I saw my friend Jeana make this wonderful gluten-free orange almond cake for tea the other day, and she sent me the recipe! Changing a few things to make it dairy-free, it came out as a delicious cake I had to share with you!

The ingredients of the dairy-free & gluten-free orange almond cake

This is a versatile basic cake to which you can add different toppings to later on, and the ingredients are not too expensive or too difficult to get either!

the ingredients of this orange almond cake
Orange Almond Cake
A fluffy orange almond cake great to eat for breakfast, for a high tea or as dessert!
Cuisine: world kitchen
Recipe type: desserts
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 4 eggs
  • 1 orange (puree meet and juice, zest orange skin and keep separately.)
  • 1 table spoon gluten-free baking powder
  • 1 cup of coconut oil (liquid)
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 3 cups of almond flour
  • 1 cup of coconut flour
  • ½ cup coconut sugar
  1. Preheat oven 350 F/180 C
  2. In 2 bowls separate yolks and egg white
  3. one big bowl sieve coconut flour and almond flour
  4. Add baking powder, salt and coconut oil and mix well
  5. Add 4 egg yolks, vanilla extract, orange zest and orange puree and mix well until a batter forms that is not too solid.
  6. Whisk egg whites. Once whipped, add slowly the coconut sugar so the white stays intact.
  7. Finally, slowly fold the egg whites into the other mixture until mixed well.
  8. Pour the fluffy mix into a baking pan and put into the oven.
  9. Should bake around 40 mins.
  10. Check your cake regularly, you can use a toothpick to test if the cake batter is cooked through.
  11. Push into the cake.
  12. The cake is ready if no batter is on your toothpick when taking it out.
  13. Enjoy!
You can substitute the oil with any other oil like avocado oil
You can add more sugar if you want a slightly sweeter cake. We like it not too sweet.

Baking is fun!

orange almond cake from the oven

I like to reheat a piece and add some salty butter and jam as it has a scone-y feel to it.

Thanks Jeana for your inspiration!

Love, Lonneke