This almond orange cake is soft, citrusy, and topped with cream cheese frosting or an orange glaze if you like. It’s simple to make, no mixer needed.

Almond flour keeps this cake simple and naturally gluten-free with a tender texture and just the right balance of citrus and richness.

It’s amazing topped with a light cream cheese frosting, but for something simpler (and dairy free) , you can also finish it with a beautiful orange glaze that sets into a soft, crackly layer.

Best part, both options are easy, and equally delicious.

Key ingredient

Full list in recipe card below

Almond flour or Almond meal: which to use

Almond flour is made from blanched almonds (without peel/skins) and is finely ground. It gives the cake a soft, smooth texture and a light, even crumb.
Almond meal, is coarser and often made from whole almonds with skins. It can make the cake heavier and slightly gritty.
For best results, use finely ground almond flour.

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

cream cheese frosting mixed and spread over cake

Not into frosting?
Try the quick orange glaze, it sets with a light, crackly finish and brings extra citrus flavor.
Instructions included in recipe card below

Storage and serving

Store covered in the fridge for up to 4 days
Best served chilled if frosted—firmer texture, clean slices, brighter flavor.
Freezes well without frosting or glaze – wrap tightly and freeze up to 1 month. Thaw in the fridge overnight or at room temp for a few hours. Frost/glaze after thawing for best texture

Baking tips

Use finely ground almond flour – Almond meal makes the texture dense and gritty.
Baking powder and powdered sugar are usually gluten-free, but check the label to be sure, especially if serving someone with Celiac or a gluten sensitivity.
Don’t overbake – A skewer should come out clean, but don’t wait for it to be dry.
Dome with foil if browning too quickly – Especially near the 25–30 minute mark.
Cool completely before slicing – It firms up and cuts cleanly when chilled.
Serve chilled if frosted – The cream cheese sets nicely.
Freeze unfrosted only – Glaze or frost after thawing for best texture.

Card

Almond Flour Orange Cake with Cream Cheese Frosting

PREP TIME 15

COOK TIME 35

cooling 1

TOTAL TIME 1 50

8 slices

Soft, citrusy, and topped with cream cheese frosting—or an optional orange glaze if you like. Naturally gluten-free and easy to make.

Ingredients

For the Cake

3 large eggs
⅔ cup (130 g) white granulated sugar
½ cup (120 ml) light olive oil or any neutral oil
Zest of 1 medium orange
½ cup (120) ml fresh orange juice
½ teaspoon vanilla extract
2 cups (200 g) finely ground almond flour (see note 1)
1 level teaspoon baking powder (see note 2)
¼ teaspoon salt
Optional: 2–4 tablespoons (15–30 g) chopped or crushed almonds

For the Cream Cheese Frosting

½ cup (100 g) cream cheese, softened (remove from fridge 30 minutes before using)
¾ cup (90 g) powdered sugar, sifted (icing sugar) see note 2

Optional: Citrus Glaze (if not using frosting)

½ cup (60 g) powdered sugar (icing sugar)
1 –2 tablespoons fresh orange juice (start with 1 tbsp)

Instructions

For the cake

Preheat the oven to 350°F (175°C) fan or 360°F (180°C) conventional. Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper (baking paper)
In a large bowl, whisk together the eggs and sugar until light and slightly frothy (about 1 minute by hand).
Add the oil, orange zest, orange juice, and vanilla extract. Whisk to combine.
Fold in the almond flour, baking powder, and salt until smooth and no dry streaks remain.
If using chopped almonds, fold them in. Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
Dome with foil if browning too quickly. Especially near the 15 -20 minute mark.
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Make the Cream Cheese Frosting

Beat the softened cream cheese until smooth.
Add powdered sugar. Beat until creamy and spreadable.
Spread a thin layer over the completely cooled cake.

Optional: Make the Citrus Glaze(if not using frosting)

Whisk powdered sugar and orange juice until smooth and thick.
Drizzle over the cooled cake.
Let it set for at least 30 minutes to form a light, crackly top.

Storage and Serving

Store covered in the fridge for up to 4 days.
Best served chilled if frosted, firmer texture, clean slices.
Freezes well without frosting or glaze: wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight or at room temperature before glazing or frosting.

Recipe Notes

1. Almond flour or almond meal: which to use

Almond flour is made from blanched almonds (without skins) and is finely ground. It gives the cake a soft, smooth texture and a light, even crumb.
Almond meal is coarser and often made from whole almonds with skins. It can make the cake heavier and slightly gritty.
For best results, use finely ground almond flour.

2. Baking powder and powdered sugar are usually gluten-free, but check the label to be sure, especially if serving someone with Celiac or a gluten sensitivity.

Nutrition

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Comments

5 from 1 vote

Almond Orange Cake with Cream Cheese Frosting

Key ingredient

Visual Instructions

Storage and serving

Baking tips

Card