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Satisfy your sweet tooth craving with this extra moist cake, totally flourless courtesy of the ground almonds with a hint of cornmeal. Baked to perfection then drizzled with complimentary orange syrup.

Lately I’ve been thinking about making a few cake and pudding recipes and the reason for this is because extra sweet treats are actually my weakness.

If you have a sweet tooth just like I do then you will love this cake, it’s gluten free and totally flourless.

Yes I’m not afraid to admit that I lack strength in certain aspects of the culinary world. Contrary to popular belief, us foodies aren’t born geniuses we have to cultivate and harness our skills.

As I have always said, there is plenty of trial and error that goes on this Charla’s kitchen.

However, this flourless gluten free orange and almond cake was definitely a hit and one that I have made over and over again to ensure I get the exact same results each time before posting the recipe on the blog.

The balance of ground almonds with cornmeal (use the extra fine texture) really helps to complete the cake – add the zest and juice of a large orange and voila – enjoy, but remember to share the cake

Flourless cakes are the way forward now, gone are the days for using conventional flour and with so many people with dietary requirements more and more people are seeking alternative ways to make their favourite food and lead what’s considers a normal lifestyle.

Ingredients you will need

Reasons you make this cake

It takes less than 1 hour to bake the cake

The cake is super moist and fluffy

It’s gluten free

Totally flourless so great for people who want a flour free alternative

Wheat free

Perfect crowd pleaser or potluck recipe.

Contains orange – great if you are an orange lover!!

The steps

Line a cake tin with parchment paper and grease the sides then preheat the oven at 180c/356f/gas mark 4

Place the butter and sugar in a bowl, using an electric whisk on the slowest speed cream the butter and sugar. Increase the speed to create a light and fluffy mixture.

Gradually add the zest, baking powder, orange juice and vanilla continuing to whisk all the time until all 3 ingredients are evenly combined.

add half of the eggs and then half of the cornmeal and almond meal then whisk for 1 minute

Then add the rest of the eggs, cornmeal and almond meal and whisk for a further minute.

Use a spoon to fold in the almond flakes into a smooth cake batter.

Scoop the batter into the cake tin and bake in the oven for approximately 25-30 minutes or until metal skewer (can use a knife) comes out clean.

Transfer the cake onto a cooling rack to completely cool down

Prepare the orange syrup by adding the orange juice and coconut sugar to a small saucepan.

Bring to the boil while stirring before reducing to a simmer.

Continue to mix until the orange darkens and the juice becomes a slightly thick syrup texture. This should take about 10-15 minutes.

Notes and tips

The syrup is optional , you don’t have to make the syrup however it does enhance the taste of orange.

, you don’t have to make the syrup however it does enhance the taste of orange. If you choose not to make the syrup simply omit and add more zes t from an orange to compensate.

t from an orange to compensate. Make sure the butter is room temperature before you start.

before you start. I recommend using a spring form pan as they are relatively easy to remove the cake. I used an 8” inch cake pan to make this recipe.

as they are relatively easy to remove the cake. I used an 8” inch cake pan to make this recipe. This cake browns very quickly, it took about 30 minutes to bake. You will want to start testing its readiness around 25 minutes.

You will want to start testing its readiness around 25 minutes. You can use an electric hand mixer like I did or a stand mixer.

Other gluten free cakes you will love

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Gluten Free Orange and Almond Cake Gluten free, dairy free, vegetarian almond cake that's flourless and delicious! 5 from 2 votes Print Pin Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 servings Calories: 557 kcal Author: Charla Ingredients 1 1/2 cup of ground almonds 1 1/2 cup of ground almonds

1/2 cup of extra fine organic cornmeal 1/2 cup of extra fine organic cornmeal

1 cup of coconut sugar 1 cup of coconut sugar

1 cup of dairy free butter softened 1 cup of dairy free butter softened

3 large free range eggs cracked 3 large free range eggs cracked

1 tsp of vanilla extract 1 tsp of vanilla extract

1 tsp gluten free baking powder 1 tsp gluten free baking powder

1/2 cup of almond flakes 1/2 cup of almond flakes

zest of one large orange and the juice zest of one large orange and the juice

extra for the topping extra for the topping To make the orange syrup 2 cups of orange juice 2 cups of orange juice

1 cup of coconut sugar 1 cup of coconut sugar

1/4 tsp of ground cloves 1/4 tsp of ground cloves Instructions Line a cake tin with parchment paper and grease the sides then preheat the oven at 180c/356f/gas mark 4

Place the butter and sugar in a bowl, using an electric whisk on the slowest speed cream the butter and sugar. Increase the speed to create a light and fluffy mixture.

Gradually add the zest, baking powder, orange juice and vanilla continuing to whisk all the time until all 3 ingredients are evenly combined.

add half of the eggs and then half of the cornmeal and almond meal then whisk for 1 minute

Then add the rest of the eggs, cornmeal and almond meal and whisk for a further minute.

Use a spoon to fold in the almond flakes into a smooth cake batter.

Scoop the batter into the cake tin and bake in the oven for approximately 25-30 minutes or until metal skewer (can use a knife) comes out clean.

Transfer the cake onto a cooling rack to completely cool down

Prepare the orange syrup by adding the orange juice and coconut sugar to a small saucepan.

Bring to the boil while stirring before reducing to a simmer.

Continue to mix until the orange darkens and the juice becomes a slightly thick syrup texture. This should take about 10-15 minutes. Notes The syrup is optional , you don't have to make the syrup however it does enhance the taste of orange.

, you don't have to make the syrup however it does enhance the taste of orange. If you choose not to make the syrup simply omit and add more zes t from an orange to compensate.

t from an orange to compensate. Make sure the butter is room temperature before you start.

before you start. I recommend using a spring form pan as they are relatively easy to remove the cake. I used an 8'' inch cake pan to make this recipe.

as they are relatively easy to remove the cake. I used an 8'' inch cake pan to make this recipe. This cake browns very quickly, it took about 30 minutes to bake. You will want to start testing its readiness around 25 minutes.

You will want to start testing its readiness around 25 minutes. You can use an electric hand mixer like I did or a stand mixer. Nutrition Calories: 557 kcal | Carbohydrates: 51 g | Protein: 9 g | Fat: 38 g | Saturated Fat: 6 g | Cholesterol: 61 mg | Sodium: 268 mg | Potassium: 285 mg | Fiber: 4 g | Sugar: 29 g | Vitamin A: 226 IU | Vitamin C: 35 mg | Calcium: 103 mg | Iron: 2 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy