Gluten-Free Orange Cake – Recipe for a soft and moist gluten-free orange cake with marzipan, dark chocolate, and pistachios. This gluten-free cake is delicious and very easy to bake. The cake is based on my very popular gluten-free lemon loaf recipe. Instead of lemon zest and juice, I’ve used orange zest and juice. Once the cake is baked and cooled, it’s topped with a layer of dark chocolate melted with butter, and sprinkled with chopped pistachios and grated orange zest.
I baked this cake in a gluten-free version, using almond flour and potato starch instead of wheat flour. This gives the cake a particularly nice texture, making it incredibly soft and moist. If you don’t have almond flour and prefer to use regular wheat flour, you can easily substitute it 1:1.
This soft gluten-free orange cake will keep for several days. It’s perfect if you need to bring cake for colleagues — you can bake it the night before, and it will still be delicious the next day. The cake can also be frozen. Enjoy!
Gluten free orange cake
Ingredients
Gluten free orange cakeInstructions
Gluten-Free Orange Cake
Preheat the oven to 185°C (fan).
Whisk together the butter, sugar, marzipan, orange zest, and vanilla sugar. Add one egg at a time while continuing to whisk. In a separate bowl, mix almond flour, potato starch, and baking powder, then fold it into the batter alternately with the orange juice.
Line a springform pan (approx. 25 cm in diameter) with parchment paper and pour the batter into the pan. Bake in the oven for about 45–50 minutes. If the cake starts to brown too quickly, cover it loosely with foil. Let the cake cool.
Melt the chocolate and butter together in a bowl over a water bath. Stir until smooth and even. Spread over the cooled cake and sprinkle with chopped pistachios and grated orange zest. Chill the cake until serving. Enjoy!
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