Is it really possible to have a slice of cake without carb counting? Absolutely! This Easy Orange Almond Flour Cake is not only gluten-free, sugar-free, and low-carb, but is also irresistibly delicious!
This is a recipe that I have been making for years and I tweaked it slightly to make it even more diabetic-friendly and low-carb. With its vibrant orange zest and buttery almond flavour, this cake is the perfect balance of lightness and simplicity. Whether you’re managing diabetes, following a low-carb lifestyle, or simply looking for a healthier treat, this recipe ticks all the boxes.
This flourless almond cake is a delicious diabetes-friendly dessert (with a big dollop of creme fraiche) or simply as a fuss-free, satisfying slice of cake with a cup of tea.
What Makes This Cake Perfect for Carb-Conscious Eaters?
For anyone managing diabetes, (or on a keto diet) carb counting can sometimes take the joy out of desserts. This cake eliminates that concern entirely!
By swithcing out traditional cake ingredients and using almond flour with a sugar alternative (xylitol) means that you can enjoy a slice without worrying about insulin adjustments. My daughter, who has Type 1 diabetes, loves this cake because it doesn’t affect her blood sugar levels.
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Want to learn more? Check out my guides on: The Benefits of Using Almond Flour in Baking and Baking with Sugar Substitutes
Other Reasons to Love This Low Carb Cake
This amazing gluten free orange almond cake is incredibly versatile and ticks all the right boxes:
- Low-Carb and Sugar-Free: Perfect for those managing blood sugar levels or anyone reducing their carb intake.
- Gluten-Free: Made with almond flour, this cake is naturally free of gluten without sacrificing texture or flavour.
- Easy to Make: With simple ingredients and straightforward steps, this recipe suits bakers of all skill levels.
- Diabetes-Friendly: Thanks to the use of sugar alternatives and almond flour, you can enjoy a slice without carb counting.
Serve it as a diabetes-friendly dessert with a dollop of crème fraîche or as a fuss-free cake with your favourite cup of tea.
Key Ingredients for This Recipe
- Eggs: A staple in baking, providing structure and fluffiness. Opt for free-range eggs for the best results.
- Xylitol: A sugar substitute that won’t spike blood sugar levels. Adjust to taste based on your preferred sweetness.
- Greek Yoghurt: Adds moisture and a slight tangy flavour. Be sure to use authentic Greek yoghurt rather than Greek-style yoghurt.
- Oranges: Fresh orange zest gives the cake its signature flavour and brightness.
- Almond Flour: This gluten-free alternative provides a buttery, nutty flavour and keeps the cake low-carb.
- Almond Extract: Enhances the almond flavour for a richer taste.
- Baking Powder: Ensures the cake is light and fluffy. Use a gluten-free option if needed.
- Flaked Almonds (Optional): Add a crunchy texture to the top of the cake.
How to Make Easy Orange Almond Flour Cake
- Prepare the Oven and Pan: Preheat your oven to 170°C (150°C fan). Grease and line a 20cm (8-inch) springform tin.
- Whip the Egg Whites: Using a stand mixer or electric whisk, beat the egg whites until stiff peaks form. Transfer to a clean bowl.
- Mix the Yolks and Sweetener: In a large bowl, beat the egg yolks with your sugar alternative until pale and creamy. Stir in the almond extract, Greek yoghurt, and orange zest.
- Incorporate Dry Ingredients: Gradually mix in the almond flour and baking powder until well combined.
- Fold in the Egg Whites: Gently fold the whipped egg whites into the batter, ensuring everything is combined without overmixing.
- Bake: Pour the batter into the prepared tin. Sprinkle with flaked almonds if desired. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean.
- Cool and Serve: Let the cake cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature with a dollop of crème fraîche or Greek yoghurt.
Storing Your Orange Almond Cake
This cake can be stored in an airtight container or wrapped in foil for up to 4-5 days. However, it’s so delicious that it rarely lasts that long!
Variations and Tips
- Birthday Cake: Transform this into a gluten-free, low-carb birthday cake by omitting the orange zest and almond extract and using sugar-free vanilla drops or vanilla extract instead.
- Layered Cake: Double the recipe to create a two-layer cake. Sandwich the layers with a sugar-free frosting or whipped cream for an elegant dessert.
- Custom Sweetness: Adjust the amount of sweetener based on your taste preferences and the sweetness of your oranges.
Try More Almond Flour Recipes
If you love this recipe, you’ll also enjoy:
Diabetes Note
For those managing diabetes, this cake is virtually carb-free thanks to the use of almond flour and sugar substitutes. However, individual responses to sweeteners may vary, so always monitor your blood sugar levels if needed.
Carb Counting
The overall carb count for a slice of this cake is 0 grams! However, you may see a slight rise in blood sugars depending on the sweetener used and your individual response to it
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Easy Orange Almond Flour Cake
A moist and fluffy orange almond flour cake, sugar-free, gluten-free, and low-carb. Perfect for diabetics or a healthier treat!
12
servings15
minutes1
hour1
hour15
minutesKeep the screen of your device on
Ingredients
6 large 6 large eggs, separated
175 g 3/4 cup xylitol
150 g 3/4 cup Greek yoghurt, full-fat
1 tsp 1 tsp almond extract
2 medium 2 medium orange zest
300 g 2 2/3 cup almond flour
1 tsp 1 tsp baking powder
2 handfuls 2 handfuls flaked almonds
Directions
- Preheat the oven to 170c / 150c fan. Grease and line an 8-inch / 20cm springform tin.
- Using a stand mixer or electric whisk, beat the egg whites until stiff peaks form. Transfer to a clean bowl.
- In a large bowl, beat the egg yolks with your sugar alternative until pale and creamy. Then whisk in the almond extract, Greek yoghurt, and orange zest.
- Finally using a slow speed gradually beat in the almond flour and baking powder. Mix until well combined
- Gently fold the whipped egg whites into the batter, ensuring everything is combined without overmixing.
- Pour the mixture into your prepared tin and if using, sprinkle with some flaked almonds. Bang the cake tin down to get rid of air bubbles.
- Place in the preheated oven and bake for 55-60 minutes or until a skewer inserted into the centre comes out clean.
- Let the cake cool slightly in the tin before transferring to a wire rack.
- Serve warm or at room temperature with a dollop of crème fraîche or Greek yoghurt.
Equipment
Tips and Notes
- Cooking Note – Even if your skewer comes out clean make sure not to have a wobble in the centre of your cake. The cake should be firm all over before removing from the oven
- Diabetes Note – The overall diabetic carb count for a slice of this cake is 0 grams. However, you may see a slight rise in blood sugars depending on the sweetener used and your individual response to it.
Frequently Asked Questions
Is this cake really carb-free?
Yes! The overall diabetic carb count per slice is 0 grams. However, individual responses to sweeteners may vary.
Can I use another sweetener?
Absolutely. Erythritol, stevia blends, or monk fruit sweeteners work well. Just be mindful of sweetness levels and potentially adjust the quantity needed in the recipe.
Is this suitable for Type 1 and Type 2 diabetes?
Yes, but always consult your healthcare provider about specific ingredients.
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