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+ servings

Gluten Free Orange Cream Cake

Susan Dopart
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Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 301 kcal


  • medium sauce pan
  • 8 inch baking pan
  • mixer


  • 1 cup plain whole milk Greek yogurt
  • 1/2 cup half and half
  • 1/2 cup salted butter
  • 3 tbsp maple syrup
  • 1/8 teaspoon Celtic sea salt
  • 3 1/2 cups almond flour
  • 2 large eggs
  • 1 tbsp vanilla powder
  • 1 1/2 teaspoons baking powder
  • Rind 1 orange


  • In a medium saucepan add yogurt, half and half, butter, maple syrup and sea salt and bring to a boil while stirring. Remove from heat and let sit 3-4 minutes.
  • Blend together almond flour, eggs, vanilla powder, baking powder, orange rind and yogurt mixture until smooth.
  • Butter the bottom of an 8 inch circular tin. Transfer the batter to the pan and spread into an even layer. Bake at 350°F for approximately 30-35 minutes or until toothpick comes out clean in the middle.
  • Cut into thin triangles and enjoy! You can also lightly dust with confectionary sugar or top with a dollop of real whipped cream if desired.


Can adjust orange rind up or down depending on tastes. If you want a chocolate/orange cake melt 2-3 ounces of dark chocolate (over 85%) and drizzle into batter before baking.
Can use vanilla extract instead of vanilla powder (substitute 1:1).


Serving: 12gCalories: 301kcalCarbohydrates: 12gProtein: 10gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 167mgPotassium: 62mgFiber: 3gSugar: 5gVitamin A: 318IUVitamin C: 1mgCalcium: 139mgIron: 1mg
Keyword Cake that won't break the health bank, glluten free cake, gluten free sponge cake, healthy dessert, low carb cake, low carb gluten free cake for holidays, low carb gluten free orange sponge cake, organic cake
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