Gluten free orange and almond cake
Gluten free orange and almond cake

Gluten Free Orange and Almond Cake


May 3, 2016

Quick and Simple gluten-free orange and almond cake recipe.

Organic oranges are best to use in this recipe as the whole fruit will be consumed in this cake.

If you have been searching high and low for the perfect go to easy to bake cake that not only tastes delicious but is healthy too look no further. This orange almond cake is the perfect cake to have on hand over Christmas. This cake stays beautifully moist and is infused with the delicious flavour of almonds and orange and just a hint of saffron.

In this recipe I have served the cake with a delicate saffron glaze but you can get creative. If you do not have saffron at hand you could decorate the cake with Xmas berries or candies for a more festive feel. What’s even better about this recipe is that it is gluten free and paleo friendly so a sure fire winner with all your Christmas guests.

My ultimate fool proof, delicious and a staple cake this Christmas. I challenge even the junk food non healthy eaters not to love it!

  • Prep: 20 mins
  • Cook: 1 hr 15 mins
  • Yields: 10 Servings


For the cake:

2 medium oranges

4 eggs

1/4 cup honey

1 teaspoon vanilla powder or extract

2 cups almond meal

1/2 cup shredded coconut

1 teaspoon baking powder

Coconut oil or macadamia oil, for greasing tin

For the saffron syrup:

1/2 cup water

3 tablespoons honey

1 pinch saffron threads


1Preheat oven to 180°C.

2Thoroughly wash the oranges and place them whole (unpeeled) into a saucepan large enough to fit both and cover with water. Bring to a boil, then cover with a lid and simmer for around 30 minutes. Carefully remove the oranges from the saucepan and blend until smooth. Transfer the pulp to a large plate and spread to allow it to cool to the touch.

3Once the orange is cool to the touch, beat together the eggs and honey until pale and fluffy. Add vanilla, orange pulp, almond meal, shredded coconut and baking powder. Whisk to combine.

4Grease a 22cm round springform cake tin and line the bottom and sides with baking paper. Pour the batter into the tin. Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer the cake tin to a wire rack and allow the cake to cool slightly before handling.

5Place the water, honey and saffron threads in a small saucepan and bring to a boil, whisking. Pierce the cake around with a skewer and pour over the saffron syrup. Serve the cake warm or chilled. Store the cake covered in the fridge for up to 5 days.


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