Baking With Pamela — Grain-Free Orange Cake

bakingwithpamheader_979wOur step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!


For April, Pamela shows you how to make a grain-free and dairy-free cake for Passover or anytime. Enjoy this light, moist cake bursting with orange flavor. You will need the following Pamela’s product: Nut Flour Blend.Nut Flour Blend

Print the recipe here: Grain-Free Orange Cake

Use a well sprayed 9-inch spring form pan or a deep 9-inch round cake pan; line pan with a parchment bottom and collar, spray again. Pre-heat oven to 350° with rack in the center.

Zest both oranges into bowl of stand mixer.

2 medium oranges (after prepared should equal ¾ cup total)

Cut off top and bottom of both oranges.

Peel the oranges by cutting off the skin with a sharp knife, exposing the flesh, and removing as much of the pith as possible.

Segment the orange by slicing on each side of the membrane for each section, from the outside, into the center core.

Leaving the membranes attached to the core, pop out each segment as you work your way around the orange.

Put the prepared oranges into a 1-cup measuring cup, squeeze the leftover core and membranes for any juice, to equal ¾ cup.


Place oranges with juice into the bowl of a stand mixer with the zest, mix with paddle attachment, until oranges are broken up.

6 large eggs
into whites and yolks. Place the whites into a large bowl (or another bowl of stand mixer) and yolks in a small bowl.

Assemble other ingredients:
¾ cup sugar & ¼ cup sugar
½ tsp kosher salt
2 tsp vanilla
2 cups PAMELA’S NUT FLOUR BLEND (220 gr.)

Add egg yolks, ¾ cup sugar, salt and vanilla to the bowl of stand mixer with the oranges. Mix on low until combined.

Add the Nut Flour Blend and beat on medium high until pale, approx. 3 minutes.

Whip egg whites to soft peaks, with hand or stand mixer. Slowly add ¼ cup of the sugar, beat until firm, stiff, dry peaks form.

Transfer batter to a large bowl; use a rubber spatula to gently fold the batter into the egg whites, fold until well blended (a couple minutes).

Pour into prepared pan.

Bake for 40 to 45 minutes, until golden brown all across the top. Let cool on a rack for 15 minutes or more before removing the spring form band. If in a cake pan, let cool in pan before removing. It is normal for this cake to sink in the center a bit.

Remove from pan. Chill in refrigerator before cutting.

Dust with powdered sugar or glaze before serving.

Makes one 9-inch layer cake. Serve and enjoy!

If you make this recipe, remember to share a photo of your Orange Cake on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Grain-Free Orange Cake

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