Easy Gluten-Free Tangerine Cake with Almond Flour
If you’ve been following along, you already know that my tangerine tree had the most beautiful season this year. I shared how I turned that abundance into homemade tangerine puree and tucked it away in the freezer, and today, I’m showing you the first delicious thing I made with it: an easy gluten-free tangerine cake that is as beautiful as it is simple to make.
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A Simple Gluten-Free Tangerine Cake Made From the Garden
This almond flour tangerine cake comes together in one bowl, uses just a handful of pantry ingredients, and fills the kitchen with the most gorgeous citrus fragrance while it bakes. It’s naturally gluten-free, subtly sweet, and has a tender, almost delicate crumb that feels a little bit special without requiring a lot of effort.
Whether you’re setting a pretty spring brunch table, bringing something homemade to a baby shower, or just want a slice of something lovely with your afternoon tea, this gluten-free citrus cake with almond flour is that recipe.
Why I Love Baking with Homemade Puree
One of my favorite things about preserving homemade tangerine puree each season is that it makes baking feel relaxed and intentional rather than rushed. When the fruit is gone and citrus season has passed, I can still pull a bag from the freezer and have that bright, sunny flavor ready to go.
It’s a simple habit that connects my garden to my kitchen all year long, and honestly, there’s something really satisfying about that. This tangerine almond cake is a perfect example of how a little seasonal planning can turn an ordinary afternoon into something that feels extra special. The puree adds natural moisture, a beautiful citrus aroma, and that soft, tender crumb that makes this moist citrus cake so irresistible.
Why This Gluten-Free Tangerine Cake is Perfect for Spring
Almond flour baking has become one of my favorite ways to create desserts that feel both wholesome and indulgent at the same time. This easy one-bowl gluten-free cake is naturally moist thanks to the almond flour and tangerine puree working together, and the flavor is bright and fresh in a way that feels perfectly suited to the season.
It’s an ideal gluten-free spring dessert. Light enough for a warm afternoon, pretty enough for a special occasion, and simple enough to make on a quiet weekend morning without any fuss.
Ingredients for Tangerine Cake
- 1½ cups homemade tangerine puree, thawed if frozen
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup honey
- 3 cups almond flour
- 1 teaspoon baking powder
- ¼ cup light olive oil
- 2 tablespoons amaretto
- 1–2 teaspoons fresh tangerine or orange zest
- Pinch of salt
Optional for serving
- Sliced almonds
- Tangerine slices
- Citrus glaze or light dusting of powdered sugar
How to Make Easy Tangerine Cake
Preheat your oven to 350°F and lightly grease two 6-inch, or one 9-inch round spring form cake pan, then dust it with a thin layer of flour so the cake releases cleanly.
In a large bowl, whisk together the tangerine puree, eggs, sugar, honey, olive oil, and amaretto until smooth and slightly glossy. Stir in the citrus zest. This is what really makes the flavor sing.
Tip from wendy’s kitchen:
Bring your eggs to room temperature before mixing. It helps everything come together more smoothly and gives the cake a lighter, more even crumb.
In a separate bowl, combine the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet until a soft batter forms. Don’t overmix. Almond flour cakes are wonderfully tender when treated gently, and that’s what gives this easy tangerine cake recipe its beautiful texture.
Tip from wendy’s kitchen:
Almond flour baking is a little different from traditional baking. These cakes continue to set as they cool, so don’t worry if the center looks just barely done. It will be perfect once it rests.
Pour the batter into your prepared pan, smooth the top, and sprinkle with sliced almonds if you’d like a little decorative touch. Bake for 40 to 50 minutes, until lightly golden and set in the center. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Finishing Touches
Once cooled, this tangerine cake recipe is beautiful either way you finish it. A simple dusting of powdered sugar keeps things effortless and lets that golden color shine. Or try this quick citrus glaze for a slightly more polished look. It’s lovely for spring entertaining dessert ideas when you want the table to feel a little extra special.
