Delicious Flourless Almond Orange Cake: Gluten-Free, Dairy-Free & Perfectly Moist

Indulge in the vibrant flavors and incredibly moist texture of this Flourless Almond Orange Cake. This isn’t just any cake; it’s a culinary masterpiece that promises a light, tender crumb and an explosion of fresh citrus taste with every bite. What makes this cake truly exceptional is its naturally gluten-free and dairy-free composition, making it an ideal dessert for those with dietary sensitivities or anyone seeking a healthier, yet utterly delicious, sweet treat. Whether you’re planning an elegant afternoon tea, celebrating a special occasion like Passover, or simply craving a delightful homemade cake, this recipe is guaranteed to impress.

Close up on the cake with 3 slices cut out, showcasing its moist texture and vibrant orange color.

This recipe was first published in April 2020 and was updated in August 2022 to provide even more helpful tips and detailed instructions for a perfect bake.

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Why You’ll Adore This Flourless Orange Almond Cake Recipe

There are countless reasons to fall in love with this Gluten-Free Orange Cake. Firstly, its unique blend of Almond Meal and Cornstarch makes it entirely flourless and wheat-free, catering perfectly to gluten-sensitive diets without compromising on taste or texture. You don’t need fancy kitchen gadgets either; a simple hand mixer is all it takes to bring this delightful cake to life, making it an incredibly easy and approachable baking project for any skill level. Forget complicated recipes that demand hours of boiling whole oranges. Our approach is much simpler, focusing on the vibrant zest and fresh juice of oranges to infuse the cake with an unparalleled, zesty flavor that truly shines through.

But the flavor journey doesn’t end there! Once baked to golden perfection, the cake is generously topped with a luscious Orange Syrup glaze. This simple yet effective syrup not only adds an extra layer of zesty sweetness but also deeply soaks into the cake, enhancing its moisture and intensifying the orange aroma. This exceptional quality makes it a perennial favorite for special occasions, especially as a delicious and compliant Passover cake, yet its universal appeal ensures it’s equally enjoyed throughout the entire year.

Discover More Delightful Almond Cake Recipes:

If you’re a fan of the rich, nutty flavor and moist texture that almond meal brings to baking, you’re in for a treat! Our collection of almond cake recipes offers a variety of seasonal and classic options that are just as easy to make and equally delicious. Perfect for expanding your gluten-free baking repertoire or simply enjoying the wholesome goodness of almond-based desserts.

Pear and Almond Cake
Apple Almond Cake
Strawberry Almond Cake
Almond Raspberry Cake

Essential Ingredients for Your Almond Orange Cake

Creating this spectacular orange cake requires just a handful of readily available ingredients. Each component plays a crucial role in achieving the cake’s signature taste and texture. Below, you’ll find a detailed breakdown of what you’ll need, along with tips for best results. (For precise quantities, please refer to the comprehensive recipe card at the bottom of this page.)

A flat lay image displaying all the individual ingredients for the Almond Orange Cake on a white surface.

Eggs: You’ll need medium-sized eggs, with the whites and yolks carefully separated. The separation is critical as the whipped egg whites provide the necessary lift and airy texture to this flourless cake, replacing traditional leavening agents.
Sugar: Caster sugar, also known as fine white granulated sugar, is recommended for its ability to dissolve quickly and evenly. For a slightly richer, deeper flavor, you can certainly experiment with brown sugar, which also works beautifully in this recipe.
Orange Zest: This is where the magic happens! The zest is paramount for imparting that intense, fresh orange flavor. Be diligent in zesting only the bright orange part of the peel, avoiding the bitter white pith beneath it, which can detract from the cake’s sweetness.
Orange Juice: Freshly squeezed orange juice offers the brightest and most authentic flavor. If fresh oranges aren’t available, a high-quality, 100% pure store-bought orange juice (without added sugars or concentrates) can be used as a convenient alternative.
Oil: A neutral-flavored vegetable oil, such as canola oil, is preferred as it allows the orange and almond flavors to truly shine. While melted butter can be substituted, keep in mind that oil tends to contribute to a moister cake that stays fresh longer.
Almond Meal: This is the star flour substitute in our gluten-free cake. Sifting the almond meal is recommended to prevent lumps and ensure a uniform texture. While almond flour can be used, almond meal, with its slightly coarser grind, adds a delightful, subtle crunch that enhances the cake’s overall character.
Cornstarch: A small amount of cornstarch works wonders in this recipe, helping to create an incredibly tender and delicate crumb that melts in your mouth.

