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GLUTEN-FREE ORANGE ALMOND LOAF CAKE
GFVDF
Jump to Recipe
Did you hear? Orange zest and almond extract planned a party with a gluten-free
cake, and you’re all invited. Buckle up! We’ll drive.
This perfectly sweet and moist cake is gluten-free PERFECTION and is sure to
steal the show at your next brunch or gathering. Plus, just 10 ingredients and 1
bowl required. Let us show you how it’s done!
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To start this lovely loaf, cane sugar combines with orange zest for BIG, zesty
flavor. Next come the liquid ingredients — eggs for a perfectly fluffy yet moist
result, orange juice for sweet orange flavor, and olive oil for richness. A
splash of almond extract joins the party, but you can invite vanilla instead if
you prefer.
Next the batter comes together with a combination of gluten-free flours for the
perfect crumb texture: almond flour, potato starch, and brown rice flour.
Finally, the addition of baking powder and salt ensure a fluffy loaf with
balanced flavor!
After transferring the batter to its pan, a delicate (but optional) sprinkle of
sugar adds a sparkly sweet touch to the final loaf.
After baking, the last (and hardest) step is to let it cool before slicing and
sharing (if you have to).
We hope you LOVE this orange almond cake! It’s:
Tender
Moist
Aromatic
Perfectly sweet
& Undetectably gluten-free!
It pairs especially well with a cup of tea or some dairy-free milk. Enjoy for
brunch, gatherings, as a sweet weekend treat, or to add brightness to gloomy
winter days!
MORE ZESTY ORANGE RECIPES
* Gluten-Free Cranberry Orange Muffins (Vegan)
* Orange Cardamom Energy Bites (No-Bake!)
* Healthy Fig Newtons (GF)
* Whole Wheat Griddle Cakes with Blueberry Orange Compote
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget
to tag a photo @minimalistbaker on Instagram. Cheers, friends!
GLUTEN-FREE ORANGE ALMOND LOAF CAKE
Undetectably gluten-free and dairy-free orange almond cake! Perfectly sweet,
moist, and zesty with an ideal crumb texture. Just 10 ingredients and 1 bowl
required!
Author Minimalist Baker
Print SAVE SAVED
4.74 from 19 votes
Prep Time 1 hour hour 15 minutes minutes
Cook Time 1 hour hour
Total Time 2 hours hours 15 minutes minutes
Servings (Slices)
Course Dessert
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 2-3 Days
Cook ModePrevent your screen from going dark
INGREDIENTS
US Customary – Metric
* 2/3 cup organic cane sugar (plus more for garnish)
* 2-3 Tbsp orange zest (~2 large oranges zested)
* 2 large eggs* (preferably pasture-raised, organic when possible // see notes
if vegan)
* 1/3 cup orange juice, pulp free (~2 large oranges juiced)
* 1/3 cup olive oil
* 1/4 tsp almond extract (or sub vanilla extract if you aren’t a fan of
almond!)
* 2 cups almond flour (we like Wellbee's)
* 3/4 cup potato starch (or sub GF blend*)
* 1/3 cup brown rice flour (or sub GF blend*)
* 1 tsp baking powder
* 1/2 tsp sea salt
INSTRUCTIONS
* Preheat the oven to 325 degrees F (162 C), and line a standard size loaf pan
with parchment paper.
* In a medium mixing bowl, whisk together the sugar and orange zest until well
combined and fragrant. Add the eggs and whisk until well combined. Then add
the orange juice, olive oil, and almond extract and whisk until smooth.
* Add the almond flour, potato starch, brown rice flour, baking powder, and
salt and whisk to combine and break up any lumps of flour. The batter should
be semi-thick but pourable.
* Transfer the batter to the prepared loaf pan, spread it out evenly with a
spatula, and top with a sprinkle of cane sugar for a sparkly sweet touch
(optional).
* Bake for 55-65 minutes, or until the top is lightly golden brown and a
toothpick inserted into the center comes out clean.
* Let the cake cool in the pan for 15 minutes, then carefully lift from the pan
with the parchment paper and let cool completely on a wire rack — about 1
hour. Once the cake is completely cooled, gently remove the parchment paper.
* Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers
covered at room temperature for up to 2-3 days (we find it best within the
first 1-2 days). Cake can be frozen for up to 1 month. Let thaw before
slicing.
