Gluten-Free Easy Whole Orange Cake (with almond flour)
Gluten-Free Whole Orange Cake is super easy to make and dairy-free! It's moist, soft, and made with almond flour and the whole orange. It takes 10 minutes to get together, and you only need a blender. You can top the cake with cream cheese frosting, orange icing, or leave it as it is. It’s a simple cake, perfect for everyday baking or as a dessert.
Ingredients
- 1 orange
- 1 orange juice
- 1 egg, room temperature
- 3 tablespoons natural oil (30g)
- 1 cup granulated sugar
- 1 ¼ cup gluten-free all-purpose flour
- ½ cup almond flour
- 3 teaspoons baking powder (15g)
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Lightly grease an 8'' round cake pan or line it with parchment paper and butter.
- Mix the gluten-free all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
- Place the orange cut into 5-6 pieces, seeded with peel, egg, sugar, orange juice, and oil in the blender. Blend until the orange peel dissolves.
- Pour the mixture into the dry ingredients and mix until well incorporated, but don’t beat or overmix the batter.
- Place the mixture in the prepared pan and cook for 30 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
- Let cool before removing to a wire rack. Sprinkle with powdered sugar.
Notes
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.