A simple whole orange cake that’s moist, tender and gluten free. You will need a food processor or blender to make this cake.
Ingredients
- 1 whole large orange
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 120 ml (1/2 cup) grapeseed oil or mild olive oil
- 140 grams (1 cup) gluten free flour (see notes)
- 100 grams (1 cup) almond meal or ground almonds
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Orange drizzle
- 45 ml (3 tablespoons) fresh orange juice
- 35 grams (3 tablespoons) caster sugar or granulated sugar
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
- Roughly chop the orange, discarding any seeds or extra large pieces of pith, but keep the skin of the orange on.
- Place the orange pieces in a high powered food processor or blender. Add the caster sugar.
- Pulse the orange sugar mixture on medium-high speed for 20 seconds or so until combined and smooth. Check there are no large pieces of orange left. If there is, pulse again for 20 seconds.
- Add the vanilla extract, eggs and oil. Pulse briefly on medium speed, 5 seconds at a time, just to quickly combine. Try not to over-mix here.
- Finally, add the gluten free flour, almond meal, baking powder and salt. You can then briefly pulse it again or I like to simply use a spatula to mix together by hand until cake batter is combined.
- Pour the cake batter into your prepared pan. Bake cake for 55-60 minutes or until a skewer inserted into the centre comes out clean. If the cake starts to brown on the top, you can loosely cover the top with a piece of aluminium foil at the 50 minute mark.
- Place the cake on a wire rack to cool for 10 minutes. Meanwhile, make the orange drizzle. In a small bowl, stir together the orange juice and caster sugar.
- Pour the orange drizzle all over the top of the warm cake. Then carefully remove the cake from the pan and leave it on the wire rack to cool completely.
- Cut into thick slices to serve. Enjoy it as is, or serve it warm with a dollop or cream or ice cream for dessert.
Notes
Oranges: You can use any variety of orange you like. I’ve even tried it with blood oranges, cara cara oranges, valencia oranges and navel oranges – all work wonderfully well.
Gluten free flour: I tested this recipe using Woolworths Gluten Free Flour which worked really well. It does contain xanthan gum which works as a thickener and mimics regular flour.
Almond meal: This recipe uses almond meal which is whole ground almonds – it is sometimes called ground almonds. It is not the same thing as almond flour.
Nut-free option: You can absolutely make this cake without the almond meal. I made it and used 210 grams (1 and 1/2 cups) gluten-free flour and it worked beautifully.
Not gluten-free option: If you prefer, you can swap the gluten-free flour for regular plain flour or all purpose flour.
Storage instructions: Once cooked and cooled, you can store my Whole Orange Cake in an airtight container at room temperature. It will stay moist for days. To enjoy it warm, just heat a slice or two in the microwave for 10-15 seconds.
Freezer instructions: This cake freezes well. Once cooked and cooled, cut it into chunky slices. Cover each one in plastic wrap and place it in an airtight container or ziplock bag in the freezer. To enjoy, simple defrost a slice at room temperature. Or you can warm it up in the microwave, checking after 15 second bursts.
