Satisfy your sweet tooth craving with this extra moist cake, totally flourless courtesy of the ground almonds with a hint of cornmeal. Baked to perfection then drizzled with complimentary orange syrup.
Lately I’ve been thinking about making a few cake and pudding recipes and the reason for this is because extra sweet treats are actually my weakness.
If you have a sweet tooth just like I do then you will love this cake, it’s gluten free and totally flourless.
Yes I’m not afraid to admit that I lack strength in certain aspects of the culinary world. Contrary to popular belief, us foodies aren’t born geniuses we have to cultivate and harness our skills.
As I have always said, there is plenty of trial and error that goes on this Charla’s kitchen.
However, this flourless gluten free orange and almond cake was definitely a hit and one that I have made over and over again to ensure I get the exact same results each time before posting the recipe on the blog.
The balance of ground almonds with cornmeal (use the extra fine texture) really helps to complete the cake – add the zest and juice of a large orange and voila – enjoy, but remember to share the cake
Flourless cakes are the way forward now, gone are the days for using conventional flour and with so many people with dietary requirements more and more people are seeking alternative ways to make their favourite food and lead what’s considers a normal lifestyle.
Ingredients you will need
Reasons you make this cake
- It takes less than 1 hour to bake the cake
- The cake is super moist and fluffy
- It’s gluten free
- Totally flourless so great for people who want a flour free alternative
- Wheat free
- Perfect crowd pleaser or potluck recipe.
- Contains orange – great if you are an orange lover!!
The steps
- Line a cake tin with parchment paper and grease the sides then preheat the oven at 180c/356f/gas mark 4
- Place the butter and sugar in a bowl, using an electric whisk on the slowest speed cream the butter and sugar. Increase the speed to create a light and fluffy mixture.
- Gradually add the zest, baking powder, orange juice and vanilla continuing to whisk all the time until all 3 ingredients are evenly combined.
- add half of the eggs and then half of the cornmeal and almond meal then whisk for 1 minute
- Then add the rest of the eggs, cornmeal and almond meal and whisk for a further minute.
- Use a spoon to fold in the almond flakes into a smooth cake batter.
- Scoop the batter into the cake tin and bake in the oven for approximately 25-30 minutes or until metal skewer (can use a knife) comes out clean.
- Transfer the cake onto a cooling rack to completely cool down
- Prepare the orange syrup by adding the orange juice and coconut sugar to a small saucepan.
- Bring to the boil while stirring before reducing to a simmer.
- Continue to mix until the orange darkens and the juice becomes a slightly thick syrup texture. This should take about 10-15 minutes.
Notes and tips
- The syrup is optional, you don’t have to make the syrup however it does enhance the taste of orange.
- If you choose not to make the syrup simply omit and add more zest from an orange to compensate.
- Make sure the butter is room temperature before you start.
- I recommend using a spring form pan as they are relatively easy to remove the cake. I used an 8” inch cake pan to make this recipe.
- This cake browns very quickly, it took about 30 minutes to bake. You will want to start testing its readiness around 25 minutes.
- You can use an electric hand mixer like I did or a stand mixer.
Other gluten free cakes you will love
Jamaican Ginger Cake
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Gluten Free Orange and Almond Cake
Ingredients
- 1 1/2 cup of ground almonds
- 1/2 cup of extra fine organic cornmeal
- 1 cup of coconut sugar
- 1 cup of dairy free butter softened
- 3 large free range eggs cracked
- 1 tsp of vanilla extract
- 1 tsp gluten free baking powder
- 1/2 cup of almond flakes
- zest of one large orange and the juice
- extra for the topping
To make the orange syrup
- 2 cups of orange juice
- 1 cup of coconut sugar
- 1/4 tsp of ground cloves
Instructions
- Line a cake tin with parchment paper and grease the sides then preheat the oven at 180c/356f/gas mark 4
- Place the butter and sugar in a bowl, using an electric whisk on the slowest speed cream the butter and sugar. Increase the speed to create a light and fluffy mixture.
- Gradually add the zest, baking powder, orange juice and vanilla continuing to whisk all the time until all 3 ingredients are evenly combined.
- add half of the eggs and then half of the cornmeal and almond meal then whisk for 1 minute
- Then add the rest of the eggs, cornmeal and almond meal and whisk for a further minute.
- Use a spoon to fold in the almond flakes into a smooth cake batter.
- Scoop the batter into the cake tin and bake in the oven for approximately 25-30 minutes or until metal skewer (can use a knife) comes out clean.
- Transfer the cake onto a cooling rack to completely cool down
- Prepare the orange syrup by adding the orange juice and coconut sugar to a small saucepan.
- Bring to the boil while stirring before reducing to a simmer.
- Continue to mix until the orange darkens and the juice becomes a slightly thick syrup texture. This should take about 10-15 minutes.
Notes
- The syrup is optional, you don't have to make the syrup however it does enhance the taste of orange.
- If you choose not to make the syrup simply omit and add more zest from an orange to compensate.
- Make sure the butter is room temperature before you start.
- I recommend using a spring form pan as they are relatively easy to remove the cake. I used an 8'' inch cake pan to make this recipe.
- This cake browns very quickly, it took about 30 minutes to bake. You will want to start testing its readiness around 25 minutes.
- You can use an electric hand mixer like I did or a stand mixer.
Nutrition
Can almond flour be used in place of ground almonds? And what would the amount be?
Hi Nadine. Yes you can do a direct substitution of almond flour in place of almond meal and the results should be the same.
is there a substitute for eggs?
You can try making the cake with flax eggs. Lots of vegan use this method and here is the recipe https://thatgirlcookshealthy.com/how-to-make-a-flax-egg-substitue
What size cake pan did you use in this recipe?
I believe the pan was an 8inch cake pan
The recipe is great, I’m just curious if it would work to use stevia instead of coconut sugar.. The taste probably won’t be the same, but it could still be delicious,
Yes, stevia would work fine. Any granular sugar so long as it’s low glycemic should be a good replica.