This Flourless Almond Orange Cake is the most delicious, light and moist cake ever! This incredibly flavourful cake that is both Gluten-Free and Dairy-Free, and perfect for afternoon tea or a special occasion like Passover.
This recipe was first published in April 2020 and was updated in August 2022.
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Why we love this recipe
This Gluten Free Orange Cake recipe is prepared with Almond Meal and Cornstarch, making it completely flourless and wheat-free. It is also an easy cake to make with no special equipment like a food processor required - just a hand mixer!
As opposed to most flourless orange cake recipes that require you to boil whole oranges for a long time before blending them into the batter, this cake simply uses orange juice and lots of orange zest to create a super fresh orange flavour.
Once baked, it is topped with a simple Orange Syrup glaze that soaks through the cake for that extra punch of flavours. It is my go-to cake recipe for Passover, but it much enjoyed during the rest of the year too!
More Almond Cakes Recipes:
Ingredients
Best thing about this Orange Cake is that it only requires a handful of ingredients (scroll down to recipe card for all quantities):
- Eggs: medium size, with the egg whites and egg yolks separated.
- Sugar: Caster Sugar or fine white granulated sugar. I have made this recipe with brown sugar instead and it works as well.
- Orange Zest: what will bring a punch of orange flavours to the cake! Make sure to use only the zest without the rind or pith that would bring a slightly bitter taste to the cake.
- Orange Juice: preferably freshly squeezed. You can use store-bought orange juice if preferred, but make sure to pick one that is 100% juice (without added sugar).
- Oil: Canola Oil, or a neutral flavoured vegetable oil. You can substitute it with melted butter if preferred, but the cake won't stay as moist.
- Almond Meal: preferably sifted. It can be substituted with almond flour, but it will slightly change the texture of the cake. Almond Meal provides a light crunch to the orange cake that you will miss with almond flour.
- Cornstarch: used to create a more tender crumb.
Optional Additions: you can add a little bit of Vanilla Extract if wanted, or some spices such as Cinnamon or Ginger Powder.
How to make Almond and Orange Cake
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a 9 Inch / 22 cm Springform Pan by lining the bottom with baking paper (parchment paper) and greasing the sides with a little bit of oil.
- Separate the Egg Yolks and Egg Whites. Place them in two large mixing bowls (if using a hand mixer) or the bowl of your stand mixer for the egg whites and large bowl for the egg yolks.
- Photo 1: Whip the Egg Whites until you reach stiff peaks. Set aside.
- Photo 2: In the second bowl, whisk together the Egg Yolks, Caster Sugar and Orange Zest.
- Photo 3: Mix for a couple of minutes or until the mixture appears bubbly and slightly lighter in colour.
- Photo 4: Add the rest of the wet ingredients (Orange Juice and Oil). Mix until combined.
- Photo 5: Add the dry ingredients (Cornstarch and Almond Meal).
- Photo 6: Slowly whisk until just combine. You should get a rather liquid yet slightly thick batter.
- Photo 7 & 8: Gently fold in the whipped Egg Whites in 3 or 4 times. You shouldn't see any lumps of egg whites anymore, but be careful not to over-mix to avoid deflating the mixture.
- Pour the orange and almond cake mixture into the prepared cake pan. Spread it around with the back of a spoon or spatula if needed.
- Bake for 30 to 35 minutes, or until a skewer comes out clean. If the top seems to be browning quickly, your oven might be too hot. Remove from the oven.
- While the cake is baking, prepare the Orange Syrup: in a small saucepan, mix the Orange Juice, Lemon Juice and Sugar. Cook on low to medium heat for about 5 minutes or until the sugar has dissolved and the syrup has slightly thickened.
- Pour the Orange Syrup on the warm cake when just out of the oven. Leave to cool down completely before removing from the cake tin.
Serve plain or sprinkle with icing sugar. You can also decorate it with some flaked almonds and orange peels (candied or not) like I did.
Recipe FAQs
A Flourless Cake can be made from many different (or a combination of) ingredients that are used to replace Wheat Flour and leavening agents such as Baking Powder or Baking Soda.
Ingredients such as Almond Meal or other naturally gluten-free flours are used to replace wheat flour. To make the cake rise without baking powder, flourless cakes often use whipped egg whites or whipped cream to create a light and fluffy cake.
Almond Meal is probably one of my favourite ingredient to bake with because it provides an incredible flavour and delicious moist texture to baked goods. It is a great ingredient to use for gluten-free baking, and just as good for regular baking too!
In this orange almond cake recipe, the almond meal is really key to create a super light, fluffy and flavourful crumb.
Although slightly different, almond meal and almond flour are often substituted and can be swapped equally in most cases. Almond Flour is usually a bit finer that Almond Meal. Almond Meal can be made from ground raw almonds that can be peeled or unpeeled. Almond Flour usually always uses unpeeled ground almonds.
The orange syrup will add a lot of flavour to the cake so it can be served plain. If you want to decorate it, you can dust the almond cake with icing sugar just before serving. Some flaked almond will provide a delicious crunchy bite and some orange peels a touch of colour.
