Welcome to your new favorite dessert.
If you have been searching for a gluten free orange cake that stays incredibly moist for days, you have found it.
Table of Contents
This isn’t just a great “dietary” cake. It is one of the best cakes you will ever eat, period. It is dense, aromatic, and exploding with citrus flavor.
A Little Story About This Dish
I remember the first time I tried a whole orange cake. I was skeptical.
Boiling whole oranges? Rind and all?
It sounded intense. But the result blew me away.
The bitterness vanishes during the boil. You are left with a pure, sunny orange essence.
Combined with almond meal, this gluten free orange cake has a texture closer to a damp, sticky pudding than a dry sponge. It is universally comforting and elegant enough for a dinner party.
Get Ready to Cook!
What to Expect:
This is a “blitz and bake” recipe. Most of the work is done by your stove and food processor. It is very difficult to mess up.
Before You Begin:
You need time. The oranges need to boil to soften and lose their bitterness.
Don’t rush this step. It is the secret to that smooth, marmalade-like consistency inside the batter.
The Heart of the Dish: Ingredients You’ll Need
We keep it simple here. There are no strange gums or fillers. Just real, whole ingredients.
| Quantity | Ingredient | Note |
| 2 medium | Oranges | Whole, fresh with rind (~600g total) |
| 1 1/4 tsp | Baking Powder | Ensure it is GF certified |
| 6 large | Eggs | Room temperature |
| 1 1/4 cups | White Sugar | Caster or granulated |
| 2 3/4 cups | Almond Meal | Ground almonds |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for the perfect gluten free orange cake.
Phase 1: Prepare the Oranges
1. Boil the oranges
Place your whole oranges in a pot. Cover them completely with cold water. Bring the pot to a boil over medium-high heat. Let them boil for 10 minutes, then drain the water.
2. Repeat the process
Refill the pot with cold water and boil again for 10 minutes. Drain. Repeat this one last time. You want to boil them 3 times for 10 minutes each.
Shortcut: You can boil them for 40 minutes straight without draining, but changing the water removes more bitterness.
3. Chop and cool
Rinse the oranges. Let them cool until you can handle them. Slice them into 1cm slices, then dice them up. Remove any seeds you find. Let the fruit cool completely.
Phase 2: Make the Batter
4. Preheat and prep
Preheat your oven to 160°C / 320°F (140°C fan). Grease a 23cm (9″) cake pan and line it with parchment paper. This cake is sticky, so the lining is crucial.
5. Blitz the fruit
Toss your chopped, cooled oranges into a food processor. Blitz on high for four 10-second bursts. Scrape down the sides. You want a puree that looks like marmalade. Small bits of rind are fine; it doesn’t need to be baby food smooth.
6. Combine ingredients
Add the almond meal, eggs, baking powder, and sugar to the processor. Blitz on high for 5–10 seconds. Stop as soon as it is combined.
Phase 3: Bake and Serve
7. Bake
Pour the batter into your prepared pan. Bake for 60 minutes. The top should be golden. A toothpick inserted into the center should come out clean.
8. Cool carefully
Let the cake cool fully in the pan. Do not try to rush this. The cake is fragile when hot. If you turn it out too early, it might stick or tear.
9. Serve
Decorate with fresh orange slices or a dusting of powdered sugar. Slice and enjoy!
These recipes are ideal for adding some fresh excitement to your gluten-free meals:
Mastering the Dish: Pointers for Perfection & How to Store
Why Almond Meal?
Almond meal is simply raw almonds blitzed into powder. It gives this gluten free orange cake its signature nutty flavor and incredible moisture. You can use almond flour (blanched almonds), but the texture will be slightly lighter.
The Water Trick
Changing the water during boiling helps discard the bitter oils released from the rind. If you are sensitive to bitter flavors, stick to the 3-change method.
Storage
This cake is amazing for make-ahead prep. It keeps for 5 days in an airtight container. In fact, the flavor often improves on the second day. If your kitchen is hot, keep it in the fridge.
Freezing
You can freeze this cake for up to 3 months. Wrap it tightly. Thaw at room temperature for a perfect slice anytime.
Gluten Free Orange Cake (Moist & Flourless)
- Total Time: 110
- Yield: 12 1x
- Diet: Gluten Free
Description
This Gluten Free Orange Cake is made with whole boiled oranges and almond meal. It is naturally flourless, incredibly moist, and bursting with citrus flavor.
Ingredients
2 medium oranges, fresh whole with rind on (~600g/1.4 lb total weight)
1 1/4 tsp baking powder
6 large eggs, at room temp
1 1/4 cups white sugar
2 3/4 cups almond meal / ground almonds
Instructions
1. Place oranges in a pot and cover with cold water. Bring to a boil over medium-high heat. Boil for 10 minutes and drain.
2. Put oranges back in the pot, cover with cold water, and boil again for 10 minutes. Drain, then repeat once more (boil oranges 3 x 10 minutes total).
3. Rinse oranges, then cool slightly. Slice into 1cm (1/4 inch) slices then dice, removing any seeds. Cool completely.
4. Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9 inch cake pan with baking/parchment paper.
5. Place chopped oranges in a food processor. Blitz on high for 4 x 10 second bursts until it is a marmalade consistency with only a few visible bits of rind.
6. Add almond meal, eggs, baking powder, and sugar. Blitz for 5 – 10 seconds on high until combined.
7. Pour batter into the prepared cake pan. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
8. Cool fully in the cake pan. The cake is delicate, so do not try to turn it out while hot.
9. Decorate as desired with orange slices or icing sugar. Cut and serve.
Notes
**Oranges:** Aim for around 600g total weight. If using larger or smaller oranges, adjust the quantity to match the weight.
**Boiling Shortcut:** You can boil the oranges for 40 minutes straight without draining, but changing the water helps remove bitterness.
**Almond Meal:** You can use almond flour, but the cake texture will be slightly lighter.
**Storage:** This cake stays moist for up to 5 days in an airtight container. It can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 100
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 268
- Sugar: 26
- Sodium: 32
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
- Cholesterol: 82
Your Burning Questions Answered!
Why does my orange cake taste bitter?
This usually happens if the oranges weren’t boiled long enough or if the pith (the white part) was exceptionally thick and bitter. Make sure you follow the boiling steps carefully. Changing the water three times is the best insurance against bitterness.
Can I substitute almond flour for almond meal?
Yes, you can. Almond meal contains the skin of the almond, while almond flour is made from blanched, peeled almonds. Almond flour will give you a slightly lighter color and texture, but your gluten free orange cake will still be delicious.
Why did my cake sink in the middle?
Flourless cakes are dense and rely on eggs for lift. If it sinks slightly, that is normal for this style of cake. However, a major sink usually means it was underbaked. Ensure your toothpick comes out clean before removing it from the oven.
Dig In & Enjoy!
I hope you love this gluten free orange cake as much as I do.
It is simple, rustic, and absolutely packed with flavor. It proves that eating gluten-free doesn’t mean sacrificing texture or taste.
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Happy baking!