Flavored with fragrant fresh-squeezed orange juice, this almond cake is luscious, moist, and decadent. It looks fancy enough for special holiday gatherings but it’s secretly easy to create!
It’s happening. Halloween has come and gone. The leaves are falling. I’m already seeing pictures of Christmas trees on social media. The holidays are coming! Can you believe it? 2016 has flown by. (I think we can all be thankful for that.)
Baking is definitely not something that I do year round. When it’s 80 degrees and sunshine, standing in front of the oven is the last thing I want to be doing. But when the holidays roll around, it’s a different story. I want to bake everything from cookies to granola and I’m gobbling up all of the goodies.
This almond orange cake is my go-to recipe for the holiday season and for any special occasion. It looks so fancy. So beautiful. And it’s SO easy. I think we can all agree that easy is a magic word when it applies to baking and cooking around the holidays.
Bob’s Red Mill almond flour is the only flour you need for this cake. No need for fussy flour blending guesswork or a bunch of hard-to-find ingredients. Like I said, we’re keeping it simple. Here’s the rundown – We’re going to combine the 3 dry ingredients in a large bowl, combine the 5 wet ingredients in another bowl, add the wet to the dry and mix until the batter forms. Then we divide it equally between two 9″ x 1 1/2″ round baking pans and wait for the oven to turn them into beautiful almond cakes. Voila!
This cake is evidence that orange and almond were made for each other. It bakes to a perfectly toasty golden brown crisp all around the edges and fills the kitchen with irresistibly festive smells. The aroma is heavenly. But don’t take my word for it – make the cake and experience it for yourself!
No matter what I bring to a gathering – whether it’s a broccoli salad or cookies or this cake – I always make sure it’s gluten free. Do I always know that someone with a gluten allergy will be there? No. But the way I see it, I might as well keep that in mind so that everyone in attendance can happily share the meal together. And regardless of dietary needs, it’s never a bad thing to swap out white flour or wheat for a healthy alternative like almond flour.
I’ve been baking with Bob’s Red Mill flours, oats, starches, and grains for years – ever since my brother discovered that he had gluten allergy. Their almond flour is a necessity for this cake – and here’s why:
– Bob’s Red Mill uses blanched sweet almonds to create their flour. That’s why it’s a necessity for this recipe. We don’t want any almond skins in the mix because they’ll affect the consistency of the cake.
– It’s high quality almond flour. Which means this isn’t just another frilly dessert. It secretly packing nutritional benefits like protein, monounsaturated fats, vitamin A, and manganese. It’s also low carb! Shhhh… no one will know. ;)
– The flavor is unbeatable. This has a lot to do with the quality. They source non-GMO almonds and they use care to process them in their certified gluten-free facility. The result is an almond flour with superior flavor and texture.
PS – The coconut whipped cream filling and topping requires just one additional bowl and I highly recommend going to the extra trouble. It’s the perfect frosting option because of its light and fluffy consistency. Be sure to refrigerate the coconut milk AT LEAST 24 hours prior to making the whipped frosting. It has to be completely chilled.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. We are thankful for the opportunity to work with Bob’s Red Mill – they’ve been one of our favorite baking brands for years!
- 6 cups Bob's Red Mill almond flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 6 eggs, room temperature
- ⅔ cup coconut oil, melted and cooled
- 1 cup honey or maple syrup
- 2 navel oranges
- 4 Tablespoons orange juice
- 2 - 14 oz. cans of whole coconut milk, canned and COLD
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- In a large bowl, combine almond flour, baking powder and sea salt. Stir to combine.
- Add oranges (peel on) and 4 Tablespoons of orange juice to a blender. Blend on high until smooth. In a small bowl, whisk eggs. Add honey, coconut oil, and vanilla. Whisk to combine. Add orange puree from blender and stir.
- Pour wet ingredients into the bowl of dry ingredients and stir vigorously to combine.
- Preheat the oven to 350º and grease two 9" x 1½" round baking pans. Divide the cake mixture evenly between both pans. Bake 25-30 minutes, until golden brown. Remove from oven and allow to cool. Allow to cool completely. I mean completely!
- Chill a large mixing bowl.
- I recommend waiting to make the frosting until you are almost ready to serve the cake.
- Carefully remove the cans of coconut milk from the refrigerator, being sure not to shake them up.
- Open the cans and use a spoon to carefully scrape off the hard coconut cream. Spoon it into the bowl.
- You can save the remaining liquid in the cans for smoothies, broth substitute, etc.
- With a mixer, beat the cream until it becomes light and fluffy and peaks form.
- Add powdered sugar and vanilla and quickly mix to combine.
- Place the frosting in the refrigerator until you're ready to ice the cake.
- You may need to give it another quick beating with the mixer if it's left to chill too long.