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–+ servings
Piece of gluten free orange cake on a plate with an orange slice on top.
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5 from 2 votes

Gluten Free Orange Cake

This gluten free orange cake is full of flavor, super easy to make and something you can batch make.
Prep Time10 minutes
Rest time30 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 slices
Calories: 309kcal
Author: Allianna Moximchalk
Cost: $8

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:

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.

Notes

Storage: I like to store this cake sliced in the fridge for up to 7 days in an airtight container.
Servings: This recipe yields approximately 10 slices. 
Nutrition information: The nutrition information for this recipe is just an estimate and not exact. 
Equipment needed: I like using a silicone 10 by 5 bread loaf pan.

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 20g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 109mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg