutes. This helps the cream whip up faster and achieve a firmer texture.
Once chilled, remove the bowl and beaters from the freezer. Pour the cold heavy whipping cream into the bowl, then add the powdered sugar and orange extract. Start beating on medium-low speed for about 30 seconds, just until the powdered sugar is mostly incorporated and doesn’t fly out of the bowl.
Increase the speed to medium-high and continue to beat the ingredients. Keep a close eye on the cream, stopping periodically to scrape down the sides of the bowl with a spatula to ensure everything is evenly whipped. Continue beating until stiff peaks form – this means that when you lift the beaters, the cream stands up firmly. This process typically takes a few minutes, depending on your mixer and cream temperature.
Once your whipped cream has reached stiff peaks, gently fold in the fresh orange zest using a spatula. This adds a beautiful burst of fresh aroma and subtle texture to the topping.
Finally, generously dollop or spread the orange-flavored whipped cream over your completely cooled cake. For an extra touch of elegance and flavor, garnish with additional orange zest and/or delicate fresh orange slices before serving.
Precision Matters: Measuring Ingredients
For your convenience and to ensure accessibility, US cup measurements are provided in the recipe card for this delicious almond flour orange cake. However, for those seeking the utmost accuracy and consistent results in baking, we highly recommend using weight measurements. When you see grams (g) listed in the recipe, reach for a reliable kitchen scale to precisely weigh your ingredients. If milliliters (ml) are indicated, a liquid measuring cup is the appropriate tool. For smaller quantities, standard teaspoons and tablespoons are perfectly suitable, but for dry ingredients like almond flour, remember to use the “spoon and level” method rather than scooping directly, which can compact the flour and lead to inaccurate measurements.
Storage Tips for Maximum Freshness
To preserve the delicious flavor and moist texture of your almond flour orange cake, proper storage is key:
If your cake is adorned with the luscious whipped cream topping, it’s essential to store it in an airtight container in the refrigerator. This will keep it fresh and delightful for up to 5 days. The cool environment helps maintain the stability of the whipped cream and prevents spoilage.
For a plain cake without the whipped topping, you have more flexibility. It can be stored at room temperature for 2-3 days, provided it’s kept in an airtight container to prevent it from drying out. While it’s wonderfully moist, protecting it from air exposure is important.
This cake is also freezer-friendly, allowing you to enjoy a slice whenever a craving strikes! The cake (without the whipped topping) can be frozen for up to 3 months. To freeze, ensure the cake is completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight freezer bag or container. When you’re ready to enjoy, simply let it thaw at room temperature. Once thawed, you can then add your freshly made whipped cream or any other desired topping before serving.
Recipe FAQs: All Your Almond Flour Orange Cake Questions Answered
For this recipe, we typically use Naval oranges due to their excellent balance of sweetness and tartness, and their relatively thick, easy-to-zest skin. However, any type of orange will yield delicious results. When selecting your oranges, look for firm ones with unblemished, thick skins, as these are much easier to zest efficiently. While organic or unwaxed oranges are ideal for zesting, if they’re not available, simply ensure you wash conventionally grown oranges thoroughly before zesting to remove any wax or residues.
Our recipe is designed for an 8 x 2-inch round baking pan, which creates a beautifully proportioned single-layer cake. We strongly advise against using a smaller pan size, as the batter volume may be too great, causing the cake to overflow or potentially sink in the middle. If you prefer a slightly shorter cake or desire to adjust the baking dimensions, you can opt for a 9 x 2-inch round pan. Should you choose the larger pan, remember to reduce the baking time by approximately 5 minutes, as the thinner batter will cook faster.
This specific orange cake recipe has been meticulously developed and tested exclusively with blanched almond flour. Due to almond flour’s unique texture, high fat content, and moisture-retaining properties, it behaves very differently from traditional all-purpose flour. Therefore, we do not recommend a direct 1:1 substitution with all-purpose flour, as the results would not be the same in terms of texture, moisture, or rise. If you’re looking for an orange cake recipe that uses more conventional flour, we suggest exploring our blood orange chocolate cake, which is deliciously made with whole wheat flour.
