Italian Gluten-Free Almond-Orange Cake
This Italian Gluten-Free Almond-Orange Cake is naturally moist, citrusy, and perfect for beginners. Ready in under an hour with simple ingredients!
You know what’s funny? I used to think Italian desserts were intimidating—all that precision, those fancy names. Then I discovered this Italian Gluten-Free Almond-Orange Cake, and everything changed. It’s basically the friendliest cake you’ll ever make, with just a bowl, a whisk, and ingredients you probably have on hand.
This cake is inspired by the classic Italian torta, but we’re swapping lemons for bright, sunny oranges. The almond flour gives it that naturally moist, tender crumb that makes everyone ask, “Wait, this is gluten-free?” According to research on naturally gluten-free ingredients, almond-based desserts have been enjoyed in Mediterranean regions for centuries, making this Italian Gluten Free Almond Orange Cake authentically traditional.
Whether you’re planning Easter brunch, a casual Sunday afternoon with coffee, or just craving something simple and nourishing, this recipe’s got you covered. No weird ingredients, no complicated techniques—just pure, citrusy bliss that happens to be naturally gluten-free.
Table of Contents
Italian Gluten-Free Almond-Orange Cake
Equipment
- 8 or 9-inch round springform pan
- Hand mixer or whisk
- Two large mixing bowls
- Spatula
- Microplane grater or zester
- Parchment paper
- Toothpick
Ingredients
- 4 large eggs divided into yolks and whites
- ¾ cup sugar 150 gr
- 1 large orange zest and juice, about 1/2 cup juice
- ½ cup vegetable or extra virgin olive oil 120 ml
- ⅛ teaspoon almond extract or orange extract optional
- 3 cups almond flour 300 gr
- ½ tablespoon baking powder
For Topping
- sliced almonds for topping
- powdered sugar for serving
Instructions
- Line or grease an 8 or 9-inch round springform pan—use parchment paper on the bottom for foolproof release. Preheat your oven to 350°F (180°C). This Italian Gluten-Free Almond-Orange Cake bakes at a moderate temperature, so there’s no risk of burning.
- In a large bowl, add the sugar and egg yolks (save those egg whites in a separate clean bowl). Beat with a hand mixer or by hand until the mixture turns light, foamy, and pale yellow. This takes about 2-3 minutes and creates that airy foundation.
- Add the orange zest, orange juice, oil, and almond or orange extract if you’re using it. Beat for two more minutes until everything’s beautifully combined. The batter will smell absolutely heavenly at this point—like sunshine in a bowl.
- Add the almond flour and baking powder to the bowl, then mix until the batter is smooth and combined. Don’t overmix; just blend until you no longer see dry flour pockets. The texture should be thick but pourable.
- Beat the egg whites in that separate bowl until they form firm, glossy peaks—this is what makes the cake incredibly light and fluffy. Gently fold the egg whites into the cake batter using a spatula, working in broad strokes to keep all that precious air.
- Pour the batter into your prepared pan, use a spatula to level the top, and sprinkle generously with sliced almonds. Bake for about 40 minutes, or until the cake is golden brown and set in the center. Test with a toothpick—it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then remove from the springform and let it cool completely before dusting with powdered sugar.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Large eggs, divided | 4 |
| Sugar | 3/4 cup (150 gr) |
| Orange (zest and juice) | 1 large (about 1/2 cup juice) |
| Vegetable or extra virgin olive oil | 1/2 cup (120 ml) |
| Almond extract (or orange extract), optional | 1/8 teaspoon |
| Almond flour | 3 cups (300 gr) |
| Baking powder | 1/2 tablespoon |
| Sliced almonds | For topping |
| Powdered sugar | For serving |
Instructions
Step 1: Line or grease an 8 or 9-inch round springform pan—I always use parchment paper on the bottom for foolproof release. Preheat your oven to 350°F (180°C). This Italian Gluten-Free Almond-Orange Cake bakes at a moderate temperature, so there’s no risk of burning.
Step 2: In a large bowl, add the sugar and egg yolks (save those egg whites in a separate clean bowl—we’ll need them soon!). Beat with a hand mixer or by hand until the mixture turns light, foamy, and pale yellow. This takes about 2-3 minutes and creates that airy foundation.
Step 3: Add the orange zest, orange juice, oil, and almond or orange extract if you’re using it. Beat for two more minutes until everything’s beautifully combined. The batter will smell absolutely heavenly at this point—like sunshine in a bowl.
Step 4: Add the almond flour and baking powder to the bowl, then mix until the batter is smooth and combined. Don’t overmix; just blend until you no longer see dry flour pockets. The texture should be thick but pourable.
Step 5: Beat the egg whites in that separate bowl until they form firm, glossy peaks—this is what makes the cake incredibly light and fluffy. Gently fold the egg whites into the cake batter using a spatula, working in broad strokes to keep all that precious air.
Step 6: Pour the batter into your prepared pan, use a spatula to level the top, and sprinkle generously with sliced almonds. Bake for about 40 minutes, or until the cake is golden brown and set in the center. Test with a toothpick—it should come out clean or with just a few moist crumbs. Let the Italian Gluten Free Almond Orange Cake cool in the pan for 10 minutes, then remove from the springform and let it cool completely before dusting with powdered sugar.
