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Gluten-Free Orange and Almond Cake slice with cake in the background
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5 from 18 votes

Gluten-Free Orange and Almond Cake

This Gluten-Free Orange and Almond Cake is simply sensational! Moist, nutty and with strong orange flavour this cake is also flourless and dairy & oil free. Serve simply with coffee or with Orange Whipped Cream as an indulgent dessert.
Course Cake, Dessert
Cuisine Moroccan, Spanish
Keyword dairy-free, flourless cake, gluten free, orange and almond cake, Valentine's Day
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 332kcal
Author Jo Allison


Gluten-Free Orange and Almond Cake

  • 2 large oranges (mine were approx 390g/13 ¾oz) preferably organic
  • 5 large eggs
  • 200 g caster sugar
  • 225 g ground almonds/almond meal/almond flour
  • 1 ½ teaspoon gluten-free or regular baking powder
  • 3 tablespoon toasted almond flakes to decorate optional
  • icing sugar to decorate optional

Orange Whipped Cream

  • 250 ml whipping or double cream
  • 3 tablespoon icing sugar
  • 2 tablespoon Grand Marniere liqueur or any other orange liqueur

20cm/8inch spring form cake tin, buttered or oiled and bottom lined with baking paper



    • Put oranges in a large microwavable bowl. Pierce them few times with the knife/fork or cut a small cross on the top of each orange. Pour in tap water half way up the oranges and microwave (covered) for 10 min on high until soft and knife goes in easily. 
    • Take cooked oranges out of the bowl with water and put them on a clean plate/chopping board to cool slightly. You can do this step ahead of time and simply keep cooked oranges in the fridge until you need them.
    • Once cooled, cut the oranges into chunks (unpeeled) and remove any pips you can see.
    • Preheat the oven to 180C/350F/Gas Mark 4
    • Put orange chunks in your food processor and blitz them until you get smooth orange puree. Add eggs and sugar and blitz some more until you get pale and foamy mixture.
    • Finally, add ground almonds and baking powder and give it all last final blitz until all ingredients are mixed in and you've got a smooth and quite thick liquid batter.
    • Pour the batter into prepared tin and bake for 40 minutes or until the skewer inserted in the centre of the cake comes out clean. Depending on the size of the cake tin you're using you might need to extend baking time. Feel free to cover the tin with some baking parchment or aluminium foil to prevent top browning too much.
    • Once out of the oven, let the cake cool in the tin for a bit before taking it out onto the cooling rack to cool completely. Serve sprinkled with toasted almond flakes and dusting of icing sugar and accompanied by Orange Whipped Cream if you wish.

    Orange Whipped Cream

    • If you have time, put the bowl you want to whip your cream in in the freezer for half an hour. This will make whipping the cream process a bit quicker.
    • Pour whipping or double cream into your bowl and with an electric mixer or whipping attachment of your standing mixer beat the cream until it starts to form soft peaks. 
    • Sieve through icing sugar and pour in the liqueur you're using and continue beating until cream reaches desired consistency of stiff peaks. Take care not to overbeat as cream will turn into butter. Serve immediately with your orange cake or store in the fridge until needed. 


    • Nutritional information is approximate and should be treated as a guideline only. It doesn't include Orange Whipped Cream which is optional and calorific but oh so worthy!


    Calories: 332kcal | Carbohydrates: 36g | Protein: 10g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 40mg | Potassium: 218mg | Fiber: 4g | Sugar: 29g | Vitamin A: 220IU | Vitamin C: 17.4mg | Calcium: 138mg | Iron: 1.8mg