If you're like me and you love citrus, this fluffy & flavorful Gluten-Free Orange Cake is going to be your new favorite dessert! The recipe is very easy to make, and only requires a few wholesome ingredients like almond flour, orange puree, and coconut sugar. (Each slice has less than 10 grams of sugar!) To go along with the cake, I made a simple (dairy-free) orange coconut whipped cream that you can serve with the cake slices, or you can frost the cake layers with it. Perfect for anyone who is Paleo, Gluten-Free, or Dairy-Free.
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🍴Recipe Ingredients
- Almond Flour - My favorite brands of almond flour are Bob's RedMill, and Blue Diamond.
- Coconut Sugar - I have tested it with Lakanto Monkfruit, and in my opinion the flavor is a bit off.. but it works if you do half monkfruit and half coconut sugar! (If you're looking to lower the sugar content.)
- Baking Soda & Salt
- Eggs - I use two medium sized farm fresh eggs, but you can use whatever you have on hand!
- Orange Puree - I use a whole orange, remove the peel and place the orange into my blender. You can blend at a high speed, or use the "puree" setting if your blender has it! Once it's blended you can measure out the exact amount. I usually make a smoothie with the leftover juice, or you can drink it!
- Orange Zest - It's hard to get exactly 1 tablespoon, even by zesting an entire orange. If it's not exactly one tablespoon, it's okay! I usually zest the entire orange which equals about 1 tbs. of orange zest. (It just depends on the size of orange you have.)
- Vanilla Extract
Frosting Ingredients
- Full Fat Coconut Milk - You'll need the thick part on the top!
- Orange Puree
- Powdered Sugar - I used Lakanto powdered sugar, but you can use regular organic powdered sugar!
- Orange Zest - Optional!
🍴Step by Step Instructions
Mixing the Dry Ingredients
- Start by adding your almond flour, coconut sugar, baking soda, and salt into your mixing bowl. Use a whisk or fork to fully combine. (Try to get out all of the clumps!)
Grating & Pureeing the Orange
- It's important to zest your orange with a grater before you peel it to make the puree. I typically grate the entire orange, and it's usually just about 1 tablespoon.
- Once you've collected your orange zest, it's time to peel your orange and blend it up! Add the peeled orange into a high speed blender. Blend until it becomes a smooth creamy consistency.
Making the Cake Batter
- Add your eggs, orange puree, orange zest, and vanilla into a separate bowl. Blend with a hand mixer, or whisk until fully combined.
- Next, slowly add the dry mixture into the wet mixture. (Make sure to use your spatula to scrape down the edges as you blend.) Once it's fully combined, set it aside while you grease your pan/pans.
Baking the Cakes
- You can use a square baking dish, or cake pan for this recipe. I used two, four inch cake pans to make a layered cake! Grease the pan or pans using a non-stick spray or coconut oil on a paper towel! Once it's greased, add in your cake batter and spread it smooth with your spatula. (Or the back of a spoon.)
- Bake at 350 degrees for about 15-20 minutes depending on the size of your baking dish. Use a toothpick or fork to test if it's done! (Should come out clean!)
- Once the cake/cakes are done baking, set them aside to cool for at least 30 minutes before trying to remove them from the pan. If you're not making a layered cake, slice and enjoy! If you are, read directions below on how to put it together.
How to make Orange Coconut Whipped Cream Frosting
- For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the orange puree and powdered sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least 15-20 minutes before frosting the cake. (This will also allow the cakes to fully cool.)
- To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating.
- Then, place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add oranges on top, slice them thinly and layer them the way you'd like! Get creative!
- Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- When measuring flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
How to store leftover Orange Cake
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. (WITH NO FROSTING.) If you frost them, they must be refrigerated. They will store well in the fridge for about 7-10 days. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
Love this recipe? You'll love these too!
- Gluten-Free Cranberry Orange Bread
- Chocolate Orange Brownies
- Orange Almond Chocolate Chip Cookies
- Gluten-Free Lemon Cake with Strawberry Frosting
- Healthy Strawberry Lemon Biscuits
- Paleo Lemon Cake with Chocolate Chips
Recipe
Gluten-Free Orange Cake
If you're like me and you love citrus, this fluffy & flavorful Gluten-Free Orange Cake is going to be your new favorite dessert! The recipe is very easy to make, and only requires a few wholesome ingredients like almond flour, orange puree, and coconut sugar. (Each slice has less than 10 grams of sugar!) To go along with the cake, I made a simple (dairy-free) orange coconut whipped cream that you can serve with the cake slices, or you can frost the cake layers with it. Perfect for anyone who is Paleo, Gluten-Free, or Dairy-Free.
Equipment
- 2, 6 Inch Cake Pans
- Hand Mixer or Whisk
Ingredients
Dry Ingredients:
- 2 Cups Almond Flour
- ⅓ Cup Coconut Sugar
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients:
- 2 Eggs - Room Temperature
- ½ Cup Orange Puree
- 1 Tablespoon Orange Zest If it's not exactly one tablespoon, it's okay! I usually zest the entire orange which equals about 1 tbs. of orange zest.
- 1 Teaspoon Vanilla Extract
Frosting Ingredients:
- 13.5 Ounces Full Fat Coconut Milk The can must be chilled for at least 8 hours, but 24 hours is ideal. You'll need the thick part on the top! (Not the liquid.)
- 2-3 Tablespoons Orange Puree
- 1 Teaspoon Orange Zest
Instructions
Mixing the Dry Ingredients
- Start by adding your almond flour, coconut sugar, baking soda, and salt into your mixing bowl. Use a whisk or fork to fully combine. (Try to get out all of the clumps!)
Grating & Pureeing the Orange
- It's important to zest your orange with a grater before you peel it to make the puree. I typically grate the entire orange, and it's usually just about 1 tablespoon.
- Once you've collected your orange zest, it's time to peel your orange and blend it up! Add the peeled orange into a high speed blender. Blend until it becomes a smooth creamy consistency.
Making the Cake Batter
- Add your eggs, orange puree, orange zest, and vanilla into a separate bowl. Blend with a hand mixer, or whisk until fully combined.
- Next, slowly add the dry mixture into the wet mixture. (Make sure to use your spatula to scrape down the edges as you blend.) Once it's fully combined, set it aside while you grease your pan/pans.
Baking the Cakes
- You can use a square baking dish, or cake pan for this recipe. I used two, four inch cake pans to make a layered cake! Grease the pan or pans using a non-stick spray or coconut oil on a paper towel! Once it's greased, add in your cake batter and spread it smooth with your spatula. (Or the back of a spoon.)
- Bake at 350 degrees for about 15-20 minutes depending on the size of your baking dish. Use a toothpick or fork to test if it's done! (Should come out clean!)
- Once the cake/cakes are done baking, set them aside to cool for at least 30 minutes before trying to remove them from the pan. If you're not making a layered cake, slice and enjoy! If you are, read directions below on how to put it together.
Making the "Frosting"
- For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the orange puree and powdered sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least 15-20 minutes before frosting the cake. (This will also allow the cakes to fully cool.)
- To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating.
- Then, place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add oranges on top, slice them thinly and layer them the way you'd like! Get creative!
- Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!
Nutrition
Serving: 1gCalories: 239kcalCarbohydrates: 12gProtein: 7gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 141mgPotassium: 120mgFiber: 3gSugar: 5gVitamin A: 78IUVitamin C: 8mgCalcium: 65mgIron: 2mg
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After you make this Gluten-Free Orange Cake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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My favorite cake recipe! So fresh & flavorful!
Isn't it delicious?! I always save extra whipped cream to put on top of my slice. (;