Optional Flavor Boosters: Feel free to customize your cake! A hint of Vanilla Extract can add a warming complexity, or for those who enjoy a spiced touch, a pinch of Cinnamon or Ginger Powder can complement the orange beautifully.

Crafting Your Delicious Flourless Almond Orange Cake: Step-by-Step

This recipe is designed to be straightforward and enjoyable, ensuring a perfectly baked cake every time. Follow these steps for an exquisite homemade treat.

Process Shot Collage: showing the stages of whipping egg whites to stiff peaks, then mixing wet ingredients in a separate bowl until bubbly.

Prepare Your Oven and Pan: Begin by preheating your oven to 160 degrees Celsius / 325 degrees Fahrenheit. This ensures a consistent baking temperature from the start. Prepare a 9-inch (22 cm) springform pan by lining the bottom with baking paper (parchment paper) and lightly greasing the sides with a touch of oil. This will prevent sticking and make for easy release.
Separate Eggs: Carefully separate your egg yolks and egg whites. Place the egg whites in a very clean, large mixing bowl (or the bowl of your stand mixer) and the egg yolks in another separate, large mixing bowl. Cleanliness is key for successfully whipping egg whites.
Photo 1: Whip Egg Whites: Using your hand mixer or stand mixer, whip the egg whites until they form stiff, glossy peaks. This means when you lift the beaters, the whites stand firm and hold their shape. Set these aside, as they are crucial for the cake’s light texture.
Photo 2: Combine Wet Ingredients (Yolks): In the second bowl, vigorously whisk together the egg yolks, caster sugar, and fragrant orange zest. The zest releases its essential oils when whisked with sugar, infusing the batter with intense citrus aroma.
Photo 3: Whisk for Air: Continue to mix this yolk mixture for a couple of minutes until it becomes noticeably bubbly, slightly thicker, and a lighter, paler yellow color. This incorporates air, which contributes to the cake’s overall texture.
Photo 4: Add Remaining Wet Ingredients: Pour in the orange juice and canola oil (or your chosen neutral oil). Mix until all the ingredients are just combined and the mixture is smooth.

Process Shot Collage: showing the addition of dry ingredients to the wet mixture, and then gently folding in the whipped egg whites.

Photo 5: Incorporate Dry Ingredients: Gently fold in the almond meal and cornstarch. It’s best to sift these ingredients beforehand to avoid any clumps.
Photo 6: Whisk Until Just Combined: Slowly whisk the dry ingredients into the wet mixture until they are just combined. You should achieve a smooth, slightly thick batter. Be careful not to overmix at this stage.
Photo 7 & 8: Fold in Egg Whites: This is a critical step for a light cake. Add the whipped egg whites to the batter in three or four gradual additions. Using a spatula, gently fold them in using an upward motion, turning the bowl as you go. The goal is to incorporate the whites without deflating the air you worked so hard to build up. Stop folding as soon as no streaks of egg white remain.
Bake the Cake: Pour the airy orange and almond cake mixture into your prepared springform pan. Gently spread the batter evenly with the back of a spoon or spatula if needed.
Bake to Perfection: Transfer the pan to the preheated oven and bake for 30 to 35 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, your cake is ready. If you notice the top browning too quickly, your oven might be a little hot; consider reducing the temperature slightly or loosely covering the cake with aluminum foil. Once baked, remove it from the oven.
Prepare the Orange Syrup: While the cake is baking, prepare the tantalizing Orange Syrup. In a small saucepan, combine the orange juice, a squeeze of lemon juice for brightness, and caster sugar. Cook this mixture over low to medium heat for about 5 minutes, or until the sugar has fully dissolved and the syrup has just begun to thicken slightly. The lemon juice adds a wonderful contrast and prevents the syrup from being overly sweet.
Glaze and Cool: As soon as the cake comes out of the oven, while it’s still warm, generously pour the prepared Orange Syrup evenly over the entire surface. This allows the cake to fully absorb the syrup, enhancing its moisture and infusing it with extra flavor. Let the cake cool completely in the tin on a wire rack before attempting to remove it. This prevents it from breaking and ensures the syrup is fully absorbed.

Serve your beautiful cake plain to let its natural flavors shine, or for an elegant touch, sprinkle it with a dusting of icing sugar. You can also garnish it with flaked almonds for added crunch and vibrant orange peels (candied or fresh zest) for a pop of color and intensified citrus aroma, just as pictured.

A perfectly cut slice of the Flourless Almond Orange Cake placed on a small white plate, with the rest of the cake slightly blurred in the background.

Frequently Asked Questions About This Recipe

What exactly is a flourless cake made of?

A flourless cake is a fantastic innovation in baking, designed for those avoiding wheat or seeking a different texture. Instead of traditional wheat flour, these cakes use various ingredients as a base. In our Flourless Almond Orange Cake, we primarily use finely ground Almond Meal and a touch of Cornstarch. Other common substitutes in flourless cakes can include nut flours (like hazelnut or pistachio), ground seeds, or even a blend of starches. To achieve a light and airy rise without chemical leavening agents like baking powder or soda, many flourless cakes, including this one, rely heavily on whipped egg whites. These create tiny air pockets that expand during baking, resulting in a naturally fluffy and tender crumb. Sometimes, whipped cream is also incorporated for added richness and lightness.

Is almond meal a good choice for baking cakes?

Absolutely! Almond meal is one of my absolute favorite ingredients for baking, especially when creating moist, flavorful, and gluten-free cakes. It imparts a delightful nutty flavor and an incredibly tender, moist texture that is hard to achieve with traditional flours alone. Beyond its gluten-free benefits, almond meal adds a richness and depth that elevates any baked good. In this specific orange almond cake recipe, the almond meal is truly foundational. It’s essential for achieving that signature super light, fluffy, and intensely flavorful crumb that sets this cake apart. It contributes to the cake’s unique structure and ensures it remains wonderfully moist for days.

Is Almond Meal the same as Almond Flour?

While almond meal and almond flour are often used interchangeably and can be substituted in most recipes, there are subtle distinctions. The primary difference lies in their texture and how they are processed. Almond flour is typically made from blanched (skinless) almonds that are very finely ground, resulting in a super soft, powdery consistency similar to wheat flour. Almond meal, on the other hand, is usually made from raw, unblanched (skin-on) almonds, which are ground more coarsely. This gives almond meal a slightly grittier texture and often visible flecks of almond skin. For this cake, almond meal is preferred because its slightly coarser texture provides a desirable subtle “crunch” and rustic charm that almond flour might not. However, if almond meal is unavailable, almond flour can certainly be used, though it might result in a slightly denser and uniformly smooth cake.

How should I finish and serve this delightful cake?

The beauty of this Almond Orange Cake is that the orange syrup already infuses it with so much flavor and moisture, it’s absolutely delicious served as is. For a simple yet elegant presentation, a light dusting of icing sugar just before serving adds a touch of sophistication and visual appeal. To enhance the texture and citrus notes, consider scattering some toasted flaked almonds over the top for a delightful crunch, or arranging thinly sliced fresh or candied orange peels for a burst of color and intensified aroma. If you’re looking to elevate the experience further, this cake pairs wonderfully with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even a homemade Orange Curd for an extra layer of tangy sweetness. Don’t hesitate to get creative with your garnishes!

Whole Flourless Almond Orange Cake placed on a pristine white serving plate on a matching white surface, showing its beautiful golden crust and elegant simplicity.

Expert Tips for a Flawless Flourless Almond Orange Cake

Achieving the perfect texture and flavor for this flourless cake is simple if you keep a few key tips in mind. These insights will help ensure your cake turns out light, moist, and utterly delicious every single time.

Whip Egg Whites to Perfection: The stiffness of your whipped egg whites is paramount. Since this cake foregoes traditional baking powder or soda, the volume and stability of the air trapped within the egg whites are solely responsible for giving the cake its lift and delicate crumb. Ensure your bowl and whisk are impeccably clean and free of any grease, as even a tiny speck of fat can prevent the whites from stiffening properly. Whip until they reach firm, glossy peaks that hold their shape.
Gentle Folding is Key: When incorporating the whipped egg whites into the batter, employ a gentle folding technique. This means using a spatula to carefully scoop the batter from the bottom of the bowl and fold it over the egg whites, rotating the bowl as you go. Avoid vigorous stirring or overmixing, as this will quickly deflate the delicate air bubbles in the egg whites, leading to a denser, heavier cake. The goal is to just combine the ingredients, leaving the mixture light and airy.
Monitor Oven Temperature and Browning: Ovens can sometimes vary in temperature. If you notice the top of your cake browning too quickly before the center is cooked through, it’s a sign that your oven might be running a bit hot. To prevent scorching, you can slightly decrease the oven temperature by 10-15 degrees Celsius (25-50 degrees Fahrenheit) and/or loosely tent the cake with aluminum foil for the remainder of the baking time. This allows the cake to continue cooking internally without the exterior burning.
Syrup Absorption on Warm Cake: For maximum flavor penetration and a wonderfully moist result, it is crucial to pour the orange syrup over the almond orange cake while it is still warm, immediately after it comes out of the oven. The warmth of the cake helps its pores open up, allowing it to absorb the syrup much more effectively and evenly. If you wait until the cake is completely cool, the syrup will tend to sit on the surface rather than soaking in.
Don’t Rush the Cooling Process: After pouring the syrup, allow the cake to cool completely in its springform pan on a wire rack. This period is important for the cake to set properly and fully absorb the syrup. Attempting to remove it too early might cause it to stick or even break apart.

