Gluten-Free Whole Orange Cake

This Gluten-Free Whole Orange Cake is an easy, quick recipe made with just a few simple ingredients. Almond flour gives it a soft, moist crumb and tender texture, while a whole orange brings plenty of fresh citrus flavor without the need to zest or squeeze several oranges. And the best part? You only need a blender to make it.

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Gluten-free fresh orange cake

This flourless orange cake is an easy gluten-free citrus cake made with a whole orange and almond flour. It has a soft, tender crumb, plenty of fresh orange flavor, and a deliciously moist texture. It’s also naturally dairy-free.

The best part? It takes just 10 minutes to prepare, and you only need a blender. With a handful of simple ingredients, this is an easy orange cake you can make again and again.

Serve it as is, dust it with powdered sugar, or top it with cream cheese frosting or a simple icing. It’s an easy, versatile citrus cake that works just as well for everyday baking as it does for dessert.

For another gluten-free orange recipe, try this Orange Polenta Cake.

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe:

• Flour: gluten-free all-purpose flour blend.
• Almond flour: Store-bought almond flour, but you can use homemade almond flour. Gives the cake a moist, tender crumb
• Eggs: room-temperature eggs are better.
• Oil: sunflower oil
• Orange: a whole orange; remove all the seeds before blending. The peel is blended into the batter, so choose an orange with a thin, unblemished peel.

How to make Gluten-Free Whole Orange Cake

Preheat oven to 350°F (180°C). Lightly grease an 8” round cake pan or line it with parchment paper and butter.

Whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

Cut the seeded orange into 5–6 pieces and place it in a blender with the egg, sugar, orange juice, and oil. Blend until the orange peel is finely broken down and the mixture is smooth.

Pour the orange mixture into the dry ingredients. Fold with a rubber spatula just until no dry streaks remain. Do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan, then carefully transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar or add your favorite topping.

Store the cake covered at room temperature for 3 days or in the refrigerator for up to a week. You can freeze it in an air-tight container or freezer bag.

Good to know: baking tips

• Remove all the seeds: Even one or two seeds can add bitterness, so check the orange carefully before blending.
• Use an orange with a thin peel: Since we use the whole orange, a thin-skinned orange gives the best balance of citrus flavor without too much bitterness from the peel.
• Don’t overmix: Once the wet and dry ingredients come together, mix only until combined. Overmixing can make a gluten-free cake denser.
• Let it cool completely before icing: Let the cake cool completely before adding orange icing or cream cheese frosting so the topping doesn’t melt or slide off.

You might wonder: FAQ

Can I make this cake without almond flour? Yes. Replace the ½ cup of almond flour with ¼ cup of gluten-free all-purpose flour. The cake will have a slightly different texture, but it will still work well.

Can I bake this cake in a different pan? Yes, but the baking time will vary depending on the size and shape. A larger or shallower pan will bake faster, while a smaller or deeper pan will take longer. The cake is ready when a toothpick inserted into the center comes out clean.

For more gluten-free citrus recipes

• Easy Orange Polenta Cake
• Lemon Poppy Seed Muffins
• Orange Flan with condensed milk
• Orange Creme Brulee

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