This Orange Almond Cake is deliciously soft, moist, tender, and fluffy. This buttery cake has a nice texture and nutty taste from an almond meal and a refreshing citrus flavor!
Orange Almond cake is eggless, and the recipe is quick and straightforward with staple pantry ingredients. The combination of orange and almond is fantastic, making this cake delicious and irresistible.
About Orange Almond Cake
I like to use almond meal and almond flour in baked goods and desserts. I have already posted Strawberry Almond Cake (Eggless) using almond meal and Blueberry Almond Cake (Eggless) using almond flour. Also, I have posted a recipe for Badam Halwa / Almond Sheera (With Almond Flour), an Indian dessert.
Orange Almond Cake is flavorful and does not need any frosting or glaze. It is easy to make, and like most of my other recipes, there is no need for an electric mixer.
Almond meal is nothing but ground almonds! You do not need to buy an almond meal; it is easy and quick to make at home.
Just throw the whole almonds with skin into a food processor or blender and process until finely ground almonds are obtained. However, ensure to grind the almonds into pulses for a few seconds. Do not over-grind; otherwise, the oil will start separating from the almonds, ruining the cake’s texture and taste.
You can check my post on how to make homemade Almond Meal.
I have used chopped almonds to garnish the cake, but you can also use almond slivers or flakes.
This recipe is the updated version of the orange almond cake. Initially, I made the cake with more almond meal, oil, and buttermilk. But with the old recipe, the cake was sinking in the middle. Aso, I found the cake was more moist than it should be!
So I devised a more foolproof recipe with better texture, taste, and balanced moisture. But if you are still interested in the original recipe, check it out below the recipe card.
Why You Will Love This Cake
- The cake is moist, tender, buttery, and delicious.
- An almond meal provides a pleasant taste and texture.
- It is full of fresh orange flavor.
- The cake has a goodness of almonds.
- There is no need for frosting.
- The recipe is easy to follow.
- Orange Almond Cake is eggless and vegetarian.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour to make this cake, and I will recommend the same.
- Almond Meal: Almond meal is nothing but ground almonds (with skin). So it is easy to make an almond meal at home, and for the details, check out Homemade Almond Meal / How To Make Almond Meal.
- Baking Powder and Baking Soda: They are essential as leavening agents for the cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
- Salt: It adds a contrast to the sweetness of the cake.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. Or heat the butter in the pan over the stovetop until it starts melting.
- Sugar: 10 tablespoon or 125g of sugar is sufficient to make this cake moderately sweet. But you can add ¾ cup or 150g of sugar to make the cake sweeter.
- Milk: Use whole milk for the moist and rich texture. However, you can use 2% milk but do not use fat-free milk for this recipe.
- Orange Juice and Zest: Use only freshly squeezed orange juice. Orange juice and zest add fresh citrus flavor to the cake.
- Vanilla: It provides a sweet and warm flavor to the cake. Use pure vanilla extract for the best flavors.
- Orange Extract: It is optional to add, but it really adds the extra citrus flavor to the cake. So if you have orange extract, I will recommend using it; otherwise, you can skip it.
- Almonds For Topping: I have used roughly chopped whole almonds for the topping. But you can also use almond slivers or flakes.
Step-by-Step Directions
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch round cake pan and set aside.
- Add orange juice to the milk, stir well, and set it aside.
- In a medium bowl, whisk all-purpose flour, ground almonds, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk melted butter, sugar, orange zest, vanilla extract, and orange extract until everything is well combined.
- Add dry ingredients and milk+orange mixture into wet ingredients and mix until well combined but do not over-mix.
- Pour batter into a cake pan and top with chopped almonds.
- Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean.
- Every oven is different, so the baking time may vary.
- Remove from the oven and place the cake pan on the cooling rack.
- Allow the cake to cool completely in the cake pan before removing and slicing.
Storing Suggestions
- Orange Almond Cake stays at room temperature for two days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
Helpful Tips
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
- Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil instead of butter.
- Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
- Milk: Use full-fat or whole milk for the rich and moist cake.
