• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Cakes

    Published on: February 9, 2012 by Janice Lawandi; Updated on: February 28, 2025 4 Comments

    Orange Almond Cake (Gluten-Free + Grain-Free)

    415 shares
    • Facebook120
    • Reddit
    • Flipboard
    Jump to Recipe
    Slicing an orange cake to serve it.

    Learn how to make the best orange almond cake with this gluten-free recipe. This cake is made with whole oranges that are boiled until soft to create a smooth orange purée that adds moisture and flavour to this single-layer cake made with ground almonds.

    Slices of orange cake on black plates with black forks.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    For this orange cake recipe, the whole orange is used, as with three fruit marmalade. To do so, you first have to boil the fruit. This softens the pith and the skin of the fruit so that it will have a better texture when blended to make the cake batter.

    The cakes are moist and with a pleasantly coarse texture from the granular ground almonds. My favourite part of this recipe is that it uses the entire orange, peel and all. Just remember to boil the whole fruits (see recipe) to remove the unpleasant bitterness from the citrus. That's the secret to using whole citrus fruit in marmalade and cakes! The syrup I served it with reminds me of bitter-orange marmalade.

    Boiling can also help remove bitterness while preserving the natural oils of the orange. The bitter compounds are soluble in water so are released into the water as you boil the fruit, while the oils are not soluble in water (not even boiling water), so these stay with the orange fruit. Boiling is a great way to reduce the bitterness of citrus fruit. 

    Jump to:
    • What You Need to Make a Gluten-Free Orange Cake
    • Substitutions and Variations
    • How to Make a Cake With Whole Oranges
    • Serving Suggestions
    • Orange Almond Cake Baking FAQs
    • More Citrus Recipes
    • 📖 Recipe

    What You Need to Make a Gluten-Free Orange Cake

    Ingredients to make a gluten-free almond cake measured out.
    • oranges—use Navel oranges which have a fairly thin skin and no seeds
    • eggs—I tested this recipe with large eggs. If you use eggs that are bigger or smaller, results may differ
    • sugar—in order to allow the almond and orange flavours shine, use white granulated sugar. Brown sugar or maple sugar would interfere with the delicate flavours of this cake
    • ground almond—this cake is gluten-free and grain-free, made with finely ground almonds, which is sometimes called almond flour
    • leavening—baking powder helps to open the crumb a little so that the orange cake has a light, spongy texture.

    Please see the recipe card for the exact ingredients and quantities.

    Substitutions and Variations

    • Oranges—I used Navel oranges, which have a thinner skin and no seeds. You can also try clementines. Use the same weight of clementines, check for seeds before processing, and measure the weight of the purée to make sure you don't add too much (or too little). Orange varieties with thicker skin, like some blood oranges and Cara Cara oranges, will have more pith and more bitterness.
    • Nuts—I made this cake with ground almonds, but any ground nut will work. Ground hazelnuts would be excellent here, or even pistachios (but this will be more expensive).
    • Orange syrup—I made homemade orange syrup as a topping for this cake, but you could also use orange marmalade, warmed to make it more spreadable. Another option would be to top the cake with a ganache glaze before serving.

    How to Make a Cake With Whole Oranges

    Instead of flour, these orange cakes are made with ground almonds and whole oranges. This would yield a denser cake if it weren't for two things:

    • whipping the eggs with the sugar to incorporate air. Remember whipped eggs are an important leavening agent in baking: the eggs trap and stabilize bubbles of air, aerating the batter to reduce density and improve texture. It's the same principle as in this warm-milk cake or the chocolate genoise in this black forest cake
    • baking powder acts as a chemical leavener which reacts to release a gas that provides lift to the cake batter as it bakes

    By baking these orange cakes with almond meals, you end up with moist orange cakes that are both grain-free and gluten-free! On the other hand, this gluten-free lemon cake is made with mashed potatoes which lends a lot of moisture and softness to the cake. 

    Whole oranges before and after boiling in a water bath.

    Step 1—place the oranges in a pot of cold water (image 1) and boil them for 2 hours until very soft (image 2). You should be able to press your thumb through the orange without much force when they are sufficiently cooked.

    Chopping and puréeing whole oranges to make a smooth purée.

    Step 2—Chop up the cooled oranges on a cutting board (image 3) then transfer them to a food processor (image 4) and process them into a smooth purée (image 5).

    Tip—I like to do the boiling and processing of the oranges the day before I make the cake because these steps are longer.

    Whipping eggs with sugar until pale and thick before mixing in orange purée to make cake batter in a mixer bowl with a whisk attachment.

    Step 3—Combine the eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment (image 6) and whip them until pale and thick (image 7) before adding the orange purée (image 8). Whisk until smooth (image 9).

    Tip: Make sure the orange purée has cooled before mixing it with the eggs.

