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Almond Orange Cake // Bob's

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  • Author: Jordan Cord
  • Total Time: 45 minutes
  • Yield: 10 1x


This almond cake recipe is flavored with fragrant freshly squeezed orange juice. It's luscious, moist, and decadent, and secretly so easy to create!




  • 6 cups Bob's Red Mill almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt


  • 6 eggs, room temperature
  • 2/3 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
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract



  1. In a large bowl, combine almond flour, baking powder and sea salt. Stir to combine.


  1. 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.


  1. Pour wet ingredients into the bowl of dry ingredients and stir vigorously to combine.


  1. Preheat the oven to 350º and grease two 9" x 1 1/2" 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!


  1. Chill a large mixing bowl.
  2. I recommend waiting to make the frosting until you are almost ready to serve the cake.
  3. Carefully remove the cans of coconut milk from the refrigerator, being sure not to shake them up.
  4. Open the cans and use a spoon to carefully scrape off the hard coconut cream. Spoon it into the bowl.
  5. You can save the remaining liquid in the cans for smoothies, broth substitute, etc.
  6. With a mixer, beat the cream until it becomes light and fluffy and peaks form.
  7. Add powdered sugar and vanilla and quickly mix to combine.
  8. Place the frosting in the refrigerator until you're ready to ice the cake.
  9. You may need to give it another quick beating with the mixer if it's left to chill too long.


*If you prefer to skip the coconut whip frosting, I recommend a dusting of powdered sugar!

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert