This flourless orange almond cake is pure sunshine on a plate! 🍊 Made with whole oranges, almond meal, and just 6 simple ingredients, it’s unbelievably moist, packed with flavor, and oh-so-easy to make!
This simple cafe-style gluten-free cake is always a popular option. Serve it warm with ice cream, cream, or custard or at room temperature for a decadent and rich dessert.
Gluten-free baking has never been easier than with this classic whole orange and almond cake.
My recipe uses whole oranges that have been boiled and pureed. This method gives the most intense orange flavour with epic moistness!
The BEST and the ONLY way to bake an orange cake!
Looking for more flourless cakes? Try these delicious desserts!
Flourless lemon cake, gluten-free lemon ricotta and almond cake, almond and coconut cake, 3 ingredient flourless chocolate cake and gluten-free brownies, are all popular gluten-free dessert recipes!
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Why You’re Going To Love This Gluten-Free Cake
A restaurant-quality dessert at home? This flourless orange almond cake is the recipe for you!
- Gluten-free – when you’re looking for a gluten-free option that everyone (including those who aren’t gluten-free!) will love… try my popular orange almond meal cake. I promise it will become your new favourite!
- 6 ingredients – just a handful of ingredients is all you need to make this luscious dessert-style cake.
- Make ahead of time – you can prepare the orange puree ahead of time and refrigerate or freeze until needed – a great time-saving option.
- Popular dessert – this is the recipe that I always get asked for after a dinner party, celebration or special occasion.
- This is a five-star recipe—just check out the reviews! Over 100 five-star reviews prove that this easy flourless orange cake truly is the best.
What You Need
This flourless orange cake recipe is made from just 6 ingredients!
A restaurant or cafe-style favourite moist cake that looks very elegant… but is so easy to make.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Oranges – we use the entire orange in this recipe! It’s important to boil the oranges before pureeing as this removes the bitterness in the white pith.
- Eggs – use room temperature large eggs (approximately 60g each).
- Caster sugar – also referred to as superfine sugar. This fine sugar is perfect for cakes as it dissolves well when mixed with eggs.
- Almond meal – you can buy packets of pre-made almond meal from the nuts section of any supermarket. Almond meal is the same as ground almonds – so you can always make your own almond meal by grounding whole almonds if you prefer.
- Baking powder – this is the raising agent in a flourless orange cake. By using only a small amount of baking powder, the cake stays beautifully moist.
- Flaked almonds – sprinkling flaked almonds over the top of the cake before baking ensures a lovely crunchy top!
- Icing sugar – (optional) for dusting over the top just before serving – looks amazing!
Equipment Required
Here’s the equipment you need to make the gluten-free orange cake:
- Stove-top & large saucepan – for boiling the oranges to puree.
- Beaters, hand mixer, stand mixer or Thermomix – for beating the eggs and sugar.
- Baking tin—I recommend using a 22cm springform pan for easy cake removal. If you don’t have a springform pan, you can use a regular cake tin, grease it, and line the base and sides with baking paper/parchment paper.
- Oven – I specify fan-forced temperatures in my recipes, therefore if you are using a conventional oven, just increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
My orange almond cake recipe uses entire oranges (including the orange juice and peel!)
The oranges are boiled until soft and then pureed into a smooth paste.
Question: Why do we boil the oranges? Boiling removes the bitterness of the white pith just under the skin while leaving you with a deliciously intense orange-flavoured puree.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Boil
Place the oranges onto a chopping board and cut both ends off them.
Place oranges into a large saucepan or pot.
Bring to a boil and then reduce to a low simmer for 2 hours or until the oranges are very soft and can be easily pricked through the skin with a fork.
TIP: You must keep an eye on the oranges to top the water up a few times while they’re cooking.
Step 2 – Puree
Allow the oranges to cool slightly.
Roughly chop the oranges into small chunks (including the peel).
Place the chunks into a food processor, blender or Thermomix and blend until a smooth paste remains.
Set aside until needed.
Step 3 – Beat
Place the eggs and caster sugar into a large bowl.
Beat until the mixture is pale and frothy.
Step 4 – Mix
Add the almond meal, orange puree and baking powder, and mix gently with a spoon until combined.
Step 5 – Bake
Grease and line a 22cm springform pan with baking paper.
Pour the cake batter into the prepared pan and sprinkle with flaked almonds.
Bake in a preheated oven until a skewer inserted into the middle comes out with just a few moist crumbs.
Serving Suggestions
This flourless orange cake can be served at room temperature or warmed up for a delicious dessert.
Serve with:
- a scoop of ice cream;
- a dollop of thick cream or whipped cream;
- a drizzle of custard;
- or even a drizzle of berry coulis for extra luxe!
FAQ’s
You can buy packets of prepared almond meal from the nuts section of any supermarket or health food shop. Almond meal can be made from either whole raw or blanched almonds that are ground finely, and the consistency is more like a cornmeal than a wheat flour. You can always make your own almond meal by grounding whole almonds if you prefer.
No, whilst almond meal, ground almonds and almond flour are all made from almonds, they are not the same.