VIDEO
NOTES
*Potato starch + brown rice flour yields a fluffier result, but you can sub them
for a GF flour blend, such as our 1:1 Gluten-Free Flour Blend or DIY Blend. If
not gluten-free, all-purpose flour should work, though we haven’t tested it —
let us know if you do.
*In place of eggs, you can sub flax eggs, but we tested many variations and
strongly preferred eggs in this recipe. With flax eggs, it will be a little
grainy and not as flavorful, and the texture will be very crumbly (best eaten on
a plate with a fork vs. being handheld).
*Nutrition information is a rough estimate.
*Prep time includes cooling.
NUTRITION (1 OF 10 SERVINGS)
Serving: 1 slice Calories: 301 Carbohydrates: 28.8 g Protein: 6 g Fat: 19.5 g
Saturated Fat: 2.2 g Polyunsaturated Fat: 3.6 g Monounsaturated Fat: 12.8 g
Trans Fat: 0 g Cholesterol: 37 mg Sodium: 182 mg Potassium: 200 mg Fiber: 3.3 g
Sugar: 15.3 g Vitamin A: 54 IU Vitamin C: 5 mg Calcium: 92 mg Iron: 1 mg
DID YOU MAKE THIS RECIPE?
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All commentsI made thisQuestions
1. Natali says
February 4, 2024 at 10:51 am
A favorite in my family! I have made it several times but i sub the potato
starch for tapioca and i have experimented with it by adding some curcuma
powder and cardamom powder into the mix. It turned out even more aromatic
and interesting! Next time i plan to also add some ginger powder.
Reply
* Support @ Minimalist Baker says
February 5, 2024 at 2:23 pm
Sounds lovely! We’re so glad you and your family enjoy it! Thanks so much
for sharing, Natali!
Reply
2. Nancy says
December 13, 2023 at 8:14 pm
I was already in love with that loaf cake, but tried it tonight with
grapefruit instead of orange, and I totally had a blast!
Added with a orange blossom water frosting on the top, and you got some
incredible cake to present!
Reply
* Support @ Minimalist Baker says
December 14, 2023 at 9:49 am
That sounds incredible, Nancy! Thank you for sharing! xo
Reply
3. garry says
September 20, 2023 at 6:04 am
Made an orange sauce with a Cointreau base and served with vanilla ice
cream as a desert very yummy
Reply
* Support @ Minimalist Baker says
September 20, 2023 at 9:54 am
Wow, sounds incredible! Thank you for sharing, Garry!
Reply
4. Jane R. says
September 4, 2023 at 10:16 am
First of all, I love your recipes and this one definitely included.
Delicious! I used maple syrup instead of the sugar and it turned out fine.
Secondly, can you consider a coconut loaf cake (gf and vegan) please?
Reply
* Support @ Minimalist Baker says
September 5, 2023 at 10:45 am
We’re so glad you enjoy our recipes, Jane! We’ll add it to the idea list!
xo
Reply
5. Marn says
July 17, 2023 at 8:23 pm
I didn’t have cane sugar, so I subbed in granulated sugar. This was very
tasty and got raves from the friends we had over for tea. Definitely going
into my keeper file. Thank you!
Reply
* Support @ Minimalist Baker says
July 18, 2023 at 11:02 am
We’re so glad to hear it, Marn! Thank you for the lovely review! xo
Reply
6. Blythe says
May 18, 2023 at 7:32 pm
Really delicious flavor, very easy to make. Doubled the almond extract and
added some oat milk to thin the batter but otherwise followed as written.
Will definitely make again
Reply
* Support @ Minimalist Baker says
May 19, 2023 at 10:26 am
Great! Thank you for sharing, Blythe!
Reply
7. shlomit says
April 8, 2023 at 8:36 pm
um this cake is SO GOOD. First time around added craisins with the orange
zest (I found 2 TBSP oj zest to be a bit too much for my taste though)
I followed the advice of other reviews and replaced the eggs with the Bob
Mills egg replacer.
Second time around I swapped the OJ out for almond milk and added 2 tbsp
more of sugar, plus oat milk chocolate chips, and doubled the amount of
almond extract.
The consistency is soft, moist, rich, and super yummy with a cup of tea.
I used corn starch bc it was all I had and it still worked! Also split the
almond flour and brown rice flour evenly
Reply
* Support @ Minimalist Baker says
April 10, 2023 at 2:09 pm
Yum! Thanks so much for the great review and for sharing your
modifications!
