BEST Gluten Free Orange Drizzle Cake – A Loaf Cake with Attitude
This Gluten Free Orange Drizzle Cake wins hearts. Using a combination of orange zest, juice and extract, it delivers an intense citrus flavour punch alongside a tender, rich, melt-in-the-mouth texture that no one will guess is gluten free. The drizzle syrup brings extra zing and juiciness creating a Loaf Cake with ‘attitude’ that is as memorable as it is delicious. (Optional dairy free)
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A Gluten Free Orange Drizzle Cake to swoon over
This cake is simply DELICIOUS… It’s so tender, moist, rich and intensely orange that you may just find yourself making it over… and over again. If that sounds like a tall claim for a simple Orange Drizzle Cake, then give it a try.
Made using a combination of orange zest, extract and juice, it not only packs a flavour punch that leaves you in no doubt of its citrus roots, but its texture is so perfectly balanced that no one will ever know it’s gluten free. THIS, my friends, is an orange cake with attitude…
Why you’ll love this Orange Loaf Cake
If you need more persuasion than the photographs accompanying this post…
- It tastes INCREDIBLE
- It’s at least as good (and I think BETTER) than its wheat-based Orange Drizzle Cake cousins. So EVERYONE will love it.
- The texture is moist, buttery and decadent with an almost ‘creamy’ undertone.
- It’s REALLY EASY to make (whatever your baking skills).
- The flavour is absolutely ‘orange’ with a full-on citrus punch that ensures orange is unmistakably the star of the show.
- This loaf cake doesn’t crumble and is so succulent, it STAYS FRESH for days.
- It’s GLUTEN FREE (so safe for Coeliacs, although no one would ever guess) and can also be made DAIRY FREE.
Gluten Free Orange Drizzle Cake Ingredient Notes
As with all my bakes, I’ve chosen the ingredients used to make this drizzled pound cake with care and consideration…
The orange hit…
It uses orange in three forms:
- Zest (plenty of it) to bring both flavour and characteristic orange flecks to the sponge. Grated zest also adorns the cake as decoration for both prettiness and flavour.
- Extract – which contains natural oil of orange and packs a wonderful citrus flavour punch. Only use extract with natural orange oil.
- Juice for the drizzle syrup and icing. The drizzle syrup permeates deep into the sponge, giving a fresh, natural, succulent orange punch to the cake.
A touch of lemon
For anyone wondering about the place of lemon juice in an orange cake, it’s there for two reasons…
- It’s added to the milk to make buttermilk, being specifically chosen for its necessary acidity and natural citrus pairing.
- And it’s also used in small amounts alongside the orange juice (in both the drizzle syrup and icing) to enhance freshness of flavour, brightness and zing.
The best gluten free flour blend for Orange Drizzle Cake
The choice of flour blend for any gluten free bake is always an important consideration. I use either my Gluten Free Alchemist basic White Flour Blend A or my Rice Free White Flour Blend C when making Pound Cakes. You can find my published gluten free flour blends in my dedicated Gluten Free Flour Blends post. All my mixes are balanced for texture and to avoid the dry ‘grittiness’ that is so often associated with commercial blends.
Nonetheless, my Orange Drizzle Cake can also be made very deliciously with shop-bought gluten free flour blends (such as Doves Freee) although the texture may vary slightly.
Ground Almonds
Ground Almonds (known as almond flour in the US) offer both structure and moisture to your gluten free Orange Drizzle Cake. The natural oils ensure the sponge stays soft for longer, thus improving shelf-life.
If you can’t eat nuts, simply replace the ground almonds with an equal weight of gluten free flour. Although the cake may not last quite as long, it will still be delicious!
Raising Agents
Raising agents help cakes to rise… And for a perfect gluten free Orange Loaf Cake, I always use a combination of baking powder with a little bicarbonate of soda (baking soda). While the amount of bicarb is small enough that you shouldn’t taste it, it is enough to react with the acid in the citrus for extra boost and lightness.
I don’t recommend using self-raising flour as an alternative to plain flour + raising agents. The benefit of adding baking powder and bicarb separately ensures the best consistency and the ability to tweak levels in the most calculated way.
Xanthan Gum
A small amount of xanthan gum brings additional binding and support to the sponge. If you cannot tolerate xanthan gum, use psyllium husk powder at 1½ times the amount or an alternative of choice such as guar gum.
Sugar
In the UK, I always use caster sugar when making sponge cakes. In North America you can use either superfine sugar or standard granulated (which I understand is much finer than our UK versions).
To avoid any confusion, also be aware that UK ‘icing sugar’ (used for the orange icing drizzle) is known in the States as either ‘powdered’ or ‘confectioner’s’ sugar.
Butter
When making Orange Drizzle Cake, use either block dairy butter or a block dairy free alternative (such as Stork Vegan Baking Block or Flora Plant Butter). I use unsalted butter. So if using a salted variety, remember to leave out the salt from the ingredient list.
Always make sure butter is softened to room temperature before using. This helps to prevent the batter from ‘splitting’.
Eggs
My gluten free Orange Drizzle Cake uses 3 large eggs. Remember that eggs are not sized consistently around the world and thus (depending on where you live) your large eggs may not be the same as my large eggs. To check, have a look at my International Egg Size and Weight Comparison Guide. And if helpful, weigh your eggs in their shells to help decide.
Milk
Milk (or dairy free ‘milk’) is mixed with a drop of lemon juice for this recipe to make buttermilk. Buttermilk is always fabulous in gluten free cakes as it adds softness and moisture to improve texture and longevity.
Tips and baking notes for making the BEST Orange Drizzle Cake
This gluten free pound cake is extremely easy to make. But as with all my bakes it has been tested with care using the most fail-safe methods to ensure success. So this is what you need to know…
Ensure ALL ingredients are at room temperature before mixing
Failure to bring all ingredients to room temperature increases the risk of the mixture splitting and curdling. When this happens, the sponge isn’t as light and tender.
Make sure the butter is taken out of the fridge ahead of time (so it is nice and soft). Do the same with the eggs to allow them to warm through to the middle. And prepare the buttermilk early in the process so the milk has time to become ambient and clumpy with the lemon juice.
If you decide to make the orange loaf cake on the spur of the moment (or you simply forgot to take the eggs and butter from the fridge), no worries! Just pop the butter in the microwave for a few seconds until soft (on low so that it doesn’t melt)… And pop the eggs in a bowl of warm (NOT hot) water for 5 to 10 minutes to warm through.
‘Massage’ the zest and extract into the sugar
For the most intense citrus flavour in your Orange Drizzle Cake, use the back of a mixing spoon to massage the zest and orange extract into the sugar (before adding and creaming the butter). This helps to release the natural oils into the batter and also encourages a beautiful orange hue to the sponge.
Make sure the zest is grated as finely as possible (using a fine grater or Microplane) and crush the zest and sugar against the sides of the mixing bowl until the sugar has a beautiful, even orange glow.
Add the egg yolks before the whites and mix gently
Adding the egg yolks first is a discovery I made when developing the recipe for my Gluten Free Victoria Sponge Cake. And it’s the perfect trick for making this Orange Loaf Cake too…
Faced with a frequent battle of Victoria Sponge ‘split batter’ (no matter how ‘room temperature’ my ingredients were), I decided to use a bit of science to balance the protein and fat by adding the yolks first and before adding the liquid whites. This worked amazingly well both in helping to avoid the ‘split’ AND in creating a sponge texture that is (frankly) INCREDIBLE. So…
- Separate the eggs and place the whites aside in a separate bowl and the yolks in with the creamed butter.
- Beat the egg yolks into the butter until smooth and even.
- Fork-beat the whites until light and airy and then add (a LITTLE AT A TIME) to the mix, beating GENTLY between each addition (on low speed) until blended into the batter.
- Patience is key!
Completely line the loaf cake tin
When making a gluten free Orange Drizzle Cake, lining the loaf tin completely (!) is crucial. The full baking paper layer not only protects the sponge from the harsh heat of the oven, but also ensures the cake can be easily removed from the tin.
To line the tin:
- Use a sheet of baking paper large enough to fit the base and up the sides of the pan.
- Place the tin in the middle of the paper and draw around the base.
- Fold along each of the drawn lines.
- Cut a diagonal line from each corner of the baking paper to the corresponding corner of the centrally drawn rectangle.
- Fold up the sides and overlap the corners so they form a box shape.
- Place the baking paper ‘box’ into the pound cake tin.
- Trim off any excess paper to about 3 centimetres above the height of the tin.
How will I know when my Orange Drizzle Cake sponge is baked?
The base Orange Pound Cake sponge takes about 55 minutes to bake (for a standard two-pound tin). For a one-pound loaf, it needs 40 to 45 minutes. Nonetheless (as with all baking) bakers must keep an eye to judge ‘when it’s done’ as ovens vary.
The cake is done when the sponge is golden, firm to the touch (with no wobble) AND a cake skewer or cocktail stick inserted deep into the centre comes out clean with just a few crumbs attached.
Make sure to leave the cake in the tin for a further 10 minutes after removing it from the oven (this helps the crumb to stabilise). Then use the baking paper to help lift it from the tin, before peeling back the side paper panels in preparation for the drizzle and to cool the sponge.
When making Orange Drizzle Cake, don’t skimp on the drizzle
When you add the drizzle syrup to the baked loaf cake, use it all! It may seem like a lot of drizzle, but if you are patient and brush it onto the cake a little at a time, the sponge with happily absorb the lot. And that is a GOOD thing… Because the drizzle brings moisture, succulence and a wonderful, juicy orange intensity that is exactly what you need for a truly Orange Drizzle Cake!
Make sure you pierce the loaf cake with LOTS of DEEP holes before you brush with drizzle. And add it when the cake is still warm for the best absorption. Then let the cake cool completely (still on the baking paper) before topping with icing decoration.
To ice or not to ice?
Your Orange Drizzle Cake is perfectly delicious without decoration. However, I absolutely recommend taking it up a notch further with a drop of orange icing. Not only will it add a touch of simple, but professional elegance to the cake, but it offers an additional orange hit both from the icing itself (made with orange juice) AND an extra sprinkle of zest.
In terms of consistency, you need the icing to be wet enough to drizzle, but not so loose that it dribbles off the cake. If necessary test by drizzling across the back of a wooden spoon first, to see how it ‘holds’.
If you prefer a full-on iced Orange Drizzle Cake, double the quantity of icing sugar listed, but still use (about) the same amount of juice, so that the icing is thick enough to spread.
How to store your Gluten Free Orange Drizzle Cake
Your Orange Drizzle Cake should stay fresh and tender for at least 3 to 4 days after baking, providing it is stored in an airtight container at room temperature. Do not store it in the fridge. This will cause the cake to firm significantly.
To freeze: Wrap well so it is airtight and freeze on the day of making (after it has cooled completely). Freeze with the drizzle added, but NO icing. Freeze for up to 2 months and defrost completely before decorating.
More gluten free orange inspiration you’ll love…
If you’re looking for more baking inspiration and you love orange, then we have plenty more recipes for you to devour…
- A spectacular gluten free Orange Bundt Cake with Raspberry Swirl
- Orange Cupcakes with Orange Curd Buttercream
- The most DECADENT celebratory Gluten Free Orange Layer Cake
- Flourless Orange Cake with Honeyed Raspberry Coulis
- Raspberry Friands with Orange (perfect for using up egg whites)
- A Chocolate Orange Celebration Cake with Orange Macaron
- Chocolate Orange Brownies
- Orange Trifle with Strawberries
- Spectacular Gluten Free Fondant Fancies with Pistachio, Orange & Raspberry
- Orange Meringue Pie
We also have:
- An incredible gluten free Lemon Drizzle Cake
- Pistachio Olive Oil Cake with Lime & Blackcurrant Drizzle
- Raspberry Lemon Drizzle Bundt Cake
Ready to make gluten free Orange Drizzle Cake?
That’s about all you need to know to make your very own delicious gluten free Orange Drizzle Cake. Scroll down an inch further for the recipe card! Let me know if you make it or if you have any questions. You can either leave a comment at the bottom or message me on social media (Facebook, Instagram or Pinterest). I hope you love it as much as we do!
Shared with my love
Gluten Free Orange Drizzle Cake
Key equipment
- cake skewer
Ingredients
Gluten Free Orange Sponge
- 190 g caster sugar
- 2½ large oranges (finely grated zest) (or 3 medium oranges)
- 2 tsp orange extract
- 65 ml/g milk (or dairy free alternative)
- 1 tbsp lemon juice (15g) to make the buttermilk
- 170 g plain gluten free flour blend eg. Gluten Free Alchemist White Blends A or C – See NOTES
- 50 g ground almonds
- ½ tsp xanthan gum
- 2 tsp baking powder (gluten free)
- ¼ tsp bicarbonate of soda
- pinch fine sea salt
- 200 g unsalted butter (or dairy free block alternative) – softened
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Orange Drizzle Syrup
- 90 g granulated sugar (or caster sugar)
- 55 ml/g orange juice
- 15 ml/g lemon juice (= 1 tbsp)
Orange Icing and decoration
- 55 g icing sugar (confectioners/powdered sugar)
- ½ tsp lemon juice
- 3 tsp orange juice (approximate amount)
- zest of half an orange to sprinkle
Instructions
Gluten Free Orange Sponge
- Completely line a 9×5 inch (2 pound/900 gram) non-stick loaf tin with baking paper. (Or two one-pound tins). This can be done by taking a sheet of baking paper; placing the tin centrally and drawing round the base; folding along the drawn lines; cutting diagonally to the drawn corner points; inserting neatly into the tin and trimming any excess paper that overhangs.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh the caster sugar into a mixing bowl and add the finely grated zest of 2 large oranges and the orange extract.
- Using the back of a mixing spoon, mix the zest and extract into the sugar, crushing it against the sides of the bowl to release the natural orange oils. The sugar will turn orange in colour.
- In a small bowl or jug, weigh/measure the milk and stir in the lemon juice. Set aside for 10 minutes or so, to turn into buttermilk. (It will become clumpy). Make sure it has been brought to room temperature (or is gently warmed to 'tepid') before adding to the batter.
- Weigh and mix together the flour, ground almonds, xanthan gum, baking powder, bicarbonate of soda and salt, making sure any lumps are completely broken down. Set aside.
- Add the softened butter to the mixing bowl with the lemon-sugar and beat together using an electric whisk until light and creamy.
- Separate the eggs (putting the whites in a separate bowl) and add the yolks to the mixing bowl with the creamed butter. Beat through until smooth and well-blended.
- Beat the egg whites with a fork until lightly airy.
- Add the egg whites (a drop at a time) to the creamed butter and gently beat between each addition until well blended.
- Next, add about half of the flour mix to the bowl with half of the buttermilk and gently fold through.
- Repeat the process with the rest of the remaining flour and buttermilk, folding through until just combined. (Be careful not to over-mix).
- Spoon the mixture into the loaf tin and smooth the top with the back of a spoon.
- Bake for approximately 55 minutes, until the cake feels 'set' and a skewer/toothpick inserted into the centre comes out clean, with a few crumbs attached.
- Leave the cake to cool in the pan for 10 minutes, while you make the drizzle syrup.
Orange Drizzle Syrup
- Mix the sugar with the orange and lemon juice in a heat proof (microwavable) bowl (or in a saucepan).
- Gently heat either in a microwave or on the hob until the sugar dissolves. Remove from the heat, stir thoroughly and set aside.
- Lift the cake out of the tin with the support of the baking paper lining and peel back the sides of the paper (leaving the cake still attached to the base of the paper lining).
- Pierce lots of deep holes all over the top of the cake using a skewer.
- Brush and drizzle the orange syrup a little at a time across the top of the cake, allowing it to soak into the sponge. Try to encourage the drizzle into the holes. It seems like a lot of drizzle, but use it all. If it is applied bit by bit, it will be willingly soaked up by the sponge.
- Set the cake aside to cool completely and then transfer to a serving plate.
Orange Icing and Decoration
- When the cake is cool, weigh the icing sugar into a small bowl and add the lemon juice then the orange juice a drop at a time, stirring through until the icing sugar has dissolved into a drizzleable paste. Only add enough juice to make the icing to a drizzle consistency, or it will run off the cake.
- Use a teaspoon to randomly drizzle the icing across the top of the cake, encouraging just a little to the sides so that it dribbles over the edges.
- While the icing is still soft, finely grate a little orange zest across the top.
- Enjoy with a nice cup of tea.
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
I found you a couple of years ago because of my decision to quit to using rice flour blends when baking anything because of the grittiness. Ever since, I have been using your Blend C for most of my GF baking.
I have made this loaf a couple of times and it always collapses when it comes out of the oven even though the “done-ness test” with a toothpick indicated it was cooked. Also, it becomes quite dense, almost sticky, and not as airy or light as a loaf baked with wheat flour.
Any suggestions?
Hi Lorraine
I’m sorry to hear that. I’m assuming that you are following the recipe as stated. If you have changed anything other than the flour blend, let me know as the advice may be different.
The main reasons for a loaf cake collapse are generally that the cake is underbaked, or possibly that it has been over-mixed. Given that the cake is coming out as dense and sticky, this would suggest an underbake (I think), so I would suggest leaving it for longer in the oven. The toothpick test can sometimes be less consistent with loaf cakes due to their depth. A gentle prod with a finger may be more accurate. Unfortunately, not all ovens are consistent with each other and (particularly for a block cake) this can result in greater variations in cooking time.
It is also possible that altitude and climate may play a part. If you live in an area which is high or very humid, this can also affect baking times and rise.
I hope that helps
Best wishes
Kate
Hi Kate,
I’m going to try your orange drizzle cake with just gluten free flour, I’m catering for an event in 2 weeks and have a client who can’t eat; gluten, nuts, dairy or eggs. I don’t have lots of experience with egg free cakes, do you think aquafaba would work best as a substitute?
Any ideas welcome.
Thank you.
Best wishes,
Vanessa
Cambridge, UK.
Hi Vanessa
Thank you for your query.
I’ll be honest… I’m also not an expert when it comes to egg free baking and haven’t tried alternatives at all for this loaf.
However, I’m thinking that aqua faba probably isn’t the best sub for a cake, as the structure and moisture levels required are quite different.
Based on my limited knowledge, flax and chia would also NOT be good… both because they create density and significantly alter the flavour profile and will darken the crumb.
So…. I’m thinking of maybe a combination of alternative options… I have NO idea whether they will work, but you could test on a small ratio of muffins/mini loaves and see how it goes.
I’ve read that this is a rated replacement: 2 tablespoons water + 1 teaspoon baking powder + 1 teaspoon vegetable oil = 1 UK MEDIUM egg – (BUT… Use CARBONATED water!)… Possibly for two-thirds of the egg and then use plain apple sauce (unsweetened baby food is usually a good option) to add additional structure and moisture.
I would also suggest making as a tray rather than a loaf as the ‘lift’ weight will be less significant. If making as a tray, you should be able to use less additional baking powder too.
Other than that… you could try a commercial egg replacer Or find a good gluten-based drizzle cake and switch the flour, add xanthan gum, add additional moisture (DF yoghurt/apple sauce, etc).
I’m sorry I can’t be more helpful… But if you do try anything and find the magic answer, please let me know!
Best wishes
Kate x
Had a bowl of mandarins in the fridge so thought I would try those instead of oranges. I know from previous experience not to try zesting them so blitzed the equivalent of about two oranges and substituted that for the zest and orange juice. Probably a bit moister than it should be but tastes superb, I didn’t bother with the icing as I always find things a bit too sweet when iced, the mandarins have sweetened it anyway. Quite a bit of work to make but well worth it, great recipe.
Thank you Terry for your lovely feedback. I’m so pleased you loved the cake.
I love the mandarin substitution! And it’s a definitely a cake with flexibility to moistness levels.
Enjoy xx