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 perfect dairy free cream cheese recipe. I've made this recipe with standard navel oranges, but something like blood oranges would also be delicious here.
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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Why You'll Love This Recipe
- It is filled with orange flavor!
- It's gluten free and dairy free.
- Perfect for a special celebration.
Ingredient Notes
This cake is made of a handful of simple ingredients, but packs a lot of orange flavor.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour for most of my recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder.
- Orange Zest - This is where the orange flavor comes from in the cake, so don't be tempted to skip this step.
- Oil - I use olive oil in my baking, but any light flavored cooking oil will work fine. Oil allows cake batter to emulsify and hold more liquid, creating a moister end result. Don't be tempted to replace with butter.
- Eggs - Since this recipe calls for 4 eggs, I wouldn't attempt an egg replacement here.
- Non Dairy Milk - I have used unsweetened coconut milk (the kind in the carton) but any non-dairy milk should work fine. If you're not dairy free, you can use regular milk in the same measure.
See recipe card for full ingredient list and quantities.
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.
Instructions
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 oil together in the bowl of an electric mixer. Beat for 2-3 minutes on medium speed. It should resemble wet sand.
STEP 3: Add the vanilla. Then add the eggs one at a time, beating for 60 seconds between each addition.
STEP 4: Mix the orange juice and milk together. Turn the mixer to the lowest speed, add half of the flour followed by half of the juice/milk. Then repeat with the remaining ingredients. Divide the batter evenly into your prepared cake pans and bake.
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.
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:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Orange Cake
Ingredients
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend 370 grams, 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.
Jane McKay says
Can't wait to get over this infection so I can make this recipe. Looks easy enough for an experienced baker.