Reply
8. Nancy Moll says
March 19, 2023 at 7:51 pm
Very good and will make again. Will add more almond flavor and maybe oj
glaze on top. Was a tad dry, but I subbed white rice flour for brown…maybe
that made it a little dry. Will try again soon.
Reply
* Support @ Minimalist Baker says
March 20, 2023 at 12:17 pm
Hi Nancy, white rice flour and brown rice flour typically have different
results, so that could cause some dryness. Thanks for the great review!
Reply
9. Karen R. says
March 19, 2023 at 9:05 am
This was so delicious that we made it 3 times in one week! We needed to
pick the last of our blood oranges and they were perfect for this recipe.
The moistness varied from cake to cake and I thought perhaps the size of
the eggs could have made the difference. Either way we sliced it, it was a
hit!! Thanks for another delicious recipe!
Reply
* Support @ Minimalist Baker says
March 20, 2023 at 11:28 am
Woohoo! Thanks so much for the lovely review, Karen. We’re so glad you’ve
enjoyed this loaf so much!
Reply
10. Jen says
March 6, 2023 at 12:03 pm
Made this the other night. I only had 1/3 cup of potato starch so used corn
starch for the rest. Its a hit with everyone and super easy to make. I
might try an orange glaze next time to make it a little more fancy but it
really doesn’t NEED it, its yummy the way it is.
Reply
* Support @ Minimalist Baker says
March 6, 2023 at 12:39 pm
Yay! Thanks so much for the review, Jen. So glad everyone enjoyed!
Reply
11. Jayee says
February 19, 2023 at 4:10 pm
I LOVE THIS SO MUCH!! THANK YOU!!!
Reply
* Support @ Minimalist Baker says
February 20, 2023 at 11:04 am
YAY! Thanks so much, Jayee!
Reply
12. Afroditi Manakou says
February 17, 2023 at 2:08 am
Interesting recipe, it’s quite sweet though I’d make some changes to get
more the orange flavor!
Reply
* Support @ Minimalist Baker says
February 17, 2023 at 8:15 am
Thanks for sharing, Afroditi!
Reply
13. Tina says
February 13, 2023 at 9:55 am
I made this recipe last night and all I can say is WOW! Such a lovely
treat. I didn’t have any rice flour, but I did have King Authur’s gluten
free flour blend and used that in place of the potato starch and the brown
rice flour. It is a lot more dense, but still delicious. The orange flavor
really pops! However, I think in the future, I’ll use more almond
flavoring. With just 1/4 teaspoon, I’m not tasting the almond as much as
I’d like. Love these simple and delicious recipes. Thank you!
Reply
* Support @ Minimalist Baker says
February 13, 2023 at 12:06 pm
Yay! Thanks so much for the great review and for sharing your
modifications, Tina!
Reply
14. Linsey says
February 12, 2023 at 1:49 pm
I followed the recipe exactly, but this just was a miss for me. The texture
was dense but suuuuuuper crumbly, and somehow both moist AND dry?? I think
the dense-ness lended to the moist feel but the crumbly-ness lended to the
dry feel. It sounds weird but I didn’t like how it felt in my mouth.
The flavor was good but I could’ve gone for a deeper orange flavor (I used
two oranges worth of zest and measured out the OJ from regular orange
juice). I liked it better cold the next day after being in the fridge
overnight compared to room temp after cooling.
Overall I didn’t hate it but I didn’t enjoy it as much as I would want to
when eating a dessert type bread.
Reply
* Support @ Minimalist Baker says
February 13, 2023 at 11:16 am
Sorry to hear you didn’t enjoy this loaf cake, Linsey. Was either your
almond flour or brown rice flour “super fine”? We have found that super
fine flours are more absorbent and can make things more crumbly, so we’re
just curious. Thanks for sharing your honest feedback!
Reply
* Kat says
April 12, 2023 at 10:23 am
A couple things you could try that might help is letting your batter rest
for 15 to 20 minutes before you bake it. It allows the flours to hydrate
better before the baking process changes them. Also crumbly could do with
another egg or reduce your flour slightly.
Gf flours really differ from brand to brand and sometimes package to
package. It is why i try to findcand use recipes in metric with a
scalefor more consistent results. Your almond flour might not be as fine
too which can make a big difference.
