Prepare yourself for what might be the most fragrant, moist, and tender cake you’ve ever baked. It’s an absolute showstopper.
Table of Contents
This Gluten Free Almond Orange Cake is a celebration of simple, beautiful ingredients. It uses almond flour for a rich, tender crumb and fresh orange for a burst of bright, citrusy flavor.
It’s naturally gluten-free and so delicious that it will become your new go-to recipe for any special occasion.
A Little Story About This Dish
I’ve long been an admirer of classic European cakes. There’s the famous Italian torta di mandorle, the decadent orange and almond cake Nigella is known for, and the vibrant versions inspired by Ottolenghi. They all share a beautiful simplicity.
This recipe takes inspiration from them all—from the classic orange and almond cake Mary Berry might serve with tea to the fragrant Moroccan orange and almond cake recipes that perfume the whole house.
My goal was to create the best ever orange and almond cake—one that was foolproof, impossibly moist, and a true celebration of this classic flavor pairing. This Gluten Free Almond Orange Cake is exactly that.
Get Ready to Cook!
Making this elegant Gluten Free Almond Orange Cake is a joyful process. The aroma of citrus and almonds will fill your kitchen as you work.
What to Expect
Time: About 1 hour from start to finish.
Difficulty: Very easy, with one gentle step that makes all the difference.
Before You Begin
The secret to this cake’s light yet moist texture comes from folding in whipped egg whites. For the best results, make sure the bowl and beaters you use for the egg whites are perfectly clean and free from any oil or grease.
A springform pan is your best friend for this recipe. Because this is a delicate cake, being able to simply release the sides makes it much easier to serve without any mishaps.
Using fresh, vibrant oranges will give your Gluten Free Almond Orange Cake the best possible flavor. Both the zest and the juice are essential for that bright, sunny taste.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome, gluten-free ingredients for your incredibly moist Gluten Free Almond Orange Cake.
| Ingredient | Amount |
| Large Eggs, separated | 4 |
| Granulated Sugar | ¾ cup (150g) |
| Large Orange (for zest and juice) | 1 |
| Vegetable or Olive Oil | ½ cup (120ml) |
| Almond Extract (optional) | ⅛ teaspoon |
| Almond Flour | 3 cups (300g) |
| Baking Powder | ½ tablespoon |
| Sliced Almonds & Powdered Sugar | For serving |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions for a perfect Gluten Free Almond Orange Cake.
1. Prepare Your Pan and Oven:
First, preheat your oven to 350°F (180°C). Grease an 8 or 9-inch springform pan and line the bottom with a circle of parchment paper.
2. Create the Flavor Base:
In a large bowl, add the egg yolks and sugar. Use a hand mixer or a whisk to beat them together until the mixture is light, pale, and foamy.
3. Add the Wet Ingredients:
Beat in the fresh orange zest, orange juice, and oil. If you’re using almond extract, add it now. Continue beating for another minute or two until everything is well combined.
4. Mix in the Dry Ingredients:
Add the almond flour and baking powder to the bowl. Mix on a low speed or with a spatula until the batter is smooth and fully combined.
5. Whip the Egg Whites:
In a separate, very clean bowl, use clean beaters to whip the egg whites until they hold firm peaks.
6. Fold for a Light Texture:
Gently fold the whipped egg whites into the almond cake batter. Do this in two or three additions, using a spatula to keep the mixture as light and airy as possible.
7. Bake to Golden Perfection:
Pour the final batter into your prepared pan and smooth the top. Sprinkle a handful of sliced almonds over the surface. Bake for about 40 minutes. Your Gluten Free Almond Orange Cake is done when it’s golden and a toothpick inserted into the center comes out clean. Let it cool before serving with a dusting of powdered sugar.
Mastering the Dish: Pointers for Perfection & How to Store
A few final pointers will ensure your Gluten Free Almond Orange Cake is unforgettable.
A Word on Oil: Using a good quality, light-flavored olive oil can add a lovely, subtle fruity note that pairs beautifully with the orange. However, a neutral vegetable oil works perfectly too.
Storage: This cake is incredibly moist and keeps very well. Store it in an airtight container at room temperature for up to 3 days. It’s one of those rare cakes that tastes even better on the second day!
These additional recipes will provide plenty of inspiration for your next gluten-free meal: Flourless Lemon Almond Cake or Gluten-Free Lemon Bars, and Gluten Free Vanilla Cake.
Your Burning Questions Answered!
Here are answers to some common questions about making a Gluten Free Almond Orange Cake.
1. Why did my cake turn out dense instead of light?
A dense texture is almost always due to deflating the egg whites. When you fold them into the heavier almond batter, use a large spatula with a gentle “scoop from the bottom and fold over the top” motion. Stop folding as soon as you no longer see large streaks of white. Preserving that air is the key to the cake’s light texture.
2. Can I make this cake with a different type of flour?
This recipe is specifically designed for the unique properties of almond flour, which provides structure, richness, and moisture. Substituting other gluten-free flours or regular flour would drastically change the texture and require different liquid ratios, so it is not recommended for this particular recipe.
3. My cake seems very oily, is that normal?
Yes, it can be. Almond flour is naturally high in oils, which is what makes this cake so wonderfully moist and gives it a long shelf life. When combined with the added oil in the recipe, it creates a very rich batter. Don’t be alarmed; this is what results in the signature tender, melt-in-your-mouth crumb of a great moist orange almond cake.
Dig In & Enjoy!
You have everything you need to bake a truly sophisticated and delicious dessert.
Enjoy every fragrant, citrus-infused bite of your stunning Gluten Free Almond Orange Cake!
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The Best Gluten Free Almond Orange Cake (Incredibly Moist!)
- Total Time: 1 hour 45 minutes (includes cooling)
- Yield: 1 9-inch cake (10 slices) 1x
Description
An elegant, moist, and tender Gluten-Free Almond Orange Cake. This recipe is naturally gluten-free and uses whipped egg whites for a surprisingly light texture and is bursting with bright citrus flavor.
Ingredients
4 large eggs, separated
3/4 cup (150 gr) sugar
1 large orange, zest and juice (about 1/2 cup)
1/2 cup (120 ml) vegetable or extra virgin olive oil
1/8 teaspoon almond extract (optional)
3 cups (300 gr) almond flour
1/2 tablespoon baking powder
sliced almonds and powdered sugar for serving
Instructions
1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
2. In a large bowl, add the sugar and the egg yolks. Beat with a hand mixer until light and foamy.
3. Add the orange zest, orange juice, oil, and almond extract. Beat for two more minutes.
4. Add the almond flour and baking powder, and mix until the batter is combined and smooth.
5. In a separate, clean bowl, beat the egg whites with clean beaters until firm peaks form.
6. Gently fold the whipped egg whites into the cake batter in two or three additions.
7. Pour into the prepared pan, level the top, and sprinkle with sliced almonds.
8. Bake for about 40 minutes or until golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool, then remove from the pan and serve dusted with powdered sugar.
Notes
Be Gentle: Folding the egg whites gently is the most important step for a light, airy cake. Do not overmix!
Use a Springform Pan: This delicate cake is much easier to remove from a springform pan.
Storage: This cake is very moist and keeps well. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 85mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 75mg