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close up of the cake slice

Gluten Free Orange and Almond Cake

Gluten free, dairy free, vegetarian almond cake that's flourless and delicious!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 557kcal
Author Charla


  • 1 ½ cup of ground almonds
  • ½ 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 teaspoon of vanilla extract
  • 1 teaspoon gluten free baking powder
  • ½ 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
  • ¼ teaspoon of ground cloves


  • 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.


  • 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.


Calories: 557kcal | Carbohydrates: 51g | Protein: 9g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 268mg | Potassium: 285mg | Fiber: 4g | Sugar: 29g | Vitamin A: 226IU | Vitamin C: 35mg | Calcium: 103mg | Iron: 2mg