Epic Jowar Almond Orange Tea Cake

Wholesome. Flavourful. One Bowl.

There’s something magical about a cake that’s not just delicious but actually good for you. This Eggless Gluten-Free Jowar Almond Orange Tea Cake is the kind of recipe I keep coming back to — especially when I want to bake something for the whole family that’s light, nourishing, and full of flavor.

This cake is part of my “Summer in Every Slice” series and it’s a beautiful combination of zesty oranges, nutty almonds, and earthy jowar flour. Best part? It’s made with simple, wholesome ingredients — no refined flour, no store-bought gluten-free blends, and definitely no compromises on taste.

Let’s have a look at the Ingredients

Orange Zest & Fresh Orange Juice

We’re using both the zest and juice of fresh oranges — because that’s where all the citrus magic lives. Oranges are high in Vitamin C and antioxidants, and in this cake, they bring brightness and moisture. The zest perfumes the whole cake without adding extra sugar or fat.

Raw Sugar or Jaggery

Unlike refined white sugar, raw sugar and jaggery retain trace minerals like iron, magnesium, and potassium. They also lend a deeper flavor – jaggery especially brings a caramel warmth that pairs beautifully with orange and almond.

Ghee or Butter

Both ghee and butter are natural fats that add richness and help create a tender crumb. Ghee, in particular, is easier to digest and adds a slightly nutty depth to the cake.

Vanilla Extract

Just a dash, but it brings the whole flavor profile together — floral, creamy, and warm.

Jowar (Sorghum) Flour

Jowar is a nutrient-dense ancient grain packed with fiber, iron, and protein. It’s naturally gluten-free and has a mild, earthy flavour that makes a beautiful base for cakes.

Almond Flour / Ground Almonds

Almonds are rich in healthy fats, vitamin E, and plant protein. Whether you use store-bought almond flour or grind your own, they bring moistness and richness without the need for dairy or eggs. They also balance the citrus beautifully with their subtle sweetness.

Tapioca Flour or Corn Flour

A small amount of this starch helps bind the cake and adds a light, springy texture. It’s the secret to that “soft but not crumbly” feel we want in a gluten-free cake.

Milk

Regular or plant-based, milk helps bring the batter together and ensures the cake stays moist. It also reacts with the baking soda to give a light rise.

Baking Powder, Baking Soda & Salt

These are essential leavening agents. Just the right amount of baking soda balances the orange juice acidity, and a pinch of salt enhances all the other flavors.

Sliced Almonds for Topping

Almonds on top toast up beautifully in the oven, adding crunch and visual appeal – they’re not just a garnish, they’re part of the experience!

Other recipes in my Summer in Every Slice Series:

Eggless Lemon Ricotta/Paneer Loaf Cake

Eggless Mango Crumble Cake

Why This Recipe Is Different

Many gluten-free cake recipes rely on pre-made blends that are mostly rice flour-based. This cake uses naturally gluten-free flours that nourish your body and create a soft, light crumb without additives or gums. It’s a one-bowl wonder, perfect for beginner bakers, kids, or anyone wanting a fuss-free healthy bake.

Whether you enjoy it warm with chai, or chilled with a scoop of yogurt or ice cream, this cake can easily become a summer staple in your kitchen.

Eggless Gluten-Free Jowar Orange Almond Cake

Serves: 10 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

Zest of 2 Oranges

2/3 cup (130 g) - Raw Sugar/Jaggery

1/3 cup (75 g) - Ghee/Unsalted Butter

1/4 cup (60 ml) - Orange Juice

1 tsp (5 ml) - Vanilla Extract

1.25 cup (150 g) - Jowar Flour

1/2 cup (65 g) - Almond flour

1/4 cup (28 g) - Tapioca flour/Corn flour

1.25 tsp - Baking Powder

1/2 tsp - Baking Soda

1/4 - 1/8 tsp - Salt

1.5 cup (375 ml)- Milk

2 tbsp (25 g)- Sliced Almonds

Instructions

1. Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.

2. In a large mixing bowl, rub the orange zest into the sugar or jaggery using your fingers until it’s fragrant and moist.

3. Add ghee (or unsalted butter) and vanilla extract, and whisk until combined. Pour in the orange juice and mix well.

4. Place a sieve over the bowl and sift in:

   • Jowar flour

   • Almond flour

   • Tapioca/corn flour

   • Baking powder

   • Baking soda

   • Salt

5. Fold the dry ingredients into the wet mixture. Then slowly add milk, mixing gently to form a smooth batter.

6. Pour the batter into the prepared cake pan and sprinkle sliced almonds generously over the top.

7. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown.

8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

9. Store any leftover cake in a covered container in the refrigerator for upto 2 weeks.

Notes

1. If you don't have almond flour handy, take the same quantity of whole almonds and grind them with the jowar flour into a fine powder. Jowar flour will help you in grinding the almonds finer.
2. While zesting oranges be sure to use a citrus zester. It will help you get just the zest (the thin outer layer) without getting the bitter layer underneath.
3. Millets go rancid very quickly. So check that the sorghum/jowar flour you are using has not gone bitter.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.