Orange Almond cake is eggless, and the recipe is quick and straightforward with staple pantry ingredients. The combination of orange and almond is fantastic, making this cake delicious and irresistible. Jump to:About Orange Almond CakeWhy You Will Love This CakeIngredientsStep-by-Step DirectionsStoring SuggestionsHelpful TipsMore Eggless CakesNoteRecipe Card
About Orange Almond Cake
I like to use almond meal and almond flour in baked goods and desserts. I have already posted Strawberry Almond Cake (Eggless) using almond meal and Blueberry Almond Cake (Eggless) using almond flour. Also, I have posted a recipe for Badam Halwa / Almond Sheera (With Almond Flour), an Indian dessert. Orange Almond Cake is flavorful and does not need any frosting or glaze. It is easy to make, and like most of my other recipes, there is no need for an electric mixer. Almond meal is nothing but ground almonds! You do not need to buy an almond meal; it is easy and quick to make at home. Just throw the whole almonds with skin into a food processor or blender and process until finely ground almonds are obtained. However, ensure to grind the almonds into pulses for a few seconds. Do not over-grind; otherwise, the oil will start separating from the almonds, ruining the cake’s texture and taste. You can check my post on how to make homemade Almond Meal. I have used chopped almonds to garnish the cake, but you can also use almond slivers or flakes. This recipe is the updated version of the orange almond cake. Initially, I made the cake with more almond meal, oil, and buttermilk. But with the old recipe, the cake was sinking in the middle. Aso, I found the cake was more moist than it should be! So I devised a more foolproof recipe with better texture, taste, and balanced moisture. But if you are still interested in the original recipe, check it out below the recipe card.
Why You Will Love This Cake
The cake is moist, tender, buttery, and delicious. An almond meal provides a pleasant taste and texture. It is full of fresh orange flavor. The cake has a goodness of almonds. There is no need for frosting. The recipe is easy to follow. Orange Almond Cake is eggless and vegetarian.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and set aside. Add orange juice to the milk, stir well, and set it aside.
In a medium bowl, whisk all-purpose flour, ground almonds, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, whisk melted butter, sugar, orange zest, vanilla extract, and orange extract until everything is well combined.
Add dry ingredients and milk+orange mixture into wet ingredients and mix until well combined but do not over-mix.
Pour batter into a cake pan and top with chopped almonds. Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean. Every oven is different, so the baking time may vary.
Remove from the oven and place the cake pan on the cooling rack.
Allow the cake to cool completely in the cake pan before removing and slicing.
Storing Suggestions
Orange Almond Cake stays at room temperature for two days. Store the leftover cake, tightly covered, in the refrigerator for up to a week.
Helpful Tips
Measurements: Use a kitchen scale to measure the ingredients for the best results. Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake. Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil instead of butter. Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness. Milk: Use full-fat or whole milk for the rich and moist cake. Orange Juice: Use freshly squeezed orange juice for this recipe. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
More Eggless Cakes
You May Like More Eggless Cake Recipes
Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake Lemon Pound Cake (Eggless) / Lemon Loaf Cake Eggless Honey Cake (Indian Bakery Style) Marble Loaf Cake (Eggless) Custard Powder Cake (Eggless)
Note
I have updated the recipe with some changes to make this cake with balanced moisture, better texture, and better flavors. The original recipe was made with oil, buttermilk, and more amount of almond meal. But due to more almond meal, the cake was sinking in the middle. So after making Strawberry Almond Cake (Eggless), I decided to try orange almond cake again with some modifications. I hope you will like a better version of this cake! But if you still want to go with the original recipe, you will find it below the recipe card.
Recipe Card
Original Recipe
Ingredients
1¼ cups (150g) all-purpose flour 1 cup (100g) Almond Meal (ground almonds) 2 tsp baking powder ½ tsp baking soda ½ tsp salt ⅓ cup (80ml) oil (sunflower, canola, or vegetable oil) 10 tablespoon (125g) granulated sugar ½ cup (120ml) milk 1 teaspoon white vinegar ⅓ cup (80ml) fresh orange juice 1 tsp pure vanilla extract 1 tsp orange extract (optional) 2 tsp orange zest 2 tbsp almond flakes for garnishing
Instructions
Preheat the oven to 350° F. Grease an 8-inch round cake pan and set aside. Add white vinegar to the milk, stir well, and set it aside. Mix all-purpose flour, ground almonds, baking powder, baking soda, and salt in a medium bowl. Whisk all together until well combined. Set aside. In a large mixing bowl, mix oil, sugar, orange juice, milk+vinegar mixture, orange zest, vanilla extract, and orange extract until everything is well combined. Add dry ingredients to wet ingredients and mix until well combined but do not over-mix. Pour batter into a cake pan and top with almond flakes. Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean. I had to bake this cake for 29 minutes. Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing it. Slice and serve the cake as it is or with tea or coffee.
