Orange Almond Cake

A fragrant eggless orange almond cake that is moist, nutty and bursting with a tangy citrusy flavour!

Jump to Recipe

I love citrus cake – be it a slice of lemon loaf or a fresh orange cake. Much before we actually cut the cake and sit down with a slice, the aromas have already waifed through the house and permeated our senses, making me super impatient for the cake to bake and cool. This recipe is very special to me. It’s a really simple one but I’ve come to believe that there is no other fruit as suited for baking as an orange. It works great by itself and also as a combination with several other flavours like chocolate or vanilla. While I usually make it only with regular all-purpose flour, this time I wanted to try adding almond meal as well. I tweaked the recipe a bit, and was surprised with how well it turned out. With the tang from the fresh orange juice and the nuttiness coming from the almond trio of almond meal, chopped almonds and almond extract , this was a flavour bomb!


For the batter I used ready almond meal which is nothing but coarse almond powder. You could make your own by grinding regular almonds (unpeeled) till your achieve a fine powdery texture. Almond flour is almost the same thing but made with blanched and peeled almonds and has a finer texture and is also perfectly fine to use in this recipe. I also used flaked almonds to add to the batter and to top the cake with. However if you don’t have them, you could also use regular chopped almonds for the batter and just skip adding them to the top or slice them thinly and use. The almond extract is optional but adds a little extra almond punch. Do keep in mind that it can be overpowering if you end up adding too much and can end up making your cake bitter. A few drops go a long way.


For this recipe, I used the juice of Nagpur oranges or the Indian “santra” although Valencia oranges are better for juicing. However use whatever is easily available to you. I also used the zest of a mandarin orange for its brighter colour. 

Nagpur Orange



This cake is so good and aromatic by itself that I feel an icing will just take away some of its charm. Yet if you feel you want to dress it up, say for an occasion, you could do a simple citrus glaze with icing sugar + orange juice or icing sugar + milk + orange zest. Refer the ratios in my lemon loaf cake to make the icing


To make the eggless orange almond cake we start with yogurt + sugar + melted/softened butter + almond extract in a large bowl. Combine all using a whisk ensuring that no lumps of sugar remain. You could even use a electric beater to do this.

Orange Almond Cake Process

In a smaller bowl, combine all-purpose flour, baking powder and baking soda and mix.  Add this to the yogurt-sugar-butter mixture, and also add the almond meal and mix it all together. Do not mix too vigorously and don’t use a beater here. A simple whisk or spatula is ideal. 

Orange Almond Cake Process

Next add the orange juice in 2 or 3 batches, not all at once. Keep mixing as you go. I added about half a cup but if you want a little more orange flavor, you could add 1-2 tbsp more. Also ensure you don’t add the seeds. It’s better to sieve the juice so no fiber or seeds of the fruit go into the batter.

Adding Orange Juice

Finally add the orange zest and half of the almond flakes. If using regular whole almonds, ensure to chop them up into smaller pieces. It’s better to avoid adding chopped nuts completely if younger kids/babies are going to be eating the cake too. Fold them into the batter. I used the zest of two mandarin oranges since they’re smaller. If using a regular orange, the zest of one should suffice.

Orange Zest

Transfer the batter to the prepared pan and give the pan a light tap on a flat surface to even the batter. Top this up with the remaining almond flakes if using. You could also get creative and arrange the almonds in a pattern. I just don’t have that kind of patience so I just throw them on top. 

Orange Almond Cake Batter

Bake till you can’t bear the wait any longer. LOL! Kidding. The cake will take about 45-50 minutes depending on the size of your pan. Do not try and open the oven door too early or the cake will sink later as it cools. When it’s ready, the cake will also slightly pull away from the sides of the pan.

And that’s it! Let it cool and then dig in. Store the cake in an airtight container and refrigerated it can last upto 4 days.

Did you try this recipe? Give me a shout-out in the comments or on insta!

Other tea-time recipes you may like

Eggless Orange Almond Cake

A fragrant eggless orange almond cake that is moist, nutty and bursting with a tangy citrusy flavour!
Makes: One 6-8 inch cake
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins


  • 1+¼ cup All-Purpose flour
  • ¾ cup Almond Meal
  • tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¾ cup Yogurt
  • 1 cup Caster Sugar
  • ½ Cup Butter (melted)
  • ½ cup Orange Juice
  • ¼ cup Flaked Almonds
  • Zest of 1 orange
  • Few drops Almond Extract



  • Pre-heat the oven to 180 degree C. Line and grease a 7 inch round pan.
  • In a bowl, mix together the flour, baking powder and baking soda and keep aside.
  • In a large bowl, combine the yogurt, sugar and butter. Whisk till sugar is dissolved and the butter is pale. Add the almond extract and mix.
  • Add the dry ingredients and the almond flour and mix everything.
  • Slowly add the orange juice in batches and keep mixing the batter lightly.
  • Finally add the zest and half of the flaked/chopped almonds. Fold it into the batter.
  • Transfer the batter to the prepared pan. Top with the remaining almonds.
  • Bake for 45-50 minutes or untill a toothpick inserted into the center comes out clean.
  • Let cool completely, then cut and serve.


For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide

Join the Conversation

  1. Riddhi Gandhi says:

    Your recipe is just amazing and so very easy to follow???? ???? ???? .
    More power to you

    1. So glad you liked it ????

  2. Hi.can u share this receipe in grams, plz.thank u

    1. Hi Swetha, please refer to the ready reckoner for gm measurements –

  3. Shivya Saklani says:

    Hi pooja, if I use Tropicana or Real orange juice, should I half the sugar or do you have any other suggestion?

    1. Hi Shivya, if you use packaged juice, you will have to adjust the quantity of sugar based on the level of sweetness in the juice since all brands have different quantities of sugar in them

  4. Ruchi Aggarwal says:

    Can we use oil instead of butter?

    1. Hi yes you can use oil instead of butter

  5. Can I use whole wheat flour instead of apf ?
    Any other changes in other ingredients then ?

    1. Hi Suvidha, you can use whole wheat flour but the cake will have a different texture. If you feel the batter is too thick, add 2-3 tsp more of orange juice.

  6. Aakanksha chaturvedi says:

    Please help me to alter curd in a cake..
    How can i replace..

    1. Hi Akanksha. You can use buttermilk or milk + vinegar.

      1. What will be the qty of milk and vinegar ?

  7. Can I make this in cooker ?

    1. Hi meghs, personally I haven’t tried making this in cooker but it should work. If you try, do share your experience. It might help other readers! Thankyou!

  8. Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

  9. Kruti Kachalia says:

    Hi! The flavor is amazing but yes my cake done did flatten out…although it was rising out of the vessel during baking.. and the texture of the cake is a bit sticky.. Any particular reason?

  10. Deepshikha Gautam says:

    If I want to use egg then how many should I use?

  11. Hey Pooja
    Can I skip the Almond meal flour if don’t find it?

    1. Hello sunandini, You can skip it.

  12. Hello, can I add maida instead of almond flour or just skip it?

    1. Hi Isha, if you want to replace the almond flour, just add the same quantity of maida instead.

  13. Your recipes are so simple, yet delicious. Will a 6” pan be okay for this cake?

  14. Hi pooja….do we need to bake with both rods ON for 45- 50 min. or only with bottom rod. My top layer of the cake burnt when baked with both rods ON…pls reply

Leave a Reply

Your email address will not be published. Required fields are marked *