Let's Bake

Gluten Free Orange Cake

Yield Makes 8-10 thick slices 1x
Prep: 25Cook: 65Total: 1 hour 30 minutes

A soft and tender Orange Almond Cake that’s gluten free.


  • 230 grams (1 cup or 2 sticks) unsalted butter, softened*
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 210 grams (1 and 1/2 cups) gluten free plain flour or all purpose flour*
  • 50 grams (1/2 cup) almond meal
  • 1 teaspoon baking powder
  • Pinch of salt
  • Zest of 2 oranges
  • 3 tablespoons orange juice, freshly squeezed
  • 120 ml (1/2 cup) full fat or whole milk, room temperature


  1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 x 5 baking pan with baking or parchment paper, ensuring two sides overhang.
  2. In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
  3. Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
  4. Add flour, almond meal, baking powder, salt and orange zest. Start to mix together on a low speed. Add orange juice and milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
  5. Pour cake batter into your prepared tin and smooth the top. Bake for approximately 60-65 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 55 minutes, loosely cover the top with aluminum foil.


Flour: I tested this recipe using White Wings Gluten Free Plain Flour. If you don’t have access to this brand, I recommend using a gluten free plain our all purpose flour that says it bakes like regular flour.

Author: Jessica HolmesCategory: CakeCuisine: Australian
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