This delicious gluten-free orange cake has a punchy orange flavor and a tender crumb. Each bite is sweet and sunny and oh, so good. Add the tiniest splash of almond extract if you like that citrus-almond combination, or leave it out for bolder, orange-forward flavor.
The cake is wonderful served plain, but it's also quite delicious with a Greek yogurt cardamom cream- a quick and easy topping that I'm including in the recipe.
It has been the season for lemon pound cake, and that recipe inspired me to create an orange snacking cake of sorts.
This gluten free orange cake is easy yet sophisticated, not too sweet, no frosting required. Simple and delicious. Your everyday kind of cake that is still special enough for a special occasion.
A dollop of yogurt cardamom cream elevates it just a bit, and also tames the tangy orange flavor.
Citrus and cardamom are always a great pair! I usually reach for cardamom whenever there's citrus involved. Just a dash will give it a delicate and subtle herbal flavor. Don't use too much or it can taste overpoweringly piney.
This cake is similar to my blood orange almond cake with cashew buttercream, but it calls for fewer ingredients and uses a different technique with egg whites that I think gives it a lighter texture and a bit more lift.
why this recipe works
This flourless orange cake recipe calls for a mix of almond flour and coconut flour to create the perfect crumb. There's no wheat flour. Not even an all-purpose gluten free flour blend.
Because of that, this recipe makes a gluten free, low carb and keto orange cake with healthy ingredients.
Almond flour and coconut flour is a combination I frequently use in my low-carb baking. Together, they create an incredible texture: tender and dense, sturdy and not crumbly.
Meanwhile, extra virgin olive oil gives the cake a tender, light and delicate crumb, and is the secret ingredient to an extra moist cake.
This gluten-free orange cake is:
- soft and tender with the perfect texture
- a simple snacking cake with a sweet orange flavor
- gluten free, paleo, low carb and keto diet friendly.
the ingredients
What makes this orange almond cake so versatile is the fact that you can use your sweetener of choice.
For a paleo cake, use coconut sugar (the sweetener I used in the pictures- note the darker color).
For a sugar-free cake (keto and low-carb), choose golden monk fruit sweetener (affiliate link). Essentially, any keto sweetener that is a 1:1 substitute for sugar should work well here.
You will need:
- almond flour - choose super fine and blanched almond flour and not almond meal (which is ground almonds with skins)
- coconut flour
- baking powder
- salt
- ground cardamom (optional)
- coconut sugar or granulated monkfruit sweetener (I like Lakanto's Golden monk fruit sweetener but Classic or Brown sweetener are fine too)
- fresh orange zest and juice
- eggs
- extra virgin olive oil
- vanilla extract or almond extract
- sliced almonds (optional, for the topping)
- small orange slices or orange peels for on top of the cake (optional)
And for the optional yogurt cardamom cream, you will need:
- plain Greek yogurt
- fresh orange juice
- ground cardamom
- sweetener of choice (either powdered monk fruit sweetener or a liquid sweetener like agave or honey)
I love this cake with the Greek yogurt cardamom cream but it's also delicious with homemade whipped cream if you prefer a lighter, fluffier topping.
the recipe
It's simple and straightforward! Mix the dry ingredients, combine the wet ingredients with the sweetener, then add the two.
The trick to getting this light and fluffy is whipped egg whites. You'll separate the eggs, whip the whites, then fold the thick cake batter into the whites at the very end. An electric mixer - stand mixer or hand mixer- is recommended to get those egg whites nice and extra fluffy.
Here's a quick look at the steps but be sure to check out the recipe card at the bottom of the page for all of the details.
In a large bowl, add the almond flour, coconut flour, baking powder and salt. Whisk well to remove any lumps. Set aside.
In a separate bowl, rub the orange zest with the sweetener- this helps release the citrus oils.
Add the orange juice, egg yolks to the sweetener/zesta and whisk until well combined. Drizzle in the olive oil. Add the almond or vanilla extract. Mix in the dry ingredients.
In a separate large mixing bowl, whip the egg whites until stiff peaks form. Gently fold portions of the cake batter into the egg whites until all of it has been added.
Transfer the cake batter to a prepared cake pan and top with sliced almonds, if using.
Bake for 22-26 minutes at 350°F. Let the cake cool for 5 minutes, then invert it onto a plate and flip it over again (top side up) onto a cooling rack.
Let the cake cool completely. When ready to serve, mix all of the ingredients together for the Greek yogurt topping. Sweeten it to taste and spoon a small amount onto each slice of orange cake.
tips for the best results
- This recipe calls for a 9-inch cake pan (or use a prepared springform pan). Make sure to line the baking pan with parchment paper for easy cake removal later. Rub a small amount of butter in the pan before adding your parchment paper. The paper will stick better to butter (or ghee) than it will to oil.