While adapting this cake to be dairy-free is quite simple (by using a dairy-free whipping cream for the topping), making it entirely vegan presents a greater challenge. The four eggs in this recipe are crucial for both the cake’s structure and its leavening. Replacing them effectively without compromising the cake’s texture and rise would require significant re-engineering. We are hesitant to recommend simple egg substitutes like flax eggs for this particular recipe, as they may not provide the necessary lift. If a vegan orange cake is what you’re after, we highly recommend trying a recipe specifically formulated to be vegan, such as our delightful orange spice cake, which is crafted with plant-based ingredients in mind.
Creative Ways to Serve Your Orange Almond Flour Cake
- Orange Whipped Cream Dream: Our absolute favorite way to enjoy this cake is generously piled high with the fresh orange-flavored whipped cream. The recipe yields a substantial amount of topping, perfect for those who love a decadent layer! Feel free to half the whipped cream recipe if you prefer a lighter touch.
- Dairy-Free Delight: For a completely dairy-free cake experience, simply swap out the heavy whipping cream for your favorite dairy-free alternative. Brands like Silk offer excellent dairy-free whipping cream options that perform beautifully.
- Elegant Simplicity: If you’re looking to forgo the whipped cream, this cake is still a showstopper. A delicate dusting of powdered sugar or a simple icing sugar glaze made with orange juice provides a refined finish.
- Chocolate Citrus Fusion: Orange and chocolate are a classic pairing! For an indulgent twist, consider topping this zesty cake with a rich chocolate frosting, such as our delicious chocolate avocado frosting. The creamy chocolate creates a stunning contrast with the bright orange.
- Fresh Orange Garnish: Always enhance your presentation with a sprinkle of fresh orange zest and a few elegant slices of fresh orange. This not only adds visual appeal but also reinforces the vibrant citrus theme.
Expert Recipe Tips for a Perfect Bake
- Accurate Ingredient Weighing: While cup measurements are provided for convenience, we highly recommend using a kitchen scale to weigh your dry ingredients, especially almond flour. This ensures greater accuracy and more consistent baking results. If you’re using cup measurements for almond flour, always employ the “spoon and level” method: gently spoon the flour into your measuring cup until overflowing, then level it off with a straight edge without packing it down.
- Thorough Pan Preparation is Key: Cakes made with almond flour have a tendency to brown more quickly and can stick to the pan if not properly prepared. To prevent this, generously grease your cake pan with a non-stick cooking spray, ensuring both the bottom and sides are well coated. Additionally, lining the bottom with a round piece of parchment paper acts as an extra layer of protection, guaranteeing an easy release.
- Patience During Cooling: It’s crucial to allow the cake to cool in the pan for exactly 10 minutes after baking. This resting period allows the delicate almond flour cake to set and firm up adequately, preventing it from crumbling when you remove it. Be mindful not to leave it in the pan for much longer, as it might begin to stick to the sides as it cools further. After 10 minutes, invert it onto a wire rack to cool completely before applying any topping. Applying whipped cream to a warm cake will cause it to melt instantly.
- Managing Thick Batter: Don’t be surprised by the consistency – the batter for this almond flour orange cake is naturally thick. To ensure your cake bakes with a beautifully smooth and level top, use an offset spatula to spread the batter evenly across the prepared cake pan before baking. This simple step makes a big difference in the final appearance.
More Irresistible Almond Flour Desserts
- Almond Flour Cranberry Orange Bread: A delightful quick bread with seasonal flavors.
- Almond Flour Lemon Blueberry Bread: Bursting with juicy blueberries and zesty lemon.
- Almond Flour Vanilla Cupcakes: Perfect for any celebration, moist and tender.
- Almond Flour Strawberry Cake: A beautiful cake made with the sweetness of fresh strawberries.
- Almond Flour Banana Cake: A rich and comforting cake, especially delicious with chocolate peanut butter frosting.
If you embark on the delightful journey of making this Almond Flour Orange Cake, we would absolutely love to hear your thoughts! Please share your experience and feedback in the comments section below.
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Almond Flour Orange Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Leanne
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 27 minutes
Total Time: 2 hours 47 minutes
Yield: 10 slices
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
This Almond Flour Orange Cake is a truly delightful gluten-free dessert that boasts an incredibly moist and tender crumb. Infused with the bright, zesty flavor of fresh oranges and crowned with a light, citrusy whipped cream topping, it’s an easy-to-make cake that’s perfect for any occasion. The triple punch of orange zest, juice, and extract creates a vibrant taste reminiscent of a creamsicle, making every slice a pure joy.
