This recipe for gluten free orange bundt cake is easy to make from scratch. This moist cake is citrus infused and delicious. I used a simple, homemade glaze to top it off.
This cake is a great way to use up those last two oranges that are in your fruit bowl. Fresh orange zest and fresh squeezed orange juice make this cakes flavor pop! If you only have orange juice in a carton and dried zest that will work too.
This is a great recipe to use with a smaller individual bundt cake pan too. The individual little cakes look so pretty served with the glaze at a gathering or on a dessert table.
If you are looking for more gluten free bundt cakes try my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Eggnog Bundt Cake, my Gluten Free Gingerbread Bundt Cake or my Gluten Free Double Chocolate Bundt Cake.
You can find more cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Unsalted Butter
- Granulated Sugar
- Eggs
- Sour Cream
- Orange Juice
- Milk
- Orange Zest or Dried Orange Peel
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Powdered Sugar
- Orange Extract or Orange Oil
Instructions
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 cake stand or cooling rack.
After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake.
Supplies
Frequently Asked Questions
To get the best pop of orange flavor it's best to use fresh orange zest and fresh orange juice. You can use two large oranges to get the two teaspoons of zest and half cup of juice that you need.
This is a great way to use up the last oranges in your fruit bowl. Even if they are starting to get too ripe they will work perfect for this recipe and give a sweet citrus flavor.
It is best to let your gluten free orange bundt cake cool completely before adding the glaze. I like to let mine set for at least two hours.
I prefer to make the cake the day before I need it and glaze it the next day before serving or guests arrive. This lets the cake cool completely and allows the glaze to be fresh.
If you are using orange juice from a carton and/or dried zest you could also add ½ teaspoon of orange extract or orange oil to enhance the orange flavor.
There is nothing wrong with using juice from a carton or dried zest.
Sometimes that's all I have access to depending on the season. However, the orange flavor won't be as strong, so adding the orange oil will enhance your cake.
More Recipes You Might Enjoy
Gluten Free Lemon Bundt Cake with Lemon Glaze
Gluten Free Eggnog Bundt Cake
Gluten Free Pear Bundt Cake
Gluten Free Hummingbird Bundt Cake
Gluten Free Double Chocolate Bundt Cake
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Gluten Free Orange Bundt Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This recipe for gluten free orange bundt cake is easy to make from scratch. This moist cake is citrus infused and delicious. I used a simple, homemade glaze to top it off.
Ingredients
¾ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
3 large Eggs
1 cup Sour Cream
⅓ cup Orange Juice
½ cup Milk
2 Tbsp. Orange Zest or Dried Orange Peel
3 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
Icing:
1 cup Powdered Sugar
1 tsp. Orange Extract or Orange Oil
1-2 Tbsp. Milk
Instructions
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 cake stand or cooling rack.
After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake.
Notes
For the cake if you are using dried orange zest and/or orange juice from a carton also add ½ tsp. orange flavoring to the cake batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
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