Simple Tangerine Glaze Whisk 1 cup powdered sugar with 1–2 tablespoons of fresh tangerine juice until smooth and pourable. Drizzle over the cooled cake and let it set before slicing. A little pinch of zest on top makes it look really beautiful.
Tip from wendy’s kitchen:
This cake tastes even better the next day once the citrus flavor has had time to deepen, so don’t be afraid to make it ahead of time for a gathering. Just wait to add the glaze or powdered sugar until right before serving.
Both options are beautiful and easy, and each gives the cake its own unique personality.
This easy one-bowl method makes baking with tangerine puree simple, relaxed, and perfect for seasonal entertaining.
How to Serve This Tangerine Almond Cake for Spring Brunch
I love this gluten-free tangerine cake on a pretty spring table alongside a scoop of vanilla ice cream, fresh tangerine slices, and a few simple blooms for the table. It’s the kind of thing that feels right at a Mother’s Day brunch, an Easter gathering, or just a slow weekend morning when you want to make something that feels a little more special than usual.
As a spring entertaining dessert, it pairs beautifully with a pot of tea or a simple citrus cocktail, and honestly, the combination of warm citrus cake and cold vanilla ice cream is just about perfect. It’s seasonal baking at its best, relaxed and enjoyable, pure citrus happiness on a plate.
Tip from wendy’s kitchen:
Serve this cake slightly warm for the most beautiful flavor. A quick 15 to 20 seconds in the microwave brings it right back to life and makes that scoop of vanilla ice cream melt just perfectly on top.
Tangerine Cake (flourless and gluten free)
Equipment
- 1 Mixer
Ingredients
- 1½ cups homemade tangerine puree thawed if frozen
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup honey
- ¼ cup light olive oil
- 2 tablespoons amaretto
- 1 –2 teaspoons fresh tangerine or orange zest
- 3 cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
- Optional finishing
- Powdered sugar for dusting
Instructions
- Rinse tangerines well and place them whole in a large pot.
- Cover with water and simmer gently until the fruit is very soft, about 20–25 minutes.
- Remove from the pot and allow the tangerines to cool.
- Peel the fruit, discard seeds, and transfer the softened pulp, juices and rinds to a blender.
- Blend until smooth, adjusting texture as desired.
- Use immediately or portion into containers or freezer bags for storage.
- Preheat oven to 350°F and prepare a 9-inch cake pan with parchment or light greasing.
- In a large bowl, whisk together tangerine puree, eggs, sugar, honey, olive oil, and amaretto until smooth.
- Stir in citrus zest.
- In another bowl, combine almond flour, baking powder, and salt.
- Add dry ingredients to wet mixture and stir just until combined.
- Pour batter into prepared pan and smooth the surface.
- Bake 35–40 minutes, until the cake is lightly golden and set in the center.
- Cool completely before dusting with powdered sugar or drizzling with citrus glaze.
Notes
- Cake can be made ahead and stored covered at room temperature.
- Tangerine cake freezes well once fully cooled.
- Use mandarin or orange puree if tangerines are unavailable.
Frequently Asked Questions About Tangerine Cake
Can I use mandarins instead of tangerines?
Yes! They’re a wonderful swap with very similar flavor and sweetness, and work just as well in this gluten-free tangerine cake.
Can I make this ahead of time?
Absolutely! The flavor of this easy tangerine cake recipe deepens as the cake sits.
Does it freeze well?
It does. Wrap it tightly and thaw completely before serving. Another great reason to keep homemade tangerine puree stocked in your freezer all year long.
A Little Slice of Seasonal Happiness
This easy tangerine almond cake has quickly become one of those recipes I find myself reaching for again and again, for brunch with friends, for a quiet afternoon treat, or whenever I want something homemade that feels a little extra lovely. I hope you give it a try and that it brings as much joy to your table as it does to mine. If you make it, I’d love to hear how it turned out. Drop a comment below or tag me on Instagram!
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More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
