Blood Orange & Almond Flour Cake

Blood Orange & Almond Flour Cake via @alyssarimmer | #glutenfree

Let’s have a slice of cake, shall we?

I’ve never been a big cake fan, probably because I hate frosting. I think the frosting that comes on store bought cakes is probably of the worst food invention ever. It makes me cringe just thinking about it. So sweet, it’s disgusting  I just hate it. With every molecule in my body.

Okay, so yeah, you get it. Frosting totally skeeves me out.

But cakes with no frosting? And are light, cakey and moist? Now I can get down with that. Which is exactly what this almond flour cake is.

Blood Orange & Almond Flour Cake via @alyssarimmer | #glutenfree

I’m a total novice when it comes to baking with almond flour, but this almond flour cake is sensational. It’s inspired by a recipe from Food52 (don’t they just have the best recipes!?), with a few tweaks that make it more me (as in, I added some quinoa flour).

The recipe called for lemon, but a few days ago, I found some amazing blood oranges at the market that I couldn’t walk by without grabbing. It was a no brainer to use them in a cake, and this recipe for lemon almond flour cake sounded perfect.

The result is seriously amazing. The cake is light, super moist, with a gentle orange flavor, and it’s healthy. I think I see many more almond flour cakes in our future, my friends.

Blood Orange & Almond Flour Cake

Prep Time: 15 minutes

Cook Time: 44 minutes

Yield: 8 - 12 slices

Light, airy, and moist, this almond flour cake is the perfect springtime dessert and will surely satisfy your dessert cravings in a healthy way!


  • 4 large eggs
  • 1/4 cup honey
  • Zest of 1 blood orange
  • 1/4 cup blood orange juice (about 1 1/2 oranges)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup olive oil
  • 1 cup almond flour
  • 1/4 cup millet flour
  • 1/4 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 350 degrees F and line an 8" springform pan with parchment paper. My trick is to release the bottom of the pan, cover it with parchment paper, then snap the pan back together and trim the excess. Spray the sides and bottom of the pan with cooking spray and set aside.
  2. In the bowl of a standup mixer, fit with the whisk attachment, whisk together the eggs and honey until they're fluffy and have turned a pale yellow. Add the remaining wet ingredients and beat well.
  3. In a separate mixing bowl, whisk together the dry ingredients. Add to the mixer bowl and mix until just combined.
  4. Transfer the batter to the greased pan and bake for 45 minutes, until a cake tester inserted in the center comes out clean.
  5. Cool the cake before removing the springform pan.
  6. Slice and serve with whipped cream, ice cream, fresh berries, drizzle of honey, etc.
  7. Enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Cakes & Cupcakes, Corn-Free, Dairy-Free, Desserts, Gluten-free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , , . Bookmark the permalink.

7 Responses to Blood Orange & Almond Flour Cake

  1. Carolyn says:

    Hey, thanks for linking to my almond flour baking article. YOur cake looks lovely and light. I do like frosting, but I can get down with a cake that doesn’t have any!
    Carolyn recently posted..Parmesan Garlic & Rosemary Cocktail Nuts – Pompeian Grapeseed OilMy Profile

  2. Glennie says:

    I remember us talking about this cake!! Looks like it turned out BEAUTIFULLY! Also grocery store cake is so disgusting and sweet because its made with a 1:1 ratio of confectioners sugar and Crisco… I remember we had to use it in baking class and I was like UMMM NO THANKS

  3. You cake looks beautiful! I love the orange/almond combo!

  4. Julia says:

    I can hear my almond flour calling to me from the pantry…this cake looks so good! When I was a kid, I always skipped out on my friend’s bday cake and never even ate my own bday cake due entirely because of the frosting. When I did eat it, I scraped every last bit of frosting off first. Glad you have similar taste and now, I’ve got to bake this cake!
    Julia recently posted..Thai Peanut SauceMy Profile

  5. Dianna Rogan says:

    Is there another flour that I can use instead of millet flour? Do you think it will affect the texture to much to use coconut instead of millet flour, or to use twice the amount of quinoa flour? What would be a good substitute for millet flour?

    • Yep, there sure is! You can use another gluten-free flour like sorghum or even just double the quinoa. Millet has a really great flavor, but I think texture wise, quinoa would be the closest. Coconut flour is a beast of it’s own and you really can’t substitute it for any other flour. It’s just one of those flours that needs to be used exactly as called for or you’re going to have to play around with all the liquid ingredients. Would love to know if you give the cake a shot. It’s really delicious!! :)

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