Protein Orange Almond Cake with Honey Orange Glaze
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This Orange Almond Cake Is Exactly My Kind of Dessert
I love orange in desserts, especially when it’s paired with almond. This cake has that fresh orange flavor from the zest and juice, and the toasted almonds on top give it a little crunch without making it feel heavy.
It’s simple, but it still feels pretty enough for brunch, Easter, Mother’s Day, or just having something sweet with coffee. The honey orange glaze is my favorite part because it soaks into the cake a little and makes every bite bright and sweet without being too much.
What Is Orange Almond Cake?
Orange almond cake is a citrus-forward cake made with orange juice, orange zest, and almond flavor. Some versions use almond flour, whole oranges, or ground almonds. This version uses Naked Almond for a soft protein orange almond cake with a simple honey orange glaze.
Ingredients Needed To Make This Protein Orange Almond Cake
- Naked Almond Protein Powder
- Baking powder
- Salt
- Vanilla extract
- Orange zest
- Orange juice
- Unsalted butter
- Granulated sugar
- Eggs
- Sliced almonds
- Honey
How to Make Protein Orange Almond Cake
- Preheat the oven to 350°F and butter an 8-inch round cake pan.
- In a mixing bowl, combine the orange zest, orange juice, and melted butter. Mix on high for about 3 minutes so the orange flavor starts working into the butter.
- Next, mix in the vanilla extract and eggs until smooth. Add the Naked Almond, baking powder, salt, and sugar, then mix until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Meanwhile, simmer the orange juice and honey until slightly reduced. Spoon the glaze over the cooled cake, then finish with toasted sliced almonds.
Tips for the Best Orange Almond Cake
- Use fresh orange zest for the strongest flavor
- Toast the sliced almonds before adding them on top
- Let the cake cool before adding the glaze
- Simmer the glaze just until slightly reduced, not thick like caramel
- Use an 8-inch round cake pan for the right texture and height
Storage
- Store leftover orange almond cake covered at room temperature for 1 day or in the refrigerator for up to 4 days.
- For the best texture, let chilled slices sit at room temperature for a few minutes before serving.
What to Serve With Orange Almond Cake
This cake is great with coffee, tea, fresh berries, or a little whipped cream. It also works well as part of a brunch spread with fruit, eggs, or a savory breakfast casserole.
Looking for More Protein-Forward Recipes?
- Protein Buckeye Balls
- Protein Banana Bread
- Fluffy Protein Blueberry Pancakes
- Banana Bread Overnight Oats
Protein Orange Almond Cake with Honey Orange Glaze
This protein orange almond cake is soft, bright, and made with Naked Almond, fresh orange zest, orange juice, and toasted almonds. A simple honey orange glaze finishes the cake and makes it perfect for brunch, coffee, or dessert.
Equipment
- Zester
Video
Ingredients
- 2 tsp orange zest
- 2 tbsp orange juice
- 1/2 cup unsalted butter (melted)
- 2 tsp vanilla extract
- 3 eggs
- 1 1/2 cups Naked Almond Protein Powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup sliced almonds (toasted)
Glaze
- 1 cup orange juice
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F. Butter an 8-inch round cake pan well so the cake does not stick.
- Add the orange zest, orange juice, and melted butter to a mixing bowl. Mix on high for about 3 minutes, until everything is well combined and the mixture looks smooth.
- Add the vanilla extract and eggs. Mix again until the eggs are fully incorporated and the batter looks even.
- Add the Naked Almond, baking powder, salt, and granulated sugar. Mix until the batter is smooth and no dry spots remain. Scrape down the sides of the bowl if needed.
- Pour the batter into the prepared cake pan and spread it into an even layer.
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before adding the glaze.
- While the cake cools, add the orange juice and honey to a small saucepan over medium heat. Let it simmer for a few minutes, stirring occasionally, until it slightly reduces and looks a little syrupy.
- Spoon the glaze evenly over the cooled cake.
- Sprinkle the toasted sliced almonds over the top.
- Slice and serve.
Notes
- Use fresh orange zest for the best flavor. The zest gives the cake more orange flavor than juice alone.
- Let the cake cool completely before adding the glaze so it soaks in without making the cake too soft.
- Toast the sliced almonds before adding them on top for better flavor and crunch.
- Simmer the orange juice and honey just until slightly reduced. It should look a little syrupy, not thick like caramel.
- Store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 7gFat: 18gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 22g
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