Moist and tender with bright, fresh orange flavor, this Almond Flour Orange Cake is naturally gluten-free and simple to prepare. It’s delicious on its own with a dusting of powdered sugar and orange slices, or finished with a light, citrusy whipped cream for a creamier dessert.
This flourless orange cake is a no-fuss, single-layer cake. Unlike some almond flour recipes, you don’t need to separate the eggs or fold in whipped whites—the four eggs go straight into the batter. The cake and the whipped cream topping are packed with orange flavor from fresh zest, freshly squeezed juice and a touch of orange extract, giving it a creamsicle-like taste.
Details on the ingredients
Here’s a quick overview of the ingredients. Exact amounts are provided in the recipe card below.
- Almond flour – Use fine blanched almond flour for the best texture and color. Almond meal (with skins) is coarser and darker and will change the cake’s crumb and appearance.
- Orange zest and juice – Two medium oranges usually provide enough zest for the batter and whipped cream, and about half an orange yields the tablespoon of juice needed. Fresh juice is best for flavor.
- Orange extract – A small amount boosts orange flavor without adding liquid. If you don’t have extract, increase the zest slightly instead.
- Cane sugar – Adds sweetness and a hint of caramel color; granulated sugar can be substituted if needed.
- Oil – A quarter cup of oil keeps the cake moist. Extra virgin olive oil was used here, but neutral oils work as well.
- Eggs – Four large room-temperature eggs provide structure and lift.
- Baking powder – For leavening.
- Salt – A pinch balances the sweetness; fine sea salt, kosher or table salt are all fine.
- Whipping cream – Heavy cream makes the fluffy orange whipped topping. Use a dairy-free whipping cream to make the topping non-dairy.
- Powdered sugar – Sweetens the whipped cream and helps stabilize it.
How to make gluten-free orange cake with almond flour
Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper, greasing the sides well so the cake releases easily.
In a medium bowl, whisk together the almond flour, baking powder and salt.
In a separate large bowl, whisk the eggs, then add the sugar, oil, orange zest, orange juice and orange extract until combined.
Fold the dry ingredients into the wet mixture until just incorporated—the batter will be thick.
Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake at 350°F for 24–27 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and start to pull away from the pan.
Cool the cake in the pan for 10 minutes, then turn it onto a wire rack to cool completely before adding any topping.
How to make orange flavored whipped cream
Chill your mixing bowl and beaters in the freezer for 5 minutes. Add heavy cream, powdered sugar and orange extract to the chilled bowl and beat on medium-low briefly to combine the sugar, then increase to medium-high and whip until stiff peaks form, scraping the bowl as needed. Fold in the orange zest and spoon the whipped cream over the fully cooled cake. Garnish with additional zest or orange slices.
Measuring ingredients
The recipe card below includes US cup measurements for convenience and metric weights for accuracy. Use a kitchen scale for gram measurements, and a liquid measuring cup for milliliters. For smaller amounts, teaspoons and tablespoons are listed.
Storage instructions
With whipped cream topping: store covered in the refrigerator and enjoy within five days.
Without whipped cream: store in an airtight container at room temperature for 2–3 days.
To freeze: wrap the cooled cake (without whipped cream) tightly in plastic wrap and place it in an airtight freezer bag or container for up to three months. Thaw at room temperature before serving with the whipped topping or another garnish.
Recipe FAQs
Navel oranges work well, but any fresh orange is fine. Choose firm fruit with thick skin for easy zesting and avoid oranges with soft spots. Organic or unwaxed oranges are ideal for zesting; if not available, wash the fruit thoroughly before zesting.
An 8-inch round pan is recommended. A smaller pan will overfill and can cause the cake to sink. If you prefer a shorter cake, a 9-inch pan will work; reduce baking time by about 5 minutes and watch for doneness.
This recipe was developed for almond flour and has not been tested with all-purpose flour. Almond flour’s higher fat and moisture content produces a unique texture, so a direct 1:1 substitution is not recommended.
The topping can be made dairy-free by using a non-dairy whipping cream, but the eggs provide essential structure and lift in this recipe. I don’t recommend untested egg replacements here; look for a recipe specifically developed as vegan for best results.
This specific recipe hasn’t been tested as cupcakes. Similar almond-flour cupcake recipes can be adapted by swapping in orange zest and juice, but expect variations in baking time and texture.
How to serve orange almond flour cake
- Top generously with orange-flavored whipped cream, or halve the whipped cream quantity if you prefer less.
- For a dairy-free version, use a non-dairy whipping cream alternative.
- Skip the whipped cream and dust with powdered sugar or a simple glaze.
- Pair with a chocolate frosting for a chocolate-orange variation.
- Garnish with extra orange zest and fresh orange slices for brightness and presentation.
Key recipe tips
- Weigh ingredients when possible for the most consistent results. If you don’t have a scale, use the spoon-and-level method for almond flour.
- Grease the pan well and line the bottom with parchment to prevent sticking—almond flour cakes can brown and cling to pans.
- Cool briefly in the pan for 10 minutes, then turn out onto a rack. Wait until the cake is completely cool before adding whipped cream to avoid melting the topping.
- Work with a thick batter—use an offset spatula to spread the batter evenly so the cake bakes with a smooth top.
More desserts made with almond flour
- Almond Flour Cranberry Orange Bread
- Almond Flour Lemon Blueberry Bread
- Almond Flour Vanilla Cupcakes
- Almond Flour Strawberry Cake (made with fresh strawberries)
- Almond Flour Lemon Raspberry Crumb Cake
If you make this recipe, please leave a review and rating to share your experience. Questions or comments are welcome below.
📖 Recipe
Almond Flour Orange Cake
Ingredients
For the cake:
- 2 ½ cups (260 g) fine blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs, room temperature
- ½ cup (120 g) cane sugar
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon pure orange extract
For the topping:
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar, sifted if lumpy
- 1 teaspoon pure orange extract
- 1 tablespoon orange zest
- Orange slices for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Grease the sides and bottom of an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder and salt.
- In a large bowl, whisk the eggs, then whisk in the sugar, oil, orange zest, orange juice and orange extract.
- Add the dry ingredients to the wet mixture and fold until incorporated. Do not overmix. The batter will be thick.
- Pour the batter into the prepared pan and use an offset spatula to smooth the top.
- Bake 24–27 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the whipped topping, chill your mixing bowl and beaters for 5 minutes. Add the cream, powdered sugar and orange extract and whip until stiff peaks form.
- Stir in the orange zest, spread the whipped cream on the cooled cake and garnish with extra zest or orange slices.
Notes
- About two medium oranges are usually enough for the zest needed in both cake and topping; half an orange yields roughly 1 tablespoon of juice.
- Use blanched almond flour, not almond meal, for the best texture and color.
- For consistent results, weigh ingredients when possible. If using cups, measure almond flour with the spoon-and-level method.
- Grease the pan thoroughly and line the bottom with parchment to prevent sticking and over-browning.
- Cool the cake in the pan for only 10 minutes to let it set before turning out; leaving it longer can cause sticking.
- The whipped cream recipe yields a generous amount—halve it if you prefer less topping.
- If you don’t have orange extract, substitute additional orange zest or omit it.
Nutrition Facts per Serving
Carbohydrates: 25 g |
Protein: 10 g |
Fat: 39 g
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and ingredient brands.