If you're looking for something a little different for dessert, may I suggest this gluten free orange cake? It's is filled with tangy orange flavor and topped off with the perfect cream cheese frosting. Make this cake during orange season for the brightest flavor!
I've made this recipe with standard navel oranges, but something like blood oranges or cara cara oranges would also be delicious here. This cake has a moist, tender crumb and will be the perfect dessert for your next celebration!
If you love orange flavored bakes, check out my recipe for orange cranberry muffins, blood orange pound cake or these amazing orange shortbread cookies.
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Ingredient Notes
This delicious orange cake recipe uses simple ingredients which can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for all of my cake recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other brands of flour, so your results may vary.
- Fresh Oranges - This orange cake combines both orange zest and fresh orange juice for the best sweet orange flavor.
- Eggs - Since this recipe calls for 4 eggs, I wouldn't attempt an egg replacement here.
See recipe card below for full ingredient list with measurements.
Substitutions & Variations
- Add ½ teaspoon of Almond extract to make an orange almond cake. Top with sliced almonds.
- Make an orange poppy seed cake by adding 2 Tablespoons of poppyseed to the batter before baking.
- Add chocolate chips or cranberries for a delicious variation on this gluten free cake.
How to Make a Gluten Free Orange Cake
Before mixing your batter, grease and line your cake pans to ensure a good release.
STEP 1: Use your fingers to rub the orange zest into the sugar imparted the oil which will give the cake lots of orange flavor.
STEP 2: Combine the orange sugar and vegetable oil together in a large mixing bowl. Beat with an electric mixer for 2-3 minutes on medium speed. It should resemble wet sand.
STEP 3: Add the vanilla extract. Then add the eggs one at a time, beating for 60 seconds between each addition. Scrape down the sides of the bowl.
STEP 4: Mix the orange juice and milk together. Turn the mixer to the lowest speed, add half of the dry ingredients followed by half of the wet ingredients. Then repeat with the remaining ingredients. Divide the cake batter evenly into your prepared cake pans and bake.
STEP 5: Once the cake layers have cooled completely, prepare the cream cheese frosting and assemble the cake.
How to Make Orange Cream Cheese Frosting
This cake uses an orange flavored dairy free cream cheese frosting, which is amazing. It's a little twist on traditional cream cheese frosting.
To make orange cream cheese frosting you will need: vegan butter, vegan cream cheese, orange juice, orange zest and powdered sugar.
STEP 1: Beat the cream cheese and butter together with an electric mixer.
STEP 2: Turn the mixer to low speed and add the orange zest and powdered sugar. Mix until the dry ingredients are just incorporated. It will be like thick paste.
STEP 3: Add the orange juice and continue to mix until the frosting is smooth.
STEP 4: Turn the mixer to high speed and beat for about 5 minutes until the frosting is light and fluffy.
If you like the watercolor technique on the frosting, you should check out this post on how to make a watercolor cake.
Alternatively, you could layer this cake with whipped cream and orange slices for a simpler preparation.
Storage
Store any leftover cake in an airtight container in the refrigerator. Because of the cream cheese in the frosting, this cake must be refrigerated. It will last for 3-4 days.
You can also freeze this cake. Cut individual slices and wrap them each in plastic wrap. Then place the wrapped slices inside a freezer bag or freezer safe container.
Bring to room temperature before serving.
More gluten free cakes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Orange Cake
Ingredients
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ Cup Oil
- 1 ¾ Cup Sugar
- 5 Tablespoons Orange Zest
- 1 teaspoon Vanilla
- 4 Eggs
- ⅔ Cup Orange Juice
- ¼ Cup Non Dairy Milk
For the frosting
- 4 ounces Vegan Cream Cheese room temperature
- ½ Cup Vegan Butter room temperature
- 3 ½ Cup Powdered Sugar
- 1 Tablespoon Orange Zest
- 3 Tablespoons Orange Juice
Instructions
- Preheat the oven to 350 degrees. Grease your cake pans and line with parchment paper. I've made three 6-inch cake layers but this recipe will also make two 9-inch layers or 24 cupcakes.
