One Bowl Almond Orange Cake

This Almond Orange Cake is moist, light, and packed with real orange flavor. The almond flour adds a soft, almost buttery texture, while the syrup and glaze give it that glossy, bakery-style finish. It’s the kind of cake you’ll want to make again and again all summer long.

---

During my cake decorating days, this orange almond cake was always a favorite for brunch-style events and wedding dessert tables. It looks simple, but the flavor is anything but—moist, zesty, and elegant. I made it countless times for clients who wanted something light but memorable, and it always came back with rave reviews. Even now, I love making it as a casual bake when I want something beautiful without too much effort.

Why This is the Best Almond Orange Cake

• One-bowl, no mixer needed – All you need is a bowl, a whisk, and 10 minutes of prep.
• Naturally moist and tender – Almond flour keeps the cake rich without feeling heavy.
• Real orange flavor – Between the zest, juice, and syrup, every bite is citrusy and bright.
• Great for gluten-free baking – Easily adaptable to gluten-free by replacing the all-purpose flour with more almond flour.

Ingredients and Substitutes

• Eggs: Large eggs, room temperature, help bind and give structure. No good substitute here—eggs are key for the texture.
• Sugar: Regular granulated sugar keeps the flavor light and sweet. You can replace half with brown sugar for a richer taste, but the color will deepen.
• Oil or Butter: I use a neutral oil for a lighter crumb, but melted unsalted butter also works if you want a richer flavor.
• Orange juice + zest: Use fresh oranges for both the juice and zest. Bottled juice lacks that punchy flavor you get from the zest.
• Almond extract (optional): Enhances the nutty flavor. You can skip it if you prefer pure citrus notes.
• Almond flour: Adds richness and tenderness. Make sure it’s finely ground, not almond meal. If needed, replace with ground hazelnuts or just use more AP flour.
• All-purpose flour: Helps give structure. If you want to go gluten-free, swap it out and use more almond flour + 1 tbsp cornstarch.
• Baking powder: Helps with lift. Since the cake has moisture from juice and eggs, you don’t need baking soda here.
• Salt: Balances flavor—just a pinch makes a difference.

Step-by-step: Almond Orange Cake

• Oven & Pan: Preheat oven to 350°F / 175°C. Grease and line a 9-inch round pan with parchment.
• Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, orange juice, zest, and almond extract.
• Add dry ingredients: Add almond flour, all-purpose flour, baking powder, and salt. Fold gently until just combined.

• Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until golden and a toothpick comes out clean.
• Orange syrup: While the cake bakes, mix the orange juice, honey, and hot water in a small bowl.

• Soak: When the cake comes out of the oven, poke a few holes with a skewer and pour the syrup over while hot.
• Cool & glaze: Let the cake cool completely. Mix glaze ingredients and drizzle over the cooled cake. Garnish with orange slices if desired.

Try my other One Bowl Summer Cakes

• Easy One-Bowl Peach Cake
• One Bowl Carrot Cake
• One Bowl Sour Cream Strawberry Cake
• Glazed One Bowl Lemon Yogurt Cake

Frequently asked questions

more recipes with oranges

• Orange Macarons with Orange Curd
• Moist Orange Bundt Cake
• Frosted Orange Birthday Cake
• Orange Curd Filling (No-Fail Recipe)
• Orange cantaloupe smoothie
• Fruity Orange Marmalade: No-Pectin

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.