Gluten-free Orange Loaf


Last Updated on June 16, 2020


The start of summer always makes me crave all things citrus, and I already know this gluten-free orange loaf is going to be a staple this summer! It was inspired by Tomer’s grandma’s orange cake which he absolutely loves, so I decided to test out my own version with a gluten-free spin!

Orange cake is the perfect afternoon sweet fix to pair with a refreshing iced tea in the summer heat. It’s topped with a sugar glaze, which is completely optional, but honestly pairs perfectly with this citrus loaf.


The cake is light and fluffy, made from a mix of almond and oat flour. These are my go-to flours when baking gluten-free goods. If you don’t have any oat flour, you can make your own by blending old-fashion oats in a blender until fine like flour. It’s a lot cheaper to make and will last you months.

It’s sweetened with maple syrup, which pairs so well with the citrus flavor. You’ll need a few other simple ingredients for the gluten-free orange loaf, and you’re all set to get baking! Can’t wait for you guys to try this one.

Be sure to check out some other baked goods like these almond butter banana muffins and s’mores cookie bars.

Gluten-free Orange Loaf

4 from 8 votes
Course: Baked goods, Dairy-Free, Gluten-Free


Prep time


Cooking time


Total time




  • 1 1/3 cup 1 1/3 almond flour

  • 3/4 cup 3/4 oat flour

  • 1 cup 1 orange juice

  • 1/2 cup 1/2 maple syrup

  • 1/3 cup 1/3 melted oil, I used coconut

  • 2 2 eggs

  • 2 tbsp 2 orange zest

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 baking powder

  • Glaze
  • 1/4 cup 1/4 powdered sugar

  • 1/2 tbsp 1/2 water or milk

  • 1 tbsp 1 orange zest


  • Preheat the oven to 350 F.
  • In a medium bowl, whisk together the eggs, oil, maple syrup and orange juice.
  • Pour in the orange zest, and vanilla extract and mix well.
  • Stir in the almond flour, oat flour and baking powder and mix until well combined.
  • Pour into a parchment lined 9 x 5 loaf pan and bake for about 50 minutes, until a toothpick comes out clean and the top browns.
  • Let cool completely, for at least 15-20 minutes, then remove from pan.
  • Whisk together the glaze ingredients in a small bowl until smooth. If you like a thicker glaze, I would double the recipe.
  • Pour over the cake and let it sit for 2 minutes, then slice.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Would this loaf taste okay sans glaze (as a family member has been instructed to avoid refined sugar)? We don’t mind something less sweet too.
    I am so inclined to give it a go without the glaze.
    So happy to have stumbled on your work. Amazing stuff! thank you!

  2. Do you need to add Zanthan Gum? The times I have cook gluten free I have had better results adding it to the recipe.

    • I usually don’t to these recipes but you definitely can! I would add the amount you typically add to the recipes if you prefer it with it

  3. Im not usually a fan of cooking with almond flour. Do you think changing measurements and only using oats would still work?

    • Hey Sierra, unfortunately I’m not sure oats would result in the same consistency since almond flour is a little less dense than most flours.

  4. I really want to try this out but unfortunately the recipe it’s in american cups and I don’t know how to convert it in grams

    • Hey Nick, I’m so sorry about that! I’m working on offering a conversion option on my site hopefully in this new year.

  5. Karla Camilo Tejeda

    Hey girl!! I love this recipe SO MUCH! Me and my family ate the whole loaf in two days hahaha.. I was wondering if this loaf would be considered 1/2 lb. in total?

    Thank you!!

    • Hi Karla! I’m so glad you guys enjoyed the loaf. I’m actually not too sure about the weight, I’m sorry!

  6. I loooveeee this recipe!! Makes the best gluten free orange muffins ever. So flavorful and perfect texture.

  7. My daughter made this! Yummy, but I’d love the nutritional information.

    • Hey Misty, unfortunately I don’t calculate caloric breakdown. You can plug it into the USDA food tracker to get the breakdown!

  8. Hey Gal, Love your recipes! Was wondering if you had a lemon loaf recipe. I assume I can’t just sub lemon here as the lemon juice would make it too tart. Thanks! (P.S. I make your chocolate chip cookies every week and your brownies at least once a month. They are the best! 😊 )

  9. Melanie

    I made this the other day and it turned out amazing! I was a little nervous at first because I normally don’t bake gluten free and it was my first time using almond flour but it turned out to be so delicious. Got the thumbs up from both parents and my mom who doesn’t love super sweet things loved it as well!

    • Hey Melanie, I am so happy to hear you and your family loved it! If you have any questions about gluten-free baking, don’t hesitate to ask 🙂

  10. Linnea

    Delicious! I added dark chocolate shavings and it was a hit with my family. Thanks for the easy to follow and healthy recipe.

  11. How do you make the glaze portion? Do you just combine ingredients?

    • Hey Alyssa, yes! Just mix together in a bowl and pour over the cake once its cooled and removed from the pan. I’ll clarify that in the recipe 🙂

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