Gluten Free Orange Cake
by: claire cary
This gluten free orange cake is moist, tender and so easy to make. It's topped with a fresh orange buttercream frosting and is a total crowd pleasing recipe. Plus, you can easily make it dairy free!
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Ingredients
Wet
- 4 eggs room temperature
- 1 ½ cups fine white sugar
- ⅓ cup oil any plain oil will work
- ⅓ cup melted butter
- ⅔ cup milk room temperature
- 1 cup fresh orange juice room temperature
- 2 tablespoons orange zest
- 1 tablespoon vanilla
- 1-2 teaspoons orange extract
Dry
- 2 ¾ cup gluten free all purpose flour
- 1 cup blanched almond flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Buttercream
- 2 sticks butter
- 5 cups powdered sugar
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Instructions
- Grease and line two 8 or 9 inch round cake pans or three 6 inch cake pans and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together all wet ingredients.
- Add in the dry ingredients, making sure to spoon and level the flours, don't scoop right from the bag.
- Whisk until smooth.
- Give a quick taste and add more orange zest or extract as desired. Do not add more orange juice.
- Transfer to your prepared cake pans, trying to fill each as evenly as possible.
- For 8 or 9 inch pans, bake for 25-35 minutes or until a toothpick comes out clean, for 6 inch pans, bake for 40-45 minutes.
- Remove from the oven and let cool completely.
- To make the buttercream, add your softened butter to a bowl or bowl of a stand mixer and beat for 2-3 minutes.
- Add in the powdered sugar in 2-3 batches, beating until smooth and creamy.
- Add in the orange juice, zest and vanilla and beat until smooth and creamy.
- If it is too thin, add more sugar, if it's too thick add in more orange juice or a splash of milk. For a stronger orange flavor, add in more zest or some orange extract.
- Once the cake has cooled completely, frost and enjoy!
Notes
You can use regular butter or dairy free butter. If using dairy free, I suggest Earth Balance sticks.
If you need to make it nut free, you can sub the almond flour with an additional 1/2 cup of GF all purpose flour, so use 3 1/4 cups total.
Be sure the eggs, milk and OJ are at room temperature or the cake can get clumpy when you mix the butter and eggs.
If you do not have orange extract, you can sub for more orange zest, but the flavor may not be as strong.
Serving: 1slice / Calories: 488kcal / Carbohydrates: 68g / Protein: 6g / Fat: 22g / Cholesterol: 42mg / Fiber: 3g / Sugar: 49g
