This whole orange cake is gluten-free, grain-free and can even be made paleo! Throw some fresh cranberries in for a great Thanksgiving or Christmas dessert.
This cake is sometimes referred to as a flourless orange cake, but it does have almond flour in it. Like most almond flour cakes, it has a lovely dense texture and is super moist.
If you’d prefer a light and fluffy cake, I’d suggest finding a different recipe. Although I have a lot of cake recipes, I, unfortunately, don’t have an orange one.
I would say that I have this citrusy Italian Lemon Almond Flour Cake, in which you could sub orange, but it’s also dense. I’ll add fluffy orange cake to my list of to-dos!
I love how few ingredients this cake has.
- Oranges – you need two to boil and puree + two more to zest.
- Eggs – no sub for these, unfortunately.
- Granulated or coconut sugar – use coconut sugar for paleo. The result is still surprisingly orangey!
- Almond flour or meal – I used blanched almond flour in these photos.
- Fresh cranberries – optional but add a great zing.
- Bakig powder + salt
Lots of orange flavor
This orange cake has two whole oranges in it – peel and all! I would really recommend using seedless oranges for that reason.
You can use oranges with seeds, but then you need to pick them out before tossing the oranges in your food processor or high-speed blender.
It also has zest from two additional oranges because I wanted loads of orange flavor. Orange extract isn’t needed in this cake as it’s super orangey with the whole oranges and zest.
Don’t run off!
I first posted this recipe nine years ago, and when I revisited the recipe recently to make it again, I saw the part about boiling oranges and thought, “Oh, heck no…” and then almost closed the recipe.
But it’s actually really easy. You do have to boil the orange for a total of 30 minutes, but the hands-on time is actually really low.
Why do you boil the oranges?
So you put two oranges in a pot and cover them with cold water. Then you boil for 15 minutes, rinse, and add in more cold water.
And why is that? “It has to do with osmosis. When you simmer citrus peels in clear water, a lot of the bitter flavonoids in the pith travel into the clear water due to osmosis. The more flavonoids in the water, the fewer flavonoids leave the peel, and eventually they stop leaving altogether. So you have to switch the water to continue the process,” says a user on Reddit, who can definitely explain this better than I can.
So now you bring the water to a boil again and let it go for another 15 minutes. From start to finish, this process takes about 50 minutes. But the hands-on time for the orange boiling is about 3 minutes.
I’d stick around the kitchen until the oranges come to a boil and then you can set a timer and leave.
They’ll float to the top, but they bob around after a while, so you don’t need to worry about flipping them over to ensure both sides of the oranges get boiled properly.
You also don’t want to poke them or cut into them. You want to disturb the cells as little as possible while they’re processing.
The point of all this is to soften the oranges and also to reduce the bitterness in the peel.
If you want, you can boil the oranges a day in advance. Then on the day that you want to bake the cake, they’ll be all ready to go.
Can I freeze this cake?
Yes! Let the baked cake cool completely, and then wrap it in plastic wrap. Then place in a Ziploc bag.
You can freeze it for up to 1 month. To defrost, place it in the fridge overnight. Once it has completely defrosted, pour the glaze over the top.
That makes this a great make-ahead option for Thanksgiving and Christmas! I know that I love to make as much as possible ahead of time as I can.
Other than this Gluten-free Mac and Cheese (which, like all mac and cheese, doesn’t freeze well), and some veggies, our Thanksgiving dinner is already prepared and in the freezer. ;)
Here’s what else I have waiting for our family of three:
- Air Fryer Turkey Breast
- Gluten-free Cornbread
- Paleo Vegan Caramel Pecan Cheesecake
- Cranberry Orange Sauce
- Red-skinned Mashed Potatoes – mashed potatoes don’t freeze so fantastically, but if you reheat them for several minutes on the stove and stir a lot, I find that they’re just as good. What you don’t want to do is just thaw and reheat them in the microwave. Then they are awful.
Can I use a different flour?
You could use almond meal instead of blanched almond flour. The result will be darker than what you see in the photos because the almond meal has little bits of almond skin in it.
All-purpose flour, whole wheat flour, coconut flour, etc. will not work in this cake.
One of the commenters mentioned using a gluten-free 1-to-1 flour in place of the almond flour, but I haven’t tried it myself.
I would say, though, that those two types of flours aren’t at all interchangeable. So I think it’s a bit risky.
It’s really worth getting a bag of almond flour. Plus, then you’ll be able to make this great Orange Almond Cake!
Can I omit the cranberries?
Sure! You can even use dried cranberries if you don’t like the little sour bursts that fresh cranberries add.
I poured half the cranberries on the bottom of the pan and the other half into the batter. But you can also just fold them all into the batter or put them all on the bottom of the pan.
What you don’t want to do is pour in the batter and then top the cake off the cranberries. I can tell you from experience that they’ll burn.
By the way, these Candied Orange Slices would look great on top of this cake!
Paleo option
To make this cake paleo, I used coconut sugar in place of the granulated sugar, and I also omitted the syrup. The cake is more of a tan color than orange, but it still looks quite nice.
I originally posted this recipe without the syrup, and it’s really unnecessary. But I was feeling fancy when I remade it.
For the paleo version, I first made it with 175 grams of coconut sugar instead of 200 grams of granulated. That was definitely not sweet enough. At least, not for me!I would recommend going with 200 grams unless you really don’t like things that are very sweet.
If you want to use honey or maple syrup, you need to find another recipe. There’s no liquid in this recipe to reduce to make up for the added liquid from the maple or honey.
A honey-sweetened orange cake sounds amazing, though! Perhaps next year. :)
Can I make it vegan?
Egg subs won’t work in this recipe. Sorry. :/
It already has a dense texture and there are very few ingredients, so I really wouldn’t recommend experimenting.
For an orangey vegan treat, you could try my Gluten-free Orange Cookies. Or for something healthier, this Banana Orange Smoothie!
If you make this gluten-free orange cake, I’d love for you to leave a comment below. And you know I want to see them! Just snap a pic 📸 and tag #texanerin so I can easily find them.
Grain- and Gluten-free Cranberry Orange Cake
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 pieces
Ingredients
- 2 medium oranges (mine were 215 grams each)
- zest from another 2 medium or large oranges
- 3 large (50 grams each, out of shell) eggs
- 200 grams (1 cup) granulated sugar or coconut sugar for paleo
- 3 cups (300 grams) blanched almond flour or meal
- 1 teaspoon baking powder1
- 1/8 teaspoon salt
- 2 cups fresh cranberries
- zest and juice of 1 medium orange
- 3/4 cup (150 grams) granulated sugar
For the cake:
For the optional syrup2:
Directions
- Preheat your oven to 350 °F (175 °C).
- Grease a round 8" (22cm) springform pan.
- Put the oranges in a pot and cover them with cold water. They will float a little.
- Bring to a boil over medium heat and cook for 15 minutes.
- Drain and then cover the oranges with cold water again and boil another 15 minutes.
- Remove them from the pot, rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands.
- Cut into fourths and remove any seeds.
- Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond flour, salt and baking powder.
- Fold in half of the cranberries.
- Pour the other half of the cranberries over the bottom of the pan. They'll roll around, and not be perfect and that's fine.
- Pour the batter over the cranberries and bake for 1 hour (prepare the syrup while it bakes) or until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes before flipping it over.
- Prepare the orange syrup while the cake is baking. Mix together the orange zest, juice and sugar in a small saucepan. Cook over low heat for 2-3 minutes or until the sugar is dissolved and the syrup has thickened a little.
- Turn the cake onto a serving plate. Use a skewer to prick holes over the top of the cake (not into the cranberries). Spoon the syrup on top.
- Let cool another 30-60 minutes and then slice.
For the syrup:
Notes
Adapted from Taste.com.au
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
75 comments on “Whole Orange Cake (so flavorful, only 6 Ingredients!)” — Add one!
The cake was fabulous! and easy to make!
I used 2.5 cups of frozen whole cranberries so had to add baking time. Baked 1 hour and 25 minutes. Perfect cake and impressed the guests !
I’m so glad that it came out well! :) Thanks for the feedback and for the tip on frozen cranberries and the baking time.
This was just the perfect amount of orange! We love this cake so much, thank you!
You’re welcome! I’m so happy you all loved it. Thanks for your feedback! :)
Wow!! I made this today and it was INCREDIBLE! Thank you so much!
You’re welcome! I’m glad that you enjoyed it. :) Thanks for your feedback!
Hiya, I wonder if this would work with inherent types of fruit? E.g pineapple, strawberries , blended up instead of the oranges. Do you think they wouldn’t need to be cooked as they are sweet?
Hi there! Sorry for my slow reply. I’m on vacation and haven’t been at my computer. And no, I would strongly suggest not trying other fruit. A blended orange has a much different texture than other fruit. Sorry about that! I like the idea, but am positive it wouldn’t come out the same.
Hi, Erin, thanks a lot for such a wonderful recipe. I love orange as a flavour, and this cake was dense, orangey, and absolutely delicious.
Unfortunately I didn’t have enough almond flour in my pantry, so I added what I had… about 30 g and used King Arthur gluten free flour for the rest. For the syrup, I just used freshly squeezed orange juice and honey. I’ll try making it with almond flour next time to see how the texture was supposed to be had I followed the instructions to a T. Everyone loved it!
Hi Fatima! I’m so glad that everyone loved it and that it worked well with your subs. I wouldn’t have even dared try that. ;) I hope that you’ll enjoy the all almond flour version just as much! Thanks a ton for your feedback.