    Whisking almond flour with baking powder before adding it to the mixer bowl with whipped eggs, sugar and orange puree to make cake batter.

    Step 4—Whisk the almond flour with the baking powder (image 10). I like to use a Danish dough whisk for this. Add the ground almonds to the mixer bowl (image 11) and whisk them in. The batter will be thick but airy (image 12).

    Smoothing cake batter in a springform pan with a mini offset spatula before baking the cake until golden brown.

    Step 5—Transfer the cake batter to a buttered springform pan lined with parchment (image 13) and smooth it from edge to edge with a mini offset spatula (image 14). Bake until deeply browned on the edges and golden on the surface (image 15).

    Tip: This cake takes a long time to bake because of the high moisture of the oranges. The edges will be quite brown and pull away from the sides of the pan when the cake is baked. A cake tester inserted in the middle will come out clean and the cake will feel airy but set on the surface.

    Orange syrup in a saucepan before and after boiling.

    Step 6—While the cake cools, make the syrup by combining the orange juice, orange zest, granulated sugar, and alcohol (if using) in a small saucepan (image 16). Bring the mixture to a boil, ensuring all the sugar is dissolved and boil for 2–3 minutes. Let cool completely.

    Brushing orange syrup on a cake set on a cooling rack.

    Step 7—Once the cake and the syrup have cooled, you can brush the surface of the cake with a thin layer of syrup (image 18), saving the rest for drizzling on the slices of cake as you serve them.

    Serving Suggestions

    I served this orange cake with the homemade orange syrup described in the recipe card, but you could also skip the syrup and serve this cake plain or with orange marmalade. You could also opt for a chocolate ganache glaze instead or even serve it with ice cream.

    Orange Almond Cake Baking FAQs

    Why is my orange almond cake so moist?

    I have listed the weight of the whole oranges before boiling them, as well as the weight of the purée that I actually added to the cake batter. If you use more than what is written, your cake will be mushy and wet. Also, if you underbaked the cake, it will have a wet crumb. As you can see from the photos above, the edges of the cake are a deep brown and the surface is golden.

    Why do the edges of the cake brown so much?

    This cake is made with ground almonds. Almonds are more prone to browning and burning than wheat flour so the edges will get quite dark, especially because the cake spends up to an hour in the oven. I don't find the browning affects the taste, but for a more golden-brown bake, try baking this cake recipe in muffin pans. They will bake faster, leading to less browning.

    Can I freeze this cake?

    These orange almond cakes are suitable for freezing. I would recommend freezing after the baked cakes have cooled completely, but without any syrup. To serve, defrost overnight preferably in the fridge. Serve the defrosted cake with freshly made syrup which will perk up the flavour.

    Slicing an orange cake to serve it.

    More Citrus Recipes

    Citrus gets many of us through the winter, here are a few other citrus recipes to brighten your spirits:

    • A plate of amaretti cookies.
      Orange Almond Amaretti Cookies
    • A plate of lemon poppy seed sugar cookies.
      Lemon Poppy Seed Cookies
    • Slicing an orange cake with poppy seeds to serve it.
      Orange Poppy Seed Cake
    • Lemon loaf cake topped with lemon icing and fresh raspberries being sliced to serve it
      Lemon Loaf Cake

    If you tried this recipe for the best orange almond cake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Slicing and serving a glazed orange cake

    Gluten-Free Orange Almond Cake

    AuthorAuthor : Janice Lawandi
    Learn how to make the best gluten-free orange almond cake with this easy recipe made with whole oranges that are boiled and processed into a smooth purée. This simple cake is served with an orange syrup.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 25 minutes mins
    Cook Time 1 hour hr
    Boiling time 2 hours hrs
    Total Time 3 hours hrs 25 minutes mins
    Course Dessert
    Cuisine French
    Servings 12
    Calories 272 kcal

    Equipment

    • Food processor
    • 9-in springform
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    For the orange almond cake

    • 350 grams navel oranges washed thoroughly
    • 4 large egg(s) room temperature
    • 200 grams granulated sugar
    • 300 grams ground almonds
    • 5 mL baking powder

    For the orange syrup

    • 60 mL navel orange juice
    • 15 mL orange zest
    • 78 grams granulated sugar
    • 10 mL lemon juice optional
    • 15 mL orange liqueur like Triple Sec or brandy/cognac, optional

    Instructions
     

    To make the orange almond cake

    • Preheat the oven to 350°F (175 °C). Prepare the pan(s) you are using by generously greasing them (if gluten is not an issue, baking spray works well). To make 24 mini cakes, use a mini muffin pan like this one on Amazon. For a 9-inch (23-cm) cake pan (like this one on Amazon), line the bottom of the springform pan with parchment for easy unmolding after greasing. Set the pan(s) aside for later.
    • Place the two oranges in a large saucepan, cover with cold water, and bring it to a boil. Boil the whole oranges for 2 full hours. The skins will soften and the fruit begin to collapse slightly. You can easily press your thumb through the skin and the fruit when they are fully boiled.
    • Drain the oranges and refresh them under cold water to quickly cool them.
    • Coarsely chop the oranges and remove any seeds. Place the chopped oranges in a food processor and process them until they become a smooth purée and there are no more chunks. Measure out 275–300 grams (9¾–10½ ounces).
    • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until they are light, thick, and pale. This takes 5 minutes or more.
    • Add the orange purée (up to 300 grams or 10½ ounces) and whisk it in.
    • In a separate bowl, whisk the ground almonds and baking powder, then add the dry ingredients to the mixer bowl of cake batter and whisk it in. Continue folding until all the ingredients are incorporated.
    • Fill the prepared pan(s) with the cake batter, smoothing it from edge to edge.
    • Bake until a cake tester poked in the centre comes out clean. Be sure to bake until the edges are dark golden brown. A 9-inch cake will take up to an hour while smaller muffins take 30–40 minutes.
    • Let the pans cool 15 minutes on a rack before carefully unmolding the cakes.

    To make the orange syrup

    • Place the orange juice, orange zest, sugar, lemon juice, and orange liqueur (or brandy) in a small saucepan
    • Bring to a boil and simmer for 2–3 minutes. The syrup will thicken mroe as it cools.
    • To serve, drizzle the sauce over the cake.

    Notes

    • Substitutions and variations:
      • Oranges—I used Navel oranges, which have a thinner skin and no seeds. You can also try clementines. Use the same weight of clementines, check for seeds before processing, and measure the weight of the purée to make sure you don't add too much (or too little). Orange varieties with thicker skin, like some blood oranges and Cara Cara oranges, will have more pith and more bitterness.
      • Nuts—I made this cake with ground almonds, but any ground nut will work. Ground hazelnuts would be excellent here, or even pistachios (but this will be more expensive).
      • Orange syrup—I made homemade orange syrup as a topping for this cake, but you could also use orange marmalade, warmed to make it more spreadable. Another option would be to top the cake with a ganache glaze before serving. You can also serve this cake with ice cream or lightly-sweetened whipped cream.
    • You can bake this recipe in a large springform pan (like a 9-inch springform) or in mini muffin pans. This recipe makes 24 mini cakes.

    Nutrition

    Calories: 272kcalCarbohydrates: 34gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 22mgPotassium: 131mgFiber: 4gSugar: 28gVitamin A: 180IUVitamin C: 24mgCalcium: 97mgIron: 1mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Cake Recipes

    • A piece of gingerbread cake with cream cheese frosting and lemon curd served on a dessert plate.
      Moist Gingerbread Cake with Cream Cheese Frosting and Lemon Curd
    • Slicing a blueberry crumb cake.
      Easy Blueberry Crumb Cake
    • A slice of double chocolate banana bread on a plate.
      Chocolate Banana Bread with Chocolate Chips
    • A plate of chocolate financiers ready to be eaten.
      Chocolate Financiers

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Kay says

      February 18, 2012 at 3:20 pm

      Good luck Janice! I'm at a crossroads too and I'm not sure what I want to be doing next. I can't wait to read about your adventures. Keep posting. Maybe one day I'll make a trip to Canada and crash on your couch. xx

      Reply
    2. Oana says

      February 13, 2012 at 5:34 pm

      This sounds so awesome and wonderful. Your adventure and your recipe. Good for you for taking the leap (or drive). It can be a tough city sometimes, I agree. What will you be doing in Ottawa?

      Reply
    3. mayssam @ Will Travel for Food says

      February 10, 2012 at 5:49 pm

      Please don't fall in love with Ottawa! We need your pastry-making skills right here in Montreal, and preferably in my tummy! 🙂 So when are we having a sweet goodbye party for you?

      Reply
    4. Kiri W. says

      February 09, 2012 at 11:07 pm

      Congratulations! What an exciting change for you! 🙂 I am sure you will love your adventure. I liked Montreal, but agree about the people sometimes being unapproachable.
      This cake looks fantastic - I love almond baked goods to death.

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Slicing an orange cake to serve it.
    This is a picture of Janice Lawandi
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Citrus Baking

    • A pot of homemade marmalade ready to be canned in jars.
      Orange Marmalade Recipe
    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon Shortbread Cookies
    • Three fruit marmalade
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • gluten-free-lemon-cake-with-lemon-curd-and-berries
      Gluten-free lemon cake with raspberries
    • Slicing and serving a glazed orange cake
      Orange Almond Cake (Gluten-Free + Grain-Free)

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    Slicing an orange cake to serve it.

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.