This moist Vegan Gluten-Free Orange Almond Cake tastes amazing, topped with non-dairy cream cheese frosting with orange and almond flavor.
Nine days ago I made my Blueberry Pineapple Bread and last in February I shared my No-Bake Strawberry Ice Cream Tart.
I really thought that I wouldn’t make any dessert recipe anytime soon but here I am with this moist and delicious flourless orange almond cake.
So today my family and I went for a walk and while putting on my shoes in my garage I saw a basket full of about 2 dozen fresh Florida juicy oranges that my hubby had neatly stocked.
The bright idea came to me to use the oranges before they would spoil and make a healthy orange almond cake. You see last week the weather was in the ’60s during the daytime but today it was in the 80’s so I knew if this kind of weather last the oranges will spoil.
Although we have 2 refrigerators they were fully packed so my only choice was to juice them.
I decided to use some of the juice to make this delicious Vegan Flourless Orange Almond Cake, I added almond flour and almond flavoring to the frosting so calling it Almond Orange Cake was very fitting.
This Gluten-Free Vegan Orange Cake is
- Light
- Fluffy
- Flavorful
- Moist
- Refreshing
- Vegan, Gluten-Free
How To Make Vegan Gluten-Free Orange Almond Cake?
This Orange Almond Cake (Vegan, Gluten-Free) turned out to be moist and fluffy and it is very easy to prepare. I love to use Bob’s Red Mills Almond Flour and this time I used Pillsbury Gluten-Free Flour.
- Preheat oven 350 degrees. Grease an 8-inch round springform pan and line the base with parchment paper.
- In a large bowl, combine gluten-free flour, almond flour, sugar, baking powder, salt and mix well.
- In a separate bowl, mix orange juice, coconut oil, ground flaxseeds, vanilla, and orange zest.
- Mix wet ingredients into dry ingredients until fully combined. Spoon mixture into baking pan and bake for 50 minutes or until a toothpick inserted in the center comes out smooth.
- Remove cake from the oven, allow to cool completely before spreading the frosting.
- For The Frosting, whip cream cheese and butter until light and fluffy. Add orange juice, vanilla, and almond extract, gradually add sugar and whip until fully incorporated
How To Store Vegan Orange Cake?
Store covered cake with frosting for a couple of days at room temperature. If you are not adding the frosting then you want to store it in a container with a tight-fitting lid or wrap securely in a to prevent it from drying out.
Personally, I don’t like my cake in the refrigerator, I find it dries out so if your cake lasts more than 2 days and you have to refrigerate, remove cake and let it sit for at least 2 hours to get to room temperature.
You can also store it in a jumbo ziplock bag.
Other Amazing Vegan Desserts To Try
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: American
Nutrition
(Per portion)- Energy: 231 kcal / 966 kJ
- Fat: 10 g
- Protein: 3 g
- Carbs: 34 g
Cook Time
- Preparation: 15 min
- Cooking: 50 min
- Ready in: 1 h 5 min
- For: 8 Servings
Ingredients
For The Cake
- 1 1/2 cups gluten-free flour
- 1 1/4 cups almond flour
- 3/4 cup pure cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange juice
- 1/4 cup melted coconut oil
- 2 tablespoons ground flaxseeds, (golden)
- 1 teaspoon vanilla
- 1 medium orange zest
For The Frosting
- 8 ounces vegan cream cheese, (Daiya/Tofutti/GoVeggie)
- 1/4 cup Vegan Butter, (Earth Balance non-dairy spread)
- 1 1/4 cup powdered sugar, (I made my own)
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
Instructions
For The Cake
- Preheat oven 350 degrees. Grease an 8-inch round springform pan and line the base with parchment paper.
- In a large bowl, combine gluten-free flour, almond flour, sugar, baking powder, salt and mix well.
- In a separate bowl, mix orange juice, coconut oil, ground flaxseeds, vanilla, and orange zest.
- Mix wet ingredients into dry ingredients until fully combined. Spoon mixture into baking pan and bake for 50 minutes or until a toothpick inserted in the center comes out smooth.
- Remove cake from the oven, allow to cool completely before spreading the frosting.
For The Frosting
- Whip cream cheese and butter until light and fluffy. Add orange juice, vanilla, and almond extract, gradually add sugar and whip until fully incorporated
Notes
Note: The caloric data did not include the frosting.
Hi Michelle , im janne from Jakarta , Indonesia ,
nice to know u n your recipes good,
I dont have flaxeeds, can i skip or substituted with ?
I want to make this cake for one of my best frens
Thank you
Janne, it is so nice to meet you. If you will be using gluten-free flour you will be fine since it usually has binders. Chia seeds are great as a substitute for flax seeds.
I made this cake and instead of icing, drizzled thin squiggles of melted chocolate over top. Delicious… thank you!
Rachel, I’m so happy you enjoyed it. Thank you for sharing your icing tip!
Hi there – I want to make this but where it asks for melted Coconut Oil, if I already have liquid coconut oil will that work too? I’m never sure when I need to use the solid and melt it, or where I can just use the liquid? Thanks.
Hello Judy, you can use the liquid.
I made this last night! I was almost out of almond flour so I was only able to get 1/4 cup almond flour and used coconut flour for the other 1 cup. I had gluten free all purpose flour on hand so I used that as the recipe called. Next time I will use 2 oranges for zest. I don’t have a zest tool so I use the smallest part on my cheese grater so I think that’s why it wasn’t was zesty as I would have hoped for. It was still VERY good. I made it for my friend who’s dog had just passed away and she loved it. Very comforting cake. Frosting was amazing. My favorite vegan cream cheese is from Trader Joe’s. I also make my own powered sugar by just putting regular cane sugar in my coffee grinder. The cake batter was super thick and I think that it may be due to me using coconut flour instead of almond. I added almond milk to the batter to make it thinner and it worked great. Thank you for all your amazing recipes.
Shailey, I’m so happy it turned out with your adjustments and you enjoyed it. Thank you for sharing your feedback. I’m so sorry about your friend’s dog, I’m happy you were able to bring some comfort to her. I lost my dog this year so I feel her pain. Getting a new puppy in 3 weeks.
Wow, I would have never guessed that this cake was gluten free and vegan. Totally in love!!
I made this a few days ago and it was awesome! This replaces a recipe that my family loved that used SIX eggs! My daughter wants the recipe so I’m sending that to her now! We didn’t even need the frosting – Thank you so much!
Karen, that’s simply awesome. I’m so happy you found a replacement for your family’s favorite recipe. Thank you so much for leaving your feedback.
Beautiful writing & beautiful cake,
Pranita, thank you.
Excellent ideas
God bless you always