When it comes to dessert, I believe the highest praise is simple: It’s good and not too sweet. Of course, there’s a time and place for something rich and sweet. But for the everyday, I gravitate toward sweets that feel a little more balanced—just sweet enough to satisfy without overdoing it. This Orange Almond Loaf Cake is exactly that. It offers flavor and texture, but relies on healthier ingredients that make it taste good as well.
This is the kind of cake that works as well with your morning coffee as it does with your late night coffee.
Ingredients for this Orange Almond Loaf Cake
Sweet potatoes. Secret ingredient. It adds moisture and structure without relying on butter, and its natural sweetness pairs perfectly with the almonds and oranges.
olive oil. Use good quality – it brings richness and subtle depth of flavour.
Maple syrup. Just enough sweetness with a little bit of heat.
Coconut sugar. Adds a deeper, more caramel-like note. Brown sugar works here too.
Orange peel. This is where the shine comes from. Don’t step back.
Eggs. Three, to bind everything together and give the loaf structure.
Almond extract. A little detail that makes a big difference – it enhances the flavor and gives the cake an almond-like depth.
almond flour. Cake base. This adds moisture and a tender crumb.
Oat flour. Just enough to help put everything together.
Baking Powder + Baking Soda. For lift.
Salt. Necessary for balance.
Chopped almonds (optional). For a little texture on top.
Demerara sugar (optional). Adds a subtle crunch and lightly caramelized finish.
Tips for the Best Orange Almond Loaf Cake
This cake comes together easily, but a few little details make all the difference.
- Rub the zest into the sugar. Before adding your wet ingredients, use your fingers to press the orange peel into the coconut sugar. This removes the oils and brings out the deeper, more vibrant citrus flavors.
- Use room temperature ingredients. This helps everything to combine smoothly and bake more evenly.
- Don’t overcook. When the toothpick comes out clean, pull out the loaf. Let it cool briefly in the pan, then transfer to a rack – this keeps the texture moist and prevents carryover baking.
Serving Tips
This cake is just as good on its own, but a few simple things can make it a little more special.
A generous swirl of whipped cream or full-fat vanilla yogurt adds richness, while a scoop of ice cream leans more toward the sweet side. The orange flavor really shines here, so a spoonful of jam or fresh fruit works beautifully, especially with a drizzle of honey.
impression
Description
A tangy orange almond bread that hits that sweet spot and comes in handy any time of the day.
- 1 cup Cooked Sweet Potatoes, Cooled
- 2/3 cup olive oil
- 1/2 cup Maple syrup
- 1/4 cup coconut sugar
- excitement of 1 orange
- 3 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1 cup Oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon Salt
- Chopped almonds, raw sugar and sesame seeds for topping
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- In a mixing bowl, add the sugar and orange peel, stir the peel into the sugar until fragrant. Add the sweet potatoes, olive oil and maple syrup and blend together until smooth. Add the eggs one at a time, beating until combined, then add the almonds and vanilla extract.
- Add all the dry ingredients and mix until the batter comes together. Pour the batter into the loaf pan and top with chopped almonds, raw sugar and sesame seeds. Bake in the oven at 350 degrees F for 50-55 minutes until a toothpick comes out clean. Remove from the oven and set aside to cool in the pan for 5 minutes, then remove and let cool on a wire rack.
- Serve in pieces, enjoy!
- prep time: 15
- Cooking Time: 55
