Why You’ll Love Almond Flour Orange Loaf Cake Recipe

This Almond Flour Orange Loaf Cake Recipe is naturally gluten-free and made with almond flour, which gives it a tender, moist crumb and a subtly nutty flavor. The addition of fresh orange zest and juice adds a refreshing citrus element that pairs wonderfully with the sweetness of the cake. This recipe is easy to make, low in carbs, and perfect for anyone looking for a healthier, gluten-free dessert without sacrificing flavor or texture. Plus, it’s a great way to incorporate more citrus into your diet while still enjoying a sweet, satisfying treat.

Ingredients

2 ½ cups almond flour (blanched)
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs
¼ cup honey or maple syrup (for a more natural sweetener)
¼ cup coconut oil or butter, melted
¼ cup fresh orange juice (about 1 orange)
Zest of 1 large orange
1 teaspoon vanilla extract
½ teaspoon almond extract (optional for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a medium-sized bowl, combine the almond flour, baking soda, and salt. Stir until the dry ingredients are evenly distributed.
Mix the Wet Ingredients: In a separate large bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), fresh orange juice, orange zest, vanilla extract, and almond extract (if using). Make sure everything is well combined.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir until the mixture is fully incorporated. The batter will be thick, which is typical for almond flour-based cakes.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Servings and timing

Servings: 8-10 slices
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes

Variations

Add-ins: Add a handful of chopped nuts (such as almonds or walnuts) or dark chocolate chips for extra texture and flavor.
Glaze: Drizzle a simple orange glaze made with powdered sugar and orange juice over the cooled cake for a sweet finish.
Spices: Add a pinch of cinnamon, ginger, or nutmeg for a spiced version of this cake.
Dairy-Free: Use a dairy-free butter substitute (like coconut oil) for a completely dairy-free option.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week if you want it to last longer.
Freezing: Almond Flour Orange Loaf Cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Reheating: If you prefer a warm slice, heat it gently in the microwave for 10-15 seconds.

FAQs

1. Can I substitute almond flour with another flour?

Almond flour gives this cake a unique texture and flavor, so it’s not an easy substitute. If you need a substitute, try a gluten-free all-purpose flour blend, but the texture may vary.

2. Can I use orange extract instead of fresh orange juice?

While you can use orange extract for flavor, fresh orange juice and zest give the cake a bright, natural citrus flavor that can’t be fully replicated by extract alone.

3. Is this cake gluten-free?

Yes! This cake is made entirely with almond flour, making it naturally gluten-free.

4. Can I make this cake ahead of time?

Yes, this cake stores well and can be made ahead of time. It will stay fresh for up to a week in the fridge or 2-3 months in the freezer.

5. Can I substitute the honey with another sweetener?

Yes, you can use maple syrup, agave nectar, or even coconut sugar. Just note that the sweetness level may vary slightly depending on the sweetener.

6. Is this cake low in carbs?

Yes, almond flour is relatively low in carbs compared to regular wheat flour, making this cake a good option for those following a low-carb or keto diet.

7. How can I make this cake even more flavorful?

You can add additional flavorings, such as ground ginger or cinnamon, to give the cake a spiced citrus profile. You could also fold in some chopped nuts or dried fruit.

8. Can I use a different citrus fruit in place of orange?

Yes, you can use lemon, lime, or even grapefruit for a different citrus twist. Just be sure to adjust the amount of juice and zest to your taste.

9. Can I make this cake without eggs?

To make this cake egg-free, you can use an egg replacer like flaxseed meal or chia seeds mixed with water, or a commercial egg replacer.

10. What if I don’t have a loaf pan?

If you don’t have a loaf pan, you can bake this cake in a round cake pan or a muffin tin. Adjust the baking time accordingly (for muffins, bake for about 18-22 minutes).

Conclusion

Almond Flour Orange Loaf Cake is the perfect balance of light, zesty flavor and moist, nutty texture. This gluten-free treat is an ideal option for anyone looking for a healthier, yet indulgent dessert. With the freshness of orange juice and zest and the richness of almond flour, this cake is a versatile snack that’s great for any occasion. Whether you’re enjoying it as an afternoon snack or serving it at a gathering, it’s sure to be a hit.

Almond Flour Orange Loaf Cake Recipe

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This Almond Flour Orange Loaf Cake is a light, moist, and flavorful treat made with almond flour and fresh orange juice. Perfect for anyone looking for a gluten-free dessert, it’s a healthier, citrusy twist on a classic loaf cake.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well combined. Set aside.
Prepare the Wet Ingredients:
In a separate large bowl, whisk together the eggs, maple syrup (or honey), orange juice, orange zest, melted coconut oil, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until everything is well incorporated. The batter will be thick.
Add Optional Nuts (if using):
If you’d like extra texture, fold in the chopped almonds or walnuts.
Pour and Bake:
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze (Optional):
If you’d like to add a glaze, whisk together the powdered sugar (or powdered monk fruit) and orange juice until smooth. Drizzle the glaze over the cooled cake.
Serve and Enjoy:
Slice and enjoy this fragrant, moist almond flour orange loaf cake for breakfast, dessert, or as an afternoon snack!

Notes

You can substitute the maple syrup with honey or a liquid sweetener of your choice.
For a dairy-free version, ensure you use coconut oil instead of butter.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.