Gluten-Free Orange Drizzle Cake
This gorgeous Gluten-Free Orange Drizzle Cake recipe is a lovely simple afternoon tea cake with zesty fresh orange flavour and a very moist, tender crumb. It's an easy recipe to bake with your favourite gluten-free flour, ground almonds and no xanthan gum needed. Topped with a simple orange juice icing, this loaf cake is soft, moist, quick to make and intensely orangey!
Servings: 10
Calories: 534kcal
Ingredients
- 2 large oranges
- 250 g caster sugar
- 300 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 5 eggs medium
- 150 g all-purpose plain gluten-free flour
- 150 g almond flour ground almonds in UK
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 125 g icing sugar powdered sugar
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line and grease a 2lb loaf tin with parchment paper.
- Sieve the all-purpose gluten-free flour with the ground almonds, baking powder and salt in a separate mixing bowl and set aside until needed.
- Slice half of one of the oranges into 4 very thin slices and set aside for the decoration.
- Zest the rest of that orange and the other one too, placing it into a large mixing bowl or stand mixer. Rub the orange zest into the sugar until fragrant.
- Add the butter and cream the ingredients together on a medium speed in a food mixer for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time and mix until completely incorporated. Add a tablespoon of the flour mix after every egg addition to help the batter emulsify.
- Mix in the rest of the flour until well combined.
- Finally add the vanilla extract and juice of one of the oranges (save the other orange for the drizzle).
- Pour into the loaf tin, arrange the reserved orange slices over the top of the batter then bake for 50 minutes.
- Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack. Leave to cool completely before icing.
- Make the icing by whisking together the icing sugar with the orange juice until smooth. Drizzle over the top of the cooled cake.
Video
Notes
Gluten-Free Flour. Choose your favourite gluten-free flour blend in this recipe. No xanthan gum is needed but if your flour blend already includes it then that’s fine too. Or you can choose my Homemade Gluten-Free Flour Blend which works perfectly.
Almond flour. You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>> Is Almond Flour The Same As Ground Almonds.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Sifting. It’s important to sift the ground almonds in with the flour as the almonds have a tendency to clump.
Cake Tin. This recipe uses a 2lb loaf tin but you could bake the cake in an 8 inch round cake tin with 4” sides if you prefer.
Store the cake in an airtight tin in a cool dark place for up to 5 days.
Freezing. The cake freezes very well. Wrap up in a layer of plastic wrap then aluminium foil to avoid spoilage. Allow to thaw at room temperature before thawing. (I recommend freezing without the drizzle).
Recipe Suggestions. If you love a good drizzle cake then this Lime Drizzle Cake and this Lemon Drizzle Cake are definitely worth a try.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake.
Nutrition
Calories: 534kcal | Carbohydrates: 54g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 152mg | Potassium: 147mg | Fiber: 4g | Sugar: 41g | Vitamin A: 927IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 2mg