This orange almond flour cake is a naturally gluten-free dessert that’s incredibly moist, tender, and fragrant with fresh citrus. Made with wholesome almond flour and bright orange zest and juice, it’s a simple yet elegant cake that works for brunch, tea, or a light dessert. The almond flour provides a rich, nutty flavor and a delicate crumb, while the orange adds a bright, sunny note that pairs beautifully with the nuts.
Ingredients
- 1 ½ cups (170 g) almond flour (finely ground)
- ½ cup (60 g) tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) neutral oil (like avocado or light olive oil)
- ¼ cup (60 ml) fresh orange juice (about 1 large orange)
- 2 tablespoons orange zest (from about 2 oranges)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for 2–3 minutes until pale and slightly thickened.
- With the mixer on low, slowly add the oil, orange juice, orange zest, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 25 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Almond flour: Use finely ground, blanched almond flour (not almond meal, which is coarser and will make the cake denser). If you only have almond meal, pulse it in a food processor a few times to break up larger pieces.
- Citrus swap: No oranges? Lemon or lime works beautifully—use the same amount of juice and zest. The flavor will be more tart, so you might add an extra tablespoon of sugar if you like.
- Don’t overmix: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Check for doneness: Ovens vary, so start checking at 35 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter.
Serving Suggestions
Serve this cake as is, or dust it with powdered sugar. It’s lovely with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a brunch spread, pair it with fresh berries and a cup of coffee or tea. You can also drizzle a simple orange glaze (mix ½ cup powdered sugar with 2 tablespoons orange juice) over the top for extra sweetness.
Variations
- Chocolate-orange: Fold in ½ cup (90 g) dark chocolate chips or chopped dark chocolate into the batter before baking.
- Poppy seed: Add 2 tablespoons poppy seeds along with the dry ingredients for a lovely crunch and classic pairing.
- Berry swirl: Gently swirl ½ cup (120 ml) of raspberry or strawberry jam into the batter before baking for a fruity twist.
- Vegan option: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cake will be slightly less tender but still delicious.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, place slices in a 300°F (150°C) oven for 5–8 minutes, or microwave for 15–20 seconds. The cake is also delicious cold.
Frequently Asked Questions
Can I use coconut flour instead of almond flour? No, coconut flour is much more absorbent and will require different liquid ratios. It’s best to stick with almond flour for this recipe. If you need a coconut flour cake, find a recipe specifically designed for it.
Why did my cake sink in the middle? A sinking center often means the cake was underbaked or the oven temperature was too low. Make sure your oven is fully preheated and check doneness with a toothpick. Also, avoid opening the oven door during the first 30 minutes of baking.
Can I make this cake dairy-free? Yes, this recipe is already dairy-free! It uses oil instead of butter, so it’s perfect for those avoiding dairy.
Do I need to refrigerate the cake? If you live in a warm climate or plan to keep it for more than 2 days, refrigeration is a good idea. The cake will stay fresh longer in the fridge, but let it come to room temperature before serving for the best flavor.
Can I use orange extract instead of fresh orange? Yes, you can use 1 teaspoon of orange extract, but fresh orange juice and zest give a much brighter, more authentic flavor. If you use extract, you may need to add a little extra liquid (like milk or water) to make up for the missing juice.
Is almond flour cake healthy? This cake is gluten-free and contains healthy fats from almonds, but it still has sugar and oil. It’s a treat to enjoy in moderation, not a health food.
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