A wonderfully tender gluten free Orange Bundt Cake with swirls of raspberry purée and drizzles of White Chocolate Ganache. Decorate with fresh fruit, crushed nuts and sprinkles for a show-stopping celebration cake. Optional dairy free.
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Originally Published 6th March 2015 … Updated 13th March 2023
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Gluten Free Orange Bundt Cake – Perfect for Celebrations
My Gluten Free Orange Bundt Cake with Raspberry Swirl has been on the blog since 2015. It was originally made for an 80th birthday party. But it’s so pretty and so yummy, it would fit any celebration, be it birthdays, Christmas, Easter or Mother’s Day.
Indeed, the joy of Bundt cakes is that they are show-stopper stunning with very little effort. The tin does most of the hard work… And with a little careful drizzle and/or sprinkled decoration, they look like you’ve slaved for hours!
This particular citrus cake is not just special for its looks though… Moist with almonds and yoghurt, the rich orange sponge is utterly delicious and is swirled through with freshly-made raspberry purée (not jam). The simple swirl takes it up a level. It has all the flavours of a warm summer’s day. And topped with white chocolate ganache and a sprinkle of contrasting green pistachio nuts, it’s an Orange Bundt that is sure to turn heads and win hearts. Plus it’s Coeliac safe too.
What are Bundt Cakes?
If you are new to Bundt cakes, they take their name from the shaped tins in which they are baked. Bundt tins (as they are known) are specifically moulded into often intricate shapes and have a characteristic hole in the middle. The hole not only helps the cake to bake evenly but also offers a perfect canvas for simple yet stunning decoration.
The most well-known company making Bundt tins is Nordic Ware. And while the tins they sell are not the cheapest, they are of exceptional quality with some fabulous designs. The one used to make this cake is the Heritage Swirl Bundt tin which can be bought from Amazon.
Ingredients for making a gluten free Orange Bundt Cake
Making a Bundt Cake is no different to making any other sponge cake. The only real difference is that the cake recipe is formulated to be of a consistency and texture that works for a Bundt tin. Otherwise, the usual cake-making rules apply!
So what do you need to make this particular gluten free Orange Bundt Cake?
The dry ingredients…
- Gluten Free Flour Blend – I use my Gluten Free Alchemist white flour Blend A (which can be found at the bottom of my Gluten Free Flours and Flour Blending page). Other good commercial gluten free baking BLENDS should also work fine.
- Xanthan Gum – Just a teaspoon! This helps to provide binding and to hold the cake together… Particularly important with Bundt cakes, which need to be fairly robust.
- Ground Almonds – These offer moisture and structure to the cake as well as a fabulous texture too.
- Leavening – This Orange Bundt Cake has a combination of baking powder and bicarbonate of soda for the perfect rise.
- Sugar to sweeten. I use soft light brown sugar to give the sponge a wonderful depth of flavour and caramel overtones.
The wet ingredients…
- Eggs – As with all my baking, I use UK Large eggs to make my Orange Bundt Cake. However, given that egg sizes vary from country to country, you may need to check how yours compare and make adjustments as necessary. You can check using my International Egg Size and Weight Comparison Chart.
- Coconut Oil is used instead of butter in the cake.
- Plain Yoghurt adds moisture and tenderness to the sponge.
For maximum orange flavour, this Bundt cake uses orange in 3 variations…
Raspberry Swirl Purée
The Raspberry Purée is really easy to make in a saucepan using fresh raspberries, a little caster sugar and a teaspoon of corn starch (UK cornflour) for thickening.
While decoration is always optional, Bundt cakes are perfectly shaped for eye-catching drizzles and sprinkles. I decorated my Orange Bundt Cake using White Chocolate Ganache (made with white chocolate and cream)… And some fresh raspberries, chopped pistachio nuts, freeze-dried raspberry powder and a little edible glitter for sparkle.
Can I make this Orange Bundt Cake dairy free as well as gluten free?
Yes. Because my Orange Bundt Cake uses coconut oil in place of butter, the only ingredient that needs to be subbed for the sponge is the yoghurt. Just use dairy free yoghurt instead.
If you’re making ganache to drizzle, make sure the chocolate is safely dairy free and use a dairy free cream alternative.
Orange Bundt with or without Raspberry Swirl…
If you want to make a plain Orange Bundt Cake (without the Raspberry Swirl), that’s fine too. Simply fill the Bundt tin with the orange cake batter and don’t bother making the raspberry puree… The sponge is delicious just as it is.
How to prepare the Bundt tin…
When making ANY Bundt cake, it’s essential to prepare the tin carefully. If it’s not prepared properly, the sponge is liable to stick and break when you try to remove it. So how should you prepare a Bundt tin?
Oil the inside…
- Wait until you’re almost ready to transfer the cake batter to the pan for the most effective protection.
- Use either sunflower or vegetable oil to coat the pan. Do NOT use butter. Butter becomes too sticky (due to the milk solids) and this will cause the cake to stick to the sides of the tin, making it difficult to remove.
- Use either a pastry brush or a piece of absorbent kitchen towel and lightly coat the inside surface of the tin with oil. Make sure you get into all the folds and corners… And oil the central post too.
Dusting the inside (on top of the oil)…
Once oiled, top-coat the inside of the pan with either plain flour, a cocoa-flour mix (for chocolate cakes) or ground nuts. This provides a barrier between the sponge and the tin to help prevent sticking.
I use corn starch (UK cornflour) for light-coloured sponges like my Orange Bundt Cake… Drop a spoonful of the flour into the tin and tilt, tip and gently shake until the surface is well covered. To remove any excess, turn the tin upside down over a sink and gently tap the base.
How to release the Orange Bundt Cake sponge from the tin after baking…
However well the tin is prepared, it’s always a heart-stopping moment turning out a sponge from a Bundt tin. So far, I haven’t broken one, suggesting the preparation (above) really helps. But when it comes to removal, there are also some tips and tricks that are worth knowing…
- Always allow the cake to cool in the Bundt tin for 10 to 15 minutes after baking… But don’t let it go cold as this leaves the cake to ‘sweat’ resulting in a greater likelihood of sticking.
- Give the tin a few sharp taps and a gentle shake before attempting to turn out. This will help to loosen it.
- Using a fine-edged silicone spatula (or knife), very gently release the top edges of the sponge and central ring.
- Place a wire rack over the top of the tin and turn the tin over holding the wire rack in place. This allows the sponge to drop onto the wire rack more gently.
- Don’t panic if the cake doesn’t immediately drop out (it rarely does)! But (with the cake tin inverted onto the wire rack, bang the base several times.
- If the sponge still doesn’t come out, recheck for any obvious ‘stuck’ areas and repeat the loosening with a spatula/knife. Then repeat the turning out process with the wire rack.
- Once the cake is removed and has been allowed to cool, gently brush any residue of flour from the sponge surface using a clean, dry pastry brush.
Ready to make Gluten Free Orange Bundt Cake with Raspberry Swirl?
You’ll find the recipe for my Orange Bundt Cake below (just scroll an inch or two further). I hope you love it. Sadly, I haven’t yet managed to get a photo of the inside crumb. It’s a sponge I tend to make for celebrations and it honestly doesn’t seem right to be wielding a camera over cake slices at a birthday party! Apologies. You’ll just have to take my word that it’s a wonderful, lightly-dense succulence of a sponge. But the beauty of the decorated, creamy White Chocolate Ganache as it spills down the sides and pools in the middle, speaks for itself.
If you do make it… Leave a comment at the bottom, rate the recipe with the star button or tag me on social media to let me know how you got on. I love to hear about (and see photos of) your bakes and cakes. (Facebook, Instagram and Pinterest – @glutenfreealchemist)
And if the idea of an Orange Bundt Cake doesn’t get your heart racing, then we have other gluten free Bundt cake recipes you might love instead…
- Chocolate Bundt Cake (a favourite of mine!)
