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Gluten-Free Orange Almond Loaf Cake
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.