If you love oranges, you will want to try this moist Gluten-Free Almond Flour Cake recipe. I am crazy about how the fresh orange and almond flavors blend together. The orange and almond flour make this cake so tender and moist. If you want an easy new cake recipe, this is a great one. Make it in under 45 minutes.
This post may contain affiliate links. Please read our Disclosure Policy.
(*This post was sponsored by California Grown. All of the opinions are my own.)
You are in for a special treat today because this moist, delicious, gluten-free cake with almond flour is so good! It has the perfect blend of juicy oranges and almond flour that makes it taste so good! You will find this doesn’t look like a typical gluten free cake recipe because it is denser. Don’t worry because this moist orange almond cake is as delicious as any of my gluten free cake recipes!
Our family is lucky to live in California and have easy access to delicious fresh foods. We shop at our local farmer’s market here every week, but you can also find California Grown products in your grocery stores!
At this time of year, citrus is king in the markets. I have wanted to perfect my gluten free almond flour cake recipe but add a special twist. I was able to find a vendor with several varieties of fresh oranges. I bought a few different ones to test out the flavors. We like to make cakes a lot in the Fearless Dining household. If you like to bake, you will love these gluten free cake recipes!
I can’t wait to hear what you think! If you are excited about this cake recipe, give this delicious Gluten Free Date Nut Cake recipe a try, too!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour—To make almond flour from scratch, add 1 cup of raw almonds to your grinder. Grind until the almonds are flour-like. Be careful not to grind too long, or you will end up with fresh almond butter!
- Gluten Free Flour Blend – Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. That doesn’t mean others will not work; I have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- Baking Powder and Soda – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- Dairy-Free Milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk.
- Coconut Sugar – I used coconut sugar, but you can use brown sugar if you do not care about the sugar.
- Coconut Oil – I love the flavor of coconut oil with the orange flavor. You can use any light oil in this recipe or butter.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large
Step 2: In a smaller bowl, add your wet ingredients and orange zest to a bowl and whisk to blend. If your coconut oil is solid, which is common during the colder months, warm it up in the microwave for 20-25 seconds.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Pour the wet ingredients into the dry ingredients and mix with a large spoon until the batter is barely mixed.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
If you overmix your cake, the cake will be denser because overmixing pops the natural bubbles that form when you mix the ingredients.
Step 4: Spread out orange slices in a greased 9-inch cake pan. Sprinkle the oranges with one tablespoon of coconut sugar.
Step 5: Pour the cake batter over the orange slices and bake at 350º F for 40-45 minutes. The baking time will depend on the size and depth of your cake pan. Remove the cake from the oven.
Use the toothpick test to determine if your cake is finished baking. To use this method, insert a toothpick into the middle of the cake. If crumbs or cake batter comes out on the toothpick, your cake needs to be baked longer. You want the toothpick to come out clean, which will happen when your cake is baked.
Step 6: Place the baked cake on a wire cooling rack. Slice the cake when it is fully cooled.
Frequently Asked Questions:
If you have been following me for a while, you know I like to add nutrition to my baked recipes when I can. I added almond flour to this recipe, first to add some protein to balance out the sugars in this recipe, and second because almond flour adds moisture to keep this delicious cake moist.
With a Cuisinart or food grinder, you can even grind almonds down to make your own almond flour!
My favorite way to get the cake out of the pan is to liberally spray the pan with coconut oil before adding the cake batter. You can also use a thin knife to cut around the edges of the pan to release the cake. Lastly, you can bake the cake in a springform pan, and then it would be easy to release the sides and flip the cake upside down.
This cake will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Cake Troubleshooting:
Baking the perfect gluten-free cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe’s liquid ratio works for the flour blend you choose.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Upside Down Orange Almond Flour Cake
Ingredients
- 1 cup gluten free flour blend * see note
- 1 cup almond flour * see note
- ¾ cup coconut sugar (separate out 1 tablespoon)
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum free
- ⅛ teaspoon salt
- ¼ cup orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1 cup non-dairy milk
- ⅓ cup coconut oil melted
- orange slices
Instructions
- Preheat the oven to 350º F.
- In a food processor or grinder, grind 1 cup of almonds into almond flour. (If you are using almond flour, just use that.)
- Combine 1 cup gluten free flour blend, 1 cup almond flour, 3/4 cup coconut sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/8 teaspoon salt in a large mixing bowl and whisk to blend.
- Add 1/4 cup orange juice, 1 tablespoon orange zest, 2 large eggs, 1 cup non-dairy milk, and 1/3 cup coconut oil (melted) to a bowl and whisk to mix.
- Pour the wet ingredients into the dry ingredients and mix well into a soft cake batter.
- Spray a cake pan with coconut oil. Spread orange slices on the bottom. Sprinkle the 1 tablespoon coconut sugar over the oranges.
- Add cake batter on top of the thin fresh orange slices.
- Bake for 40-45 minutes until done.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Remove from the oven and allow to cool on a cooling rack. After 30 minutes, turn the cake upside down on a plate and serve.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cake grainy.
- I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
- This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi Sandi!
Yum! Orange cake! I have an allergen to coconut. Is there a low glycemic sugar I can use instead? Most flour blends have coconut in them. Do you have some blends you like to substitute?
With gratitude,
Mariane
Hi Mariane, I would try using agave or maple syrup. You may need to adjust the dry ingredients a little. I haven’t tried this so I don’t have an exact measurement.
This cake looks wonderful! Do you think it would work baked in a cast iron skillet?
Hi Gina, I do think it would turn out well in a cast-iron skillet…though you won’t be able to flip it to get the oranges on top.
It looks so deliciously. Can almond milk be substituted by goat milk?
Thanks!
Hi Eve, In theory, goat milk should work. I have not tested dairy in this recipe so if you try it, please let us know how it turns out 🙂