Easy Almond Orange Cake with Cream Cheese Frosting GF
This is the best-tasting, Gluten-Free Almond Orange Cake with an Orange Cream Cheese Frosting Recipe with almond flour, tapioca flour, whole oranges, and cane sugar without an orange puree. The light and fluffy cream cheese frosting has the perfect, natural orange flavor and is the perfect dessert for any special occasion, including Easter, Mother’s Day, bridal showers, birthdays, or to satisfy any sweet craving.
This is the best-tasting, Gluten-Free Almond Orange Cake with an Orange Cream Cheese Frosting Recipe. The easy grain-free orange almond cake is made with almond flour, tapioca flour, whole oranges, and cane sugar without an orange puree. The light and fluffy cream cheese frosting has the perfect, natural orange flavor and is an excellent recipe to complement the moist cake.
With a striking but simple orange decoration on top of the cake, this is the perfect dessert for any special occasion, including Easter, Mother’s Day, bridal showers, birthdays, or to satisfy any sweet craving. All your guests will love this recipe regardless of whether or not they have a gluten allergy. And you will love how easy it is to make.
What is the difference between almond flour and almond meal?
Almond flour and almond meal are both ground almonds, but with a key difference: processing. Almond flour is made from blanched almonds, meaning the skins are removed before grinding, resulting in a fine, light-colored powder. Almond meal includes the skins, giving it a coarser texture, darker specks, and a slightly stronger flavor. This difference affects baking – almond flour creates denser, smoother baked goods, while almond meal adds a bit of crunch. This orange almond cake recipe uses almond flour for a more delicate texture.
Why You’ll Love This Frosted Orange Almond Cake Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting almond orange cake and orange cream cheese frosting:
Almond Flour: Be careful not to use almond meal, which has a coarser texture. This recipe has been written specifically for almond flour. I do not recommend replacing it with another gluten-free flour blend, coconut flour or all-purpose flour.
Cane Sugar: Substitute with an equal amount of coconut sugar or granulated sugar.
Tapioca Flour: This is also called tapioca starch, which can be replaced with potato starch. You can also use 2 tablespoons of cornstarch in place of the 1/4 cup of tapioca flour.
Large Eggs: You can use flax eggs (1 tablespoon ground flaxseed meal + 2.5 tablespoons water per egg) or commercial egg replacers for a vegan option.
Light Olive Oil: Light olive oil can be replaced with melted extra virgin olive oil, coconut oil, vegetable oil, or canola oil.
Orange Juice and Zest: You will need two medium-large oranges. You can use your favorite orange variety, including navel oranges and blood oranges.
Vanilla Extract: You can use pure almond extract or imitation vanilla extract. You can also omit it if you prefer.
Almond Extract: You can omit it or replace it with hazelnut extract.
Sliced Almonds: You can use slivered almonds, flaked almonds, or sliced almonds to decorate the outside of the cake. You can also omit these.
Cream Cheese: For a dairy-free version, use a dairy-free cream cheese alternative.
Butter: Substitute with vegan butter or coconut oil for a dairy-free option.
Powdered Cane Sugar: You can also use regular powdered sugar.
Orange Extract: You can omit this or replace it with almond extract for a stronger almond flavor.
How to Make My Frosted Easy Almond Flour Orange Cake Recipe
Here are easy, step-by-step instructions for the best way to make and frost an almond orange cake with cream cheese frosting:
Step 1: Make the Orange Cake Batter
Zest two medium or large oranges. Then, juice one of the oranges for at least 1/4 cup of juice and set aside. The second orange can be pealed and used as the garnish on top of the cake.
Preheat your oven to 350°F (175°C) and grease three 6-inch round, or two 8-inch round cake pans. Line the bottoms with parchment paper and spray with non-stick cooking spray for easy removal.
In a large mixing bowl, a stand mixer, add the wet ingredients, including eggs, oil, orange juice, fresh orange zest, vanilla extract, and almond extract. Mix until well combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix just until combined.
Pour batter evenly between the prepared cake pans and smooth the tops with a spatula. Then tap the pans gently to remove any air bubbles.
Step 2: Bake the Cake Layers
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 3: Make the Orange Cream Cheese Frosting
In a large bowl, beat the cream cheese, butter, vanilla extract, orange zest, lemon juice, orange extract, and optional natural orange food coloring together until smooth and creamy.
Gradually add the powdered cane sugar to the cream cheese mixture, beating until smooth and fluffy.
Step 4: Toast the Almonds (optional)
Bring a non-stick frying pan to medium-high heat. Melt one teaspoon of butter and add in 1/2 cup of sliced almonds. Sprinkle with several pinches of salt. Once they begin to toast, continuously stir them until they’re lightly golden. Remove them from the heat immediately because they can burn quickly. Spread on a paper-towel-lined plate and allow to cool.
