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Gluten Free No Fuss Orange Cake

Thur Aug 15th, 2019

Gluten Free No Fuss Orange Cake

For this recipe we are going to blend our own flour mixture:

  • 1 cup white rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour (can substitute cassava flour)
  • 1 cup cornstarch (can substitute arrowroot starch/flour)
  • 1 cup almond or coconut flour
  • Combine all ingredients in a large bowl and whisk together well

This recipe makes 5 cups of flour and can be stored in an airtight container in the refrigerator. You can double or triple this recipe as needed.


  • 1 1/2 cups of your own flour mixture
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • Grated peel of one orange
  • 2/3 cups orange juice
  • 5 tablespoons avocado oil

Optional Butterless Buttercream Frosting

  • 1/2 cup palm shortening
  • 2 teaspoons grated orange peel
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 4 to 6 tablespoons unsweetened coconut milk


  1. Preheat oven to 350F. Grease 9 inch round cake pan with palm shortening.
  2. Mix together flour mixture, sugar, baking soda, xanthan gum, salt and orange peel in medium bowl.
  3. Combine orange juice and oil in a small bowl. Add wet ingredients to flour mixture and stir until smooth.
  4. Spread into prepared pan and bake for 30 minutes or until done (check by inserting toothpick into center and it comes out clean).
  5. Cool cake on wire rack then remove from pan and let cool completely before frosting it with Butterless Buttercream Frosting.
  6. In medium bowl, beat palm shortening at medium speed with electric mixer until light and fluffy. Beat in vanilla, orange peel and orange juice.
  7. Slowly beat in powdered sugar. Beat in coconut milk in 1 tablespoon increments until frosting is of a spreadable consistency.

Source: Gluten-free Cookbook