These dairy free almond orange cakes are delicious and quick to bake. The cakes are soft and spongy with the lovely fragrance of ground almond and orange. You don’t have to use a cake mixer to mix the ingredients, only for whisking the egg whites. Then fold the egg whites into the flour mixture, scoop or pour them into the cupcake liners and pop them into the oven to bake. Definitely great for an afternoon tea or anytime of the day.

I adapted the recipe from ‘here‘ using rice flour but change the flour ingredients with some adjustments as I find the taste a bit bland after my first attempt.

Almond Orange Cake

These dairy free almond orange cakes are delicious and quick to bake. It is soft and spongy with the lovely fragrance of ground almond and orange.

Author Ann Low

Prep Time 15

Cook Time 25

Total Time 40

Servings small cakes

Ingredients

90 g cake flour - sifted
1 tbsp corn flour (corn starch) - sifted
50 g ground almond - almond meal
1 orange zest
90 g caster sugar
1 tsp vanilla extract
60 ml orange juice
60 ml corn oil
1 large egg
75 g egg whites - from 2 egg whites
icing sugar or snow powder - to dust

Instructions

Preheat oven to 180°C. Line muffin pans with 9 paper cases. Combine cake flour, corn flour, almond meal, orange zest and sugar in a large bowl, mix well. Add the vanilla, orange juice , oil and whole egg. Stir until just combined and set aside.
Whisk the egg whites until soft peaks form. Fold the egg whites into flour mixture with a rubber spatula.
Fill the paper cases with the mixture to 3/4 full, then top with some raisins (or almond flakes). Bake for about 25-30 minutes till lightly golden or skewer inserted into cake comes out dry.
Cool completely. Serve dusted with the icing sugar or snow powder before serving.