- Orange Juice: Use freshly squeezed orange juice for this recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
More Eggless Cakes
You May Like More Eggless Cake Recipes
- Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake
- Lemon Pound Cake (Eggless) / Lemon Loaf Cake
- Eggless Honey Cake (Indian Bakery Style)
- Marble Loaf Cake (Eggless)
- Custard Powder Cake (Eggless)
Note
I have updated the recipe with some changes to make this cake with balanced moisture, better texture, and better flavors. The original recipe was made with oil, buttermilk, and more amount of almond meal. But due to more almond meal, the cake was sinking in the middle. So after making Strawberry Almond Cake (Eggless), I decided to try orange almond cake again with some modifications. I hope you will like a better version of this cake! But if you still want to go with the original recipe, you will find it below the recipe card.
Recipe Card
Orange Almond Cake (Eggless)
Ingredients
- 1½ cups (180g) all-purpose flour
- ¾ cup (75g) almond meal
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup + 2tbsp (105ml) milk
- ⅓ cup (80ml) orange juice
- 6 tablespoon (85g) unsalted butter melted
- 10 tablespoon (125g) granulated sugar
- 2 teaspoon orange zest
- 1 teaspoon pure vanilla
- ½ teaspoon orange extract (optional)
- 8-10 almonds roughly chopped for the topping
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and set aside.
- Add orange juice to the milk, stir well, and set it aside.
- In a medium bowl, whisk all-purpose flour, ground almonds, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk melted butter, sugar, orange zest, vanilla extract, and orange extract until everything is well combined.
- Add dry ingredients and milk+orange mixture into wet ingredients and mix until well combined but do not over-mix.
- Pour batter into a cake pan and top with chopped almonds. Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean. Every oven is different, so the baking time may vary.
- Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing and slicing.
Storing Suggestions
- Orange Almond Cake stays at room temperature for two days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
- Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil instead of butter.
- Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
- Milk: Use full-fat or whole milk for the rich and moist cake.
- Orange Juice: Use freshly squeezed orange juice for this recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
Nutrition (Approximate Values)
Original Recipe
Ingredients
- 1¼ cups (150g) all-purpose flour
- 1 cup (100g) Almond Meal (ground almonds)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup (80ml) oil (sunflower, canola, or vegetable oil)
- 10 tablespoon (125g) granulated sugar
- ½ cup (120ml) milk
- 1 teaspoon white vinegar
- ⅓ cup (80ml) fresh orange juice
- 1 tsp pure vanilla extract
- 1 tsp orange extract (optional)
- 2 tsp orange zest
- 2 tbsp almond flakes for garnishing
Instructions
- Preheat the oven to 350° F. Grease an 8-inch round cake pan and set aside.
- Add white vinegar to the milk, stir well, and set it aside.
- Mix all-purpose flour, ground almonds, baking powder, baking soda, and salt in a medium bowl. Whisk all together until well combined. Set aside.
- In a large mixing bowl, mix oil, sugar, orange juice, milk+vinegar mixture, orange zest, vanilla extract, and orange extract until everything is well combined.
- Add dry ingredients to wet ingredients and mix until well combined but do not over-mix.
- Pour batter into a cake pan and top with almond flakes. Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean. I had to bake this cake for 29 minutes.
- Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing it. Slice and serve the cake as it is or with tea or coffee.
Kendra says
can I skip the ground almonds?
Jigna says
Hi Kendra, yes you can skip ground almonds. But you will need to increase the amount of flour, maybe 1/2 cup more than mentioned in the recipe. But if you want to skip ground almonds, I would suggest to check out these recipes, https://vegehomecooking.com/easy-orange-yogurt-cake-eggless/
or https://vegehomecooking.com/orange-bundt-cake-eggless/
Anonymous says
Hi Jigna, I would love to try those out! Thanks
Jigna says
Hi, hope you will try soon. Thanks for visiting.
Anonymous says
Cake came out perfect ! Thanks Jigna.