Ingredients
For the Cake:
- 2 1/2 cups (260g) blanched almond flour (ensure it’s finely ground)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1/2 cup (120g) cane sugar (or granulated sugar)
- 1/4 cup (60ml) extra virgin olive oil (or other neutral oil like vegetable, canola)
- 2 tablespoons fresh orange zest (from about 1-2 medium oranges)
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon pure orange extract (or substitute with 1 tsp additional orange zest)
For the Orange Flavored Whipped Cream Topping:
- 2 cups (480ml) cold heavy whipping cream (or dairy-free alternative)
- 1/2 cup (70g) powdered sugar, sifted if lumpy
- 1 teaspoon pure orange extract
- 1 tablespoon fresh orange zest
- Fresh orange slices for garnish, optional
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C).
- Pan Preparation: Generously grease the sides and bottom of an 8 x 2-inch round cake pan with non-stick cooking spray. Line the bottom with a circle of parchment paper for easy release.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the blanched almond flour, baking powder, and fine sea salt until thoroughly combined. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk the room-temperature eggs until light and frothy. Then, whisk in the cane sugar, olive oil, fresh orange zest, freshly squeezed orange juice, and pure orange extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Add the reserved dry ingredients to the wet mixture. Using a spatula, gently stir until just combined and no dry streaks remain. Be careful not to overmix; the batter will be thick.
- Fill and Smooth Pan: Pour the thick cake batter into your prepared pan. Use an offset spatula to spread it out evenly, ensuring a level surface for baking.
- Bake the Cake: Bake for 24-27 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The edges should appear golden brown and may slightly pull away from the sides of the pan.
- Cooling Process: Allow the cake to cool in the pan for exactly 10 minutes. This helps it set. After 10 minutes, carefully invert the cake onto a wire rack to cool completely to room temperature before topping.
- Chill Whipped Cream Tools: To prepare the orange whipped cream, place your mixing bowl (preferably metal) and beaters into the freezer for 5 minutes. This step helps achieve a firmer, more stable whipped cream.
- Whip the Cream: Add the cold heavy whipping cream, powdered sugar, and orange extract to the chilled bowl. Beat on medium-low speed for about 30 seconds until the powdered sugar is just mixed in. Increase the speed to medium-high and beat until stiff peaks form. Remember to stop and scrape down the sides of the bowl as needed.
- Add Zest to Whipped Cream: Once fully whipped, gently fold in the fresh orange zest with a spatula.
- Serve: Top the completely cooled cake generously with the orange-flavored whipped cream. Garnish with additional orange zest and/or fresh orange slices, if desired, and serve immediately.
Notes
- Orange Yield: You’ll typically need about 2 medium-sized oranges to obtain the required zest for both the cake batter and the whipped cream topping. Approximately half an orange should yield the 1 tablespoon of juice needed for the cake batter.
- Almond Flour Type: For the best texture and appearance, always use blanched almond flour. Avoid substituting with almond meal, which has a coarser texture and darker color, as it will significantly change the cake’s outcome.
- Measurement Accuracy: For ultimate precision in baking, especially with almond flour, weighing your ingredients with a kitchen scale is recommended over cup measurements. If using cups, be sure to use the “spoon and level” method for dry ingredients.
- Prevent Sticking: Almond flour cakes can be prone to sticking and browning quickly. To prevent this, generously grease the entire cake pan (bottom and sides) with non-stick cooking spray and line the bottom with parchment paper.
- Cooling Time is Important: Allow the cake to cool in its pan for exactly 10 minutes. This critical period allows the cake to set without overcooling and potentially sticking to the pan. After 10 minutes, transfer it to a wire rack to cool completely.
- Whipped Cream Quantity: This recipe provides a generous amount of whipped topping, perfect for those who enjoy a rich layer. If you prefer less whipped cream, feel free to halve the topping recipe.
- Orange Extract Substitution: If you cannot find pure orange extract, you can either omit it entirely for a slightly milder flavor or substitute it with an equal amount of additional orange zest for an extra aromatic boost.
- Further Guidance: For more detailed advice, serving suggestions, and troubleshooting tips, refer to the sections above the recipe card. These provide valuable insights to ensure your baking success.