Make this one-layer gluten free orange cake into two layers or keep it as is. Fill with homemade orange glaze and buttercream or just one. Frost or glaze the top and sides as well. Moist and D-E-L-I-C-I-O-U-S!
Link You May Need:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
Fruit Glaze Recipe & Fruit Glaze Video
Gluten Free Orange Cake
Ingredients
- 1-1/4 cups granulated sugar (organic for vegan)
- 3 large eggs (or 1/2 cup + 1 tablespoon liquid from can of cannellini beans + 3 tablespoons fat butter, sour cream, refined coconut oil*, etc.)
- 1 cup whole milk (or half full-fat coconut milk + half dairy-free milk: almond, rice, etc.)
- 1/2 cup neutral-flavored oil
- Zest of 1 orange*
- 1-1/2 cups + 1 tablespoon Carla’s Gluten Free All-Purpose Flour Blend Recipe (plus more for dusting [see above link])
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Slices of orange or tangerine (for garnish)
Instructions
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Preheat the oven to 350°F. Butter or oil an 8×2-inch round cake pan; dust with flour and tap out any excess; set aside.
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In the bowl of your mixer, beat the sugar and eggs until smooth and light yellow in color. (If using organic sugar, be sure to beat until the sugar mostly dissolves.)
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Add the milk, oil, and zest and beat until combined.
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In a separate bowl, sift together the flour blend, baking powder, baking soda, and salt. Add one-fourth of the dry mixture at a time to the mixing bowl, beating well after each addition.
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Pour the batter into the prepared pan and spread evenly. Bake the cake on the center rack for about 55 minutes or until it springs back in the center when lightly pressed.
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Remove the cake from the oven and allow it to cool in the pan 10 minutes. Then, transfer to a wire rack to cool completely.
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If you desire a 2-layer cake, wrap in plastic wrap and chill for 2 hours. Then, slice in half and fill with fruit glaze using orange juice. (See above recipe link.) You can also fill it with your choice of buttercream recipes. Use a sturdy buttercream like Ermine, American, or Italian. To use both as fillings, frost one layer with buttercream and the other with cooled glaze. Then, invert the glazed layer on top of the frosted layer. Finally, frost the entire cake. Alternatively, frost or glaze the top of the cake as desired.
Tips
Zest = only the bright orange color, none of the whitish-colored, fibrous portion.
*Refined coconut oil does not leave any coconut flavor where organic or unrefined does. You are welcome to use unrefined if you desire.