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

• 2 1/2 cups finely sifted almond flour (260g)
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 4 large eggs at room temperature
• 1/2 cup granulated cane sugar (120g)
• 1/4 cup extra virgin olive oil (60ml)
• 2 tablespoons grated orange peel
• 1 tablespoon fresh orange juice
• 1 teaspoon natural orange flavoring
• 2 cups heavy cream (480ml)
• 1/2 cup icing sugar, sifted if necessary (70g)
• 1 teaspoon natural orange flavoring
• 1 tablespoon grated orange peel
• Orange slices for decoration, optional

Step 1: Prepare the Baking Equipment and Preheat the Oven

Start by preheating your oven to 350°F (175°C).

Grease the sides and bottom of an 8 x 2 inch round cake pan with non-stick cooking spray.

Line the bottom of the pan with parchment paper to ensure easy removal of the cake once it’s baked.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt until well combined.

Set this mixture aside while you prepare the wet ingredients.

Step 3: Prepare the Wet Ingredients

In a separate large bowl, whisk the eggs until they are well beaten.

Then, whisk in the sugar, oil, orange zest, orange juice, and orange extract until the mixture is smooth.

Slowly add the dry ingredients to the wet mixture.

Use a spatula to stir everything together until the dry ingredients are just incorporated, being careful not to over mix to maintain a light texture.

Step 4: Bake the Cake

Pour the thick batter into the prepared cake pan.

Use an offset spatula to spread it out evenly.

Place the cake in the preheated oven and bake for 24-27 minutes, or until a toothpick inserted in the center comes out clean.

The edges should be golden brown and slightly pulled away from the pan.

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 5: Make the Whipped Topping

To prepare the whipped topping, first place your mixing bowl and beaters in the freezer for about 5 minutes to chill.

Once chilled, add the whipping cream, powdered sugar, and orange extract to the bowl.

Begin whisking on medium-low speed for about 30 seconds just to mix in the powdered sugar.

Then, increase the speed to medium-high and beat until stiff peaks form, ensuring you stop as needed to scrape down the sides.

Once fully whipped, gently fold in the orange zest for extra flavor.

Step 6: Assemble and Serve

Once the cake is fully cooled, top it with the whipped cream.

Smooth the topping with a spatula and garnish with additional orange zest and/or fresh orange slices if desired.

Slice and serve your delicious, citrus-infused cake!