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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Italian Gluten-Free Almond-Orange Cake

Soft and flavorful, Italian almond and orange cake. Easy and quick to make. And gluten-free!

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Here is another bright, rich, moist and gluten-free Italian cake made with almond flour and exploding with orange flavor.
After I posted my torta caprese bianca recipe a couple of months ago, a lot of you asked me for a gluten-free recipe that didn’t have chocolate in it.
So here is another classic Italian recipe for an almond cake (with no chocolate, or butter) that I’m sure you will want to try too.
…Just look at the crumb!
For this recipe, I just use almond flour and no regular flour.  You can also substitute for hazelnut flour if you prefer. Just as good!

Any finely ground almond flour works, or almond meal. I buy mine at trader’s Joe or Whole Foods, but you can find it in most grocery stores.

If you can’t find almond flour, you can make it yourself: buy whole, blenched almonds and blend/blitz until you get fine, powdery flour. Do not over-blend or you will end up with almond butter instead.

This delicious almond cake is flavored with orange zest and juice, but you’re welcome to substitute it with lemon or limoncello like in my torta caprese. 
You can flavor the cake batter with almond extract or orange extract. Or if you rather keep it simple, you don’t need to add either.
You can use extra virgin olive oil, or if it’s too flavorful for your taste, you can use vegetable oil. Or melted butter if you prefer, in the same amount.

In this recipe I use 4 large eggs. 

You will need to divide the egg yolks and the whites. Use the yolks right away and mix well with the sugar. I use a hand mixer for this step, but you can whisk by hand or use a stand mixer too.  

The egg whites are beaten until firm and folded into the cake batter at the end. Add a small portion of the egg whites to start, maybe a fourth or so. Using a spoon or spatula, move around the edges of the bowl, under the batter, and fold it to the middle of the bowl. Continue rotating the bowl. 

Add more of the egg whites and continue folding until incorporated in the batter. This motion will make sure the egg white will not deflate and the batter is airy and soft.

Pour into an 8 or 9-inch springform pan, top with almond slices, and bake until golden on top and set in the middle. 

Sprinkle with powdered sugar when cool and right before serving. And enjoy!

Other gluten-free dessert recipes you might like:

Italian Gluten-Free Almond-Orange Cake

3.2, 244 rating(s)

Soft and flavorful, Italian almond and orange cake. Easy and quick to make. And gluten-free!

Servings:

8

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Prep Time

10 min

Cook Time

40 min

Resting Time

Total Time

50 min

Ingredients

  • 4 large eggs, divided
  • 3/4 cup (150 gr) sugar
  • 1 large orange, zest and juice (about 1/2 cup)
  • 1/2 cup (120 ml) vegetable or extra virgin olive oil
  • 1/8 teaspoon almond extract (or orange extract), optional
  • 3 cups (300 gr) almond flour
  • 1/2 tablespoon baking powder
  • sliced almonds and powdered sugar for serving

Instructions

  1. Line or grease an 8 or 9-inch round springform round pan. Preheat the oven to 350F (180C).
  2. In a large bowl, add the sugar and the egg yolks (save the egg whites in a separate bowl). Beat with a hand mixer (or by hand) until light and foamy.
  3. Add the orange zest, orange juice, oil, and almond extract (or orange extract) if using. Beat for two more minutes.
  4. Add the almond flour and baking powder, and mix until combined and smooth.
  5. Beat the egg whites in a separate bowl until firm. Fold into the cake batter.
  6. Pour into the prepared pan, level, and sprinkle with almond slices. Bake for about 40 minutes or until golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with powdered sugar.

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