Go Back

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
Cook Time 40 minutes
Total Time 55 minutes
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.