Almond Orange Mini Cakes in a muffin pan

Gluten-Free Mini Almond Orange Cakes Recipe

These delicious little cakes are made with just 5 simple ingredients (not including salt) and they’re the perfect bite-sized treats for all sorts of occasions. Whether it be to have on hand (freeze some!) for sweet bites, a weekend brunch outdoors on the patio with your closest friends, a baby shower, or some other event – these are a great choice!

The freshness of the oranges and the sweetness of the sugar (I used Wholesome organic sugars) balance beautifully in these mini cakes. Plus, they’re made naturally gluten-free and grain-free thanks to the use of almond flour.

Check out more gluten-free and grain-free recipes.

Almond Orange Mini Cakes on a wire cooling rack

3.74 from 26 votes
Almond Orange Mini Cakes in a muffin pan
Print Recipe

Gluten-Free Mini Almond Orange Cakes

Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 48 servings
Calories: 34kcal
Author: Gluten Free & More



  • Preheat the oven to 375 degrees. Spray two mini muffin tins (24 muffin cups per pan) with cooking spray.
  • Beat the egg whites until foamy, starting on low speed and gradually increasing to high. Gradually add ¼ cup sugar and beat until stiff peaks form.
  • In another mixing bowl, combine the egg yolks, the rest of the sugar, the orange zest, and salt. Beat on medium-high until thick and smooth, about 2 minutes. Stir in the almond flour. Stir in a large spoonful of the egg whites into the yolk mixture then fold in the rest gently. Divide the mixture evenly among the prepared muffin tins and bake for 10 minutes or until a toothpick inserted into the center comes out clean and they are lightly golden brown. Let cool in the pan for 5 minutes then transfer to a wire cooling rack to finish cooling.
  • Lightly dust with the powdered sugar.


Nutrition Facts
Gluten-Free Mini Almond Orange Cakes
Amount Per Serving
Calories 34 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 14mg5%
Sodium 29mg1%
Potassium 5mg0%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: 5-Ingredient Almond Flour Cake Grain Free Mini Orange Wholesome Sweeteners
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  1. Pingback: Tips For Everyday:Gluten-free Dessert Recipes - Tips For Everyday

  2. Francie
    April 4, 2021

    Can regular muffin tins be used? What adaptions of baking time, etc would be needed? They look delicious! Thanks

    1. Gluten Free & More
      April 5, 2021

      Hi Francie,

      Yes, you can make these with regular muffin tins. It will take longer to bake, probably 20-25 mins but start checking at 15 mins and they will be done when a toothpick inserted comes out clean. You will probably get 16 total if using regular muffin pans. Let us know how you like them!


  3. Cathy
    April 4, 2021

    These look great. Will they work as regular sized muffins?

    1. Gluten Free & More
      April 5, 2021

      Hi Cathy,

      Yes, they will! They will take longer to bake, probably 20-25 mins but start checking at 15 mins and they will be done when a toothpick inserted comes out clean. With a regular muffin size this will probably make 16 total.


  4. cheryl
    April 24, 2021

    These were amazing! Next, I will try with orange and a bit of lemon zest and poppy seeds, just because! Thank you for sharing!!

    1. M Mody
      August 22, 2021

      Can I use another GF flour substitute than almond flour and if so would the ratio change?

      1. Gluten Free & More
        August 23, 2021

        This recipe was formulated with almond flour, so we haven’t tested it with regular gluten-free all-purpose flour or any other GF flour option. Sometimes GF all-purpose flour can be swapped with almond flour, but the result won’t be exactly like the original recipe. I can’t guarantee that it will be a good swap, but if you try it I’d suggest 2 cups of GF all-purpose flour instead of 1.5 cups almond flour (first use 1.5 cups, then slowly add more until the desired consistency is reached). Another suggestion is to cut this recipe in half if you use the GF all-purpose flour, that way if it doesn’t turn out as desired you at least won’t have 48 mini muffins sitting around, you’ll have half that!

        Let us know if you try it and if it works for you.

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