This gluten-free orange cake is an amazingly moist cake that is deliciously rich. It’s a great way to use up some oranges and is perfect for either a dessert or morning/afternoon tea.
This cake is one of my personal favorite orange cake recipes, and I have been cooking it for years. It’s also one of the most consistent recipes with excellent results every time. I find this cake doesn’t need syrup to compliment it and is great just by itself.
There is one thing this cake goes amazing with, and that is some whipped cream but is still great just by itself. It also goes great with some freshly brewed tea or coffee. My personal favorite is to have a homemade cinnamon latte with this.
If you love watching videos, then be sure to check out, the one below. It will take you through all the steps to getting this amazing flourless orange cake made and ready for eating.
Gluten Free Orange Cake Recipe
1 Hour & 30 Minutes
- 2 large oranges
- 5 large eggs
- 1 & ½ cups caster sugar
- 2 Cups almond meal
- ¼ tsp. bicarb soda
- First, place the oranges in a pot and fill with water. Boil until very soft (1-2 Hours). Try to make sure the oranges remain covered.
- Drain the water and blitz the oranges until they’re like a puree. Put to the side and allow to cool.
- Preheat an oven to 180°C/350°F, also line a 25cm (10 inches) springform pan lined with baking paper.
- In a food processor, whip together the caster sugar and egg until it’s thick and pale.
- Combine the almond meal, and bicarb soda then fold into egg mixture with the orange mix.
- Pour into the prepared cake tin and place into the preheated oven.
- Bake for 1 hour or until a skewer comes out clean.
- Serve & Enjoy
- A great variation on this cake is to thinly slice an orange and place the orange slices on the bottom of the cake pan. Pour the cake mix over the top and bake. Once done you’re left with an incredible looking cake top. Add some demerara sugar to the orange slices if you would like them to be a bit sweeter.
- Once the cake has finished cooling down, you can also sprinkle with icing sugar or cocoa powder to decorate.
- Beating the eggs is incredibly important when it comes to making this recipe. If you don’t beat them for long enough, then you may find the cake will come out a bit flat.
- With this orange and almond cake I just blitz the oranges whole, I usually I don’t end up with any seed problems. However, if you have the time I recommend removing the core and any seeds so you can get a smoother finish.
If you’re curious about how much of an impact this delicious gluten-free cake will have on your diet, then you can find all the nutritional information you need right below. Keep in mind this information is only an estimate and doesn’t take into account any extras that might have with it such as cream.
If you’re not really feeling like cake, there are a ton of other gluten-free desserts that you should try out. One of my personal favorites is the sticky date pudding, it’s deliciously gooey and has an amazing caramel sauce to go with it.
I hope you enjoy gluten-free orange cake as much as I did. If you have any thoughts, suggestions or anything else that you would love to share, then please don’t hesitate to leave a comment below.