Gluten Free Orange Almond Cake Recipe (2024)

Recipes — March 13, 2020

TagsComfort Food Recipes

Recipes — March 13, 2020

TagsComfort Food Recipes

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Orange and Cardamom Almond Cake with Pistachio

Being gluten free often means missing out on a lot of classic dessert options, which can be unfortunate if you are eating out. Luckily there are yummy alternatives that you can use to make your own desserts at home! Instead of using all-purpose flour, almond flour is a great base for many baked goods. This orange almond cake recipe is naturally gluten free, and decadently delicious!

You can find the full recipe for the orange almond cake in the printable template below. The dessertfeatures a beautiful balance of texture: the cake is extremely moist from usingextra eggs to compensate for the flour, while the pistachio topping adds an exciting crunch. The flavor is light and fruity, and it could even pair well with some extra orange marmalade and vanilla ice cream.

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Discussion

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20 Comments

Jasmine August 20, 2023 at 9:26pm

I’ve made this cake several time. It’s absolutely delicious! I am wondering if it is possible to replace the orange with the pink grapefruit? Both zest and juice? I want to make this cake for a party but I only have pink grapefruits. Thanks!

Reply
1. Lia Griffith August 21, 2023 at 8:51am
  
  @Jasmine
  See Also
  Delicious Gluten-Free Almond Meltaway Cookies Recipe Classic Biscotti Recipe - 4 Ways - Kristine's Kitchen Cruffin Recipe {Vegan Croissant Muffins}Gluten Free Almond Pulp Granola Recipe - No Sugar Added | Wellness Trickle
  
  I would totally switch it! I love the grapefruit flavor. It will make it a bit more tart. . . which I love.
  
  Reply
charita November 13, 2022 at 7:02pm

Hi Lia
Just found this recipe and looks really good.
was wondering if it can be made eggless!
Has anyone tried ?

Reply
1. Lia Griffith November 13, 2022 at 8:40pm
  
  @charita
  
  I have not tried it, but I am sure it is worth a go! 🙂
  
  Reply
Najwa Nachef March 4, 2022 at 7:19am

I made this cake according to directions , but the top collapsed a little. Can l use baking powder or what do you think l did wrong. Thanks

Reply
1. Lia Griffith March 6, 2022 at 9:56pm
  
  @Najwa Nachef
  
  For this cake, I would not use baking powder but follow the recipe. The trick is to make sure you whisk your egg whites until they are stiff. There is also some variation in how things bake with altitude. I hope it still tasted good. 🙂
  
  Reply
Mercy Turano April 25, 2020 at 12:21pm

Ok, I broke into the cake and it’s AWESOME!!! It may be a little darker than your picture but the taste is out of this world. I used a substitute for the cardamom of ground cloves and nutmeg and it really tastes delicious. I will definitely make it again and just lower the temperature to 300. Thanks for a great recipe!

Reply
1. Lia April 27, 2020 at 3:52pm
  
  @Mercy Turano
  
  So glad you loved the cake and it turned out! We would always recommend checking on your baked goods every 20 minutes as every oven is slightly different. 🙂
  See Also
  Almond Banket Bars Recipe
  
  Reply
Mercy Turano April 25, 2020 at 11:35am

I started smelling the cake as it was baking and decided to take a peek…good thing I did…it was past gold and almost brown and totally done but with ten minutes still more to go on the timer. Have any of you experienced this? I haven’t eaten it yet. It looks ok and I’m hoping it tastes good!

Reply
Kat Park August 26, 2019 at 2:23pm

This is an absolute favorite of mine! And now many of my friends. Do you think I could make the cake 1 day ahead and then the glaze the day of and poke and pour per usual and it will be fine?

Reply
1. Lia August 27, 2019 at 9:07am
  
  @Kat Park
  
  Hi Kat! Be sure to cover your cake to keep it moist then poking and pouring the next day should work just fine 🙂
  
  Reply
Katarina Surjan January 17, 2019 at 1:40am

Can you replace vegetable oil with olive oil?

Reply
1. Lia January 17, 2019 at 7:23am
  
  @Katarina Surjan
  
  I haven’t tried it but I think a lighter tasting olive oil would work!
  
  Reply
suki4Forever May 12, 2017 at 11:34am

Quite a nice tasty cake when its warm. You can taste every element inside.
The cardamon, orange taste, the pistachios. When its cool it tastes not as
strong flavoured. But it is a new favourite of mine and I will make it again.
Thank you for the recipe!

Reply
1. Lia May 15, 2017 at 7:48am
  
  @suki4Forever
  
  I’m so happy to hear you enjoyed it!
  
  Reply
Ann Marie May 10, 2017 at 2:57pm

Thank you for this yummy delight. I found that the batter was a bit dry as I was mixing. Perhaps an actual measurement of how much orange juice to use in the batter would be more accurate than the juice of one orange, considering variations. Would you be able to quantify the amount of juice?
Nevertheless, there were NO complaints and the remaining cake with a cup of coffee at breakfast the following morning was even better 🙂

Reply
Julie Clarke March 28, 2017 at 3:34pm

I was wondering how much ground cardamom you could use if you can’t find cardamom pods?

Reply
1. Lia April 3, 2017 at 6:30pm
  
  @Julie Clarke
  
  1 to 1.5 teaspoons!
  
  Reply
  1. Julie Clarke April 9, 2017 at 8:40pm
    
    @Lia
    
    Thank you very much! This is such a nice recipe and I plan on using it for Mother’s Day.
    
    Reply
    1. Lia April 10, 2017 at 9:41am
      
      @Julie Clarke
      
      Perfect occasion! 🙂
      
      Reply