My second recipe on the blog must be another delicious heartwarming cake. With no travel planned, I went to the kitchen this week to bake a dairy-free and gluten-free orange cake for the first time ever, but not a boring one, a delicious orange and ginger cake. So here is a bit of the story behind this gluten-free orange cake recipe and how you can make it at home.
There are many reasons why people can’t or don’t want to eat dairy products and/or gluten, mine is IBS – Irritable Bowel Syndrome. The problem is that I love cakes, pastries, and sweet treats. So instead of cutting them off from my diet, I decided to bake them at home and eat with no regrets or upset stomach. My previous recipe was a super moist dairy and gluten-free banana cake, check it out.
This orange cake (gluten-free and dairy-free) is packed with flavor, and if you don’t change any ingredient, you can devour it guilt-free. If you change the recipe, then I’m not sure how your cake will turn out and how your tummy will respond, so stick with this original gf orange cake recipe for success.
What makes this gluten and dairy-free orange cake so special is the spicy taste the ginger brings to it and its texture, super fluffy and moist. Not to mention the gingerish orange glaze that goes on top… yummy!
This gluten-free orange cake gets extra points for being super easy to make. You only need a blender and a bowl to prepare it, then pop it in the oven and wait for the lovely smell of ginger and orange to fill up the kitchen. This delicious scent of the sweet oranges took back to our days in Marrakech.
Are you ready to start drooling over this super easy dairy-free and gluten-free orange cake recipe? So let’s get started!
Dairy-free and gluten-free Orange Cake recipe
– Preparation: 15 min
– Cooking: 50 minutes
– Bake in: springform cake tin 25cm
– Difficulty: super easy
Orange and Ginger Cake ingredients:
- 1 cup (240ml) of fresh orange juice
- 1 tbsp (15ml) of grated ginger – I used natural grated ginger
- 4 eggs
- 1 cup of muscovado sugar (or brown sugar)
- 1/2 cup of refined sugar
- 1 cup of vegetable oil
- 2 cups of rice flour
- 15g of baking powder
Orange and Ginger Glaze ingredients:
- 1 cup (240ml) of natural orange juice
- 1 tsp (5ml) of grated ginger – I used natural grated ginger
- 1/3 cup (80ml) of muscovado sugar (or brown sugar)
How to make dairy-free and gluten-free Orange Cake
Get your oranges and squeeze them until you have 2 cups of fresh orange juice. I used 6 medium oranges for my cake. Set one cup of the orange juice apart, and the other one put in the blender together with the grated ginger, the 4 eggs, the vegetable oil, the half cup of refined sugar and the cup of muscovado sugar. Blend everything well until you get a very homogenous soft liquid.
In a bowl, place one cup of the rice flour and start pouring the liquid from the blend on top of it while mixing very well. Add the second cup of the rice flour and the rest of the liquid from the blender. Mix everything until it becomes a very smooth liquid dough. Now add the baking powder and fold gently.
Choose your favorite baking tin, grease it with vegetable oil and coat with rice flour. I love to use the 25 cm springform cake tin that opens easily and the cake looks fabulous, especially after adding the glaze. If you don’t have a springform cake tin, no worries, you can even use a bundt cake tin, it will look beautiful, and it will be tasty as well.
Add the dough on the baking tin and place it on the middle shelf of the preheated oven at 180ºC. Set your timer for 45 minutes, as it takes from 45 to 50 minutes to bake. My oven tends to heat too much on the top, and I don’t want the cake to be too dark on top, so after 30 minutes, I covered the cake with aluminum foil paper. After covering it, I put it back in the oven to cook for more 15 to 20 minutes. You will smell it, it’s delicious!
While the cake bakes, it’s time to make the delicious orange and ginger glaze. Mix the cup of orange juice you have set apart, the ginger and muscovado sugar in a small pan, and bring it to boil mixing all the time. Cook it until it reaches a syrup consistency, then you can leave it to rest.
I didn’t have a cooktop when I was baking this gluten-free orange cake. It’s a long story, but I broke mine a couple of weeks ago, and due to the lockdown, I couldn’t replace it. As a stubborn cook, I didn’t give up on glaze and cooked it in the microwave. It worked perfectly!
To make the orange glaze in the microwave, you must mix all the ingredients in a bowl, cover it with plastic wrap and cook for 1 minute. Take the container outside of the microwave, stir the mix, check how it is looking, and cook for one more minute. Repeat this process until you reach the syrup consistency, mine took 4 minutes to cook.
It doesn’t matter how you make the orange ginger glaze; the important thing is that you make it. I love this glaze because it will soak into the cake, leaving the dairy and gluten-free orange cake moist.
After 45 to 50 minutes, it’s time to check if the cake is properly baked. Do the toothpick test, stick the toothpick in the middle of the cake, and if it comes out clean, the gluten-free orange cake is done. Let the cake cool down for a few minutes, then take it out of the baking tin, do it while it’s still warm and be careful to not break it, as it will be super fluffy.
Cover the cake with the glaze, do it slowly to let the cake soak the liquid. If you think it’s too much glaze, set some aside to pour over the slices when you serve it. If you want to make the cake even more beautiful, decorate it with some slices of orange. Some people would wait for the cake to cool down completely before eating, I can’t. My first two slices were served still warm with a green, orange & turmeric tea because this fresh, citrusy, and delicious taste is never too much.
Now it’s time to relax and enjoy it!
I hope you liked this dairy and gluten-free orange cake recipe, and that your cake looks and tastes better than mine. If you have any doubts about the recipe, leave a comment below. After baking yours, come back to tell me how it went. For more recipes and travel tips, don’t forget to subscribe here.
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5 thoughts on “Delicious dairy and gluten free Orange Cake with a ginger touch”
Thanks for recipe…I can’t have refined sugar, what is the best substitution for it?
You can use muscovado sugar. Another option would be coconut sugar, but I’ve never used it so I’m not sure if the recipe will work with it.
I wasn’t sure about how this cake texture would be made with only rice flour rather than a mix of flours but thought I’d try it as the recipe was written before adjusting it. The result is that nothing needs adjusting – it is delicious. I took it to a potluck dinner and didn’t tell anyone to begin with that it was gf and df as I wanted people to try it with an open mind. Most commented on how nice it was.
I wasn’t sure my springform cake tin would contain the batter as the batter is quite fluid so I ended up lining the cake base just to be safe.
It’s so nice to know that you and your friends like the cake.
It’s not all recipes that work well only with rice flour, but I can say that this orange cake and the banana cake I do taste delicious and have a great texture.
Tks for your comment!
All the best!