Moist Almond Flour Orange Cake

If you ask me, almond flour orange cake is one of those recipes that just makes sense.

This naturally gluten-free dessert brings together the nutty warmth of ground almonds with bright citrus notes. The cake has a moist, tender crumb that’s not too sweet, letting the orange flavor shine through in every bite.

It’s made with simple ingredients you might already have in your pantry, and the whole thing comes together in just one bowl. The natural oils in the almond flour keep everything incredibly moist without any fancy techniques.

It’s a reliable dessert that works for both casual weeknight treats and special occasions, especially nice when you want something a little different from traditional flour-based cakes.

What Kind of Almond Flour Should I Use?

For this orange cake, you’ll want to use blanched almond flour, which is made from almonds that have had their skins removed, resulting in a lighter color and finer texture. Regular almond meal (which includes the skins) will work in a pinch, but it will give your cake a speckled appearance and slightly coarser texture. When shopping, look specifically for products labeled as “fine” or “super-fine” almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just remember to sift your almond flour before measuring to remove any lumps, as this will help ensure your cake turns out nice and smooth.

Options for Substitutions

Let’s talk about what you can swap in this orange cake recipe while still keeping it tasty:

• Almond flour: Since this is the main ingredient, I don’t recommend substituting it completely as it gives the cake its special texture. However, you can use up to 1/2 cup of coconut flour mixed with 2 cups of almond flour if needed. Just note that the texture will be slightly different.
• Olive oil: You can swap the olive oil with melted coconut oil, avocado oil, or even melted butter. Each will give a slightly different but still good flavor.
• Heavy cream: For the topping, you can use coconut cream (the thick part from a chilled can of coconut milk) as a dairy-free option. Just make sure it’s very cold before whipping.
• Orange flavoring: If you don’t have orange flavoring, double up on the orange zest and juice. You could also use lemon zest and juice for a different citrus twist.
• Cane sugar: Regular white sugar works just fine here. For a sugar alternative, you can use monk fruit sweetener or erythritol in the same amount, but the texture might be slightly different.
• Icing sugar: For the whipped cream topping, you can use powdered monk fruit sweetener or powdered erythritol if you’re looking for a sugar-free option.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is getting the right texture – make sure to use finely ground, sifted almond flour (not almond meal) and measure it correctly by spooning it into the measuring cup rather than scooping directly from the bag, which can lead to over-packing. The temperature of your ingredients matters significantly – cold eggs won’t incorporate as well as room temperature ones, so take them out of the fridge at least 30 minutes before starting, and they’ll create a better emulsion with the olive oil. When adding the orange zest, be careful to only grate the bright orange part of the peel and avoid the white pith underneath, which can make your cake taste bitter. For the best texture, don’t overmix the batter once you’ve added the almond flour – fold it in gently just until combined, as excessive mixing can make the cake dense and heavy.

What to Serve With Orange Cake?

This citrusy almond flour cake pairs wonderfully with a hot cup of Earl Grey tea or coffee for an afternoon treat. Since it’s already topped with orange-flavored whipped cream, you might want to add some fresh berries on the side – raspberries or strawberries work especially well with the orange flavor. For a more substantial dessert spread, serve it alongside some vanilla ice cream, or keep it simple with a drizzle of warm honey and a sprinkle of toasted sliced almonds. If you’re serving this at brunch, a glass of prosecco or mimosa would make a lovely accompaniment.

Storage Instructions

Keep Fresh: This orange-scented cake stays moist and yummy when kept in an airtight container in the fridge. If you’ve added the cream topping, it’ll stay good for up to 3 days. Without the cream topping, you can keep the plain cake in the fridge for up to 5 days. Just make sure to wrap it well to keep those lovely orange flavors locked in!

Freeze: Want to make this cake ahead? You can freeze the unfrosted cake for up to 2 months! Just wrap it tightly in plastic wrap, then in foil. I don’t recommend freezing the cake with the cream topping though – it’s best to add that fresh when you’re ready to serve.

Make Ahead: You can bake the cake a day ahead and store it wrapped in the fridge. Add the whipped cream topping and orange decorations just before serving for the best look and taste. This makes it perfect for parties when you want to spread out your prep work!

