Did you hear? Orange zest and almond extract planned a party with a gluten-free cake, and you’re all invited. Buckle up! We’ll drive.

This perfectly sweet and moist cake is gluten-free PERFECTION and is sure to steal the show at your next brunch or gathering. Plus, just ten ingredients and one bowl are required. Let us show you how it’s done!

To start this lovely loaf, cane sugar combines with orange zest for a BIG, zesty flavor. Next come the liquid ingredients — eggs for a perfectly fluffy yet moist result, orange juice for sweet orange flavor, and olive oil for richness. A splash of almond extract joins the party, but you can invite vanilla instead if you prefer.

Next, the batter comes together with a combination of gluten-free flour for the perfect crumb texture: almond flour, potato starch, and brown rice flour. Finally, the addition of baking powder and salt ensures a fluffy loaf with a balanced flavor!

After transferring the batter to its pan, a delicate (but optional) sprinkle of sugar adds a sparkly, sweet touch to the final loaf.


2/3 cup organic cane sugar (plus more for garnish)

2-3 Tbsp orange zest (~2 large oranges zested)

Two large eggs* (preferably pasture-raised, organic when possible // see notes if vegan)

1/3 cup orange juice, pulp-free (~2 large oranges juiced)

1/3 cup olive oil

1/4 tsp almond extract (or sub-vanilla extract if you aren’t a fan of almonds!)

2 cups almond flour (we like Wellbee’s)

3/4 cup potato starch (or sub-GF blend*)

1/3 cup brown rice flour (or sub-GF blend*)

1 tsp baking powder

1/2 tsp sea salt


Preheat the oven to 325 degrees F (162 C), and line a standard-size loaf pan with parchment paper.

In a medium mixing bowl, whisk together the sugar and orange zest until well combined and fragrant. Add the eggs and whisk until well combined. Then add the orange juice, olive oil, and almond extract and whisk until smooth.

Add the almond flour, potato starch, brown rice flour, baking powder, and salt and whisk to combine and break up any lumps of flour. The batter should be semi-thick but pourable.

Transfer the batter to the prepared loaf pan, spread it out evenly with a spatula, and top with a sprinkle of cane sugar for a sparkly sweet touch (optional).

Bake for 55-65 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then carefully lift from the pan with the parchment paper and let cool completely on a wire rack — about 1 hour. Once the cake is completely cooled, gently remove the parchment paper.

Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month. Let thaw before slicing.

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