A deliciously moist 6 ingredient flourless orange almond cake made with whole oranges and almond meal!
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 is made using WHOLE oranges that have been boiled and pureed! This method gives the most intense orange flavour with epic moistness!
The BEST and ONLY way to bake orange cake!
Just like my flourless lemon cake, gluten-free lemon ricotta and almond cake, almond and coconut cake, 3 ingredient flourless chocolate cake and gluten-free brownies, making the perfect gluten-free dessert is just a few simple steps away!
Table Of Contents
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 or celebration.
- 5 star recipe - just check out the reviews! Over 100 five star reviews is proof that this easy flourless orange cake truly is the best.
What You Need
This orange almond cake is made from just 6 ingredients!
A restaurant or cafe-style favourite that looks very elegant... but is actually so easy to make.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Oranges - 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 the 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 prior to serving - looks amazing!
Equipment Required
Here's the equipment you need to make gluten-free orange cake:
- Stove-top & large saucepan - for boiling the oranges to puree.
- Beaters, stand-mixer or Thermomix - for beating the eggs and sugar.
- Baking tin - I recommend using a 22cm springform pan for easy removal of the cake. If you don't have a springform pan, you can use a regular cake tin and grease and line the base and sides with baking 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 is made using whole oranges (including the peel!)
The oranges are boiled until soft and then pureed into a smooth paste.
Question: Why do we boil the oranges? By boiling the oranges, it 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 the 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 will need to 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 mixture into the pan and sprinkle with flaked almonds.
Bake until a skewer inserted into the middle comes out with just a few moist crumbs on it.
Serving Suggestions
This flourless orange cake can be served either at room temperature or warmed up for a delicious dessert.
Serve with:
- a scoop of ice-cream;
- a dollop of cream;
- a drizzle of custard;
- or even a drizzle of berry coulis for extra luxe!
FAQ's
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.
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 coarse grind, whereas almond flour is made from blanched almonds with the skins removed and has a much finer texture.
If you notice that your cake is browning too much, simply place a sheet of 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 in the fridge as the cake 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 or 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
Ingredients
- 2 navel oranges
- 6 eggs
- 250 g (1 cup) caster sugar
- 250 g (2 ½ cups) almond meal
- 1 tsp baking powder
- 50 g flaked almonds
- 2 tbs icing sugar, optional for sprinkling on top
Instructions
Conventional Method
- Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
- 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).
- 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.
- Chop the cooled oranges into pieces and place into a food processor.
- Process until completely smooth and no lumps remain. Set aside.
- Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
- Add the orange puree and stir through.
- Add the almond meal and baking powder and stir through.
- Pour the mixture into the prepared baking tin.
- Sprinkle the flaked almonds over the top of the cake.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place it into the fridge overnight.
- Dust with icing sugar just before serving.
Thermomix Method
- Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
- 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).
- 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.
- 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.
- Clean and dry the TM bowl. Add the eggs and caster sugar and mix for 30 seconds on Speed 5.
- Add the orange puree and mix for 10 seconds on Speed 5.
- Add the almond meal and baking powder and mix for 20 seconds on Reverse, Speed 3.
- Pour the mixture into the prepared baking tin.
- Sprinkle the flaked almonds over the top of the cake.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place it into the fridge overnight.
- 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!
Jess
Hi Lucy.
Do you think these would work as cupcakes?
Jess
Lucy
Hmm I wouldn't recommend it! They'd be very dense and not like a cupcake at all!
Dima Dimitrova
Hi! Do you think you could add fresh cranberries to it? If so, would you use more sugar to offset the sourness? Thank you! Looking for something sweet and gluten free for a picky Thanksgiving family (no pumpkin or pecans wanted here).
Lucy
Hmm I can't see why not! But I don't think I'd add any extra sugar!