Storage and Freezing Instructions

Proper storage is essential to maintain the freshness and delightful texture of your Flourless Almond Orange Cake. This cake is known for its excellent keeping qualities, allowing you to enjoy it for several days.

To keep the cake fresh and moist at room temperature, simply leave it in its springform pan and cover it tightly with plastic wrap or aluminum foil. Alternatively, once completely cooled, you can transfer it to an airtight container. Stored this way, the cake will remain wonderfully fresh and delicious for up to three days, making it an excellent make-ahead dessert.

If you wish to store it for a longer period, this cake can also be frozen. While I always recommend enjoying it fresh for the optimal texture and flavor, freezing is a great option for future indulgence. To freeze, place the cooled cake on a flat tray and freeze until firm. Once frozen, wrap it thoroughly in a layer of plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. This double wrapping helps to preserve its moisture and flavor. When you’re ready to enjoy it, simply leave the cake to thaw completely at room temperature before serving. You might find its texture slightly denser after freezing, but it will still be incredibly tasty.

Close up on a single slice of the Flourless Almond Orange Cake on a small white plate, highlighting its tender crumb and glistening glaze.

Explore More Zesty Orange Recipes

If you’re captivated by the bright and refreshing flavor of orange in desserts, you’ll love these other fantastic recipes that celebrate this versatile citrus fruit. From rich tarts to delightful muffins, there’s something for every orange enthusiast.

Orange Tartlets
Easy Chocolate Orange Brownies
Quick Orange Semolina Cake
Classic French Orange Tart
Decadent Chocolate and Orange Tartlets
Orange and Poppy Seed Muffins
25 Easy Orange Desserts for Every Occasion

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Recipe Card: Gluten Free Orange Almond Cake

Close up on the cake with 3 slices cut out.

Gluten Free Orange Almond Cake

4.86 from 41 votes

This Dairy-Free and Flourless Almond Orange Cake is the most delicious, light, and incredibly moist gluten-free cake, made entirely from scratch with the freshest ingredients. It’s not only a wonderful Passover Cake idea but also a versatile and delightful flourless cake to savor throughout the year!

Servings:

10
people

Author:

Sylvie

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Print Recipe

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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

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.

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Notes

This recipe was first published in April 2020 and was updated in August 2022 to provide more comprehensive details and baking insights.

Orange Juice: For the most vibrant flavor, I highly recommend using freshly pressed orange juice. While store-bought orange juice can be substituted for convenience, ensure you select one that is 100% pure orange juice, without any added sugars or artificial flavors, to maintain the integrity of the cake’s taste.

When gently folding the whipped egg whites into the batter, it’s crucial not to overmix. Overmixing will cause the air bubbles to deflate, resulting in a denser cake rather than the desired light and fluffy texture. Stop folding as soon as all the ingredients are just incorporated and no streaks of egg white remain visible.
If you observe the cake browning too quickly in the oven, it suggests that your oven temperature might be slightly higher than ideal. You can try lowering the temperature by a small increment (e.g., 10-15°C or 25-50°F) or, alternatively, cover the top of the cake loosely with aluminum foil for the remainder of the baking time to prevent further browning while the inside cooks through.
While it is possible to pour the orange syrup over a cool cake, applying it to the cake when it is still warm and freshly out of the oven is highly recommended. The warmth of the cake facilitates better absorption of the syrup, allowing it to thoroughly permeate the crumb and infuse the cake with a deeper, more even orange flavor and enhanced moisture.

Nutrition (per serving)