Almond Orange Cake
My moist Almond Orange Cake has the perfect mix of sweet and citrusy flavor in a gluten-free dessert that melts in your mouth. I make it with almond flour, fresh oranges, and eggs, and it’s a great option for anyone who’s gluten-sensitive or avoiding wheat.
If you have a sweet tooth like me, you’re going to love this almond orange cake. You won’t even notice it’s gluten free, seriously! I first made it when a friend with gluten intolerance asked for a dessert she could enjoy. By the end of the night, everyone at the table was asking for another slice, and I was so proud of how it turned out that I had to share it with you. And since summer is just around the corner, I also have to recommend my orange creamsicle freezer pie, it’s another citrus treat we can’t stop making.
Table of contents
This Almond Orange Cake recipe is soft, moist, and loaded with fresh citrus flavor. I’ve always been a big fan of anything orange, and this one totally reminds me of the orange cake we’re always making at home. Honestly, if you’re into oranges like I am, you’re going to want to keep this one in your back pocket.
Why you will love this recipe
- That real orange flavor I love: I use real orange juice and zest in this cake, and it provides a citrusy flavor I can’t get enough of.
- My gluten-free secret weapon: Since it’s made with almond flour and potato starch, there’s no wheat in sight. Huge win for my gluten-free crew!
- Soft, tender, and melts in your mouth: Thanks to the eggs and melted butter, the texture is super tender and moist.
- Easy peasy, pantry-friendly recipe: All you need are oranges, almond flour, sugar, butter, eggs, and a few baking staples. Just mix, bake in a round cake pan, and finish with powdered sugar and sliced almonds on top.
What you will need
- Oranges: I used regular navel oranges for this, but honestly, any kind will work. I’ve tried it with tangerines, clementines, even blood oranges, and it’s always delicious.
- Eggs: Large ones and let them come to room temperature before mixing.
- Unsalted butter: I always go with unsalted butter so the sweet almond and orange flavors really shine without tasting salty.
- Granulated sugar: Regular white sugar works best here.
- Almond extract: Just a little almond extract gives the whole cake the nutty aroma I love.
- Almond flour: I use almond flour for a moist texture and an extra nutty flavor. It’s also naturally gluten-free, which is a bonus.
- Potato starch: This helps hold the cake together. I use it instead of flour and it keeps the cake soft without making it dense.
- Baking powder: I go with baking powder instead of soda here because it’s more neutral and doesn’t mess with the flavor.
- Sliced almonds: These go right on top for a little crunch and a pretty finish.
- Powdered sugar: Also known as icing sugar or confectioners’ sugar, this is a nice light topping for decorating.
How to make
Preheat and melt: To start, I preheat the oven to 350 degrees F and prepare my cake pan with a little oil, flour, and parchment paper. While that’s going, I melt the butter in the microwave and set it aside to cool completely.
Beat the egg whites: I separate the yolks from the whites and set the yolks aside for later. Then, I beat the egg whites in a clean bowl until they form stiff peaks, which usually takes about five to ten minutes.
Whisk the yolks and sugar: I grab a large bowl and whisk the egg yolks with the sugar using my hand mixer. After about five minutes, the mixture turns pale and frothy, just how I like it.
Add the oranges: I start by grating the orange peel for zest, then squeeze out all the juice. After filtering it through a fine sieve, I add both the zest and juice to the egg and sugar mixture along with the almond extract. Then I gently stir in the cooled butter with a spoon.
Combine everything together: I mix the almond flour, baking powder, and potato starch in a bowl, then slowly add in the wet mixture and stir with a spatula until it’s smooth and lump-free. Last, I fold in the whipped egg whites using a gentle bottom-to-top motion until everything is just combined.
Bake: I pour the batter into my prepared pan and smooth out the top, then bake it for 45 minutes.
Decorate: After it cools completely in the pan, I dust the top with powdered sugar, add a handful of sliced almonds, slice it up, and it’s ready to serve.
Expert tip
Use room temp ingredients
Here’s the thing I figured out after baking this almond orange cake a few times, don’t rush the butter or the eggs. If the butter’s still hot or the eggs are too cold, the cake can end up heavy and flat. So, my recommendation is to always let the butter cool down and leave the eggs on the counter while you prep everything else.
More tips to consider:
- I always go with fresh juice and zest for the best citrus flavor. Bottled juice just doesn’t taste the same.
- Once you add the almond flour and egg whites, mix gently. Overmixing can make the cake dense instead of light and tender.
- I like to use parchment paper along with a bit of oil and flour so the cake comes out easily and doesn’t stick.
- As tempting as it is to slice in early, let the cake cool in the pan. It firms up and slices cleaner once cooled.