Reply
15. Brionna says
February 8, 2023 at 11:50 am
I would love to make this recipe, but we have a deathly nut allergy in our
house. Any ideas for what to sub the almond flour with? Thank you!
Reply
* Support @ Minimalist Baker says
February 8, 2023 at 2:23 pm
Hi Brionna, if you can have all-purpose flour you could try 2 cups all
purpose in place of all three flours. If using all purpose flour, the
batter should be thinner than what’s shown in the video. Hope that helps!
Reply
* Brionna says
February 12, 2023 at 2:24 pm
Thank you! I made the recipe with your suggested substitution of 2 cups
of gluten free all purpose flour (used your DIY recipe) and I also used
coconut sugar instead of cane and it was divine!
Reply
* Support @ Minimalist Baker says
February 13, 2023 at 11:17 am
Ooo yay! Thanks for the great review, Brionna!
Reply
* Kat says
April 12, 2023 at 10:24 am
I have heard sunflower flour works well as substitute for almond flour
Reply
16. Dana says
February 6, 2023 at 2:00 pm
I made this last night using 1:1 flour for the rice/potato starch, because
it’s what I had on hand. It is delicious! I didn’t measure the juice of my
oranges but felt it could use more orange flavor and may opt for OJ vs
squeezing the zested oranges next time. May consider even adding some
orange zest to the top. Mine has more almond than orange flavor—but
absolutely delicious, moist and dense! We’re not a GF household, but it was
a hit! Will make again!
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 4:37 pm
Amazing! Thanks so much for the lovely review and for sharing your
modifications, Dana!
Reply
17. Marie Biddix says
February 5, 2023 at 8:02 pm
VEGAN substitute option that works, was tender and not crumbly! YAY. This
was so good and I was able to make it vegan with SUCCESS! I used white chia
seeds. Two tablespoons of chia seeds with 3 tablespoons of coconut milk and
2 tablespoons of water. I let the mixture soak for quite a while, then add
the sugar, orange juice and orange zest. I added everything to a blender
and then realized I probably could have blended the chia seeds first.
Either way it worked beautifully. I turned them into 12 muffins and we only
have 1 left just 36 hours later! You all are so special to me, thank you
for being here with the best recipes!
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 9:25 am
Thanks for sharing your modifications, Marie! We’re so glad you enjoyed
it. Thank you so much for your kind words and support!
Reply
18. Danielle says
February 5, 2023 at 5:29 pm
Amazing! I had to make some substitutions based on what I had and it still
turned out fantastic. I used half almond flour and half oat flour bc I
didn’t have enough almond flour, a gf flour blend instead of potato starch
and rice flour, and 2 egg plus 1/4 c applesauce bc I ran out of eggs. After
I took it out of the oven I poured a glaze over the top and I feel like
that really elevated the taste (oj, powdered sugar, vanilla). Perfect
texture and flavor!
Reply
* Danielle says
February 5, 2023 at 5:31 pm
My mistake, 1 egg plus 1/4 c applesauce.
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 9:21 am
Amazing! Thanks so much for the lovely review and for sharing your
modifications, Danielle!
Reply
19. Megan says
February 5, 2023 at 11:47 am
This recipe looks amazing! Do you think adding chocolate chips would be a
fun flavor addition? Or would it be too overwhelming?
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 9:08 am
Hi Megan! We think that might be delicious. If your worried about the
almond flavor competing you could leave the almond extract out!
Reply
20. Atara Dahan says
February 5, 2023 at 7:02 am
1. can this be made into muffins?
2. what can i sub instead of oil?
3. can i leave out the extract totally?
4. will it come out the same if doubled or halved?
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 9:00 am
Hi Atara, one reader has had success making this into muffins! We haven’t
tried it without oil, but you could try applesauce or yogurt. You could
leave the extract out but it won’t taste almondy. It should come out the
same if doubled or halved as long as the bake time is correct for the
amount of batter.
Reply
21. Samantha says
February 4, 2023 at 9:56 am
I made this subbing the potato starch and brown rice flour with all purpose
flour and used Bob’s Red Mill egg replacer and it turned out SO GOOD! The
batter was a little thicker than the description so I was nervous, but it
was still pourable with a little help from a spatula and it turned great!
So excited to make this again in the future to share with others.
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 8:28 am
Amazing! Thanks so much for the lovely review and for sharing your
modifications, Samantha!
