This gluten free orange bundt cake is both easy to make and ridiculously satisfying to eat. It definitely has that old fashioned dessert vibe, that takes you back to your best childhood memories. Infused with plenty of orange flavour from the orange zest and juice, this gluten free bundt cake is moist, buttery and utterly scrumptious.
Bundt cakes. Such a strange thing, aren’t they?
Tell someone you’ve made a bundt cake and all you’ll be met with are blank stares. A what cake? And it’s surprisingly difficult to explain the concept of a bundt cake. The conversation usually goes something like this:
“I’ve made a bundt cake.”
“A what cake?”
“A bundt cake. It’s a cake with a hole in the middle.”
“So… a donut?”
“No. It’s a bundt cake. A cake. With a hole. In the middle.”
“Huh. Never heard of it. What’s the point of the hole?”
(At this point, you usually start feeling the urge to bang your head against the nearest wall.)
“It’s… it’s… Oh for goodness’ sake, just google it.”
But even if you might find it hard to believe that there are people out there who have’t heard of the delight that is a bundt cake, the (absolutely ridiculous and pointless) conversation above does pose an interesting question:
What is the point of the hole in a bundt cake?
Some people fill it with icing, some with chocolate ganache – and some genius (and I’m not being sarcastic here, it truly is genius) even with salted caramel. On the… weird… side of things, I’ve seen the hole being used to house a potted plant. Yeah, I don’t get that either.
One of the reasons for the bundt cake hole is definitely a shorter baking time – the shape of the bundt pan allows more of the batter to come into contact with the hot surface, thereby improving the heat distribution.
A more obvious reason might be that it simply looks different and pretty. There is no need for painstaking decorating, frosting and piping – the ridges and grooves of a bundt pan, no matter how simple, make even the most basic of bundt cakes look like a work of art. (Unless, of course, it sticks to the pan. But that’s a whole other story.)
If you’re not satisfied with these two reasons… well, you can always fall back on sticking a potted plant in there. Or salted caramel.
Definitely salted caramel.
This gluten free bundt cake doesn’t have salted caramel. I won’t say unfortunately – because what it does have is a whole lot of orange deliciousness, and that more than makes up for it.
It’s the kind of orange bundt cake that your grandmother used to make. You know when desserts just have that really satisfying, old-fashioned vibe that makes you feel all warm and cozy inside? This is it.
The orange factor is present both as the orange zest and orange juice in the batter, as well as in the orange icing (or is it orange glaze?). None of that orange extract stuff – just good ol’ Vitamin C rich goodness, that gives this gluten free bundt cake the most incredible flavour. And trust me, the flavour is there… after all, the batter contains the juice of three oranges!
The almond flour (or ground almond for an added texture) give the bundt cake a nutty undertone, making it even more rich and delicious.
There are bundt cake recipes that use vegetable oil as the fat, and there are recipes that use butter. This recipe uses a combination of them, so that you get the best of both worlds.
You get the lightness and airiness that comes from using the vegetable oil, as well as the buttery richness from the butter. And it’s precisely that combination that helps give the old-fashioned, cozy feel to this orange bundt cake.
There really are no downsides to this cake, no reason not to make it. It’s easy and quick to prepare, looks and tastes absolutely amazing… and the orange glaze is, both literally and figuratively, the icing on the cake. Infused with orange flavour, it hardens slightly (as powdered sugar-based drizzles are wont to do) and gives a satisfying little crackle when you take a bite.
So there you have it. A glazed gluten free orange bundt cake, that will take you straight back to your best childhood memories of delicious cakes, sticky fingers and thats special cozy warmth. And if you want to stick a potted plant into that confounding bundt cake hole… just make it a pretty one, worthy of such a prestigious position.
Gluten Free Almond & Orange Bundt Cake
This gluten free orange bundt cake is both easy to make and ridiculously satisfying to eat. Infused with plenty of orange flavour from the orange zest and juice, this gluten free bundt cake with a delicious orange glaze is moist, buttery and utterly scrumptious. NOTE: This recipe is suitable for a 10-inch bundt pan.
For almond & orange bundt cake:
- 1 stick (113 g) butter, softened
- 1/2 cup (88 g) vegetable oil
- 1 cup (200 g) caster sugar
- 2 tsp vanilla extract
- orange zest of 2 oranges
- 4 eggs, room temperature
- 2 1/2 cups (300 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1 tsp xanthan gum
- 1 cup (120 g) almond flour (or ground almonds)
- pinch of salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup (220 g) fresh orange juice (juice of about 3 medium oranges)
For orange glaze:
- 1 cup (120 g) powdered sugar, sifted
- 3 - 4 tbsp orange juice
For almond & orange bundt cake:
Pre-heat the oven to 355 ºF (180 ºC) and generously grease a 10-inch bundt pan. (Note 1)
In a large bowl, cream together butter, vegetable oil and caster sugar until pale and fluffy. (I recommend using a stand mixer with the paddle attachment.)
Add the vanilla extract and orange zest, and mix well.
Add the eggs, one at a time, and mix well after each addition.
Sift together the dry ingredients (gluten free flour, xanthan gum, almond flour, salt, baking powder and baking soda).
Alternatively add the dry ingredients and the orange juice to the butter mixture, starting and ending with the dry ingredients.
Pour the cake batter into the greased bundt pan and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until golden on top and an inserted skewer comes out clean.
If the top of the bund cake starts browning too quickly, cover it with a piece of aluminium foil during baking.
Allow to cool, and in the mean time prepare the orange glaze.
For orange glaze:
In a bowl, whisk together the powdered sugar and orange juice until you get a thick, smooth mixture. You should be able to drizzle it with a spoon, but it shouldn't be too runny. (Better err on the almost-too-thick side.)
Once cooled, drizzle the bundt cake generously with the orange glaze. As it dries, the glaze will harden slightly, which only makes it more delicious!
The gluten free almond & orange bundt cake keep well in a closed container or wrapped in cling film in a cool dry place for about 3 - 4 days.
Note 1: For best results, I recommend using a quick DIY cake release mixture: melt 1 pat of butter and 1/8 cup vegetable oil together. Once melted, remove from heat and add 2 - 3 tbsp (gluten free) flour until you get a thick, spreadable mixture. Brush this mixture all around the bund pan.
(Any cake release mixture left-overs can be kept in the fridge for a week or two.)
Looking for more citrusy deliciousness? Look no further!