Jigna says
Hi, I am happy that you like the cake! Thank you so much for your feedback.🤗
Priya says
Hi ! Can I add whole mashed orange to it
Jigna says
Hi Priya, I have never used mashed orange in my baking recipes. So I would not recommend you to use whole mashed orange in this recipe.
Satvinder says
Hi,I tried baking the cake today but it sank in the middle and found it abit too moist and sticky.Taste was really gd but needs improvement only bec it sank and was abit sticky
Jigna says
Hi Satvinder, I am working on this recipe for a video shoot. So I will definitely check it out again. However, sinking in the middle could be due to a hot spot or cold spot in the oven or if the cake is under baked.
But, as I mentioned I am working on it, if there is anything I will surely update it. Thank you so much for your feedback.
Anonymous says
Thank you?
Jigna says
Thanks!
Kendra says
Hi Jigna, it’s me again. Just to tell you I finally went to buy the almonds so no need to skip. Today I followed yr recipe exactly except reduced the sugar and oil a bit. It rose well, tasted great and I am so happy. I am new in eggless baking and had several failures following the other youtube recipes. I am glad to have found yr recipes which gave me back the confidence in eggless baking?! Your coffee almond cake and this orange one are my best eggless success so far.
Jigna says
Hi Kendra, Its nice to hear from you. Your words of appreciation mean a lot to me. I am very glad that this recipe worked for you, and your feedback gives me motivation towards more eggless baking. Thanks for your kind words.❤
Anonymous says
Can I make it gluten free? Use only almond flour? But the way I tired it as is and it was amazing
Jigna says
Hi, I did not try this recipe with only almond flour, so not sure if you can use the same recipe with only almond flour. But I will definitely update if I try to make it gluten-free. But I am glad that you like the recipe, thanks for visiting.
Malarvili says
How to prepare almond flour for this recipe??
Jigna says
Hi Malarvili, throw the whole almonds with skin into a food processor or blender and process until finely ground almonds are obtained. Make sure not to over-process as almonds will start leaving oil. I have also mentioned into the post, how to make ground almonds or almond meal. Please check it out and I hope this will help.
LAXMI says
I have ordered this almond orange cake for our parties all the time but never baked it at home. Your recipe is so easy and simple to follow. Will sure try it. Thank you..
Jigna says
Hi Laxmi, thank you so much.
Kamna says
Hiee can you share the video of orange almond cake?
Jigna says
Hi Kamna, it is already on my list for video. I will post soon; please stay tuned.
Saila says
Hi,can we use whole wheat flour
Jigna says
Hi Saila, yes, you can use whole wheat flour, but the texture and tenderness will be slightly different. If you are trying with whole wheat flour, please let me know your experience. Happy baking!
Vinita says
Can we make cupcakes instead if a whorl cake ?
Jigna says
Hi Vinita, yes we can make cupcakes from this recipe. The oven temperature will be the same but the baking time will be different. It should be 16-20 minutes, so keep an eye after 15 minutes and bake until a toothpick inserted into the cupcake comes out clean.
Fill the cupcakes no more than 2/3 of the liner. I hope this will help and let me know if it works. Happy baking!😊
V says
Can I use this recipe to make cupcakes ?
Jigna says
Hi Vinita, yes we can make cupcakes from this recipe. The oven temperature will be the same but the baking time will be different. It should be 16-20 minutes, so keep an eye after 15 minutes and bake until a toothpick inserted into the cupcake comes out clean.
Fill the cupcakes no more than 2/3 of the liner. I hope this will help and let me know if it works. Happy baking!😊
Vinita says
Thank you will definitely try, having a lunch so thought cupcakes might be easier instead of baking a whole cake.
Victoria says
Hi Jigna, I made this cake today. It is soooooo good. I’ve never made an almond flour cake before so this was the perfect start because it turned out so well and delicious. It is moist and doesn’t need anything, like whipped cream, although that sounds good too but the recipe is perfect as is. I’m definitely saving this recipe……… comes together in a snap, ingredients I have on hand, delicious!