- Raspberry Lemon Drizzle Bundt Cake
- A pretty Easter Bundt Cake
For all our other BIG cakes we have a dedicated ‘Big Cakes, Layer Cakes, Bundt Cakes and Celebration Cakes’ Index. And for everything else, head over to the main Gluten Free Recipe Index. With nearly 500 recipes on the blog (all shared for FREE), you’re sure to find the inspiration you’re looking for…
With my love
Gluten Free Orange Bundt Cake with Raspberry Swirl
- Small saucepan
- oven + hob
- small heat-proof glass (Pyrex) bowl
Raspberry Purée (for swirl)
- 130 g fresh raspberries
- 30 g caster sugar (preferably golden)
- 1 tsp corn starch (UK cornflour)
- 350 g plain gluten free flour blend I used GFA blend A – see NOTES
- 80 g ground almonds
- 1 tbsp baking powder (gluten free)
- 1 tsp bicarbonate of soda (baking soda)
- ¼ tsp fine sea salt
- 1 tsp xanthan gum
- 300 g soft light brown sugar
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 375 ml plain yoghurt (dairy free if required)
- 70 g coconut oil (melted)
- ZEST of 2 oranges finely grated
- 1 large orange JUICE
- 3 tsp natural orange extract
- sunflower or vegetable oil to grease the pan + a little extra corn starch for dusting (do not use butter)
White Chocolate Ganache
- 160 g white chocolate (good quality) – broken into small pieces.
- 130 g double cream (heavy cream)
- extra fresh raspberries
- chopped pistachio nuts
- sprinkle freeze-dried raspberry powder
- edible glitter
Raspberry Purée (for swirl)
- Put the raspberries and caster sugar in a small saucepan and bring to a simmer, squashing the raspberries against the side of the pan with a spoon to release the juice.
- Simmer until the liquid has reduced by about a third, then remove from the heat.
- Once cool add the corn starch and stir through.
- Whizz in a food blender for a few seconds to make a thick, smooth paste. Set aside.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are broken down. Set aside. (TIP: Weigh into a large airtight container and shake vigorously)
- In a large bowl, whisk together the sugar and eggs until well-blended and slightly thickened.
- Add the yoghurt, oil, orange zest, juice and extract and whisk again.
- Add the dry ingredients and fold until the batter is well-combined.
- Prepare the bundt tin by very lightly oiling the inside (using a pastry brush or paper towel) and then dusting with a little corn flour.
- Spoon a layer of the batter (about half the mixture) into the bundt pan, before dotting spoons of the raspberry purée across the top and swirling through with a knife.
- Add the rest of the batter and remaining raspberry purée and repeat the swirling process.
- Bake for 40 to 45 minutes until the top springs back to the touch and a skewer comes out clean.
- Remove from the oven and leave to cool in the pan for about 10 minutes, before turning out onto a wire rack (see main blog post for tips). Cool completely.
- Gently brush off any excess flour from the sponge surface using a clean, dry pastry brush.
White Chocolate Ganache
- When the cake is completely cooled, make the ganache.
- Place the chocolate in a heat-proof (pyrex glass) bowl. Make sure the chocolate is broken into small pieces.
- Heat the cream in a small saucepan until just starting to simmer around the edges (do not allow to boil).
- Pour the hot cream over the chocolate and leave to stand for a few minutes, before stirring through until the chocolate has melted and the ganache is smooth. If the chocolate does not completely melt, place the bowl over a pan of gently simmering water for a few seconds (or in the microwave for 5 to 10 seconds at medium heat), and stir through again.
- Leave the ganache to cool, stirring frequently until it thickens enough to drizzle over the cake.
- Once the cake has been drizzled with ganache (and while the ganache is still sticky), top with raspberries, chopped pistachios, sprinkles and sparkles as you wish.
© 2019-2024 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