Moist Gluten-Free Orange Cake

This gluten-free orange cake is a deliciously rich and amazingly moist cake. It’s a great way to use up some oranges and is perfect for either a dessert, morning tea, or afternoon tea.

Gluten-Free Orange Cake

This cake is one of my personal favorite orange cake recipes, and I have been cooking it for years. It’s also one of the most consistent recipes with excellent results every time.

It’s an excellent cake to have after a delicious dinner or for an afternoon or morning tea. Sometimes there is leftover cake, and it’s so good to eat for breakfast or a quick snack the next day.

I find this cake doesn’t need syrup to compliment it and is excellent just by itself. With that said, if you feel like making an orange syrup to drizzle over the top, then I highly recommend trying it. Let me know how it goes if you decide to try it.

There is one thing this cake goes amazing with, and that is some whipped cream, but it is still great just by itself.

The orange cake also goes great with some freshly brewed tea or coffee. My personal favorite is to have a homemade cinnamon latte with this.

Freshly Baked Gluten-Free Orange Cake

The orange peel in the photos is not essential and was merely put there for decorative purposes. Some candied orange peel will taste pretty great with this cake if you feel like making some.

Another cake that you must try is the chocolate fudge cake. Like this cake, it too is gluten-free and cooks to be amazingly moist. It’s a pretty dangerous cake as it’s really hard to stop eating.

If you love watching videos, then be sure to check out, the one below. It will take you through all the steps to getting this amazing flourless orange cake made and ready for eating.

Gluten-Free Orange Cake Recipe

Can't see the video? Support us by whitelisting us in your adblocker.

Prep time
30 Minutes
Cook time
1 Hour
Total time
1 Hour & 30 Minutes


  • 2 large oranges
  • 5 large eggs
  • 1 & ½ cups caster sugar
  • 2 cups almond meal
  • ¼ tsp bicarb soda


  1. First, place the oranges in a pot and fill with water. Boil until very soft (1-2 hours). Try to make sure the oranges remain covered.
  2. Drain the water and blitz the oranges until they’re like a puree. Put to the side and allow to cool.
  3. Preheat an oven to 180°C (350°F), also line a 25cm (10 inches) springform pan lined with baking paper.
  4. In a mixer, whip together the caster sugar and egg until it’s thick and pale.
  5. Combine the almond meal, and bicarb soda then fold into egg mixture with the orange mix.
  6. Pour into the prepared cake tin and place into the preheated oven.
  7. Bake for 1 hour or until a skewer comes out clean.
  8. Serve & Enjoy

Recipe Tips

  • A great variation on this cake is to thinly slice an orange and place the orange slices on the bottom of the cake pan. Pour the cake mix over the top and bake. Once done you’re left with an incredible looking cake top. Add some demerara sugar to the orange slices if you would like them to be a bit sweeter.
  • Once the cake has finished cooling down, you can also sprinkle with icing sugar or cocoa powder to decorate.
  • Beating the eggs is incredibly important when it comes to making this recipe. If you don’t beat them for long enough, then you may find the cake will come out a bit flat.
  • With this orange and almond cake I just blitz the oranges whole, I usually don’t end up with any seed problems. However, if you have the time I recommend removing the core and any seeds so you can get a smoother finish.
  • If you don't have time to wait for the oranges to boil you can do them in a microwave instead. Simply prick them with a skewer all over and wrap in paper towel. Cook in the microwave until they are nice and tender. It should take between 5-15 minutes.

Nutritional Information

If you’re curious about how much of an impact this delicious gluten-free cake will have on your diet, then you can find all the nutritional information you need right below.

Keep in mind this information is only an estimate and doesn’t take into account any extras that might have with it such as cream.

Nutrition Facts
Serving Size: 185g (6.53 oz)
Servings Per Recipe: 6
Amount Per Serving
Calories 459 Calories from Fat 180.9
% Daily Value*
Total Fat 20.1g 31%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 59mg 2%
Total Carbohydrate 64.3g 21%
Dietary Fiber 5.4g 22%
Sugars 57.4g
Protein 12.5g 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you’re not really feeling like cake, there are a ton of other gluten-free desserts that you should try out. One of my personal favorites is the sticky date pudding, it’s deliciously gooey and has an amazing caramel sauce to go with it.

I hope you enjoy gluten-free orange cake as much as I did. If you have any thoughts, suggestions or anything else that you would love to share, then please don’t hesitate to leave a comment below.


  1. Mary on

    Tasty. Love it Easy to make

  2. Susan on

    Peel oranges before boiling/using???

    1. Gus on

      Hi Susan,

      Don’t peel the oranges, simply boil and puree with the peel on. It adds a slight bitterness to the cake and is delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *