Gluten Free Orange Cake – Perfect for Birthdays and Celebrations
The ULTIMATE Gluten Free Orange Cake recipe – Moist, heady with the scent and tang of orange and gorgeously sharable. Make into a tall layer cake for birthdays and celebrations. Or dress down as a simple tea-time sponge. Optional dairy free.
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A PERFECT Gluten Free Orange Cake Recipe
I LOVE this Gluten Free Orange Cake. It is moist, heady with the scent and tang of orange and gorgeously sharable. I’ve made (and shared) it many times and the response has always been a silence interspersed with happy ‘Mmmm’s of satisfaction and gratitude. Commonly met with ‘I’d never have known it was gluten free’, I know I’ve done a good job. I would go as far as to say this is the perfect gluten free orange cake.
Gluten Free Birthday Cake, Celebration Cake or Tea Time Cake… The choice is yours
My Gluten Free Orange Cake recipe is super-versatile. The sponge is utterly divine as a simple tea time cake, but is robust and special enough to be dressed to impress. And that makes it the perfect recipe for an orange celebration cake or gluten free birthday cake. Indeed, it has even been used to layer a Chocolate Orange Wedding Cake!
The cake shared here has been sandwiched with sumptuous orange curd buttercream and a home-made orange jelly. But it works equally well as a simple sandwich cake, layered with vanilla butter icing, or spread with chocolate ganache. Or… anything else you might love with orange.
An Orange Layer Cake with two or three layers?
Whether you are a traditional low or tall layer cake fan, this gluten free orange cake works either way… Taller cakes are the perfect show-stoppers for birthdays and celebrations. And I know this sponge layers well.
The cake pictured is a three-layer 7 inch (18 cm) cake. But the recipe also ‘fits’ a two-layer 9 inch (23 cm) sandwich cake, which is often considered better as a basic ‘tea time’ treat. It even works well as cupcakes.
Making a celebratory Gluten Free Orange Cake – Sponge, butter icing and jelly
Although the Orange Cake photographed may look like you need loads of skills, it is actually pretty straight forward… There are three parts of the process. So, what do you need to know?
The orange sponge
Firstly, this cake is made by the standard creaming/beating and folding method. It is not flourless (although we do have a Flourless Orange Cake recipe at Gluten Free Alchemist which is equally delicious, but not ‘layerable’).
The flour used for the sponge is my home-blended GFA white gluten free flour Blend A. This provides balance without the grittiness that comes from so many commercial blends… However, I have no doubt that the cake will rise and bake equally well using one of the better commercial blends such as Doves Freee plain white flour.
It is worth noting too that the orange sponge is made with plenty of ground almonds and some home-made ‘buttermilk’ (using milk and vinegar). This combination means that it stays moist and fresh. Actually, if anything, the crumb improves over a couple of days… Which is far from the often dry and crumbly gluten free offerings you might have tried. And that also means it can be made a couple of days in advance of any celebration without panic.
The Orange Curd Buttercream
To make my gluten free orange cake extra celebratory, it has been filled, coated and decorated with some creamy, decadent orange buttercream, touched with a swirl of orange curd.
While it is possible to keep the filling as two separate layers… (curd and buttercream one on top of the other), I wouldn’t recommend it, particularly if making anything more than a two-layer cake… The double ‘wet’ layer can be slippery to stack and the weight of the cake can quickly push the filling sideways resulting in a ‘bulge’.
It is also recommended that the amount of curd is carefully balanced, so as not to make the buttercream over-soft, as this will have the same effect.
Homemade Orange Jelly
If you usually make jelly from a packet, panic not. Homemade jelly using juice and sheet gelatine is really no different. The gelatine is melted into warm juice (rather than water) and then left to set.
Be aware however that not all gelatine is created equal. For this recipe I used Platinum Grade Leaf Gelatine (not powder or crystals) for a bright, clear finish.
The oranges used were blood oranges, but of course, these are only available at certain times of the year (late winter in the UK). So, just use the juice from whatever oranges are available. Either way, the jelly layer on top of the cake is a special touch… And it adds a deliciously contrasting texture which marries beautifully against the sponge and velvety buttercream.
Final decoration
To finish the cake, I piped some simple swirls around the top edge (and base) and capped each with a little sugar flower. Bear in mind that any sugar-based decoration placed on the jelly will absorb moisture and dissolve. So, the edible gold heart sprinkles that I used blended into gold trails and streaks. To be honest, it’s a nice effect, but it wasn’t quite what was intended.
Can I make this Gluten Free Orange Cake Recipe dairy free?
With a couple of substitutions, you can make my gluten free orange cake dairy free too. Simply swap the butter and milk in the sponge and the buttercream for a good dairy free alternative (such as Stork or Flora baking blocks). And either find or make a vegan orange curd, or just use straight buttercream.
Key equipment for making Gluten Free Orange Cake
As with all cakes, you’ll need a few basic pieces of kit when making a gluten free orange cake.
- Cake tins – I use Masterclass non-stick, loose-bottomed sandwich tins which come in various sizes.
- A good electric hand whisk – Sadly, Kenwood don’t make my old K-Mix anymore, but this Kenwood 450W hand mixer is the current equivalent.
- Some Mixing Bowls.
- Good quality non-stick baking parchment – I always use Lakeland Baking Parchment as it has never let me down.
- A large mixing spoon for folding – I love my Zing Silicone Spoon-Spatula as it is perfect for mixing and for scraping every last bit of mixture from the bowl (sorry kids!).
- Wire racks to cool the sponges – If you bake a lot, it’s definitely worth investing in the Lakeland stacking racks. They store small and take up so much less kitchen space.
For decorating:
- An angled palette knife and a cake scraper are really handy.
- A cake decorating turntable makes life a whole lot easier and offers the best motion round the cake when coating and piping.
- And for piping… a piping bag and nozzle. I use the Lakeland ‘grippy’ disposable piping bags and for this piping, an open star tip large nozzle.
Ready to make Gluten Free Orange Cake?
Whether made as a tea time treat or for a full-on celebration, I really hope you love this cake as much as we do. If you make it, please let me know… And leave a comment and rate the recipe. Hearing from you guys really makes my day. I love to know how your bakes and cakes turn out and get super-excited when I see photos of them on social media.
Don’t forget to tag me in though… You’ll find me You’ll find me on… Facebook, Instagram, Pinterest and Twitter. Use the hashtag #glutenfreealchemist too.
Thanks for visiting Gluten Free Alchemist. Happy Baking
Other Celebration Cakes to bake at Gluten Free Alchemist
Gluten Free Orange Cake (perfect for celebrations)
Key equipment
- round, non-stick baking tins (3 x 7 inch / 2 x 9 inch)
- Oven
- measuring jug
- fridge
- angled palette knife
- piping bag and nozzle – optional
- microwave or hob and saucepan
Ingredients
Orange Sponge
- 300 g plain gluten free flour blend I use GFA Blend A (see NOTES)
- 2 tsp baking powder gluten free
- 1 tsp bicarbonate of soda baking soda
- 1 tsp xanthan gum
- ½ tsp fine sea salt
- 175 g ground almonds almond meal
- 330 ml/g milk dairy free if required
- 1½ tbsp white wine vinegar
- 150 g unsalted butter (or dairy free alternative) softened
- 400 g caster sugar
- 3 large eggs at room temperature – lightly beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp vanilla extract
- 1 tsp orange extract
- 1 orange zest finely grated
Orange Curd Buttercream
- 190 g unsalted butter (or dairy free alternative) softened
- 400 g icing sugar confectioners/powdered sugar – sifted
- pinch fine sea salt
- ½ tsp orange extract
- 3 to 4 tsp orange curd
Orange Jelly
- 120 ml/g sieved orange juice I used freshly squeezed blood orange
- 1 tbsp icing sugar confectioners/powdered sugar
- 3 g sheet gelatine platinum grade
Additional Decorations (optional)
- sugar flowers and gold stars
Instructions
Orange Sponge
- Base-line two 9 inch or three 7 inch cake tins with non-stick baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and thoroughly mix together the flour, baking powder, bicarbonate of soda, xanthan gum, salt and almonds. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- Pour the milk and vinegar into a jug and stir. Set aside. (The liquid becomes clumpy making 'buttermilk').
- Use an electric whisk to cream together the butter and sugar until light, pale and fluffy.
- Gradually add the egg a little at a time and beat thoroughly between each addition until fully amalgamated.
- Add and beat in the vanilla and orange extracts and orange zest.
- Gently fold in about a third of the milk mix followed by a third of the flour mix and repeat in thirds until all the dry mix and liquid have been just incorporated into the cake batter. Be careful not to over-mix.
- Divide the cake batter evenly between the tins and smooth the surface.
- Bake for 25 to 35 minutes until well risen and a skewer inserted comes out clean.
- Remove from the oven and leave in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Orange Curd Buttercream
- Beat the softened butter until smooth.
- Then gradually add and beat in the icing sugar, salt, orange extract and curd until well-blended, light and creamy.
- Sandwich together the sponge cakes with a generous layer of buttercream.
- Chill for 15 to 20 minutes to allow the buttercream to firm.
- Use a large palette knife and cake scraper to spread a thin layer of butter icing around the sides and top of the cake.
- Next pipe rosettes tightly-together around the top edge using a large open star tip. Make sure there are no gaps, as this will form the 'wall' that will prevent the jelly escaping.
- Pipe (optionally) also round the base of the cake.
- Place the cake in the fridge for 30 to 40 minutes to allow the buttercream to completely firm up and chill.
Orange Jelly (make while the cake is chilling)
- Hydrate the gelatine (as per pack instructions) by placing the sheets flat, in cold water, for 10 minutes.
- Heat the juice either in a small saucepan or in a jug in the microwave.
- Add the icing sugar to the juice and stir until dissolved.
- Whilst the juice is still hot, add the soaked gelatine and stir until completely dissolved.
- Set aside at room temperature, stirring frequently until the liquid is cold and just beginning to thicken very slightly (but is still liquid and pourable).
- Pour the jelly onto the top of the chilled cake (inside the icing surround) and place in the fridge to set.
- Decorate with sparkles and sugar flowers and serve.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
A beautiful cake!!! Had so many compliments on this! Thank you for a well written recipe, I even made your own flour blend as you recommended. 🥳
Thank you Stephanie for your lovely comment. I’m so pleased the cake was enjoyed x
Hi Kate,
Happy Birthday 🎂. Hope things are start to smooth out for you. Life can be very draining at times.
Could I substitute oat flour for the ground almond? I am allergic to almonds.
Take care.
Thank you Margaret. Yes that should be fine. You may need to add an extra drop of milk (maybe a tablespoon) to compensate for different hydration levels… but I can see no reason why it won’t work. xx
Can I make this in one big 9′ round cake tin?
Yes. Absolutely! The recipe makes a 2-layer 9 inch round cake
Best wishes xx
That is an absolutely beautiful cake!! Thanks for sharing at the What’s for Dinner party! Have a great week.
Thank You Helen. You’re welcome. Have a great week too x
This cake is utterly gorgeous, Kate, I hope it's sweetened your special day a little:) Every negative experience brings something positive and in your case, the realisation that life is too short and you need to change things. That's a great start. I am sure there are many sunny days ahead for you!
Thank you Monika…. There will be for sure….. x
What a showstopper and thoroughly fitting for your birthday. I hope you find your direction in life. The past cannot be changed but future is for living to the full.
Thanks Ness. I totally agree….. I am taking some time for reflection right now and am certainly questioning what it's all about and how much time we waste on stuff which is just not important! x
The cake looks awesome..couldn't take my eyes off of it
Ha ha! Thanks Lathiya. I did a good job then xx
So much flavor in this cake. Pinning for later!
Thanks Lizete. Enjoy! x
This is simply gorgeous! Happy belated birthday Kate!
I love the way you decorate your cakes. Yummy 🙂
Thank you Alida x
Happy (belated) Birthday Kate. What an amazing cake to mark it with – it's a proper stunner – a real showstopper! I'm so sorry that everything is rough – take care Kate. Thankyou too for linking up with #BakingCrumbs,
Angela x
Thank you Angela and you're welcome. Things will get better….. just needs time! x
I'm so sorry you're going through a rough patch. Those times are so difficult, but it's good that you're trying to find ways to have a bit of down time. This cake looks delicious. My grandmother has have gluten-free food so I'm always drawn to nice treat recipes that I can make for her.
And hopefully this will give you a bit of a boost too – somebody loved this post so much, they added it to the BlogCrush linky! Feel free to collect your "I've been featured" blog badge 🙂 #blogcrush
Thanks Lucy and honoured to be featured on #BlogCrush. x
looks so yoummy will need to see if I can make a sugar free version maybe with stevia
Oh yes! Let me know how it goes! x
Ahhh! I love orange cakes!!! This looks really delicious and so pretty! I am going to take a slice now!�� Thanks for sharing at Fiesta Friday, Kate. Glad to see you as always!
You're welcome Jhuls. And thank you! x
I've never seen a cake with a jelly layer on the top or iced cutouts placed on butter cream – fabulous ideas!! The cake looks and sounds delicious! x
Aww thank you! The jelly took the cake to another dimension and definitely made the cake extra special! x
Inspirational lady! You're so much stronger than you give yourself credit for. You been through the mill and back again bless you but this to me will pass and the hurt will fade. Baking is the perfect solution for now, you totally focus on your creation and then step back with pride at the end result, all good for the heart and mind xxx
Thank you Rebecca. And thanks for being there! You are an amazing friend and support x
Oh Kate, you really have had a rough time lately. I hope you can work things through and make the changes you need to make. In the meantime, cake seems a very sensible idea – especially one as fantastic as this one! Sending big hugs. And thanks for linking up to #CookBlogShare. Eb x
Thank you Eb for your kind thoughts and support. Really appreciated x
Happy birthday Kate. I hope things improve for you soon. It can be so hard to break out of that negative cycle – this cake looks like a great place to start. xxx
Thanks Mandy. It's amazing what cake can do! x
No wonder your friends and colleagues were pleased that you shared this. Looks stunning and can almost taste the tang of the orange. I've been reading Vicki's comment above and really hope you get some comfort soon. Take Care & Thanks once again for joining in with #Bakeoftheweek
Thank you Helen for your support. As for #BakeOfTheWeek….. well I couldn't really let you escape this one could I?! x
Happy Birthday Kate! That looks a beautiful cake and such a delicious combination. I love the shiny blood orange jelly on top, really makes it celebratory. Wishing the rest of your year is better than the beginning.
Thank you Katie. I really appreciate your kind thoughts x
Gah! I wrote a long response and lost it! Basically: Happy Birthday! And I've found kundalini yoga in the last 6 months and it's opened my mind and world to chakras, essential oils, crystals, TRE, EFT and meditation and it has all helped me to move energy. Look up TRE – I think it would really help you right now even if it can't be explained. And EFT too. Check out Sophie Lebrozec (talk to Mel about her) and Marie Houlden. Both have freebies that you can sign up to. You're right, it's time to shift your energy. You deserve more and there is so much more for you. You know where I am if you want to chat about any of this. I know it seems 'out there' but sometimes you have to do things that can't be explained! There is so much we don't know about the human brain and subconscious. x
Thanks Vicki. I have taken some time out from the day job and am working hard to realign myself. I will check out your suggestions for sure….. Anything is worth trying right now. The time out is really helpful in allowing me to step back and reevaluate. I was getting so bogged down with crap! x
Happy birthday – having a beautiful cake for your birthday is always cheering, even if you make it yourself and even because you have been skilled enough to make it yourself. It is a thing of beauty and style.
Sorry to hear you are going through a bad patch. I have had enough to deal with over the last few years and so I understand how life can be tough – I read someone saying they had not been hit by any major disasters over their 40 years and I was surprised because so many people I know have it happen at one time or another but some worse than others and I think once you have one trauma it makes others worse. Good luck with rebooting and finding that resilience that is so hard when life is harsh! I hope the cake helped because sometime little victories are a good start.
Thanks Johanna for your kind thoughts. It does seem that sometimes there seems to be a wave of rough stuff in life…. I'm beginning to reflect on what's important and have taken a bit of time out from my day job to get my energy and emotions on a level again. Cake is always a victory!
It's a gorgeous cake Kate and I hope baking it was therapeutic! It sounds like you've had a really tough time recently so fingers crossed you start to get your positive energy back soon. Sending you hugs xxx
Thank you Corina. Baking is always therapeutic I think…. It's certainly been a thoroughly crap couple of years….. I am sure time will get me back on track and I am doing what I can to give back to myself right now! x