Wednesday, October 21, 2009

Gluten Free Glazed Orange Almond Cake

My super-moist Gluten Free Glazed Orange Almond Cake recipe will have your family lining up for seconds. This cake tastes as good as it looks. The orange flavor really comes through and works well with the subtle almond undertones. This has none of the stereotypical gluten free cake issues... it is as delicious (if not more delicious) than most cakes containing gluten. It may very well be the moistest cake you have ever had! It's texture is wonderful and very similar to banana bread.

When you try my Gluten Free Glazed Orange Almond Cake you will find that it makes a great brunch offering, as well as a snack or dessert. Try a slice (or two!) with a steaming hot cup of tea or coffee... so comforting!

Gluten Free Glazed Orange Almond Cake
8 tablespoons butter (1 stick), softened
1 cup sugar
2 eggs at room temperature
1/2 cup almond meal
1/4 cup brown rice flour
1/4 cup coconut flour
1/2 cup "cake friendly"gluten free flour blend (I use Bette Hagman's Featherlight Blend flour recipe)
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces buttermilk
1 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract) 
3 ounces orange juice (fresh is best)
Zest from 2 oranges

Orange Syrup
1/4 sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract (I recommend Rodelle Pure Vanilla Extract)

Orange Glaze
1/2 cup powdered sugar
1 tablespoon orange juice (fresh is best)

Preheat oven to 350 degrees. Lightly grease and flour (gluten free flour, of course!) a loaf pan.
Combine buttermilk, orange juice, and vanilla in a small bowl and set aside.
Combine flours, almond meal, xanthan gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.

In a large bowl, cream sugar and butter with an electric mixture until fluffy. Beat in eggs one at a time, then add the orange zest. Alternate adding wet and dry ingredient mixtures to creamed mixture, starting and ending with the flour.

Pour batter into loaf pan and smooth the top. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and let stand 10 minutes in the pan on a cooling rack. Remove cake
from pan and let cool an additional 5 minutes on the rack. Meanwhile, prepare the orange syrup.
In a small saucepan, combine sugar, orange juice, and vanilla. Heat over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 3 minutes. Spoon the syrup on top of the warm cake.
When you are ready to serve, in a small bowl mix 1 tablespoon of orange juice with the powdered sugar to from an orange glaze. Drizzle orange glaze on the cake.

*Recipe adapted from Ina Garten



  1. Thanks Chandice. :)


  2. How much almond meal is required? I don't see it in the ingredients' list. Thanks!

  3. Hi M~

    Thanks for bringing this to my attention! Somehow I overlooked the ingredients on the first page of the recipe when typing it.

    The recipe has since been revised, and all of the ingredients are now listed. :)



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