Reply
22. Jennifer says
February 3, 2023 at 7:44 pm
Yum! I just made this- used white rice flour since I didn’t have brown, and
there’s just a hint of grittiness, but still delicious and very nice
consistency overall. Thanks so much!!
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 8:20 am
We also find white rice flour to be a bit gritty as well! We’re so glad
you enjoyed it though, Jennifer! Thanks so much for sharing! xo
Reply
23. Steve Winslow says
February 3, 2023 at 7:37 pm
I made the recipe this morning for breakfast. I made them in a muffin tin
and they baked in less than 25 minutes. Great recipe. The only modification
was I used zest from a lemon and lime and added OJ for the liquid.
Reply
* Support @ Minimalist Baker says
February 6, 2023 at 8:19 am
We’re so glad you enjoyed it, Steve! Thanks so much for sharing! xo
Reply
24. Zu says
February 3, 2023 at 9:21 am
Hi.. can I use white rice flour instead of brown rice flour?
Reply
* Support @ Minimalist Baker says
February 3, 2023 at 9:41 am
We haven’t tried it, but it might work. The texture will be slightly
different!
Reply
25. Sara Dugan says
February 3, 2023 at 8:59 am
I am vegan so eggs aren’t an option. Would applesauce or aquafaba be a
better substitute than flax eggs ?
Reply
* Support @ Minimalist Baker says
February 3, 2023 at 9:40 am
Hi Sara, we haven’t tried it with those egg replacements, however we do
have a vegan lemon loaf cake that you can use as a guide!
Reply
26. Carla says
February 2, 2023 at 3:06 pm
Could I substitute the sugar for honey or maple syrup? Thanks
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:22 pm
Hi Carla, we haven’t tested it, but we suspect it would contribute too
much liquid. Honey would probably work better than maple syrup, but you
may want to start with just 1/2 cup since it’s sweeter. Let us know if
you try it!
Reply
27. Alle says
February 2, 2023 at 2:28 pm
This looks amazing! I have a question: do you think substituting coconut
sugar for cane sugar would work? I also have monk fruit sugar. I’m not sure
whether either would affect the structure.
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:20 pm
Hi Alle, We haven’t tried coconut sugar, but it would make the loaf
darker in color and it might not be as fluffy because cane sugar helps
the loaf rise properly. Monk fruit sugar that’s a 1-1 replacement for
cane sugar could work, but we haven’t experimented much with it, so we’re
not sure how it would turn out. Let us know if you try it!
Reply
28. Madison says
February 2, 2023 at 1:57 pm
Do you think I’d be able to use coconut sugar?
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:18 pm
Hi Madison, We haven’t tried it, but it would make the loaf darker in
color and it might not be as fluffy because cane sugar helps the loaf
rise properly. Let us know if you try it!
Reply
29. Lisa says
February 2, 2023 at 1:56 pm
Did you try using coconut sugar in this recipe?
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:18 pm
Hi Lisa, We haven’t tried it, but it would make the loaf darker in color
and it might not be as fluffy because cane sugar helps the loaf rise
properly. Let us know if you try it!
Reply
30. Anonymous says
February 2, 2023 at 1:55 pm
can I use Measure to measure GF flour. and if so what do i eliminate. thank
you for any help you can provide. would appreciate my name eliminated if
posting question
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:17 pm
Hi, you can try subbing it in place of the potato starch and brown rice
flour, but it likely won’t be quite as fluffy. Let us know if you try it!
Reply
31. Susan says
February 2, 2023 at 10:49 am
Hi. I’d like to try this with AP flour or white ww flour. Would I use 2 1/3
cup (to replace the almond and brown rice flour) or do I need to also take
into account the potato starch? Thank you!
Reply
* Support @ Minimalist Baker says
February 2, 2023 at 5:16 pm
Hi Susan, you would also need to take the potato starch into account.
However, almond is going to be less absorbent than all purpose flour, so
you won’t need as much all purpose. For best results and to keep the cake
moist, we’d suggest keeping the almond flour and replacing the brown rice
flour and potato starch with an equal amount of all purpose flour. Or, if
that’s not possible, you could try 2 cups all purpose in place of all
three flours. If using all purpose flour, the batter should be thinner
than what’s shown in the video. Hope that helps!
Reply
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DF Dairy-Free
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