(If you recall, my mom hearts the orange. For Christmas this year I made her Gluten Free Orange Rolls...YUM! You should check them out if you're an orange-lover like us.)
My mom and I joined forces creating this one and we were sooooo excited with the end result! Seriously amazing. Even my dad, who does not care much for orange, loved it!
(Psst- I am so not a cake decorator! So don't judge this cake by it's cover. Hopefully you're a better cake decorator than I am!)
Gluten Free Orange Cake
Created by jalene and her mom alene
Makes twp 9" round cakes
- 2 & 1/2 cups sweet white rice flour (you can grind your own from Calrose Rice)
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 tsp xanthan gum
- 2 cups sugar or evaporated cane juice sugar
- 4 eggs
- 1 cup milk (or milk sub)
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 cup extra virgin olive oil
- 2 Tbsp orange zest
- Preheat your oven to 350 degrees F. Oil and rice flour dust 2 round 9 inch cake pans. (I typically use coconut oil to oil my pans.) Set aside.
- In a small bowl, whisk together the dry ingredients: rice flour, salt, baking powder, and xanthan gum. Set aside.
- In a mixing bowl combine the sugar and eggs. Beat together for 1 minute. Then, while mixing on low, add the milk, vanilla, orange extract, and oil.
- Then, add in the dry ingredients. Mix until combined, scraping the sides when necessary. Fold in the orange zest.
- Pour the batter into your prepared cake pans evenly. Bake for at least 30-35 minutes or until the top is starting to turn golden brown and a toothpick inserted in the center comes out clean. Also, the cake should bounce back up when slightly touched.
- After removing the cake from the oven, allow it to rest in the pans for at least 5 minutes. Then transfer cake onto a cooling rack to finish cooling completely.
- While the cake cools, make your frosting. I suggest using my Orange Buttercream Frosting. It is gluten free and can also be made dairy free.