Gluten-Free Orange Almond Cake

French

This gluten-free orange almond cake is moist, fragrant, and naturally flourless.

Whole oranges give it a deep citrus flavour, while a quick orange caramel adds shine.

Simple steps, reliable tips, and make-ahead options included here.

Gluten-Free Whole Orange Almond Cake (Flourless) with Orange Caramel

This gluten-free orange almond cake, shared by my friend Lunetoiles, brings a bright, sunny note to any dessert table.

Using whole oranges gives a deep citrus aroma and a gentle tang that balances the natural sweetness.

Because the recipe is naturally flourless and built on ground almonds, the texture stays moist, tender, and slightly fudgy, with a delicate nutty finish.

It’s also beginner-friendly: no complicated techniques, just whisk, fold, and bake.

The cake slices neatly once cooled, making it perfect to bake ahead for brunch, teatime, or a dinner-party dessert.

Serve it simply with icing sugar, or spoon over a quick orange caramel for extra gloss.

A dollop of Greek yogurt (or coconut cream) and a sprinkle of toasted almonds make each bite even more comforting, especially while oranges are in season.

For a lighter finish, add fresh berries and let the flavours bloom overnight in fridge.

Ingredients for a Moist, Fragrant Gluten-Free Orange Almond Cake

For the cake

• 275 g ground almonds (almond meal) : Creates a naturally flourless, tender crumb and a delicate nutty flavour. Use fresh almonds for the best taste.
• 225 g sugar : Balances the orange’s tang and keeps the cake soft. Cane sugar works well, or use coconut sugar for a more caramel-like note.
• 5 large eggs (room temperature) : Essential for structure and moisture, and they blend more smoothly when not cold.
• 2 organic oranges (preferred) : You’ll use the zest and juice for a bright, natural citrus flavour. Organic is best since you’re using the peel.
• 65 g softened butter : Adds richness and a melt-in-the-mouth texture. Swap for coconut oil for a dairy-free option.
• 1 sachet baking powder : Lightens the batter slightly; choose gluten-free baking powder if needed.
• Optional: 2 drops bitter almond extract : Boosts the almond flavour and deepens the aroma.

For the orange caramel

• 225 g sugar : The base for a glossy, golden caramel.
• 125 ml orange juice (½ cup), preferably freshly squeezed : Adds brightness and balances the sweetness.
• 125 ml water (½ cup) : Helps the caramel stay fluid and reduces the risk of crystallising.

How to Make a Moist Gluten-Free Whole Orange Almond Cake

– Cook and blend the oranges

• Wash the oranges thoroughly to remove any residue.
• Place them whole, with the peel on, in a saucepan and cover with water.
• Bring to a boil over medium heat, then simmer for about 1 hour, until very soft.
• Drain well, cut into halves or quarters, remove any seeds if needed, then blend with the peel into a smooth, even purée.

– Make the batter

• Preheat the oven to 160°C / 320°F (fan/convection if possible).
• Grease a round cake tin (springform works well) and line the base with baking paper.
• Beat the softened butter and sugar until creamy and slightly fluffy.
• Add the eggs one at a time, beating well after each addition.
• Gently fold in the ground almonds, baking powder, and the orange purée until just combined.

– Bake

• Pour the batter into the prepared tin.
• Bake for about 1 hour.
• Check doneness with a knife or skewer: it should come out clean from the centre.
• Let the cake cool in the tin before unmoulding.

– Make the orange caramel (while the cake bakes)

• In a saucepan, combine the orange juice, water, and sugar.
• Bring to a boil over medium heat and cook for about 15 minutes, until slightly syrupy.
• Leave to cool slightly before serving.

– Finish and serve

• Dust the cooled cake with icing sugar.
• Drizzle with orange caramel just before serving for extra citrus flavour.

Customise Your Gluten-Free Orange Cake: Easy Ideas

– Boost the flavour with spices

• Cinnamon: a pinch adds warmth and gentle sweetness.
• Ground ginger: brings a bright, slightly spicy kick.
• Cardamom: pairs beautifully with citrus for an aromatic twist.
• Nutmeg: adds a cosy, lightly woody note.

– Mix and match citrus fruits

• Lemon: sharper tang and extra freshness.
• Grapefruit: a subtle, elegant bitterness.
• Mandarin or clementine: sweeter, softer citrus flavour.
• Bergamot: refined Earl Grey–style aroma.

– Add crunch for extra texture

• Chopped almonds or hazelnuts for bite.
• Poppy seeds (a classic with citrus).
• Dark chocolate chips for a richer finish.

– Add extra aroma to the batter

• Orange blossom water (1 tbsp): intensifies the orange perfume.
• Dark rum or Grand Marnier: adds a more grown-up, sophisticated note.

– Fresh serving ideas

• Serve with a red berry coulis for a sweet-tart contrast.
• Add vanilla whipped cream or a scoop of ice cream for a dessert-style plate.

Troubleshooting Tips: Common Cake Problems

• Cake too wet: bake 10-15 minutes longer at a slightly lower temperature, then cool fully before unmoulding.
• Centre still “creamy”: use a slightly wider tin and blend the oranges more smoothly.
• Cake sinks: don’t open the oven early, and avoid overmixing after adding the almonds.
• Cake too dense: fold gently to keep air in, and check your baking powder is fresh.
• Too bitter: choose sweet oranges, remove seeds carefully, and slightly increase sugar/vanilla or add a pinch of cinnamon.
• Orange flavour too strong: add a little lemon juice or serve with yogurt/whipped cream to balance.

Storage, Freezing, and Serving

• Room temperature: keep for 1 day under a cake dome, away from heat.
• Fridge: 3-4 days in an airtight container (still moist, but it firms up slightly).
• Freezer: slice, wrap each piece (cling film + freezer bag), freeze up to 2 months.
• Thawing: 2-3 hours at room temp, or overnight in the fridge.
• To serve: bring to room temperature, then add the orange caramel at the last minute.
• Best with: Greek yogurt, whipped cream, or a sprinkle of toasted almonds.

Other Desserts to try

• Gluten-Free Apple Clafoutis
• Tres leches cake recipe, mexican dessert
• Traditional Alcohol-Free Tiramisu
• The best banoffee pie recipe