Step 5: Assemble the Frosted Layered Orange Cake
Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Gently tilt the cake and press the toasted almonds into the bottom 1/3 of the frosted cake.
Place the peeled orange slices in a pinwheel shape on top of the cake to make a large flower. Add fresh mint leaves as the flower leaves.
Add a few toasted almonds towards the center of the orange slice flower and in between the slices.
Allow to chill and set in the fridge until ready to serve.
Cream Cheese Frosted Orange Cake with Almond Flour Recipe Notes
Orange Zest: For best results, be careful only to grate the outer layer of the orange peel and avoid going into the white pith layer, which tastes bitter.
Frosting Consistency: If the frosting is too thick, you can add a little milk or cream to thin it out. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Orange Flavor: You can add a few more drops of orange extract to the frosting if you prefer a stronger orange flavor.
Toasting Almonds in the Oven: You can also toast the almonds in the oven instead of a frying pan if you prefer. Spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for about 5-7 minutes, or until lightly golden brown and fragrant. Allow them to cool before using them to decorate the cake.
Fresh Orange Garnish: Be sure to remove excess juice from the orange slices before placing them on top of the frosted cake. Simply blot them with a towel before placing.
Serving Suggestions
- Instead of cream cheese frosting, vanilla buttercream or a citrus glaze would also pair well with this cake.
- You could add a scoop of vanilla ice cream or a dollop of whipped cream.
- The cake is delicious on its own without frosting, with a simple dusting of powdered sugar or almonds spread on top before it’s baked.
Do you love oranges? Check out more of my easy and nutritious fresh orange recipes:
Easy Almond Orange Cake with Cream Cheese Frosting GF
Ingredients
- 5 eggs
- 1 cup cane sugar
- 1/4 cup oil (light olive oil is my fave)
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3-3/4 cups almond flour
- 1/4 cup tapioca flour
- 2-1/4 teaspoon baking powder
- 1/4 teaspoon salt
Orange Cream Cheese Frosting:
- 12 ounces cream cheese
- 1/3 cup butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 teaspoon lemon juice
- 1/4 teaspoon orange extract
- 2 cups powdered cane sugar
Instructions
Orange Cakes:
- Zest two medium or large oranges. Then, juice one of the oranges for at least 1/4 cup of juice and set aside. Preheat your oven to 350°F (175°C) and grease three 6-inch round, or two 8-inch round cake pans. Line the bottoms with parchment paper and spray with non-stick.In a large mixing bowl, a stand mixer, add the wet ingredients, including eggs, oil, orange juice, fresh orange zest, vanilla extract, and almond extract. Mix until well combined.Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix just until combined.Pour batter evenly between the prepared cake pans and smooth the tops with a spatula. Then tap the pans gently to remove any air bubbles.
- Bake in the preheated oven for 24-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Orange Cream Cheese Frosting:
- In a large bowl, beat the cream cheese, butter, vanilla extract, orange zest, lemon juice, orange extract, and optional natural orange food coloring together until smooth and creamy.Gradually add the powdered cane sugar to the cream cheese mixture, beating until smooth and fluffy.
Toasted Almonds (optional):
- Bring a non-stick frying pan to medium-high heat. Melt one teaspoon of butter and add in 1/2 cup of sliced almonds. Sprinkle with several pinches of salt. Once they begin to toast, continuously stir them until they're lightly golden. Remove them from the heat immediately because they can burn quickly. Spread on a paper-towel-lined plate and allow to cool.
Cake Assembly:
- Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top.Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.Gently tilt the cake and press the toasted almonds into the bottom 1/3 of the frosted cake.Place the peeled orange slices in a pinwheel shape on top of the cake to make a large flower. Add fresh mint leaves as the flower leaves. Add a few toasted almonds towards the center of the orange slice flower and in between the slices.Allow to chill and set in the fridge until ready to serve.
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Thank you !!! This is so delicious!! So easy and the cream cheese frosting is amazing too !! I made them into cupcakes!!! For easy serving!! Next time I want to add a few cranberries!!!
Thank you again!!!
The whole family loves them !!!
Hi Karrie, this makes me so happy!!! That’s a brilliant idea to make them into cupcakes and add cranberries 🙂 Thank you for sharing!
I love this recipe!! The orange is sweet and not too tangy while also being lower in sugar! Definitely one of my new faves!!!
Thank you, Georgia! I appreciate the feedback 🙂
The orange flavor is just right!! Love the cream cheese frosting…not too sweet. I used mandarin oranges on top and it turned out beautiful!
I’m so excited to share this orange cake recipe with you! Please let me know what you think 🙂