This Orange Blossom and Almond Cake is a light, fragrant recipe that brings together natural sweetness and nourishing ingredients in a simple, elegant way. Made with ground almonds and infused with delicate orange blossom, it offers a soft texture and subtle citrus flavor that feels both comforting and refreshing.
Almond-based cakes are naturally gluten-free and provide a source of healthy fats, making them a satisfying option that supports balanced energy levels. The use of orange blossom adds a gentle floral note without the need for excessive sweetness, allowing the natural flavors to shine.
This cake fits well within an anti-inflammatory lifestyle when enjoyed mindfully. It’s ideal for those looking for a lighter alternative to traditional baked goods, without compromising on taste or texture. Pair it with fresh berries or a warm drink for a simple, balanced treat.
Perfect for breakfast, an afternoon snack, or a relaxed dessert, this recipe is easy to prepare and works well for both everyday baking and special occasions. It’s a great way to enjoy something sweet while still making choices that support your overall well-being.
By focusing on quality ingredients and simple preparation, this Orange Blossom and Almond Cake reflects a more sustainable approach to baking, one that prioritizes flavor, balance, and long-term habits over restriction or perfection.
Ingredients
- 2 cups or 200g of ground almonds
- 4 eggs
- 2/3 cup or 120g coconut sugar
- 1/3 cup or 80g of melted coconut oil
- 1 tbsp of orange blossom water
- 1 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
- Chopped mixed nuts to decorate
Directions
Preheat oven to 350 F / 175 C (fan oven).
Whisk the eggs with an electric mixer for 3 minutes.
Add the coconut sugar and whisk until the mixture turns a paler color.
Mix in the ground almonds, orange blossom, arrowroot powder, and bicarbonate of soda.
Finally, add in the melted (and cooled down) coconut oil, and mix.
Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.
You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!
Serving Tips
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.
Storage Tips
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.














































