Gluten-Free Orange Almond Loaf Cake

Partially sliced loaf of gluten-free orange almond cake surrounded by fresh oranges

Did you hear? Orange zest and almond extract deliberate a celebration with a gluten-free cake, and also you’re all invited. Buckle up! We’ll drive.

This completely candy and moist cake is gluten-free PERFECTION and is bound to steal the present at your subsequent brunch or gathering. Plus, simply 10 substances and 1 bowl required. Allow us to present you the way it’s performed!

Eggs, orange zest, oranges, almond flour, orange juice, cane sugar, brown rice flour, olive oil, baking powder, salt, almond extract, and potato starch

To start out this pretty loaf, cane sugar combines with orange zest for BIG, zesty taste. Subsequent come the liquid substances — eggs for a superbly fluffy but moist consequence, orange juice for candy orange taste, and olive oil for richness. A splash of almond extract joins the get together, however you may invite vanilla as a substitute in the event you favor.

Pouring orange juice into a bowl with other wet ingredients

Subsequent the batter comes along with a mix of gluten-free flours for the excellent crumb texture: almond flour, potato starch, and brown rice flour. Lastly, the addition of baking powder and salt guarantee a fluffy loaf with balanced taste!

After transferring the batter to its pan, a fragile (however optionally available) sprinkle of sugar provides a glittery candy contact to the ultimate loaf.

Parchment-lined loaf pan filled with batter

After baking, the final (and hardest) step is to let it cool earlier than slicing and sharing (if you need to).

Partially sliced loaf of orange almond cake on a cooling rack

We hope you LOVE this orange almond cake! It’s:

Tender
Moist
Fragrant
Completely candy
& Undetectably gluten-free!

It pairs particularly properly with a cup of tea or some dairy-free milk. Take pleasure in for brunch, gatherings, as a candy weekend deal with, or so as to add brightness to gloomy winter days!

Extra Zesty Orange Recipes

Should you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Close-up shot of hands holding a slice of orange almond cake to show the moist texture

Prep Time 1 hour 15 minutes

Cook Time 1 hour

Total Time 2 hours 15 minutes

Servings 10 (Slices)

Course Dessert

Cuisine Dairy-Free, Gluten-Free, Vegetarian

Freezer Friendly 1 month

Does it keep? 2-3 Days

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 mix*)
1/3 cup brown rice flour (or sub GF mix*)
1 tsp baking powder
1/2 tsp sea salt

Preheat the oven to 325 levels F (162 C), and line a regular dimension loaf pan with parchment paper.
In a medium mixing bowl, whisk collectively the sugar and orange zest till properly mixed and aromatic. Add the eggs and whisk till properly mixed. Then add the orange juice, olive oil, and almond extract and whisk till easy.
Add the almond flour, potato starch, brown rice flour, baking powder, and salt and whisk to mix and break up any lumps of flour. The batter must be semi-thick however pourable.
Switch the batter to the ready loaf pan, unfold it out evenly with a spatula, and prime with a sprinkle of cane sugar for a glittery candy contact (optionally available).
Bake for 55-65 minutes, or till the highest is frivolously golden brown and a toothpick inserted into the middle comes out clear.
Let the cake cool within the pan for quarter-hour, then fastidiously carry from the pan with the parchment paper and let cool utterly on a wire rack — about 1 hour. As soon as the cake is totally cooled, gently take away the parchment paper.
Take pleasure in instantly with a cup of tea or some dairy-free milk! Retailer leftovers lined at room temperature for as much as 2-3 days (we discover it finest throughout the first 1-2 days). Cake will be frozen for as much as 1 month. Let thaw earlier than slicing.

*Potato starch + brown rice flour yields a fluffier consequence, however you may sub them for a GF flour mix, comparable to our 1:1 Gluten-Free Flour Mix or DIY Mix. If not gluten-free, all-purpose flour ought to work, although we haven’t examined it — tell us in the event you do.
*Rather than eggs, you may sub flax eggs, however we examined many variations and strongly most well-liked eggs on this recipe. With flax eggs, will probably be slightly grainy and never as flavorful, and the feel shall be very crumbly (finest eaten on a plate with a fork vs. being handheld).
*Diet info is a tough estimate.
*Prep time contains cooling.

Serving: 1 slice Energy: 301 Carbohydrates: 28.8 g Protein: 6 g Fats: 19.5 g Saturated Fats: 2.2 g Polyunsaturated Fats: 3.6 g Monounsaturated Fats: 12.8 g Trans Fats: 0 g Ldl cholesterol: 37 mg Sodium: 182 mg Potassium: 200 mg Fiber: 3.3 g Sugar: 15.3 g Vitamin A: 54 IU Vitamin C: 5 mg Calcium: 92 mg Iron: 1 mg