Pastel de almendras y naranja (1 bol, sin huevos, sin lácteos)

Esta Pastel de almendras y naranja 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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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel de almendras y naranja

Esta Pastel de almendras y naranja 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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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 35 minutos minutos

Tiempo Total: 45 minutos minutos

Curso: Postres

Tipo de cocina: Americano francés

Porciones: 12 rebanadas

Calorías: 236 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Harina de almendra - (nota 1)
• ▢ 1 ½ tazas de Harina para todo uso - (nota 2)
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ 1 cucharadita de Canela
• ▢ 1 taza de Azúcar de caña sin refinar - (nota 3)
• ▢ ⅔ taza de Jugo de Naranja - from 3 freshly squeezed oranges (note 4)
• ▢ ¼ taza de Leche de almendras - (nota 6)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 5)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ cucharadita de Extracto de almendra - (nota 7)

Topping

• ▢ ⅓ taza de Almendras laminadas

Instrucciones para la impresión en alta definición

• 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.

Notas

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

notas 2:  You can’t swap all-purpose flour for more almond flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten to convert the all-purpose flour into a gluten-free version.

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

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

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

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

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

Almacenaje: 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.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde

Cuenco Mezclador

Tazas y cucharas medidoras

Espátula de silicón

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Nutrición

Servicio: 1rebanada | Calorías: 236kcal | Carbohidratos: 25.7g | Proteína: 4.7g | Grasa: 14.4g | Grasa saturada: 1.4g | Grasa poli-insaturada: 1g | Grasa monosaturada: 5.2g | Grasas trans: 0.001g | Sodio: 97.1mg | Potasio: 62.7mg | Fibra: 2.2g | Azúcar: 14.3g | Vitamina A: 28.1IU | Vitamina C: 6.9mg | Calcio: 71.9mg | Hierro: 1.2mg | Magnesio: 11mg | Fósforo 35.2mg | Zinc: 0.2mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – 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.
• Harina para todo uso – 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 Guía de conversión a una dieta sin gluten.
• Levadura en polvo – This helps the cake rise and achieve a light, airy texture.
• Bicarbonato de sodio – This works alongside baking powder to create a tender crumb and ensure the cake rises well.
• Canela – This spice adds a warm, comforting note that beautifully complements the orange and almond flavors.
• Azúcar de caña sin refinar – 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.
• Jugo de Naranja – 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.
• Aceite de oliva ligero – 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.
• Leche de almendras – 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.
• Extracto de vainilla – This enhances the overall flavor of the cake, adding a sweet and aromatic depth.
• Extracto de almendra – 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.

Consejos de repostería de Carine

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.
• No mezcle demasiado – 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.
• La paciencia es clave – 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.
• Preparación de la cacerola – 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

Receta de pastel de harina de almendras sin huevos

Almond Croissant Pastry

Brownies de harina de almendras

Galletas de croissant de almendra