This Gluten Free Orange Cake is super easy to make, moist, tender and full of flavor. My homemade orange cake takes only 10 minutes to prepare and is something you can prep far in advance. The citrus from the fresh oranges combined with fresh cranberries makes for the best combination. No one will guess this Orange Almond Cake is Gluten free and will be constantly requesting this delicious recipe!
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There is something about Winter time that makes me just want to stay at home, bake and host. I love baking all year around but the coziness in the wintertime makes it even more special. A few of my other favorite things to bake in the Winter are my Gluten Free Lemon Bars, Oat Flour Pumpkin Muffins, Dairy Free Sugar Cookies, Gluten Free Lemon Cake, Gluten Free Apple Cake, and last but not least my Gluten Free Apple Crisp.
Why I Love This Recipe
- This recipe is naturally dairy free, gluten free, soy free, paleo, grain free, and refined sugar free. It is also low carb in comparison to other gluten free cake recipes!
- My homemade paleo orange cake only takes 10 minutes to prepare.
- This easy cake recipe only requires one bowl with means, less dishes!
- No one will know this paleo breakfast cake is gluten free. It is so soft and oh so moist!
- I am obsessed with the cranberry and orange combination. It is truly the best.
- This is an easy recipe to make and you will likely already have ingredients on hand!
- You can eat this cake for dessert or breakfast. I even like to make it for tea parties I have with my girlfriends! Adding orange slices and fresh cranberries make this a perfect centerpiece for any table!
Ingredients
- Cardamom- This spice can be used in so many recipes, but doesn’t get enough love. The taste is a combination of nutty, spicy, citrusy, and minty. It is a widely used herb in the Indian cultures. It goes great in things like coffee drinks and desserts. The cardamom pairs so nicely with the ground cinnamon.
- Cranberries- I use fresh cranberries in this recipe. I have not tested it with frozen but I would assume you would have to adjust the ratios if using frozen because frozen fruit contains more water. I love cranberries because they are paired with the right complimenting ingredients that taste so good. Alone they are too bitter for most, but when they are paired with something sweet they are oh so delicious.
- Orange- The combination between the tart cranberries and citrus oranges is what really gives this cake its orange flavor.
- Eggs- My go to binding agent in paleo cooking.
- Almond flour- This flour is my go to in most of my paleo dessert recipes. I do not suggest subbing it because not all gluten free flours are created equally.
- Coconut sugar- is my sweetener of choice, but maple sugar will also work. I love using coconut sugar or maple sugar over powdered sugar. It is a lot better for you!
- Baking soda and baking powder- help the bread rise. Make sure both ingredients are not expired! I like to keep mine for 3 months max.
- Olive oil-keeps this yummy bread oh so moist.
- Vanilla- adds extra flavor.
- Coconut whipped cream- you only need two simple ingredients: coconut cream and maple syrup. You can use honey in place of the maple syrup if desired.
See the recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
- Cranberries-While fresh cranberries combined with the almond flour and orange makes for a great combination. You can use dried cranberries.
- Chocolate chips-White chocolate with this combination is so delicious. The brand Enjoy Life now carries a dairy free white chocolate chips and it is delicious.
- Coconut oil-While I prefer using olive oil in baking over coconut oil, you can use coconut oil. It just will change the flavor profile a little bit.
- Oranges-I prefer to use regular oranges, but you could also substitute for blood oranges to changes the flavor slightly.
- Flour-Not all gluten free flours are the same. Do not try using gluten free all purpose flour or rice flour in its place. One thing to mention is that all purpose flour tends to things like xanthan gum or potato starch in them which can be difficult for people to digest that have celiac disease or a gluten sensitivity to begin with.
- Toppings-I love adding toppings to the top of the cake! They are totally optional but a few of my favorites are flaked almonds/ ground almonds, orange peels, or lots of orange zest.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Expert Tips
- Tip #1: It is best to use unwaxed whole oranges as that will be easier to zest.
- Tip #2: Almond meal and almond flour will have different consistencies which will change the consistency of the cake batter. Be sure to use almond flour.
Recipe FAQs
Not all gluten free flours are create equally. I do not suggest subsituting this recipe with another kind of gluten free flour.
The key is the olive oil! Do not skip on the olive oil.
The best way to know is by sticking a fork in the cake in the middle of the cake. If you pull the fork out and there is batter on it, it is not done. If the fork comes out clean, the cake is done.
I love making this paleo coffee cake for brunch. My 3 Ingredient Protein Pancakes, Orange Creamsicle Smoothies, and Hashbrown Breakfast Casserole pair perfectly with it. I also love to garnish the cake platter with fresh orange slices as well.
I love using silicone baking pans. They are the easiest to clean up and typically do not stick.
Storage Instructions
- This recipe can keep for up to one week!
- Be sure to store this cake sliced in an airtight container.
- Keeping this homemade bread in the fridge will keep it fresher longer.
Other Gluten Free Dessert Recipes You Will Love
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Gluten Free Orange Cake
Equipment
- 10 by 5 bread loaf pan
- Hand mixer
- measuring cups
- spatula
- cooling rack
Ingredients
- 1 tsp cinnamon
- 1 tsp cardamom
- 2 cups almond flour
- 1/2 cup Coconut sugar
- 4 whole Eggs
- 1/4 cup olive oil
- 1 cup fresh cranberries I have not tested it with frozen.
- 1 whole orange juiced, zest it before juicing
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- oil to spray the bread pan
For the coconut whipped cream:
- 1 cup coconut cream
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 350. Spray your bread pan (10 x 5) with oil.
- Spray your bread pan (10 x 5) with oil.
- Add all of the ingredients to the bowl and mix gently until well mixed. Bake the bread for 55 minutes or until you can stick a fork in it and the fork comes out clean. All the bread to cool for 30 minutes prior to removing from the mold.
Lori says
Cranberry and Orange is a unique flavor combo but it is SO good in this coffee cake!!