Alternatively, simply finish the cake with some whipped cream, a homemade Orange Curd or serve with ice cream.
Tips for Success
- It is important for the Egg Whites to be well whipped into stiff peaks. Since this cake does not contain any baking powder or baking soda, it relies on the air trapped in the whipped egg whites to rise and have a light crumb.
- Gradually folding the egg whites into the cake batter is important to avoid breaking the air bubbles it contains and deflating the mixture.
- If the cake seems to be browning quickly in the oven, the temperature might be too hot. Decrease the temperature and if required, cover the cake with aluminium foil while baking.
- Pouring the orange syrup over the almond orange cake while still warm will allow it to be well absorbed into the cake and soak it evenly.
Storing & Freezing
This orange almond cake can be kept at room temperature, either in the springform pan covered or in an airtight container. It will remain fresh and moist for up to three days.
The cake can be frozen, although I always recommend serving it fresh for the best texture. Freeze it over a flat tray then wrap in a layer of plastic wrap and one layer of aluminium foil. Leave to thaw at room temperature before serving.
More Orange Recipes
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Gluten Free Orange Almond Cake
Ingredients
Orange Almond Cake
- 3 Eggs
- 80 gr (1/3 cup) Caster Sugar
- 1 1/2 teaspoon Orange Zest - or the zest of 2 oranges
- 250 ml (1 cup) Orange Juice - about 2 to 3 large oranges
- 80 ml (1/3 cup) Canola Oil
- 250 gr (2 1/2 cup) Almond Meal
- 30 gr (3 tbsp) Cornstarch
Orange Syrup
- 60 ml (1/4 cup) Orange Juice
- 15 ml (1 tablespoon) Lemon Juice
- 30 gr (2 tablespoons) Caster Sugar
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Orange Almond Cake
- Preheat your oven on 160'C/325'F. Line a 9 inch / 22 cm Springform Pan with baking paper and grease the edges.
- Separate the Egg Yolks and Egg Whites.
- Place the Egg Whites in a large mixing bowl or the bowl of your stand mixer and whip them into stiff peaks. Set aside.
- In a separate bowl, whisk together the Egg Yolks, Caster Sugar and Orange Zest until bubbly. Mix in the Canola Oil and Orange Juice.
- Add the Almond Meal and Cornstarch and mix until combined.
- Gently fold in the whipped Egg Whites until the orange mixture in 3 or 4 times (see note 1).
- Pour in the batter and bake for 30 to 35 minutes, or until the tip of a knife comes out clean (see note 2). Remove from the oven and place on a wire rack to cool down.
Orange Syrup
- While the cake is in the oven, start preparing the syrup. Place the Orange Juice and Lemon Juice in a small saucepan with the Caster Sugar. Bring to a simmer and leave to reduce for 5 to 10 minutes, or until it starts to slightly thicken.
- Pour it over the warm cake when just out of the oven (see note 3).
- Optionally, decorate the cake with Icing Sugar, Flaked Almond and Orange Peels or Zest.
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
- If you mix the batter too much here, the egg whites will deflate and the cake will be denser. Stop folding as soon as all the ingredients are incorporated.
- If the cake seems to be browning quickly in the oven, the temperature might be too hot. Decrease the temperature and if required, cover the cake with aluminium foil while baking.
- You can pour it over the cool cake, but pouring it over the warm cake will make it absorb the syrup much better.
Jodie McKay says
Im making this amazing cake for the second time today. Today I'm going to try baking it in a friand tray for multiple little cakes like they sell at my local produce market. The first time I made it was for my husband's birthday cake. I made a cream cheese icing which I put over the top following the syrup. I then sprinkled crushed pistacio and mini rose petals all over and it was AMAZING! I will do the same again today but as little friands. Can't wait to see how it turns out!
Sylvie says
Sounds great, hope the mini version turns out well too!
Ana says
Delicious cake. I don’t recommend using a Bundt tin! Will definitely use a round cake tin with baking paper next time.
Minerva says
Awesome recipes
A Baking Journey says
great to hear 🙂
Lisa says
Hello Sylvie,
I am so glad to have found this website! I am diabetic so I am looking for recipes for cakes/cookies that are not made of flour. Starch is generally not good for the blood sugars so I am wondering why it is needed in this recipe. Btw, I use monk fruit sugar as it has zero carbs.
Regards,
Lisa
A Baking Journey says
Hi Lisa, it is used as a slight thickener to provide structure in the cake and well as providing a more tender crumb. You could substitute it with more almond meal if preferred. Cheers
Elizabeth says
i really like how i dont have to use boiled oranges. i do not always have time to sit around waiting for oranges to boil....
A Baking Journey says
That's one of my favourite thing about this recipe!
Irene Morphy says
Can not find almond meal and don't have a food processor to grind up almonds. What would happen if I used almond flour as it is readily available.
A Baking Journey says
Hi Irene, it will slightly change the texture of the cake but it should work with almond flour as well 🙂