Gluten-Free Orange Almond Loaf Cake

Name: Gluten-Free Orange Almond Loaf Cake
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 10 (Slices)
Ingredients: 2/3 cup organic cane sugar; 2-3 Tbsp orange zest; 2 large eggs*; 1/3 cup orange juice, pulp free; 1/3 cup olive oil; 1/4 tsp almond extract; 2 cups almond flour; 3/4 cup Potato Starch; 1/3 cup brown rice flour; 1 tsp baking powder; 1/2 tsp sea salt

User Reviews

4.7

72 reviews

Excellent

Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins
Servings
10 (Slices)
Calories
301 kcal
Course
Dessert
Cuisine
Vegetarian, gluten-free

Gluten-Free Orange Almond Loaf Cake

Valerie Marks

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Undetectably gluten-free and dairy-free orange almond cake! Perfectly sweet, moist, and zesty with an ideal crumb texture. Just 10 ingredients and 1 bowl required!

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Ingredients

Servings

2/3 cup organic cane sugar (plus more for garnish)
2-3 Tbsp orange zest (~2 large oranges zested)
2 large eggs* (preferably pasture-raised, organic when possible // see notes if vegan)
1/3 cup orange juice, pulp free (~2 large oranges juiced)
1/3 cup olive oil
1/4 tsp almond extract (or sub vanilla extract if you aren’t a fan of almond!)
2 cups almond flour (we like Wellbee's)
3/4 cup Potato Starch (or sub GF blend*)
1/3 cup brown rice flour (or sub GF blend*)
1 tsp baking powder
1/2 tsp sea salt

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Instructions

Preheat the oven to 325 degrees F (162 C), and line a standard size loaf pan with parchment paper.
In a medium mixing bowl, whisk together the sugar and orange zest until well combined and fragrant. Add the eggs and whisk until well combined. Then add the orange juice, olive oil, and almond extract and whisk until smooth.
Add the almond flour, potato starch, brown rice flour, baking powder, and salt and whisk to combine and break up any lumps of flour. The batter should be semi-thick but pourable.
Transfer the batter to the prepared loaf pan, spread it out evenly with a spatula, and top with a sprinkle of cane sugar for a sparkly sweet touch (optional).
Bake for 55-65 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully lift from the pan with the parchment paper and let cool completely on a wire rack — about 1 hour. Once the cake is completely cooled, gently remove the parchment paper.
Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month. Let thaw before slicing.

Notes

*Potato starch + brown rice flour yields a fluffier result, but you can sub them for a GF flour blend, such as our 1:1 Gluten-Free Flour Blend or DIY Blend. If not gluten-free, all-purpose flour should work, though we haven’t tested it — let us know if you do.*In place of eggs, you can sub flax eggs, but we tested many variations and strongly preferred eggs in this recipe. With flax eggs, it will be a little grainy and not as flavorful, and the texture will be very crumbly (best eaten on a plate with a fork vs. being handheld).*Nutrition information is a rough estimate.*Prep time includes cooling.

Nutrition Information

Show Details

Serving 1slice Calories 301 (15%) Carbohydrates 28.8g (10%) Protein 6g (12%) Fat 19.5g (30%) Saturated Fat 2.2g (11%) Polyunsaturated Fat 3.6g Monounsaturated Fat 12.8g Trans Fat 0g Cholesterol 37mg (12%) Sodium 182mg (8%) Potassium 200mg (6%) Fiber 3.3g (13%) Sugar 15.3g (31%) Vitamin A 54IU (1%) Vitamin C 5mg (6%) Calcium 92mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 10(Slices)

Amount Per Serving

Calories 301 kcal

% Daily Value*

Serving	1slice
Calories	301	15%
Carbohydrates	28.8g	10%
Protein	6g	12%
Fat	19.5g	30%
Saturated Fat	2.2g	11%
Polyunsaturated Fat	3.6g	21%
Monounsaturated Fat	12.8g	64%
Trans Fat	0g	0%
Cholesterol	37mg	12%
Sodium	182mg	8%
Potassium	200mg	4%
Fiber	3.3g	13%
Sugar	15.3g	31%
Vitamin A	54IU	1%
Vitamin C	5mg	6%
Calcium	92mg	9%
Iron	1mg	6%