Orange Almond Flour Cake
This Orange Almond Flour Cake is light, fragrant, and beautifully moist, with a tender crumb that practically melts in your mouth. Made with olive oil instead of butter and naturally gluten-free thanks to the almond flour, it’s the kind of cake that feels both elegant and effortless.
Why you’ll love this recipe:
- Naturally gluten-free – Made with almond flour, this cake has a tender crumb and rich flavor without any wheat.
- Light yet incredibly moist – Olive oil keeps the cake soft and moist, while whipped egg whites add lift and airiness.
- Bright orange flavor – Fresh orange zest and juice infuse every bite with a vibrant, fresh citrus taste.
If you like baking with almond flour, try my Almond Flour Thumbprint Cookies, Soft & Chewy Amaretti Cookies, and Petit Financier Cakes.
Ingredients you’ll need:
- Almond flour – Creates a moist, tender crumb and makes the cake naturally gluten-free.
- Tapioca flour – Helps bind the almond flour and improves the cake’s texture, making it slightly lighter.
- Olive oil – Adds moisture and richness, keeping the cake soft without weighing it down.
- Granulated sugar – Sweetens the cake while also helping to create a tender crumb and stable structure.
- Orange zest – Delivers concentrated orange flavor and aroma throughout the cake.
- Orange juice – Adds natural sweetness, moisture, and a bright citrus flavor.
- Eggs – Provide structure, richness, and lift, with the separated whites helping to keep the cake light and airy.
- Baking powder – Provides leavening to help the cake rise properly.
- Salt – Balances the sweetness and enhances the overall flavor.
- Cream of tartar – Stabilizes the whipped egg whites so they hold their volume and give the cake lift.
How to make orange almond flour cake:
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, whisk together the olive oil, sugar, orange zest, orange juice, and egg yolks.
Step #2) In a small mixing bowl, toss together the almond flour, tapioca flour, baking powder, and salt. Add these to the wet ingredients and combine with a rubber spatula.
Step #3) In a medium mixing bowl, beat the egg whites with the cream of tartar until foamy. Continue beating while gradually adding the remaining sugar until stiff peaks form. Gently fold the egg whites into the batter in three equal parts until no streaks remain.
Step #4) Pour the batter into a greased 9″ springform pan lined with parchment paper on the bottom. Bake at 325F for 35-40 minutes.
🌟 Expert tips:
- Use finely ground almond flour for the best texture
- Make sure your egg whites are whipped in a clean, grease-free bowl
- Fold gently to keep the batter light and airy
- The flavor improves after the cake completely cools
Storing & freezing instructions:
Storing – Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Freezing – Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag; it will keep for up to 2 months. Thaw at room temperature while it’s still wrapped to keep it moist, then unwrap and serve, or lightly warm slices for a fresh-baked taste.
Recipe FAQs:
Yes, mild oils like avocado or light vegetable oil work well, though olive oil adds a subtle, fruity richness.
Separating the eggs and whipping the whites gives the cake its light, airy texture, so skipping this step may make it denser.
Yes! A pinch of cinnamon or nutmeg, or a teaspoon of vanilla extract, pairs beautifully with the orange and almond flavors.
If you’ve tried this Orange Almond Flour Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Orange Almond Flour Cake
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup granulated sugar
- 1 Tbsp orange zest
- 1/4 cup orange juice
- 4 large egg yolks, room temperature
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325F. Grease a 9" springform pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the olive oil, sugar, orange zest, orange juice, and egg yolks.1/2 cup extra-virgin olive oil, 1/4 cup granulated sugar, 1 Tbsp orange zest, 1/4 cup orange juice, 4 large egg yolks
- In a small mixing bowl, toss together the almond flour, tapioca flour, baking powder, and salt. Add these to the wet ingredients and combine with a rubber spatula.2 cups almond flour, 1/4 cup tapioca flour, 1 tsp baking powder, 1/4 tsp salt
- In a medium mixing bowl, beat the egg whites with the cream of tartar until foamy. Continue beating while gradually adding the remaining sugar until stiff peaks form.4 large egg whites, 1/2 tsp cream of tartar, 1/4 cup granulated sugar
- Gently fold the egg whites into the batter in three equal parts until no streaks remain. Pour the batter into the prepared pan.
- Bake for 35-40 minutes or until the center springs back when lightly pressed.
Notes
Recipe adapted from The Bojon Gourmet