- For extra flavor and crunch, I sometimes toast the sliced almonds before adding them to the top.
Recipe variations
- Boost that orange: For a stronger citrus flavor, I add 1 teaspoon of orange extract to the batter.
- Try new citrus: This recipe works great with lemon, lime, or even grapefruit. I just use the same amount of juice and zest as I would with the oranges.
- Go with wheat: When I’m not baking gluten-free, I go with 1 cup of regular or whole wheat flour instead of almond flour and potato starch.
- Lower the sugar: If I want a lower sugar option, I use ½ cup of honey or maple syrup. You can also try your favorite sugar substitute.
- Make it sweeter: When I want to make it more dessert-like, I stir in 1 cup of white chocolate chips. This one is my kid’s favorite!
Serving suggestions
One year for my husband’s birthday, I made this almond orange cake instead of the usual chocolate, and I wasn’t sure how it would go over. But it disappeared before I even brought out the cream cheese frosting. Now it’s part of our family celebrations, especially during the summer when oranges are extra juicy.
I made it again for our 4th of July BBQ, and my cousin asked me for the recipe before the fireworks even started. It’s also perfect for potlucks or backyard parties. I’ve sliced it up for birthday brunches, served it with fresh fruit salad on the side, my homemade whipped cream or packed it in foil along with my cracker barrel coca cola cake for a picnic at the lake.
How to store leftovers
- Store: Once the cake is completely cool, I keep any leftovers in an airtight container in the fridge for about three to four days.
- Freeze: If we’re not going to finish it in time, I wrap the slices in plastic wrap and pop them into a freezer-safe container. They stay good for up to three months.
- Thaw: When I’m ready to serve it again, I just move it to the fridge the night before so it can thaw nice and slow.
Frequently asked questions
One thing I’ve learned when zesting oranges is to watch out for the white part underneath the peel. If you get too much of that pith, it can make the cake taste bitter. I also make sure not to overdo it on the baking powder, because that can throw off the flavor too.
I usually check with a toothpick right in the center. If it comes out clean or with just a few crumbs, it’s ready. And the top should be golden and set, not jiggly.
Nope! I just wash them really well and zest the outer orange layer before juicing. Just be careful not to zest too deep into the white part, or the cake might taste a little bitter.
More easy cake recipes to try:
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Almond Orange Cake
Ingredients
- 1 2/3 cups almond flour
- 3/4 cup unsalted butter melted and cooled to room temperature
- 3/4 cup sugar
- 5 tablespoons potato starch
- 2 medium oranges zest grated and the juice squeezed
- 4 eggs room temperature
- 1 teaspoon baking powder
- 1 teaspoon almond extract
Topping:
- Powdered sugar
- Sliced almonds
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease and sprinkle with almond flour a 9-inch round cake pan and set it aside.
- Start by separating the egg whites from the yolks.
- Add the egg whites to a large bowl and beat using an electric mixer, until stiff, for about 10 minutes.
- Add the egg yolks to another large bowl, together with the sugar, and beat with an electric whisk for 5 minutes, or until light and frothy.
- Wash well the orange and grate the zest. After that, squeeze the juice and filter it through a sieve.
- After that, add the zest and juice to the egg yolk mixture.
- Also, add the melted and cooled butter, almond extract, and mix to combine.
- Next, add the almond flour, potato starch and baking powder. Stir the mixture with a rubber spatula until fully combined and smooth.
- Finally, gently fold in the whipped egg whites
- Transfer the mixture into the prepared pan and level the surface.
- Bake in a preheated oven for about 45 minutes.
- Remove from the oven and allow to cool completely in the pan on a wire rack before removing from the pan.
- Sprinkle with powdered sugar and top with sliced almonds before serving.
Notes
Use room temp ingredients
Here’s the thing I figured out after baking this almond orange cake a few times, don’t rush the butter or the eggs. If the butter’s still hot or the eggs are too cold, the cake can end up heavy and flat. So, my recommendation is to always let the butter cool down and leave the eggs on the counter while you prep everything else.More tips to consider:
- I always go with fresh juice and zest for the best citrus flavor. Bottled juice just doesn’t taste the same.
- Once you add the almond flour and egg whites, mix gently. Overmixing can make the cake dense instead of light and tender.
- I like to use parchment paper along with a bit of oil and flour so the cake comes out easily and doesn’t stick.
- As tempting as it is to slice in early, let the cake cool in the pan. It firms up and slices cleaner once cooled.
- For extra flavor and crunch, I sometimes toast the sliced almonds before adding them to the top.
- To check for doneness, a toothpick inserted into the middle of the cake should come out clean.