Gluten Free Orange Almond Cake Recipe
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Orange and Cardamom Almond Cake with Pistachio
Being gluten free often means missing out on a lot of classic dessert options, which can be unfortunate if you are eating out. Luckily there are yummy alternatives that you can use to make your own desserts at home! Instead of using all-purpose flour, almond flour is a great base for many baked goods. This orange almond cake recipe is naturally gluten free, and decadently delicious!
You can find the full recipe for the orange almond cake in the printable template below. The dessert features a beautiful balance of texture: the cake is extremely moist from using extra eggs to compensate for the flour, while the pistachio topping adds an exciting crunch. The flavor is light and fruity, and it could even pair well with some extra orange marmalade and vanilla ice cream.
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20 Comments
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Jasmine
August 20, 2023 at 9:26pm
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Lia Griffith
August 21, 2023 at 8:51am
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charita
November 13, 2022 at 7:02pm
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Lia Griffith
November 13, 2022 at 8:40pm
@charita
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Najwa Nachef
March 4, 2022 at 7:19am
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Lia Griffith
March 6, 2022 at 9:56pm
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Mercy Turano
April 25, 2020 at 12:21pm
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Lia
April 27, 2020 at 3:52pm
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Mercy Turano
April 25, 2020 at 11:35am
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Kat Park
August 26, 2019 at 2:23pm
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Lia
August 27, 2019 at 9:07am
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Katarina Surjan
January 17, 2019 at 1:40am
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Lia
January 17, 2019 at 7:23am
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suki4Forever
May 12, 2017 at 11:34am
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Lia
May 15, 2017 at 7:48am
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Ann Marie
May 10, 2017 at 2:57pm
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Julie Clarke
March 28, 2017 at 3:34pm
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Lia
April 3, 2017 at 6:30pm
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Julie Clarke
April 9, 2017 at 8:40pm
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Lia
April 10, 2017 at 9:41am
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Leave a CommentI’ve made this cake several time. It’s absolutely delicious! I am wondering if it is possible to replace the orange with the pink grapefruit? Both zest and juice? I want to make this cake for a party but I only have pink grapefruits. Thanks!
I would totally switch it! I love the grapefruit flavor. It will make it a bit more tart. . . which I love.
Hi Lia
Just found this recipe and looks really good.
was wondering if it can be made eggless!
Has anyone tried ?
I have not tried it, but I am sure it is worth a go! 🙂
I made this cake according to directions , but the top collapsed a little. Can l use baking powder or what do you think l did wrong. Thanks
For this cake, I would not use baking powder but follow the recipe. The trick is to make sure you whisk your egg whites until they are stiff. There is also some variation in how things bake with altitude. I hope it still tasted good. 🙂
Ok, I broke into the cake and it’s AWESOME!!! It may be a little darker than your picture but the taste is out of this world. I used a substitute for the cardamom of ground cloves and nutmeg and it really tastes delicious. I will definitely make it again and just lower the temperature to 300. Thanks for a great recipe!
So glad you loved the cake and it turned out! We would always recommend checking on your baked goods every 20 minutes as every oven is slightly different. 🙂
I started smelling the cake as it was baking and decided to take a peek…good thing I did…it was past gold and almost brown and totally done but with ten minutes still more to go on the timer. Have any of you experienced this? I haven’t eaten it yet. It looks ok and I’m hoping it tastes good!
This is an absolute favorite of mine! And now many of my friends. Do you think I could make the cake 1 day ahead and then the glaze the day of and poke and pour per usual and it will be fine?
Hi Kat! Be sure to cover your cake to keep it moist then poking and pouring the next day should work just fine 🙂
Can you replace vegetable oil with olive oil?
I haven’t tried it but I think a lighter tasting olive oil would work!
Quite a nice tasty cake when its warm. You can taste every element inside.
The cardamon, orange taste, the pistachios. When its cool it tastes not as
strong flavoured. But it is a new favourite of mine and I will make it again.
Thank you for the recipe!
I’m so happy to hear you enjoyed it!
Thank you for this yummy delight. I found that the batter was a bit dry as I was mixing. Perhaps an actual measurement of how much orange juice to use in the batter would be more accurate than the juice of one orange, considering variations. Would you be able to quantify the amount of juice?
Nevertheless, there were NO complaints and the remaining cake with a cup of coffee at breakfast the following morning was even better 🙂
I was wondering how much ground cardamom you could use if you can’t find cardamom pods?
1 to 1.5 teaspoons!
Thank you very much! This is such a nice recipe and I plan on using it for Mother’s Day.
Perfect occasion! 🙂
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