Thank you so much for sharing this amazing cranberry orange cake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Had it this weekend – AMAZING! So difficult to find milk-free recipes that still taste like cake. I will try it again but want to try baking it in a Bundt cake pan (may require less baking time).
Hi Daniel! I’m so glad that you enjoyed it. :) If you try it in a bundt pan, please let me know how it goes! Thanks a bunch for your feedback.
Hello from the East Coast of Canada Erin. An update on your amazing cake in a Bundt pan. It worked out beautifully. I am at sea level here on the Atlantic Coast, so I baked it at 375F instead of 350F – also to spread the cranberries, I stirred one cup in the batter, I put an even row (1/4 cup) at the bottom of the greased Bundt, filled the pan with half the remaining batter and put 3/4 cup in the middle, and topped it with the rest – Because of the Bundt pan, my baking time was 50 minutes at 375F (internal temperature of 210F – It turned out great. Thanks again for your recipe
Just love this cake: I’ve made it many times for GF folks and others and always get compliments, thanks! Can you freeze it? I’d love to make 2 and have one in reserve.
I’m so glad that you’ve been enjoying the cake! I’ve never frozen it but really think it’d freeze fine. I can’t guarantee it, though. If you try it, please let me know how it goes. :) Thanks for your comment!
I halved the recipe since I only had one orange. I subbed 1:1 gluten free flour and I used two small eggs (since an egg and a half is difficult!). It came out just fine. I just ground the orange up the way another reviewer suggested. The next time I’ll make it with the almond meal just for the additional almond flavor, but just wanted others to know it works with the 1:1 flour too.
I’m sorry for just now seeing your comment! It’s great to know that 1:1 GF flour works well. What brand did you use? Thanks a bunch for your comment!
I am wondering if I can make this cake with 2 cups of almond flour and 1 cup of coconut flour? The cake looks delicious!
Thanks! Unfortunately not. Coconut flour isn’t interchangeable with any other flours as it absorbs much more liquid. You could sub another type of nut flour or nut meal for the almond flour, though!
Thank you, Erin. I have all my ingredients and am in the process of making this cake tonight. I’m looking forward to it.
Hi Erin – Well, I made the cake. Absolutely love the flavor. It turned out real good. The picture you show of the cut piece of cake appears lighter than mine turned out. I used almond flour. I actually purchased two different packages of almond flour, and one of them said “super fine” almond flour. I ended up using the other which looked more course. Thank you for sharing this recipe. My husband loves it also.
I do have one last question on this cake. I love it so much that I want to make several of these and have them available to take to family holiday get together, or gift to friends. Before I make quite a few of these, can you let me know if these freeze well? If they don’t, then I’ll look at other recipes you offer that I know will be okay to freeze. Thank you again.
Almond meal looks to be more dense than almond flour. Would this cake be lighter if I use the flour instead of the meal?
Not by much. It’s a pretty dense cake whether you use meal or flour.
I make cranberry orange relish every year for Thanksgiving with my grandmother’s old fashion meat grinder. 1 bag of cranberries, 2 oranges grind up and add 3/4 cup of sugar or a bit more if oranges are too sour. Put in fridge and use as a topping on Turkey. I saw this recipe and said YES!! a bag of cranberries was on sale for .49 cents!! I can’t see boiling the oranges too much work for me. I’m going to just grind them up like a do for the relish and I’ll let you know how it comes out. Looks amazing! I know how it feels to go to a party and all the desserts are out and you can’t have any because they all contain wheat.
I’d love to hear how it comes out! Sounds like a real time saver. :) And 49 cents! Wow. That was an awesome deal.
I made this with the ground oranges and ground 1/2 cup cranberries then threw in 1/2 cup hole cranberries. The other cup went on the top and looked just like your picture. I had a few difficulties, only a 9″ springform pan so thought i’d just add a bit more flour. I did 2 1/2 cups of almond meal flour and 1 cup of 1:1 king Arther gluten free. I threw in 4 tablespoons of butter with the eggs and sugar. When I mixed in the oranges and flour and baking soda the batter was so thick and dry, so I added orange juice to try and thin it a bit. I like walnuts so I threw those in too. The cake came out more like a bread so moist and everyone loved it! I froze half and took it out for Christmas and everyone loved it there too! My Aunt said she could eat it all day. It wasn’t overly sweet I just kept the 1 cup of sugar. Making another one as I still have cranberries and oranges.
Holy moly. That’s awesome that it came out well with all your changes! That’s great. :) I like the idea of it Thanks a bunch for your comment and sorry for my slow reply (Christmas chaos got in the way!).
That time of year again and I have leftover Cranberry orange relish from an early thanksgiving… enough cranberries to make another relish and of course I want to make the cake. Will try the bundt pan this year like someone else did. We’ll see how it goes on Thursday for the family Thanksgiving.
Hello again! I hope that it’ll come out well in the bundt pan. I’d be scared that it’d stick, but I’m always worried about that. ;) Happy Thanksgiving!