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Almond Flour Orange Cake with Cream Cheese Frosting

PREP TIME 15 minutes
COOK TIME 35 minutes
cooling 1 hour
TOTAL TIME 1 hour 50 minutes
servings8 slices
Soft, citrusy, and topped with cream cheese frosting—or an optional orange glaze if you like. Naturally gluten-free and easy to make.
slice of almond flour cake on a marble plate
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
Serving: 1slice | Calories: 453kcal | Carbohydrates: 44g | Protein: 8g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 114mg | Potassium: 73mg | Fiber: 3g | Sugar: 38g | Calcium: 80mg | Iron: 2mg
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