A Little Gluten-Free Love…

This one was too good not to share.  While sitting in the shop waiting for new tires to be put on the van, I had the opportunity to thumb through some Sunset magazines.  I ran across this cake recipe, which I adjusted to make gluten and dairy free.  It’s so good!  The concept of eating orange peels is a little odd, but it turns out that the peel really adds something special to this cake.  It’s moist, full of flavor, and you don’t notice the gluten/dairy free aspect at all!  I added some orange zest to the glaze as well, because it didn’t taste orange-y enough for me. Here’s the recipe:

  • Cake:
  • 1 cup butter substitute, softened (I used Nucoa)
  • 1 1/4 cups granulated sugar 
  • 3 large eggs 
  • 2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
  • 2 1/2 cups gluten free flour mix (I use Tom Sawyer brand, or King Arthur.)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda (use 1/4 tsp. if you’re not making it gluten free)
  • 1 teaspoon baking powder (use 1/2 tsp if you’re not making it gluten free)
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons plus 1 tsp. orange juice
  • 1 tsp. orange zest
  1. 1. Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter substitute and granulated sugar until fluffy. Beat in eggs.
  2. 2. Whirl orange chunks in a food processor until mostly smooth but not puréed. You want some small chunks of peel still left.  Add 1 1/2 cups orange mixture to batter and beat until blended (I added all of the oranges, which was closer to 2 cups and it turned out fine). Add gluten free flour substitute, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  3. 3. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
  4. 4. Whisk together powdered sugar and orange juice and zest in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.
This one is quickly becoming a favorite in our family…enjoy!

5 thoughts on “A Little Gluten-Free Love…

  • March 19, 2013 at 5:03 pm
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    i’ll have to share this with a friend, new to g-free, and another… anyway, gonna have to figure out how to make a vegan version for me.

    and orange peels? oo-la-la!

    blessings.

    Reply
  • September 16, 2015 at 5:35 pm
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    Unfortunately my cake turned out heavy, dense and a bit doughy. Any suggestions please?

    Reply
    • September 17, 2015 at 10:03 pm
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      Sorry it didn’t turn out! It’s naturally a dense cake, but the doughy shouldn’t happen. GF baking can be so hard…it depends a lot on what kind of gluten free flour mix you used. My guess is that the doughy might have happened if there was too much xanthan gum in the mix, at least in the past I’ve found that that is often the cause. What kind of flour did you use? Another thing that helps is to use a baking thermometer to measure the temperature at the center of the cake…it should be 210 degrees. Sometimes GF baked goods don’t behave the way a regular cake does, so it can be hard to tell by the usual means (cake is brown around the edges, springy in the center, etc.)

      Reply
      • September 20, 2015 at 12:45 am
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        Thanks for the reply Erica. I used a gluten free all-purpose mix (Orgran I think), possibly with the addition of xanthan gum but as stored in canister and not original package not sure now. Wouldn’t have thought of testing the heat at the centre of the cake (as they usually sink if meddled with before completion!) but will have to try that next time. “Sometimes GF baked goods don’t behave the way a regular cake does…” Oh I hear you! :/
        The only other thing I just thought of was maybe it was in the mixing as this cake was prepared in the food processor?
        Will have to reattempt as I so wanted to love this recipe.

        Reply
        • September 21, 2015 at 4:05 pm
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          I’m not familiar with Orgran, so I’m not much help with that…maybe try a light mix, the Betty Crocker gf flour comes to mind. I totally understand about wanting to love a recipe! I sure hope you can get it to work for you. So sorry it didn’t work better the first time!

          Reply

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