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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Nutrition
- Energy:
- 231 kcal / 966 kJ
- Fat:
- 10 g
- Protein:
- 3 g
- Carbs:
- 34 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 50 min
- Ready in:
- 1 h 5 min
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.
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
Great receipes
Thank you Priya.
I don’t have almond flour or almonds. I’m going to try with all gluten free flour, wish me luck! I’ve been craving orange cake! :)
Have you done this recipe without the almond flour?
Yogi, I haven’t tried it without almond flour, I hope it works for you without the almond flour.
I made this last night. WOW! delicious. Loved it. I substituted almond extract for vanilla. Olive oil for coconut oil. I didn’t have orange juice but I had enough oranges to produce a cup of juice and I used the orange zest.
I didn’t have cream cheese so I made a simple vegan icing. I also used swerve instead of sugar. It is sooooo rich. Thank you!
Stephanie, I’m so happy it turned out great even with your substitutes. Thank you so much for your feedback.
Hi, we made this as a top tier of a wedding cake for a bride who is not vegan but cannot eat gluten or dairy. My partner was a bit meh but he is disinclined toward anything slightly unconventional. I loved it and will make it again. I used a purchased vegan buttercream to which I added lemon zest and I added a lemon sugar syrup to the cake before filling and icing. It was baked in two 5 inch tins. I should add that my partner tasted the cake straight from the tin.
Wow that’s great to know Susan, I love how you adjusted it and made it your own. Yes! I would have added the lemon sugar syrup to my cakes, make them super moist and flavorful. I would have loved to see the final cake. Thank you for your feedback Susan, I appreciate it!
thanks for share dear Michelle
my friend yeyu made this cake for our Chinese New Year dinner we loves it
Carole, Happy New Year! I’m so happy you loved it. Thank you for your feedback.
My husband can’t have coconut in any form. What could I substitute for the coconut oil?
Debi, you can substitute with grapeseed oil
could I use stevia or like instead of sugar?
Libby sounds like a great idea, I haven’t tried it though, let me know if it works for you.
Has anyone tried making this cake using all almond flour? If so, how did it turn out? I am unable to use regular flours or gluten free flour blends due to allergies. Thanks for any feedback.
If you are using all almond flour, I would suggest adding potato starch and or arrowroot starch. I haven’t tested it as yet but I just catered for an event and where there were attendees with multiple allergies so I will be sharing recipes in the near future.
How much cornstarch or arrowroot (is it the same for either one) PER cup of almond meal flour? Thanks.
Carola, I can’t see where I used cornstarch or arrowroot in this recipe. If they aren’t in the ingredient list then they aren’t needed. Just follow the recipe as written and it will turn out perfect. I will have to read the entire post as soon as I have a chance to.
Thanks for sharing! My best friend aunt is vegan and we always make cake and forgot to accommodate for her. This was absolutely amazing and she loved it, plus I snuck a bite and it was actually delicious for being vegan !!
What a wonderful cake! It looks amazing, and I love the orange & almond combo! Very nice for a special occasion (or the weekend)!
I made this cake and it turned out great
This sounds delicious! I’m definitely going to have to save this one and give it a go. Thanks for sharing.
Omg I love all the ingredients in this cake! On top of that, it’s gluten-free! I can’t wait to make this soon :)
This cake looks so delicious! Love that it’s vegan and gluten free too! I’ll keep this recipe in mind for the next time I bake!
xoxo
Annie
Hi
I don’t need it to be gluten free. Would All purpose flour work?
Susan, I’m gluten-free so I only used gluten-free flour, if you try it with regular flour, please let us know.
Orange and almond together in a cake…..genius! That sounds good!
This combo sounds delicious and the cake looks amazing! I’m definitely saving for later!
Boy this looks really good! Something super good to try for spring and summer for sure!
This looks really delicious never tried making a gluten free cake but there’s a first time for everything.
Wow you are making me crave dessert so much now! I love that it’s vegan and gluten free – thanks for sharing!
Kasey
theStyleWright.com
I have printed a copy of this recipe, going to make it this weekend. I’m new to the gluten-free lifestyle and I missed cakes. Thank you.