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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.

Ingredients

  • 2 1/2 cups almond flour (blanched, finely ground)
  • 1/2 cup coconut flour (for texture and balance)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup maple syrup or honey
  • 1/4 cup fresh orange juice (about 1–2 oranges)
  • Zest of 1 large orange
  • 1/4 cup melted coconut oil (or butter for richer flavor)
  • 1 tsp vanilla extract
  • Optional: 1/4 cup chopped almonds or walnuts for extra texture
  • For the Glaze (Optional):
  • 1/2 cup powdered sugar (or powdered monk fruit for a sugar-free option)
  • 2–3 tsp fresh orange juice (adjust for consistency)

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.

Find it online: https://yumfamilyrecipes.com/almond-flour-orange-loaf-cake-recipe/