Gluten Free Orange Cake
Brighten up your dessert table with this Gluten-Free Orange Cake, a moist and zesty treat that’s bursting with natural citrus flavor! Made with whole boiled oranges—including the peel—for maximum aroma and a delightfully dense texture, this cake is a naturally gluten-free indulgence thanks to almond flour. Sweetened with granulated sugar and subtly lifted with a hint of baking powder, every bite is perfectly balanced. Simple to prepare, with only 20 minutes of prep, this cake is baked to golden perfection in under an hour. Serve it plain for a rustic finish or dust with powdered sugar for an elegant touch. Perfect for gatherings or as a midday pick-me-up, this gluten-free dessert is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pcs Large oranges
- 5 pcs Eggs
- 250 grams Almond flour (finely ground almonds)
- 200 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch (23cm) round cake tin with unsalted butter and line the bottom with parchment paper.
Place the 2 large oranges in a medium saucepan, cover them with water, and boil for about 30 minutes to soften them. Once cooked, drain the oranges and let them cool to room temperature.
Cut the cooled oranges into quarters and remove any seeds. Place the oranges, including the peel, in a food processor or blender, and blend until smooth to create an orange puree.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-4 minutes with an electric hand mixer.
Add the orange puree to the egg and sugar mixture, stirring gently until well combined.
Fold in the almond flour and baking powder, mixing just until the batter is smooth and uniform. Avoid overmixing.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for an elegant touch.
Slice and enjoy your moist and delicious gluten-free orange cake!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 251.7 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 825 mg | 63% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2800 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
