Almond Flour Orange Cake is moist, tender and naturally gluten-free with fresh orange flavour and a light and citrusy whipped cream topping.
For the cake:
- 2 1/2 cups (260g) blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1/2 cup (120g) cane sugar
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon pure orange extract
For the topping:
- 2 cups (480ml) heavy whipping cream
- 1/2 cup (70g) powdered sugar, sifted if lumpy
- 1 teaspoon pure orange extract
- 1 tablespoon orange zest
- orange slices for garnish, optional
- Preheat oven to 350F degrees.
- Grease the sides and bottom of an 8 x 2 inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, baking powder and salt. Set aside.
- In a separate large bowl, whisk together the eggs and then whisk in the sugar, oil, orange zest, orange juice and orange extract.
- Add the dry ingredients to the wet mixture and use a spatula to stir together until the dry ingredients are incorporated. Be careful not to over mix.
- Pour the thick batter into the prepared pan and use an offset spatula to spread it out evenly.
- Bake for 24-27 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the cake should be golden brown and pulled away from the sides of the pan slightly.
- Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- To make the whipped topping, place your mixing bowl and beaters in the freezer for 5 minutes.
- Add the whipping cream, powdered sugar and orange extract to the chilled bowl and beat on medium-low speed for 30 seconds until the powdered sugar is mixed in a little. Increase the speed to medium-high and beat the ingredients together until stiff peaks form, stopping as needed to scrape down the sides of the bowl.
- Once fully whipped, stir in the orange zest.
- Top the fully cooled cake with the whipped cream and serve with more orange zest and/or fresh orange slices.
- You’ll need about 2 medium-sized oranges to yield enough zest for the batter and the whipped cream. Just half an orange should yield the 1 tablespoon of juice for the recipe.
- Make sure you’re using blanched almond flour and not almond meal, which has a different colour and coarser texture.
- Cup measurements are included in the recipe for convenience but, for greater accuracy, I recommend weighing your ingredients. If you don’t have a kitchen scale, be sure to use the spoon and level method to measure the almond flour.
- To ensure the cake doesn’t brown too much or stick to the pan, grease the pan generously with non-stick cooking spray (the bottom and sides) and line the bottom with a round piece of parchment paper.
- Let the cake cool in the pan for just 10 minutes, so it’s cool enough to handle. If you leave it in the pan for much longer, it may start to stick to the sides of the pan.
- We like the whipped cream piled high on this cake, so the recipe makes a lot of whipped topping. If you prefer less whipped cream, just half the recipe.
- If you can’t find orange extract, you can either leave it out or substitute it for an equal amount of orange zest.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: almond flour, orange cake, flourless, gluten-free