Orange Almond Protein Cake with Honey-Orange Glaze

This Orange Almond Cake Is Exactly My Kind of Dessert

I love orange in desserts, especially paired with almond. This cake gets bright flavor from orange zest and juice, while toasted sliced almonds add crunch without heaviness. It’s simple to make yet pretty enough for brunch, spring holidays, or a quiet sweet with coffee. The honey-orange glaze soaks into the cake and brightens each bite without being overly sweet.

Why You’ll Love This Protein Orange Almond Cake

• Bright orange flavor from fresh zest and juice
• Made with Naked Almond protein powder for a protein boost
• Soft, simple cake with a gentle almond character
• Finished with toasted almonds and a honey-orange glaze
• Perfect for brunch, spring holidays, or dessert with coffee

What Is Orange Almond Cake?

Orange almond cake is a citrus-forward cake featuring orange zest and juice alongside almond flavor. Some versions use almond flour or whole ground almonds; this recipe uses Naked Almond protein powder for a soft texture and an easy protein-forward twist, finished with a 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 (melted)
• Granulated sugar
• Eggs
• Sliced almonds (toasted)
• Honey (for the glaze)

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 orange zest, orange juice, and melted butter. Beat on high for about 3 minutes to let the orange flavor integrate into the butter.
• Add vanilla extract and eggs, mixing until smooth.
• Stir in the Naked Almond protein powder, baking powder, salt, and sugar. Mix until the batter is smooth and no dry spots remain.
• Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, until golden and a toothpick comes out clean.
• Allow the cake to cool completely in the pan before glazing.
• For the glaze: simmer orange juice with honey in a small saucepan over medium heat until slightly reduced and syrupy. Spoon the glaze over the cooled cake and top with toasted sliced almonds.

Tips for the Best Orange Almond Cake

• Use fresh orange zest for the most vibrant aroma and flavor.
• Toast the sliced almonds in a dry skillet until lightly golden for extra crunch and aroma.
• Let the cake cool before glazing so the syrup soaks in without over-softening the crumb.
• Simmer the glaze just until slightly reduced — it should be syrupy, not thick like caramel.
• An 8-inch round pan gives the best texture and height for this cake.

Storage

• Store leftover cake covered at room temperature for up to 1 day or in the refrigerator for up to 4 days.
• If chilled, let slices sit at room temperature for a few minutes before serving for the best texture.

What to Serve With Orange Almond Cake

Serve with coffee or tea, fresh berries, or a dollop of lightly sweetened whipped cream. It also pairs nicely with a brunch spread that includes fruit and eggs.

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

Danielle Cochran

This protein orange almond cake is soft, bright, and finished with toasted almonds and a honey-orange glaze. Ideal for brunch, coffee, or a simple dessert.

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Prep Time
10 mins

Cook Time
25 mins

Cooling Time
30 mins

Course Dessert

Cuisine American

Servings
8 Slices

Calories 320 kcal

Equipment

• 8 inch round cake pan
• Mixing bowl
• Hand mixer or stand mixer
• Small saucepan
• Measuring cups and spoons
• Zester
• Rubber spatula

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

1. Preheat the oven to 350°F. Butter an 8-inch round cake pan well so the cake does not stick.
2. Add the orange zest, orange juice, and melted butter to a mixing bowl. Mix on high for about 3 minutes until well combined.
3. Add the vanilla extract and eggs. Mix until fully incorporated.
4. Add the Naked Almond protein powder, baking powder, salt, and granulated sugar. Mix until the batter is smooth, scraping the bowl as needed.
5. Pour the batter into the prepared pan and spread into an even layer.
6. Bake 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan before glazing.
8. While the cake cools, combine the orange juice and honey in a small saucepan over medium heat. Simmer a few minutes until slightly reduced and syrupy.
9. Spoon the glaze evenly over the cooled cake and sprinkle with toasted sliced almonds.
10. Slice and serve.

Notes

• Use fresh orange zest for the best, most concentrated orange flavor.
• Let the cake cool completely before adding the glaze so it soaks in without making the cake soggy.
• Toast the sliced almonds before topping for deeper flavor and crunch.
• Reduce the glaze just until syrupy — not thick like caramel.
• Store leftovers covered at room temperature for 1 day or refrigerated up to 4 days.

Nutrition

Serving: 1 slice

Calories: 320 kcal

Carbohydrates: 28 g

Protein: 7 g

Fat: 18 g

Saturated Fat: 8 g

Sodium: 200 mg

Fiber: 2 g

Sugar: 22 g

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