Orange Clove Almond Flour Loaf Cake
on Aug 15, 2020, Updated Oct 29, 2020
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I am so excited to share this recipe with you today – it is such a winner! I love orange flavored anything but something about an orange loaf cake just makes me extra happy. When Matt and I lived in Long Beach we used to go to breakfast at this place called Park Pantry and they had the most insanely delicious orange muffins coated in sweet orange icing. They should really have called them cupcakes but I’ll allow the muffin label because they were the perfect after breakfast treat! This cake I definitely think you can snack on for breakfast because it is grain free and dairy free and that makes it a health food right? Well at least it makes it more nutrient packed than the processed white flour muffins of my past. One thing I couldn’t slack on was the icing. A proper loaf cake just needs a powdered sugar glaze!! I added a hint of clove into the bread because orange and clove make a fabulous combo.
Parchment lined pan is the way to go!
Look at that beautiful glaze!
If you love this loaf recipe we have a few more for you to try:
Lemon, Blueberry & Poppyseed Loaf
Grain Free Toasted Coconut Carrot Cake Loaf
Pumpkin Oat Breakfast Bread
Iced Pumpkin Loaf with Cinnamon Roasted Pumpkin Seeds
Pin the image below to save this Orange Clove Almond Flour Loaf Cake recipe for later!
Orange Clove Almond Flour Loaf Cake
Ingredients
Scale
Loaf Cake:
- 2 cups blanched almond flour
- ½ cup arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ tsp salt
- ½ cup coconut sugar
- ¼ cup unsweetened vanilla almond milk
- 1/4 cup ghee, melted
- ½ cup dairy free yogurt*
- 3 eggs
- 2 teaspoon vanilla extract
- 2 tsp orange zest
- ½ tsp ground cloves
Icing:
- 1 ½ cups confectioners sugar
- ¼ cup orange juice
- 1 tsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- In a bowl combine almond flour, arrowroot flour, baking soda, baking powder, salt and coconut sugar and whisk to combine. Then add in almond milk, ghee, dairy free yogurt, eggs, vanilla extract, orange zest and ground cloves whisk to fully combine.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes or until lightly browned and doesn’t jiggle in the middle when you lightly shake it.
- Once cooked, let it cool completely.
- In a small bowl combine confectioners sugar, orange juice, vanilla extract and orange zest and stir until smooth.
- Pour icing over the cooled cake and let sit to firm up.
Notes
- My favorite dairy free yogurt is kite hill.
- If you aren’t dairy free you can use regular plain yogurt.
What does the arrowroot flour add (I haven’t placed my Thrive box order yet this month so I can get it ) ? Is there a substitute?
I recommend getting some! It adds structure and a good texture to baked goods, all almond flour can taste gritty so the arrowroot makes it smoother!
I am super excited about this recipe it looks and sounds amazing. I have an egg allergy – what are your thoughts on using a flax or chia egg replacement?
I haven’t tested that but it should be okay. Or even bob’s red mill egg replacer!
Is arrowroot flour the same thing as arrowroot starch? Googled but can’t find a straight answer. Thank you!
Yes it is!
Can’t wait to make this recipe! Seriously this is the end of the summer/bring on fall treat.
Yes yes!
Im super excited to make this asap!!! Thinking I might attempt to make it more Ketoish. who knows maybe not. hahaha
Let me know if that works!
I did make the glaze Keto and it was very good. Making it again tommorrow for mid week treat!
Yumbo!
Love this cake! I was too impatient to wait for the arrowroot powder in my Thrive order, so I subbed 2 tbsp corn starch + 2 tbsp AP flour (not gluten free). I also subbed 1/3 c. agave syrup for the coconut sugar and coconut oil for the ghee (didn’t have either on hand). Turned out great! The texture was not too crumbly or gritty. Love that the cake wasn’t too sweet itself, so the glaze made the sweetness level perfect! Will definitely make this again.
I am so glad that worked!!!
This is the perfect Fall treat! Also, this is sooooooooo good. It is seriously my FAVORITE paleo baked good I have ever made! Thank you so much for the recipe. I’m going to make it for my sister’s bachelorette weekend in October- she’s entirely gluten free and this is perfect!
Oh I am so glad to hear that!!
This bread is absolutely delicious. My family was eating it before the icing had time to set.
I used unsweetened vanilla coconut milk yogurt (that was all I had) and it came out just perfect.
Oh great to hear!!
Can’t wait try this one! Looks so decadent and like you got the texture just right. Yum-o!
It’s so good!!
Just made this cake for the second time and OMG it’s delicious! Perfect texture and flavour! I only had a sweetened vanilla almond yogurt so I just scaled the sugar down to compensate for that and boom, perfection!!
That is great!!