Moist Gluten-Free Orange Cake (Almond Flour)

This gluten free orange cake proves that a dessert can be both simple and spectacular without a speck of wheat flour. Almond flour carries the whole thing, giving you a tender, fragrant cake that tastes like sunshine.

The fresh orange zest and juice do all the heavy lifting for flavor, so there’s no need for extracts or artificial anything. It’s the kind of cake you can throw together on a Tuesday and still feel proud to serve.

What Makes This Gluten-Free Orange Cake So Good

The almond flour creates a soft, tight crumb that stays damp for days without getting gummy. That means the last slice is just as good as the first.

Fresh orange zest woven through the batter gives every bite a clean, bright finish. A quick glaze made from the reserved juice and powdered sugar ties it all together with a little tangy sweetness right on top.

Ingredients

• 2 cups almond flour, super-fine blanched: not almond meal; it must be finely ground for a light crumb
• 3/4 cup granulated sugar: regular white sugar creamates best here
• 3 large eggs: at room temperature, they whip up much airier
• 1/4 cup fresh orange juice: from about 1 large orange, save a splash for the glaze
• 2 tbsp orange zest: finely grated; this is what makes the cake taste truly orangey
• 1 tsp gluten-free baking powder: double-check the label if cross-contamination is a concern
• 1/4 tsp fine salt: just enough to round out the sweetness
• 1/4 cup olive oil or melted unsalted butter: olive oil adds a fruity note that plays nicely with the citrus

Variations / Substitutions

• Swap the citrus: use lemon zest and juice for a bright lemon cake, or try grapefruit for a more fragrant, slightly bitter edge.
• Make it dairy-free: stick with olive oil or melted coconut oil; skip the glaze or use a drizzle made from powdered sugar and orange juice only.
• Change up the sweetener: coconut sugar works but will darken the crumb and add a subtle caramel note; use 3/4 cup packed.
• Add a spice note: a pinch of cardamom or a 1/2 tsp of vanilla extract folded in with the juice lends an aromatic layer.

Gluten Free Dump Cake is next on our list if this cake is your kind of dessert.

How To Make Gluten Free Orange Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment if you like extra insurance. In a medium bowl, whisk together the 2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.

Almond flour tends to clump, so a good whisk here prevents little dry pockets in the baked cake. The mixture will look like pale, fine sand.

Step 2: Whip the Eggs and Sugar

In a large bowl, use an electric mixer to beat the 3 eggs and 3/4 cup sugar on high speed until the mixture is thick, pale yellow, and about tripled in volume, 3 to 4 minutes. When you lift the beaters, the batter should fall in thick ribbons that sit on the surface for a moment before sinking back in.

This step traps all the air that will lift the cake since there’s no gluten structure to hold it up. If the eggs are cold, they won’t whip up nearly as well, so let them sit out for 20 minutes if you can.

Step 3: Stir In the Orange and Oil

Pour the 2 tbsp orange zest, 1/4 cup orange juice, and 1/4 cup oil directly into the egg mixture. Beat on low speed just until the liquids disappear, about 20 seconds.

The batter will loosen and the whole kitchen will fill with the smell of fresh orange. Don’t worry if it looks thin at this stage, the almond flour will thicken everything right back up in the next step.

Step 4: Fold the Almond Flour Into the Batter

Tip the dry ingredients into the wet mixture and use a flexible spatula to gently fold them together. Keep scraping the bottom and turning the bowl until no white streaks remain, about 1 minute of patient folding.

The goal is to keep every bit of air you just whipped into the eggs. Stirring hard or fast will deflate the batter and leave you with a dense cake, so move in slow, sweeping motions.

Step 5: Pour the Batter and Bake

Scrape the batter into the prepared pan and smooth the top with the spatula. Bake on the center rack until the cake is deeply golden and a toothpick poked into the middle comes out clean, 30 to 35 minutes.

The top will look set and spring back when you press it lightly. The edges may pull away from the pan just a bit, which is your cue that it’s done.

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely. This rest inside the pan gives the tender crumb a moment to firm up so it doesn’t crack when you move it.

Step 6: Glaze and Serve

When the cake has cooled completely, whisk together 1/2 cup powdered sugar with about 1 tablespoon of fresh orange juice, adding a few more drops of juice if you want a thinner drizzle. Spoon the glaze over the top and let it drip down the sides.

The white glaze against the golden dome looks simple and pretty, and that thin sugary shell adds just enough extra sweetness. Slice and serve at room temperature.

Tips for the Best Orange Cake

• Toss the zest with the sugar before you start whipping the eggs. Rub it between your fingers for 10 seconds to release the oils, then add the eggs. It deepens the citrus flavor more than you’d think.
• Use a light-colored metal cake pan. Dark pans can over-brown the almond flour crust before the center has fully set.
• If your almond flour has been sitting in the fridge, let it come to room temperature. Cold flour can make the batter tighten and fold unevenly.
• The glaze is optional. A dusting of powdered sugar or a few thin orange slices on top are just as lovely.

Bake times by pan size:

Storing Leftovers

Wrap the cooled cake tightly and keep it at room temperature for up to 3 days, or refrigerate it for up to a week. The crumb actually gets a little more moist on day two. Let refrigerated slices come to room temperature before serving—the texture is much softer that way.

What To Serve With Gluten Free Orange Cake

A dollop of cold lightly sweetened whipped cream and a handful of fresh raspberries or blueberries turn it into a proper plated dessert. For an afternoon snack, it’s just as good with a cup of strong Earl Grey tea, the bergamot in the tea echoing the citrus nicely.

Frequently Asked Questions

Can I use a different nut flour?

Almond flour is the best for this recipe because of its moisture and neutral taste. Hazelnut flour will work but makes a denser, nuttier cake.

Why did my cake sink in the center?

Usually it just needed a few more minutes in the oven. Almond flour cakes can look done on top before the center is fully set, so trust the toothpick test.

Can I skip the glaze and serve it plain?

Yes. The cake is sweet enough on its own. Just dust the top with powdered sugar right before slicing.

Is this cake flourless?

Yes, it uses only almond flour and no wheat or grain flours, so it’s both gluten-free and grain-free.

Gluten Free Orange Cake Recipe

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 325

Ingredients Method Notes

Ingredients

  

• 2 cups almond flour, super-fine blanched
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup fresh orange juice
• 2 tbsp orange zest
• 1 tsp gluten-free baking powder
• 1/4 tsp fine salt
• 1/4 cup olive oil or melted unsalted butter
• 1/2 cup powdered sugar (for glaze)
• 1–2 tbsp fresh orange juice (for glaze)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk almond flour, baking powder, and salt in a bowl.
2. Beat eggs and sugar on high speed until thick, pale, and ribbony, about 3–4 minutes.
3. Mix in orange zest, 1/4 cup orange juice, and oil on low speed until just combined.
4. Fold dry ingredients into wet mixture gently until no streaks remain.
5. Pour batter into pan. Bake 30–35 minutes until golden and a toothpick comes out clean. Cool 10 minutes in pan, then turn out and cool completely.
6. Whisk powdered sugar with 1 tbsp orange juice, adding more juice as needed. Drizzle over cooled cake.

Notes

The cake sets best after cooling completely, so don’t glaze it while warm or the icing will slide right off. For a taller cake, use an 8-inch pan and add about 5 minutes to the bake time.