Orange Almond Cake

Orange Almond Cake

When I think of orange and almond cake my mind instantly takes me to a place of complete relaxation.  I imagine I’m drinking a cup of herbal tea in a beautiful fine china mug, sitting by a window somewhere overlooking the mountains.  As I take a mouthful of moist orange cake and sip on  my tea I take a deep breath and feel at complete ease.

It’s amazing how food can totally transport you and bring you complete joy.

I hope this recipe creates a joyful experience for you too.

Orange Almond Cake

Orange Almond Cake


  • 1 cup almond meal
  • 1 1/2 cups gluten free flour (can substitute for wheat plain flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb
  • 3/4 cup coconut sugar
  • 1 cup orange juice
  • 3/4 cup plant-based milk
  • 1 teaspoon vanilla
  • 2 tablespoon ground flax meal (substitute for 2 eggs)
  • 1/2 cup olive oil
  • 1/4 cup maple
  • 1 grated rind from orange
  • 4 drops orange essential oils (food-grade and optional)
  • 1/2 cup fresh raspberries
  • 1/2 cup flaked almonds


  1. In one bowl place the flour, almond meal, baking powder and bicarb soda an mix well.
  2. In another bowl mix together the coconut sugar, orange juice, milk, vanilla, flax meal, olive oil, maple syrup, and essential oils. Mix well.
  3. Add the wet ingredients to the dry ingredients and fold in with a spatula until you form a smooth cake mixture.
  4. Place into a 20cm round spring form tin (well oiled).
  5. Top with fresh berries and almonds and sprinkle with coconut sugar.
  6. Bake for 30 – 40 minutes at 180 degrees. Test cake by poking a skewer or toothpick. If it comes out dry, then the cake is ready.
Orange Almond Cake

Frequently Asked Questions

Can I substitute regular flour for gluten-free flour in this orange almond cake recipe?

Yes, you can substitute regular wheat flour for the gluten-free flour if you don't have dietary restrictions. The cake will still turn out delicious, but keep in mind that it won't be gluten-free if you make this substitution.

What is the purpose of flax meal in this recipe, and can I replace it with something else?

Flax meal is used in this recipe as an egg substitute. It helps bind the ingredients together. If you prefer, you can substitute it with other egg replacers like applesauce or mashed bananas, or you can use commercial egg replacers that are available in stores. Follow the recommended measurements on the egg replacer package.

Is the orange essential oil optional, and what does it add to the cake?

Yes, the orange essential oil is optional and can be omitted if you prefer not to use it. It adds an extra layer of citrus flavor and aroma to the cake. If you don't have orange essential oil, you can enhance the orange flavor by using additional orange zest or a little more orange juice.

Can I use frozen raspberries instead of fresh ones in this recipe?

Yes, you can use frozen raspberries instead of fresh ones. Just be sure to thaw and drain them before adding them to the cake batter. Excess moisture from frozen raspberries may affect the cake's texture, so draining is important.

How should I store this orange almond cake, and for how long will it stay fresh?

You can store this cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, store it in the refrigerator for up to a week. For even longer storage, you can freeze the cake slices individually, wrapped in plastic wrap and placed in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before serving.