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This Moist Orange Almond Cake is a moist, tender gluten-free, dairy-free cake with a fresh orange flavor. It is easy to make and makes a great dessert option if baking for friends and family members with dietary concerns.

If you love my Simple Almond Cake recipe, you will also want to try this Moist Orange Almond Cake. Both are gluten-free and dairy-free, and filled with fresh citrus flavors. The Simple Almond Cake has a light, spongy texture but this recipe will yield a moister, slightly denser crumb.

This flourless orange cake recipe is a delicate, moist gluten-free cake bursting with a fantastic citrus flavor. Because it is both gluten-free and dairy-free, this cake presents a good dessert option if baking for friends and family members with dietary concerns.

Why You Will Love This Recipe

Gluten-free. This recipe uses only almond flour for the dry ingredient. So, it is completely gluten-free.
Dairy-free. The cake does not contain butter or milk. It makes a great option for those who have specific dietary needs.
Easy to make. This cake is very easy and simple to make with just 8 ingredients!
Moist texture. For a gluten-free cake, you will be surprised how moist and tender this cake is.

Ingredients You Need

Almond flour. Make sure you’re using finely ground-blanched almond flour for this recipe!
Eggs. It adds structure to the cake and acts as a binding agent. You need to separate the eggs and whip them separately. The goal is to incorporate plenty of air into the mixture for a light and fluffy cake.
Granulated sugar. Whip eggs and granulated sugar to aerate the cake batter.
Vanilla extract. To enhance the flavor.
Orange. We use orange zest and orange juice from 1 orange to add the citrus flavor to the cake.
Oil. This keeps the cake moist. You can use olive oil, vegetable oil, or canola oil.
Baking powder. Used for leavening.
Sliced almonds. These add a nice crunch to the top of the cake.
Confectioners’ sugar. This is optional. It adds a touch of sweetness and a decorative finish.

How to Serve

Enjoy plain or with a dusting of confectioners’ sugar and fresh orange slices. Or if you are feeling extra and want to turn it into a more elaborate or fancy dessert, top it with light whipped cream or buttercream.

More Gluten-Free Dessert Recipes

5 from 1 vote

Moist Orange Almond Cake

Print Pin Rate

Author: Jaja Bakes

Course: Dessert

Cuisine: Italian

Servings: 9-inch/22.5 cm cake

Tap or hover to scale!

Prep Time30

Cook Time35

Total Time1 5

Ingredients

4 eggs, separated
3/4 cup (150 gr) granulated sugar, divided
1/2 tsp vanilla extract
Orange zest, from 1 orange
1/2 cup (120 ml) orange juice
1/2 cup (120 ml) vegetable oil
3 cups (300 gr) almond flour
1/2 tsp baking powder
1/3 cup (45 gr) sliced almonds
Confectioners' sugar, optional

Instructions

Preheat the oven to 350F/180°C. Grease a 9-inch/22 cm round pan and line the bottom with parchment paper. Set aside.
In a large bowl, add 4 egg yolks and half (6 tbsp/75 gr) granulated sugar. Whisk until pale and thick.
Add vanilla extract, orange zest, orange juice, and vegetable oil. Mix until combined.
Add almond flour and baking powder. Mix until well incorporated. Set aside.
In a medium bowl, add 4 egg whites. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining granulated sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
Transfer one-third of the egg white mixture to the egg yolk mixture. Gently fold with a spatula until just combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix or you will deflate the egg whites.
Transfer the batter to the prepared pan. Run a skewer through the batter to remove the air bubbles.
Sprinkle the sliced almonds evenly on top.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes. Run a small knife around the edge. Remove the cake from the pan and cool completely on a cooling rack.
Once the cake has cooled completely, dust the top with confectioners' sugar if desired.

Notes

A neutral oil like vegetable oil will give you the best texture and moisture in this cake. Olive oil will work too, but it will give the cake a subtle flavor.