Name: Almond Flour Orange Loaf Cake
Prep time: 10 min
Cook time: PT-485419H28M2S
Total time: PT-485419H28M2S
Cuisine: Gluten-Free
Ingredients: 2 1/2 cups almond flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1/4 cup honey or maple syrup; 1/4 cup fresh orange juice; Zest of 1 orange; 1/4 cup coconut oil, melted (or butter); 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (optional); 1/4 cup sliced almonds (optional, for topping)

This almond flour orange loaf cake is a light, moist, and naturally sweetened treat bursting with fresh orange flavor. Made with almond flour and infused with fresh orange juice and zest, it’s gluten-free and perfect for breakfast, dessert, or an afternoon snack.

Ingredients

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1/4 cup honey or maple syrup

1/4 cup fresh orange juice

Zest of 1 orange

1/4 cup coconut oil, melted (or butter)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

1/4 cup sliced almonds (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it with oil.

In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon if using.

In a separate bowl, beat the eggs with honey or maple syrup, orange juice, orange zest, melted coconut oil, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be thick.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

(Optional) Sprinkle sliced almonds on top for a crunchy texture.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 10 servings. Prep time is around 10 minutes, and baking takes about 40 minutes, so the total time is approximately 50 minutes.

Variations

I like to switch things up by adding a teaspoon of almond extract instead of vanilla for an extra nutty aroma. Sometimes, I stir in a handful of fresh blueberries or chopped nuts to add texture and flavor complexity. For a sweeter touch, a light drizzle of orange glaze made from powdered sugar and orange juice works beautifully on top. If cinnamon isn’t my vibe, I skip it altogether or replace it with a pinch of nutmeg.

Storage/Reheating

I store this loaf cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To refresh slices, I warm them gently in the microwave for 15-20 seconds or toast them lightly for a crisp edge. This cake also freezes well—wrapped tightly in plastic wrap and foil, it keeps for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

Can I use a different flour instead of almond flour?

I recommend sticking to almond flour here because it gives the cake its moist texture and nutty flavor. Using regular flour will change the texture and may require adjustments to liquid and baking time.

Is this cake suitable for a vegan diet?

This recipe uses eggs and honey or maple syrup. To make it vegan, I’d try replacing eggs with flax eggs and use maple syrup instead of honey, but results may vary.

Can I make this cake nut-free?

Since almond flour is a key ingredient, this cake isn’t suitable for a nut-free diet. You might try a different gluten-free flour blend, but the texture and taste will be different.

How do I know when the cake is done baking?

I insert a toothpick into the center of the cake, and when it comes out clean or with a few moist crumbs, it’s ready.

Can I add other citrus flavors?

Absolutely! I’ve experimented with lemon or lime zest in place of orange for a different citrus twist that works great in this recipe.

Conclusion

This almond flour orange loaf cake is one of my favorite go-to recipes when I want something naturally sweet, moist, and bursting with citrus flavor. It’s easy to make, gluten-free, and adaptable to my mood or pantry staples. Whether I’m serving it for breakfast or a light dessert, it never disappoints. I hope it becomes a staple in your kitchen too.