Fresh Orange Bundt Cake Gluten Free Recipes

GLUTEN FREE ORANGE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease a bundt pan with butter or coconut oil. Set aside.
• In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your stand mixer beat together the butter, sugar and orange zest until smooth, about 2-3 minutes. Add the eggs, sour cream, milk and orange juice. Beat together just until combined.
• Add the dry ingredients to the wet ingredients and beat together until blended and smooth, about 1-2 minutes.
• Pour the batter into your greased bundt pan.
• Bake at 350 degrees for 45 minutes. The cake will be golden brown and spring back when lightly touched. Let set for 10-15 minutes and then turn the cake out of the pan onto your serving plate or cooling rack.
• After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake.

GLUTEN FREE ALMOND & ORANGE BUNDT CAKE

Steps:

• 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.
• 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!
• Enjoy!
• 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.

ORANGE BUNDT CAKE - GLUTEN FREE

Steps:

• Preheat the oven to 180 ℃ (356 ℉)
• In a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter at medium-high speed until light and fluffy (3 minutes). Then add the sugar and beat until fluffy (3 minutes).
• Next, add the eggs one at a time and mix until combined. Then add the vanilla extract, orange zest, lemon zest, and fresh orange juice and beat until combined.
• In a separate bowl, mix the flours, baking powder, salt, baking soda, and xanthan gum using a whisk.
• Add one-third of the dry ingredients to the wet ingredients, followed by half the buttermilk, and mix at low speed. Keep adding your dry ingredients followed by buttermilk until your run out of dry ingredients. Making sure that you finish with the dry ingredients.
• Grease your bundt pan with butter and add your cake batter until the pan is ⅔ full.
• Place your bundt pan in the oven on the center rack and bake it for 30-33 minutes or until a toothpick inserted at the middle comes out clean.
• Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter and cream cheese at high speed until light and fluffy. Then add in the vanilla extract, orange zest, sugar, and orange juice and beat until you get a pourable consistency. If you feel that the frosting is too thick, keep adding orange juice until you have a consistency you like.

GLUTEN-FREE ORANGE ALMOND CAKE WITH ORANGE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
• In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
• In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
• To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

HOLIDAY ORANGE GLUTEN FREE BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Grease the bundt cake pan with liquid coconut oil.
• In a large bowl add the flour, sugar, baking powder and salt. Using a whisk, mix to combine.
• In another bowl whisk the eggs, skyr, vanilla and orange zest. Gently fold the ingredients to the dry ingredients until fully incorporated.
• Lastly add the melted butter and whisk to combine. Transfer the batter into a the prepared bundt cake pan and bake for 50 to 60 minutes or until the toothpick comes out clean.
• Allow the cake to cool for about 10 minutes. Slide a sharp, thin knife in between the cake and the pan to separate the cake from the sides, then give the pan a shake to to further loosen the cake. Flip onto a serving plate and set aside to cool completely.
• In a small bowl, whisk together the powdered sugar, orange juice, milk and orange zest. Pour over the bundt cake and enjoy! Feel free to garnish with orange slices, rosemary, cinnamon sticks or fresh cranberries.

LISA'S ORANGE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
• Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.