- Bake the cake until the edges turn slightly golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- When removing the hot cake from the cake pan, flip it onto a plate first, then immediately invert it onto a cooling rack. The plate first, then the cooling rack helps prevent any grid marks from forming on the top of the cake.
- Any variety of orange will work well for this recipe.
- The color of the cake will be darker if using coconut sugar (similar to the cake in the pictures). If you use monk fruit sweetener or regular sugar, you'll get a much lighter-colored cake, similar to a yellow cake.
- Store the cake at room temperature in a cake stand or airtight container. It will keep well for up to five days.
Sweet citrus shines in this gluten-free cake orange cake! The delicious orange flavor with a hint of almond and a creamy topping is a combination you'll love, and a great way to make the most of sweet citrus.
you might also love...
- Keto French silk pie, a rich and creamy chocolate mousse with a fluffy whipped cream topping in an Oreo-inspired crust.
- This keto almond cake is a one-bowl baking project that results in a tender cake packed with almond flavor. It's sweet, nutty, and so simple to make.
- This creamy, delicious keto cheesecake topped with fresh strawberries is sweet and fruity and silky-smooth.
Gluten-Free Orange Cake (Low Carb)
Sweet and tangy, this gluten-free orange cake is a delicious, low-carb snacking cake! Served with a yogurt cardamom cream (or homemade whipped cream), it's tender, light and refreshingly sunny.
Ingredients
- 2 cups fine, blanched almond flour (190 g)
- ⅓ cup coconut flour (29 g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom (optional)
- ¾ cup granulated monk fruit sweetener (136 g) or coconut sugar (92 g)
- 2 tablespoons orange zest (zest of 1 large orange)
- ⅓ cup fresh orange juice (from 1 to 1-½ large oranges)
- 4 eggs, separated (at room temperature)
- 1 teaspoon vanilla extract (or ⅛ teaspoon almond extract)
- ½ cup extra virgin olive oil
- ¼ cup sliced almonds (optional topping)
- fresh orange wedges (optional topping)
Greek yogurt cardamom cream
- 1 cup plain Greek yogurt
- 2-3 teaspoons fresh orange juice
- ⅛ teaspoon ground cardamom
- 2 teaspoons agave, honey or powdered monk fruit sweetener (sweeten to taste)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch cake pan with butter/coconut oil/ghee and line it with parchment paper. Set aside.
- In a mixing bowl, add the almond flour, coconut flour, baking powder, salt and cardamom (if using). Whisk well to remove any clumps.
- In a separate mixing bowl, combine the monk fruit sweetener (or coconut sugar) with the orange zest. Use your hands to rub the zest and sweetener together for about 10-20 seconds to release citrus oils.
- Add the fresh orange juice to the sugar/zest mixture. Add the egg yolks (set the whites aside) and vanilla or almond extract. Whisk well to combine. While whisking, drizzle the olive oil into the egg yolk mixture and whisk until it is completely incorporated.
- Add the dry ingredients to the egg yolk mixture, using a rubber spatula to mix (it will be thick).
- In a separate bowl (or bowl of a standup mixer, add the egg whites). With an electric mixer, beat on low speed until frothy, then increase to medium-high and continue to beat the egg whites for 3-5 minutes or until stiff peaks form.
- With a spatula, fold in portions of the thick batter into the egg whites. Gently add and fold in more, until all of the cake batter is added.
- Transfer the batter to the prepared cake pan. Sprinkle the top of the cake with sliced almonds (optional).
- Bake for 22-26 minutes or until the edges are golden. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Remove from the oven and cool for 5-10 minutes.
- To remove the cake: Set a plate over the top of the cake pan, then invert it to remove the cake. Invert it again onto a cooling rack so the top of cake is right-side-up. Cool completely before serving.
- To serve: When ready to serve, mix the yogurt cardamom cream ingredients together in a small bowl. Spoon yogurt on top of each slice of cake and top with fresh orange slices or more almonds. This cake is also delicious with homemade sugar-free whipped cream.
Notes
- Any variety of orange will work well in this recipe.
- Lining your cake pan is crucial as it will prevent the cake from sticking later (extra important since this is a naked cake). I rub a small amount of butter or ghee in the pan, then cut parchment paper to fit inside the pan. Parchment sticks better to butter or ghee than it does to oil.
- For a low-carb/sugar-free cake, use golden monk fruit sweetener (or another 1:1 sugar substitute). The color of the cake will be much lighter than the cake pictured. Coconut sugar will give you a darker, more golden cake.
- When removing the hot cake from the cake pan, flip it onto a plate first, then immediately invert it onto a cooling rack. The plate first, then the cooling rack helps prevent any grid marks from forming on the top of the cake.
- Store the cake at room temperature in a cake stand or airtight container. It will keep well for up to five days.
- Nutritional info is calculated with coconut sugar.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 63mgSodium: 159mgCarbohydrates: 16gNet Carbohydrates: 12gFiber: 4gSugar: 9gProtein: 10g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!