Soft and Moist Gluten-Free Cake

Why Make This Recipe

This Soft and Moist Gluten-Free Cake is perfect for anyone looking for a delicious dessert that meets gluten-free dietary needs. It’s light, fluffy, and packed with vibrant flavor from the orange. Whether you’re serving it at a birthday party, a family gathering, or just enjoying a slice with your afternoon tea, this cake is sure to be a hit. Plus, it’s simple to make and uses almond flour, which adds a lovely nutty taste.

How to Make Soft and Moist Gluten-Free Cake

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

Directions:

1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
2. In a large bowl, add the sugar and the egg yolks (keep 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 you’re using it. 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 they are firm. Gently fold the egg whites into the cake batter.
6. Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.
7. Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
8. Let cool, then remove from the pan and serve with powdered sugar.

How to Serve Soft and Moist Gluten-Free Cake

This cake is delightful on its own, but you can make it special by serving it with a dusting of powdered sugar on top. You might also want to add fresh berries or a side of whipped cream for added flavor and texture. It’s a great dessert that can stand alone or be paired with other treats.

How to Store Soft and Moist Gluten-Free Cake

Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. Make sure to wrap it well to prevent it from drying out.

Tips to Make Soft and Moist Gluten-Free Cake

• Be careful when folding in the egg whites; do it gently to keep the mixture light and airy.
• Use fresh oranges for the juice and zest, as they enhance the flavor significantly.
• If you don’t have almond flour, you can substitute it with a gluten-free all-purpose flour blend, but the texture might change slightly.

Variation

You can add different flavors to this cake by mixing in some cocoa powder for a chocolate version or using lemon instead of orange for a refreshing twist.

FAQs

Can I make this cake without eggs?
Yes, you can use egg substitutes like flaxseed meal or chia seeds mixed with water to replace the eggs. The texture may vary slightly.

Can I freeze the Soft and Moist Gluten-Free Cake?
Yes, you can freeze this cake. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months.

Is almond flour good for gluten-free baking?
Yes, almond flour is an excellent option for gluten-free baking as it adds moisture and a rich flavor to the baked goods.

Soft and Moist Gluten-Free Cake

This Soft and Moist Gluten-Free Cake is light, fluffy, and packed with vibrant flavor from orange, perfect for any gluten-free dessert needs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American, Gluten-Free

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 4 large large eggs, divided Separate egg whites and yolks.
• 3/4 cup sugar
• 1 large orange, zest and juice (about 1/2 cup) Use fresh for best flavor.
• 1/2 cup vegetable or extra virgin olive oil
• 1/8 teaspoon almond extract (or orange extract), optional
• 3 cups almond flour Can substitute with a gluten-free all-purpose flour blend.
• 1/2 tablespoon baking powder

For serving

• Sliced almonds and powdered sugar For topping before serving.

Method

 

Preparation

1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
2. In a large bowl, add the sugar and the egg yolks (keep 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 you’re using it. 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 they are firm. Gently fold the egg whites into the cake batter.
6. Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.

Baking

1. Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
2. Let cool, then remove from the pan and serve with a dusting of powdered sugar.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week if you need to keep it longer. Wrap well to prevent drying out. Use fresh oranges for the best flavor.