Gluten-Free Orange Almond Cake

why make this recipe

Gluten-Free Orange Almond Cake is a delightful dessert that is easy to make and perfect for any occasion. The bright flavor of orange combined with the nutty taste of almond creates a delicious harmony. This cake is not only gluten-free but also moist and light, making it a great treat for anyone, regardless of dietary needs. It’s a crowd-pleaser that brings a burst of citrus flavor in every bite!

how to make Gluten-Free Orange Almond Cake

Ingredients:

• 4 large eggs, divided
• 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 (or orange extract), optional
• 3 cups (300 gr) almond flour
• 1/2 tablespoon baking powder
• Sliced almonds and powdered sugar for serving

Directions:

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 (remember to save the egg whites in a separate bowl). Beat with a hand mixer or by hand until light and foamy.
3. Add the orange zest, orange juice, oil, and almond extract (if using). Beat for two more minutes.
4. Mix in the almond flour and baking powder until everything is combined and smooth.
5. In another bowl, beat the egg whites until they are firm. Carefully fold the egg whites into the batter.
6. Pour the batter into the prepared pan, level it out, and sprinkle with almond slices. Bake for about 40 minutes or until the top is golden and set. You can test it by inserting a toothpick.
7. Let the cake cool, then remove it from the pan and serve with powdered sugar.

how to serve Gluten-Free Orange Almond Cake

Serve the Gluten-Free Orange Almond Cake plain, or dust it with powdered sugar for a touch of sweetness. You can also serve it with sliced almonds sprinkled on top for added crunch. Pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can elevate the experience even more!

how to store Gluten-Free Orange Almond Cake

To store the Gluten-Free Orange Almond Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

tips to make Gluten-Free Orange Almond Cake

• Ensure that the eggs are at room temperature for better mixing.
• When folding the egg whites into the batter, be gentle to keep the cake light and fluffy.
• You can use freshly squeezed orange juice for the best flavor.
• If you’re not a fan of almond extract, try orange extract for a stronger citrus flavor.
• Always check if the cake is baked through by inserting a toothpick; it should come out clean.

variation

You can add a handful of chocolate chips to the batter for a chocolate-orange twist. Another option is to include dried cranberries or cherries for added fruitiness.

FAQs

1. Can I replace almond flour with regular flour?
   No, almond flour is what makes this cake gluten-free. Regular flour would change the texture and make it not gluten-free.

2. Is this cake suitable for people with nut allergies?
   No, this recipe includes almond flour and sliced almonds, which are not suitable for those with nut allergies.

3. How can I make this cake vegan?
   To make a vegan version, you can replace the eggs with flax eggs or a similar egg substitute. Use a plant-based oil instead of regular oil.

4. What can I use instead of orange?
   You can use grapefruit or lemon for a different citrus flavor, but make sure to adjust the sugar to balance the tartness.

Gluten-Free Orange Almond Cake

A delightful, moist, and light dessert that combines the bright flavor of orange with the nutty taste of almond, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large eggs, divided Separate the yolks from the whites.
• 3/4 cup sugar 150 grams
• 1 large orange, zest and juice About 1/2 cup of juice.
• 1/2 cup vegetable or extra virgin olive oil
• 1/8 teaspoon almond extract (or orange extract), optional
• 3 cups almond flour 300 grams
• 1/2 tablespoon baking powder
• Sliced almonds and powdered sugar for serving

Method

 

Preparation

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 (remember to save the egg whites in a separate bowl). Beat with a hand mixer or by hand until light and foamy.
3. Add the orange zest, orange juice, oil, and almond extract (if using). Beat for two more minutes.
4. Mix in the almond flour and baking powder until everything is combined and smooth.
5. In another bowl, beat the egg whites until they are firm. Carefully fold the egg whites into the batter.

Baking

1. Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.
2. Bake for about 40 minutes or until the top is golden and set. You can test it by inserting a toothpick.

Serving

1. Let the cake cool, then remove it from the pan and serve with powdered sugar.

Notes

Ensure that the eggs are at room temperature for better mixing. When folding the egg whites into the batter, be gentle to keep the cake light and fluffy. You can use freshly squeezed orange juice for the best flavor. If you’re not a fan of almond extract, try orange extract for a stronger citrus flavor. Always check if the cake is baked through by inserting a toothpick; it should come out clean.