Gluten-Free Almond Orange Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum) 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup almond flour 1 cup almond flour
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup granulated sugar 1 cup granulated sugar
• 1 tsp orange zest 1 tsp orange zest
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 3 large eggs 3 large eggs
• 0.5 cup milk (dairy or non-dairy) 0.5 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour a 9-inch cake pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, certified gluten-free baking powder, and salt for about 30 seconds until well combined and aerated. This ensures an even distribution of leavening and prevents clumps.

2. 2

   In a separate medium bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Add the orange zest and mix for another 30 seconds until fragrant.

3. 3

   Add the room temperature eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated, about 1 minute per egg. Stir in the vanilla extract until just combined. The mixture should look smooth and emulsified.

4. 4

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. The batter will be thick but pourable, and it should smell wonderfully of orange and almond.

5. 5

   Pour the batter evenly into the prepared cake pan and spread it with a spatula to create a smooth top. Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and springs back when lightly touched. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.