Almond Orange Cake

Don't worry, ads are not going to appear on your printed document!

5 from 5 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-orange-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: slices

Calories: 236kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

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.

Nutrition