Jigna says
Hi Victoria, I am very glad that you like the orange almond cake. And I appreciate your time to come back and leave feedback.
Thank you!😊
Marina says
Fantastic flavour and texture.
Using the US metric system it was successful but when using the metric system it sunk in the middle unfortunately. Not sure what went wrong! But will try again!
Jigna says
Hi Mariana, thank you so much!😊 I am glad you like the cake.
The cake should be the same with either way of measurements, as I have tried both ways.
But I think because the amount of flour measurement may slightly different from the weighing method, the cake may sink. However, it should sink very little in the middle and should not be wet and dense inside.
Please, if you come across the same problem again, let me know.
Alar says
Hi. In the last few years I have had to avoid cakes, as sugar, butter and maida were contraindicated.
Thanks to recipes like yours I can now bake my own health-friendly cakes.
Thank you for your recipe, which is easy, wholesome and produces excellent results. The cake was soft and moist, the texture of the crumb was perfect and the delicate fragrance of orange and almond was delectable. I shared it with friends and they loved it too.
I made one small change though.. I substituted 1/4 cup of spelt flour for 1/4 cup of the all purpose flour, as I wanted to increase the whole-grain content.
Next time, I was wondering, if I try it with 1 1/4 cup almond meal and 1 cup of whole wheat flour, do you think it would work?
Thank you again!
Jigna says
Hi Alar, thank you so much for all your kind words! I am really glad that you like the cake.😊
Yes, you can try, 1 & 1/4 cup almond meal and 1 cup whole wheat flour. I think it should work, however, expect a very delicate and moist cake. Also, because of more almond meal, your cake may sink a little in the middle. But I think it will not affect the taste.
Smriti says
Hi Jigna,
Can we make this in the Bundt pan? I have seen your orange brundt cake. I was looking at making orange and almond Bundt. Could you please guide?
Many thanks.
Jigna says
Hi Smriti, you can use this recipe to make mini bundt cakes or one small bundt cake using a 6 cup (7-inch) bundt cake pan.
This recipe will not work with a regular size (9-inch or 10-inch) bundt pan.
I hope this will help.
Ringo says
Hi Jigna,
Can I substitute all purpose flour with a gluten free like buckwheat flour?
Thanks
Jigna says
Hi Ringo, I did not try a cake using buckwheat flour. But as much I know, it should not be a problem. I think you should try and replace the all-purpose flour with the same amount of buckwheat flour.
If you try, please share your experience. Thanks!
Anonymous says
I made this recipe for my friend who doesn’t eat eggs. It was a big hit! I will definitely make this recipe again
Jigna says
Hi, thank you so much for your feedback! I am glad that you and your friend enjoyed the cake.😊
Anna says
I really enjoyed this recipe as did my whole family. I added a basic cream cheese icing which complimented it beautifully.
Jigna says
Hi Anna, thank you so much for your feedback! I am glad that you and your family enjoyed the cake. I loved the idea of cream cheese frosting!
Sham says
Hi Jigna. I tried your cake recipe today and it turned out to be very tasty. However, when eating my cake, it sticks to my mouth. What could I have done wrong?
Jigna says
Hi Sham, thank you so much for trying the recipe and providing your feedback!
The almond meal makes the cake moist, and it is natural if the cake sticks to the mouth a bit.
But, if it sticks too much and gives an unpleasant experience, I would say the cake is underbaked, or it was covered before it completely cooled down. Or the overmixing of the batter or incorrect ingredient measurement can also make this happen.
I hope this will help!
RB says
Hi thank you for this recipe. I tried it and it tasted great! The only thing was the cake crumbled while cutting it. I managed to cut it carefully but didn’t get a lot of good slices. Do you have any suggestions?
Jigna says
Hi, this cake should be very moist and not crumble while cutting. So, the reason could be overbaking, as overbaking makes the cake dry, and it can crumble upon slicing. The other reason could be incorrect measurements of the ingredients. I recommend using a kitchen scale for the best results.
Thanks for trying the recipe, and I hope it will work perfectly fine next time.