Almond meal and ground almonds contain the skin and have a coarser texture, whereas almond flour is made from blanched almonds with the skins removed and a much finer texture.
If you notice that your cake is browning too much, simply place a sheet of aluminium foil loosely over the top and continue to cook.
Expert Tips
- Make the puree ahead of time – you can boil the oranges and prepare the puree ahead of time. Store in the fridge in an airtight container for up to 3 days. Alternatively, freeze for up to 2 months and allow to defrost before using. You can also make a double batch of the orange puree, so you have extra sitting in the freezer ready to go for next time!
- Use a springform tin—In this recipe, I recommend using a greased and lined springform tin. This allows the dense cake to be easily removed after baking and doesn’t disturb the flaked almonds on top. However, if you don’t have a springform tin, you can use a well-greased and lined cake tin (with the base and sides lined with baking paper) and very carefully remove the cake once it’s cooled.
- Storing: This flourless orange almond cake can be kept in an airtight container at room temperature for up to 4 days. Do not store it in the fridge, as it will dry out.
- Freezing – freeze for up to 2 months. Allow to defrost at room temperature before consuming.
- Serving suggestions: Serve this luscious almond and orange cake at room temperature or warmed up slightly. Add a scoop of ice cream, dollop of cream, or custard for extra deliciousness.
More Gluten-Free Recipes
Browse my collection of gluten-free desserts (that wont make you miss flour!). From brownies to cakes and more!
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Gluten-Free Flourless Orange and Almond Cake
A deliciously moist 6 ingredient flourless orange almond cake made with whole oranges and almond meal!
Servings: 12 serves
Calories: 350kcal
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Instructions
Conventional Method
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Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
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Cover with water, bring to the boil on the stovetop, then simmer for 2 hours (add more water during this time).
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Remove the oranges from the water and allow to cool completely (they’ll be nice and soft).
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Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
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Chop the cooled oranges into pieces and place into a food processor.
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Process until completely smooth and no lumps remain. Set aside.
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Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
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Add the orange puree and stir through.
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Add the almond meal and baking powder and stir through.
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Pour the mixture into the prepared baking tin.
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Sprinkle the flaked almonds over the top of the cake.
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Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
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Allow to cool completely in the tin (preferably overnight) and store at room temperature.
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Dust with icing sugar just before serving.
Thermomix Method
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Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
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Cover with water, bring to the boil on the stovetop, then simmer for 2 hours (add more water during this time).
-
Remove the oranges from the water and allow to cool completely (they’ll be nice and soft).
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Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
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Chop the cooled oranges into pieces and place into the TM bowl. Slowly increase to Speed 7 and continue to process until completely smooth (you’ll need to scrape down the sides of the bowl occasionally). Set aside in a separate bowl.
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Clean and dry the TM bowl. Add the eggs and caster sugar and mix for 30 seconds on Speed 5.
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Add the orange puree and mix for 10 seconds on Speed 5.
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Add the almond meal and baking powder and mix for 20 seconds on Reverse, Speed 3.
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Pour the mixture into the prepared baking tin.
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Sprinkle the flaked almonds over the top of the cake.
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Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
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Allow to cool completely in the tin (preferably overnight) and store at room temperature.
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Dust with icing sugar just before serving.
Notes
- Whole orange cake recipe – this cake is made using whole oranges (including the peel!) The oranges are boiled until soft and then pureed into a smooth paste.
- Boiling time – boil the oranges for 2 hours before chopping into pieces and pureeing until smooth.
- Make the puree ahead of time – you can boil the oranges and prepare the puree ahead of time. Store in the fridge in an airtight container for up to 3 days. Alternatively, freeze for up to 2 months. Allow to defrost before using. You can also make a double batch of the orange puree so you have extra sitting in the freezer ready to go!
- Type of orange – if possible, choose navel oranges which are seedless, juicy and bright in colour. If you can’t find seedless oranges, remove the seeds once the oranges have been boiled and chopped up.
- Almond meal – you can buy packets of pre-made almond meal from the nuts section of any supermarket. Almond meal is the same as ground almonds – so you can always make your own almond meal by grounding whole almonds if you prefer.
- Springform tin – I recommend using a greased and lined springform tin. This allows the dense cake to be easily removed after baking and doesn’t disturb the flaked almonds on top. However, if you don’t have a springform tin, you can use a well greased and lined cake tin (with the base and sides lined with baking paper) and very carefully remove the cake once it’s cooled.
- Browning on top – if you notice that your cake is browning too much, simply place a sheet of foil loosely over the top and continue to cook.
- Storing and serving – this cake can be kept in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Dust with a little icing sugar and serve at room temperature or warmed up slightly.
- Serving suggestings – a dollop of thick cream, a scoop of ice cream or drizzle with custard, even a drizzle of berry coulis for extra luxe!
Nutrition
Calories: 350kcal | Carbohydrates: 33g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 41mg | Potassium: 154mg | Fiber: 3g | Sugar: 27g | Vitamin A: 485IU | Vitamin C: 13.9mg | Calcium: 108mg | Iron: 1.4mg