- In a small bowl, combine the gluten free flour, baking powder and salt. Set aside.2 ½ Cups Gluten Free 1-to-1 Flour Blend, 3 teaspoons Baking Powder, ½ teaspoon Salt
- Add the orange zest to the sugar. Rub together with your fingers to impart the orange oil to the sugar.5 Tablespoons Orange Zest, 1 ¾ Cup Sugar
- Add the orange sugar and oil to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until it resembles wet sand.¾ Cup Oil
- Add the vanilla. Then add the eggs, one at a time, beating for 60 seconds between each addition. Scrape down the bowl.1 teaspoon Vanilla, 4 Eggs
- Combine the milk and orange juice together.⅔ Cup Orange Juice, ¼ Cup Non Dairy Milk
- Turn the mixer to the lowest speed. Add half of the flour mixture, followed by half of the milk/juice. Then repeat with the remaining flour and milk. Stir just until combined.
- Divide the batter evenly into your prepared cake pans. Bake for about 30 minutes or until the top springs back when gently poked. For cupcakes reduce the time to 22-25 minutes.
- Once baked, remove the pans from the oven. Cool the cakes in the pan for 10-15 minutes, then turn out onto a cooling rack to cool completely before frosting.
To make the frosting
- Combine the vegan cream cheese and vegan butter in the bowl of an electric mixer. Beat on medium speed until smooth. Scrape down the bowl.4 ounces Vegan Cream Cheese, ½ Cup Vegan Butter
- Add the powdered sugar and orange zest. Mix on low speed until just combined. It will resemble a thick paste.3 ½ Cup Powdered Sugar, 1 Tablespoon Orange Zest
- Add the orange juice and mix until the texture is smooth. Then turn the mixer to high speed and beat for 5 minutes until light and fluffy.3 Tablespoons Orange Juice
- Assemble and decorate the cake.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Anne says
My daughter gave us a bag of oranges and I knew immediately that I was going to make this cake! I have had the recipe saved for awhile. I followed your recipe for ingredients and mixing exactly. I did bake it in a bundt pan, increasing the bake time by about 10 minutes. Trying to cut back on sugar a bit, I only drizzled the cake with icing once it cooled. It was perfect! Nice and moist with no odd texture or taste. The orange flavor really shines. My husband enjoyed it so much he ate the last slice for breakfast. He does not need to avoid gluten like I do!
Thank you for sharing your wonderful recipes.
sam says
i tried this recipe. was a mess. didnt cook in the middle after baking for additional 15 minuts. cooked well on bottom of pan, but, raw in the middle. just wouldnt cook all the way thru. i guess i have to burn the cake for it to work, but this is a big fat NO from me. sorry.
It has been a while since I made this recipe, so I checked it this morning for typos and didn't see anything obvious. So I just went ahead and baked it again and it turned out great. It took 31 minutes in two 9-inch pans.
The batter is not especially runny compared to other cake batters, so it's possible you mis-measured something or skipped something. It happens to all of us at one time or another.
You didn't mention whether you changed any ingredients or what flour was used, but those could also affect the outcome.
But really, your description of too brown on bottom and not baked on top sounds like an oven issue to me.Oven elements and temp sensors can go out any time. Sometimes even brand new ovens bake at the wrong temperature. Grab yourself an inexpensive oven thermometer, it's worth the $10 to save yourself any baking headaches.
Anyways, I hope you'll give it another try! It's a delicious cake. 🙂
Kim Vanderhyden says
This cake is unbelievably delicious. I made it for New Year’s Eve and every plate was licked clean with moans and groans of delight. The only problem is on Jan 2nd I was receiving messages for more…….so I shared the recipe. One thing I changed was the frosting. I happened across a coconut (oil) cream recipe which turned out very similar to the beloved buttercream frosting. The combo knocked some socks off.
ANOTHER WONDERFUL THING……AND ONE OF THE MOST……is the way the recipes are designed with your measurements within the cooking/baking instructions. No scrolling on the laptop with sticky lickable fingers.
I could not love this more! ❤️
Jane McKay says
Can't wait to get over this infection so I can make this recipe. Looks easy enough for an experienced baker.