Almond Orange Cake (1 Bowl, No Eggs, No Dairy)

This Almond Orange Cake is a delicious, super moist, 1-bowl cake with classic orange and almond flavors but no eggs, no dairy, and ready in just 10 minutes of prep.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Orange Cake

This Almond Orange Cake is a delicious, super moist, 1-bowl cake with classic orange and almond flavors but no eggs, no dairy, and ready in just 10 minutes of prep.

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Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Course: Dessert

Cuisine: American, French

Servings: 12 slices

Calories: 236 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup Almond Flour - (note 1)
• ▢ 1 ½ cups All-Purpose Flour - (note 2)
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ 1 teaspoon Cinnamon
• ▢ 1 cup Unrefined Cane Sugar - (note 3)
• ▢ ⅔ cup Orange Juice - from 3 freshly squeezed oranges (note 4)
• ▢ ¼ cup Almond Milk - (note 6)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 5)
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ teaspoon Almond Extract - (note 7)

Topping

• ▢ ⅓ cup Sliced Almonds

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
• In a large bowl, add all the dry ingredients: flour, almond flour, baking powder, baking soda, cinnamon, sugar, and whisk very well to combine.
• Make a well in the center of the dry ingredients and add almond milk, freshly squeezed orange juice, olive oil, orange zest if used, vanilla extract, and almond extract.
• Use a rubber spatula to stir and form a smooth cake batter.
• Pour the cake batter into prepared pan, and sprinkle, slightly press, sliced almonds over the top.
• Bake the cake on the center rack of your oven for 35-40 minutes at 350°F (180°C) until golden brown on the top and a toothpick inserted in the center of the cake come out dry or with a little crumb on it.
• Cool the cake down for 5-10 minutes in the pan. The cake will deflate a little in the center, that's normal.
• Transfer to a wire rack and wait 1-2 hours before slicing.

Notes

Note 1: You can also use almond meal, but this option makes the cake a bit grainy and darker in color.

Note 2:  You can’t swap all-purpose flour for more almond flour. For a gluten-free version, use my gluten-free conversion guide to convert the all-purpose flour into a gluten-free version.

Note 3: Or any granulated sweetener you love, like coconut sugar, caster sugar, or allulose.

Note 4: Or bottled orange juice if you don’t have fresh oranges.

Note 5: Or melted plant-based butter, or any other low-flavor oil you love.

Note 6: Any milk work, like oat milk, soy milk, or cashew milk.

Note 7: You can skip this ingredient, but it adds the best almond flavor to the cake.

Storage: Store the cake in an airtight cake box in the fridge for up to 5 days. Or freeze slices in airtight Ziploc bags for up to 1 month. Thaw at room temperature the day before.

Equipment

Springform Pan

Mixing Bowl

Measuring Cups and Spoons

Silicone Spatula

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Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 25.7g | Protein: 4.7g | Fat: 14.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Trans Fat: 0.001g | Sodium: 97.1mg | Potassium: 62.7mg | Fiber: 2.2g | Sugar: 14.3g | Vitamin A: 28.1IU | Vitamin C: 6.9mg | Calcium: 71.9mg | Iron: 1.2mg | Magnesium: 11mg | Phosphorus: 35.2mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This ingredient is key to giving your cake a moist texture and a lovely nutty flavor. If you use almond meal, your cake might be a bit grainier and darker, but it will still taste good.
• All-Purpose Flour – This forms the main structure of the cake, helping it firm up and giving it a classic cake consistency. Don’t try to use only almond flour, as the cake won’t set properly. For a gluten-free version, use my gluten-free conversion guide.
• Baking Powder – This helps the cake rise and achieve a light, airy texture.
• Baking Soda – This works alongside baking powder to create a tender crumb and ensure the cake rises well.
• Cinnamon – This spice adds a warm, comforting note that beautifully complements the orange and almond flavors.
• Unrefined Cane Sugar – This sweetens the cake and helps with browning. You can use any granulated sweetener you like, such as coconut sugar (which will make the cake darker but still taste amazing), caster sugar, or allulose. Just be sure to use a granulated sweetener, not a liquid one.
• Orange Juice – This brings a nice citrus flavor and moisture for the cake. Freshly squeezed orange juice is best, but bottled orange juice works too. You can also use mandarin juice, but avoid lemon or lime juice as they are too acidic for this recipe.
• Light Olive Oil – This adds moisture and richness to the cake, contributing to its tender crumb. Melted plant-based butter or any other low-flavor oil you enjoy are also good alternatives.
• Almond Milk – This contributes to the liquid content of the cake, ensuring it stays moist. Any plant-based milk, such as oat milk, soy milk, or cashew milk, will work fine.
• Vanilla Extract – This enhances the overall flavor of the cake, adding a sweet and aromatic depth.
• Almond Extract – This ingredient really boosts the almond flavor in the cake. You can skip it if you prefer, but it adds a wonderful dimension.

How to Make Almond Orange Cake

This recipe is super simple to whip up. Here’s how in a few pictures.

Dry ingredients in a bowl.

Adding wet ingredients.

Mixed almond orange cake batter.

Cake batter in a springform pan.

Almond slices added to the cake.

Almond Orange Cake cooling down.

Carine’s Baking Tips

Let me share a few more tips for a perfect almond cake.

• Zest for More Flavor – For an extra burst of orange flavor, add some orange zest into the batter. This truly brightens up the taste of the cake.
• Whisk Dry Well – Make sure to whisk all the dry ingredients together thoroughly before adding the wet ingredients. This ensures that the leavening agents and spices are evenly distributed, leading to a consistent rise and flavor.
• One-Bowl Wonder – This recipe is designed as a one-bowl cake, so embrace the simplicity! Add your dry ingredients first, create a well, and then pour in your wet ingredients directly.
• Don’t Overmix – Once you add the wet ingredients to the dry, stir gently with a rubber spatula until just combined and smooth. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
• Bake Until Golden – Keep an eye on your cake during baking. It’s ready when the top is golden brown and a toothpick inserted into the center comes out dry or with just a few crumbs, indicating it’s baked through but still wonderfully moist.
• Patience is Key – While it’s tempting to slice into this cake right away, let it cool in the pan for 5-10 minutes, then transfer it to a wire rack and wait 1-2 hours before slicing. This allows the cake to fully set and prevents it from falling apart.
• Pan Prep – Lining your pan with parchment paper and lightly oiling it ensures that your cake won’t stick, making for easy removal and cleanup.
• Citrus Options – While orange juice is the best, you can use mandarin juice for a slightly different note. However, steer clear of lemon or lime juice, as their acidity will alter the recipe too much.
• Granulated Sweeteners Only – Stick to granulated sweeteners like unrefined cane sugar or coconut sugar for this recipe. Liquid sweeteners will change the moisture balance and affect the cake’s texture.

More Almond Cake Recipes

Almond Flour Cake Recipe Without Eggs

Almond Croissant Pastry

Almond Flour Brownies

Almond Croissant Cookies