I can never have too many orange cake recipes. There’s just something about them—I’m completely smitten. Maybe it’s the nostalgia, the memories of my late grandmother, or that universal longing for simple, comforting things. Whatever it is, the moment I see a cake like this, it all comes flooding back. This orange and almond cake is light yet rich, entirely flourless, and naturally gluten-free. But that’s not what makes it special. It’s the kind of cake that feels effortlessly perfect—simple in the best way, with delicate hints of marzipan from the almonds.
The ingredient list is refreshingly short (another reason to love this orange cake), and the process is just as simple.
How to make the cake?
It all starts with separating four eggs. Since there’s no flour in this recipe, whipping the egg whites and yolks separately is what gives the cake its light, airy texture.
First, beat the egg whites until stiff peaks form, then set them aside. In a separate bowl, whisk the yolks with sugar until pale and creamy. No need to wash the beaters in between—just make sure to start with the whites.
To the whipped yolks and sugar, add freshly squeezed orange juice, orange zest, and vanilla extract, then mix until combined. Next, stir in the oil—I used a neutral-tasting oil like canola or grapeseed, but if you enjoy the flavor of olive oil in cakes, feel free to use that instead. Once combined, add the almond flour, baking powder, and a pinch of salt. Stir until you have a smooth batter.
Finally, gently fold in the whipped egg whites from earlier, using soft, sweeping motions to keep as much air in the batter as possible. The goal is a light, airy texture, so be careful not to overmix.
Pour the batter into a greased 9-inch (24 cm) cake pan. For a decorative touch, I arranged blanched almonds around the edges in a crown-like pattern. This time, I used slivered almonds, but sliced almonds work just as well.
Bake at 340°F (170°C) for 35-40 minutes, until the gluten-free orange and almond cake is golden and fully set. Let it cool completely, then dust with a light sprinkle of powdered sugar.
Now, let’s get to the recipe!
Looking for more sweet recipes?
- Vegan Cherry Crumb Bars
- Upside Down Orange Muffins with Semolina and Spelt Flour
- Vegan Tahini Ice Cream- No churn
- Strawberry Cake with Almond Streusel
Gluten-Free Orange and Almond Cake
Ingredients:
- 4 eggs
- ¾ cup sugar (150g / 5.3 oz)
- ¾ cup orange juice (180ml / 6 fl oz)
- Zest of 1 whole orange (finely grated)
- 1 tsp vanilla extract
- 100 ml neutral oil (canola, grapeseed) (3.4 fl oz)
- 3 cups almond flour (300g / 10.6 oz)
- 10 g baking powder (1 packet / 0.35 oz)
- Pinch of salt
- For topping: Blanched sliced/slivered almonds
- For serving: Powdered sugar
Instructions:
- Preheat the oven to 170°C (340°F). Grease and line a 24 cm (9.5-inch) round pan with parchment paper.
- Separate the 4 eggs into two bowls. Beat the egg whites until stiff peaks form and set aside.
- In the bowl with the egg yolks, add the sugar and whisk until the mixture is pale and slightly fluffy.
- Add the orange juice, orange zest, and vanilla extract, then mix again. Stir in the oil and mix until combined.
- Gradually add the almond flour, baking powder, and a pinch of salt, stirring gently until a smooth batter forms.
- Gently fold the whipped egg whites into the batter in batches, using light folding motions to maintain airiness.
- Pour the batter into the prepared pan. Sprinkle blanched almonds around the edges to create a decorative crown.
- Bake for 35-40 minutes, or until the cake is golden and fully set.
- Allow the cake to cool before dusting with powdered sugar. Enjoy!
Did you make this recipe?
Please let me know how it turned out!
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