Substitutions
Oil alternatives: You can swap the vegetable oil for melted coconut oil or melted butter if you’re not dairy-free. Extra virgin olive oil gives a subtle fruity note that’s authentically Italian, but use a mild one if you’re worried about the flavor.
Almond flour brands: Any finely ground almond flour works beautifully here. Bob’s Red Mill and Kirkland are my go-to brands, but even store-brand versions deliver great results in this Italian Gluten-Free Almond-Orange Cake.
Citrus swaps: No orange? Try using two lemons instead for a tangier version that rivals any Lemon Meringue Pie Easy recipe. You could even use a mix of lemon and lime for something fun and unexpected.
Sugar options: Coconut sugar works if you want a lower glycemic option, though it’ll give the cake a slightly caramel flavor. You can also reduce the sugar to 2/3 cup if you prefer less sweetness.
Troubleshooting
Cake sinking in the middle: This usually means the egg whites weren’t beaten long enough or were deflated during folding. Make sure those whites are at firm peaks before folding, and use gentle, broad strokes when incorporating them into the batter.
Too dense: If your Italian Gluten-Free Almond-Orange Cake turns out heavy, check your baking powder’s freshness. Expired leavening agents won’t give you that light, airy texture we’re after.
Dry texture: Overbaking is the culprit here. Start checking at 35 minutes with a toothpick—remember, the cake continues cooking slightly as it cools. According to expert baking science guidelines, almond flour cakes need careful timing to stay moist.
Sticking to the pan: Always line the bottom with parchment paper, even in a springform. A light coating of oil or butter on the sides helps too.
Storage and Meal Prep
This cake actually gets better after a day! Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The orange flavor deepens and the texture becomes even more moist.
For meal prep, you can bake this Italian Gluten Free Almond Orange Cake ahead and freeze it (unfrosted) for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the fridge and bring to room temperature before serving.
Serving Suggestions
Well… this cake is stunning on its own with just a dusting of powdered sugar, but there are so many ways to dress it up! Serve it with freshly whipped cream and berries for a simple but elegant dessert that looks like you spent hours.
A dollop of mascarpone or Greek yogurt on the side adds richness without overwhelming the bright citrus notes. For an Italian-inspired afternoon, pair it with espresso or a creamy cappuccino—the bitter coffee balances the cake’s sweetness perfectly.
Variations
Dairy-free version: This recipe is already dairy-free if you use vegetable oil! Just make sure your powdered sugar doesn’t contain milk powder (most don’t, but always check).
Chocolate-orange twist: Fold in 1/2 cup of dark chocolate chips after adding the egg whites for a decadent variation. It’s like those chocolate oranges you get at Christmas, but in cake form.
Kid-friendly mini cakes: Divide the batter into a muffin tin and bake for 18-22 minutes instead. Kids love having their own personal Italian Gluten-Free Almond-Orange Cake, and they’re perfect for lunchboxes.
Apple-spice variation: Replace the orange with apple juice and 2 teaspoons of cinnamon for an Apple Cake Recipe Easy twist. Add diced apples to the batter for extra texture and moisture.
Berry-studded version: Gently fold in 1 cup of fresh blueberries or raspberries before baking. The tartness of the berries complements the sweet almond base beautifully.
Italian Gluten-Free Almond-Orange Cake FAQs
Can I make this Italian Gluten-Free Almond-Orange Cake without a springform pan?
Absolutely! Use any 8 or 9-inch round cake pan lined with parchment paper. You’ll just need to carefully flip it out after cooling for 15 minutes.
How do I know when my egg whites are beaten enough?
Turn the bowl upside down (carefully!)—if the whites don’t move, they’re ready. They should look glossy, white, and hold stiff peaks when you lift the beaters.
What’s the best way to fold in egg whites without deflating them?
Use a large spatula and cut down through the center, then sweep along the bottom and up the side. Rotate the bowl a quarter turn and repeat until just combined—usually 15-20 gentle folds does it.
Why does my cake taste too “eggy”?
Make sure you’re using fresh eggs and beating the yolks with sugar until really light and fluffy. The orange extract or almond extract also helps balance the egg flavor beautifully.
Can I reduce the sugar in this recipe?
You can reduce it to 2/3 cup without major issues, but going lower might affect the texture. Sugar helps keep almond flour cakes tender and moist, so I wouldn’t go below 1/2 cup.
Best way to get orange zest without the bitter white pith?
Use a microplane grater and apply light pressure, only grazing the bright orange outer layer. Stop when you see white—that’s your signal to rotate the orange.
Make This Italian Gluten-Free Almond-Orange Cake Your Own
Man, oh man, this recipe has saved me so many times when I need something impressive but don’t have the energy for complicated baking. The beautiful thing about this Italian Gluten Free Almond Orange Cake is how forgiving it is—even if you’re new to gluten-free baking, you’ll get amazing results.
Looking for more naturally gluten-free baking inspiration? Check out our moist gluten-free pumpkin banana bread for another crowd-pleasing option, or try our decadent gluten-free chocolate banana bread when you’re craving something rich and chocolatey. And if you’re ready to level up your gluten-free baking journey, don’t miss our comprehensive gluten-free sourdough bread guide for artisan bread-making at home.
