Gluten-Free Orange Almond Loaf Cake Recipe
This Gluten-Free Orange Almond Loaf Cake is a moist and fragrant treat perfect for breakfast, tea time, or dessert. Combining vibrant orange zest and juice with rich almond flour, this cake delivers a delicate balance of citrus and nutty flavors. Sweetened with organic cane sugar and lightly enhanced with almond extract, the loaf is tender and slightly dense, with a sparkly sugar topping for added texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2/3 cup organic cane sugar (plus more for garnish)
- 2-3 Tbsp orange zest (from about 2 large oranges)
- 2 large eggs (preferably pasture-raised, organic when possible)
- 1/3 cup orange juice, pulp free (about 2 large oranges juiced)
- 1/3 cup olive oil
- 1/4 tsp almond extract (or substitute vanilla extract)
Dry Ingredients
- 2 cups almond flour (Wellbee’s recommended)
- 3/4 cup potato starch (or substitute gluten-free blend)
- 1/3 cup brown rice flour (or substitute gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 325 degrees F (162 C). Line a standard size loaf pan with parchment paper to prevent sticking and aid easy removal.
- Mix sugar and zest: In a medium bowl, whisk together the organic cane sugar and orange zest until fragrant and well combined. This step releases essential oils from the zest, infusing the sugar with bright citrus aroma.
- Add wet ingredients: Add the eggs to the sugar mixture and whisk until fully combined. Then incorporate the orange juice, olive oil, and almond extract; whisk thoroughly until the mixture is smooth and cohesive.
- Combine dry ingredients: In the same bowl, add almond flour, potato starch, brown rice flour, baking powder, and sea salt. Whisk well to break up any lumps and ensure an even distribution of leavening and salt. The batter should be semi-thick but pourable.
- Transfer batter to pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Sprinkle additional cane sugar on top if you desire a sparkling, sweet crust.
- Bake the loaf: Place the pan in the oven and bake for 55-65 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully lift it out using the parchment paper. Transfer the loaf to a wire rack and let it cool completely, about 1 hour. Once cooled, gently remove the parchment paper.
- Serve and store: Enjoy the loaf immediately with tea or dairy-free milk. Store leftovers covered at room temperature for 2-3 days, best consumed within 1-2 days. The cake can be frozen for up to 1 month; thaw before slicing.
Notes
- For a vegan option, substitute the eggs with a flax or chia egg equivalent (1 tbsp ground seeds + 3 tbsp water per egg).
- Ensure orange juice is pulp-free for a smoother batter.
- If almond extract is not preferred, vanilla extract works well as a substitute.
- Use high-quality almond flour for best texture and flavor.
- The sprinkle of cane sugar on top is optional but adds a pleasant crunch and sparkle.