Preparation Time	15-20 minutes
Cooking Time	24-27 minutes
Total Time	39-47 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 45-55 g
• Fat: 300-340 g
• Carbohydrates: 250-280 g

Ingredients

For the cake:

• 2.5 cups almond flour (finely sifted to remove lumps)
• 0.25 cup extra virgin olive oil (I use California Olive Ranch)
• 1 tbsp fresh orange juice
• 0.25 tsp fine sea salt
• 0.5 cup sugar
• 4 large eggs (room temperature)
• 1 tsp orange flavoring
• 2 tbsp orange peel (finely grated)
• 1 tsp baking powder

For the whipped topping:

• 0.5 cup icing sugar
• 1 tbsp orange peel (finely grated)
• 1 tsp orange flavoring
• 2 cups heavy cream (cold, for better whipping)

For decoration (optional):

• orange slices (optional but recommended for visual appeal)

Step 1: Prepare Your Pan and Preheat the Oven

• 8×2 inch round cake pan
• parchment paper

Preheat your oven to 350°F (175°C) and prepare an 8×2 inch round cake pan by greasing it thoroughly with butter or cooking spray, then line the bottom with parchment paper—this ensures easy removal and prevents sticking.

While the oven preheats, take your eggs out of the refrigerator to bring them to room temperature, as they’ll incorporate better into the batter and create a lighter, more tender crumb.

Step 2: Mix Dry Ingredients and Create the Wet Base

• 2.5 cups almond flour
• 1 tsp baking powder
• 0.25 tsp fine sea salt
• 4 large eggs

In one bowl, combine the sifted almond flour, baking powder, and salt, whisking them together to ensure the leavening agent is evenly distributed.

In another bowl, beat the room-temperature eggs vigorously for about a minute until they’re pale and slightly frothy—this incorporates air into the batter, which helps create a lighter cake.

I find that taking a few extra seconds to properly beat the eggs makes a noticeable difference in the final texture, giving you that moist-but-fluffy crumb you’re after.

Step 3: Build the Wet Mixture with Citrus Flavor

• 0.5 cup sugar
• 0.25 cup extra virgin olive oil
• 2 tbsp orange peel
• 1 tbsp fresh orange juice
• 1 tsp orange flavoring

To the beaten eggs, add the sugar, extra virgin olive oil, finely grated orange peel, fresh orange juice, and orange flavoring, stirring until everything is well combined and the mixture is smooth.

The oil will help keep the cake exceptionally moist, while the fresh orange juice and zest layer in bright citrus flavor that works beautifully with the almond flour’s subtle nuttiness.

Step 4: Combine Wet and Dry, Then Bake

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2

Pour the wet mixture from Step 3 into the dry ingredient mixture from Step 2, and fold or stir until just combined—be careful not to overmix, as this can develop gluten in the almond flour and make the cake tough.

Pour the batter into your prepared pan, spread it evenly with a spatula, and transfer to the preheated 350°F oven.

Bake for 24-27 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.

Step 5: Prepare Orange Whipped Cream Frosting

• 2 cups heavy cream
• 0.5 cup icing sugar
• 1 tsp orange flavoring
• 1 tbsp orange peel

While the cake bakes and cools, place your mixing bowl and beaters in the freezer for 5 minutes to chill them thoroughly—cold equipment is essential for whipping cream to stiff peaks quickly and efficiently.

Pour the cold heavy cream into the chilled bowl, add the icing sugar and orange flavoring, and beat on medium-low speed for about 30 seconds to start incorporating air.

Then increase the speed to medium-high and continue beating until stiff peaks form—this should take 1-2 minutes depending on your mixer.

I like to fold in the finely grated orange peel at the very end by hand so the zest stays bright and doesn’t break down from the beaters.

Step 6: Frost and Garnish

• cooled cake from Step 4
• orange whipped cream frosting from Step 5
• orange slices

Once the cake is completely cooled, generously spread or pipe the whipped cream frosting from Step 5 over the top and sides.

Garnish with additional fresh orange peel or thin orange slices for both visual appeal and a hint of extra citrus brightness.

Serve immediately, or refrigerate until ready to serve—the whipped cream frosting is best enjoyed fresh but will hold in the fridge for a few hours.