How do you keep gluten-free cake moist?

Add extra liquid : Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

What is the secret to moist gluten-free baking?

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture .

What gluten-free flour is best for cakes?

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

What is the difference between flourless and gluten-free?

Is There a Difference Between Flourless and Gluten-Free? Flourless does not always mean gluten-free. Gluten-free means no gluten – which is the protein that can be found in many other ingredients beyond flour.

Why does my orange cake taste bitter?

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste . Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

What is the difference between almond flour and cake flour?

Fat content: AP flour is low in fat, so it doesn't add much moisture to baked goods. Conversely, almond flour has a high-fat content, which adds extra moisture to recipes and may result in heavy, dense, or greasy-feeling baked goods .

Why are my gluten-free cakes so dry?

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons . Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Why is my gluten-free cake gooey?

These ingredients take longer to set than regular gluten-containing flour , meaning they may remain slightly “gummy” or sticky until they have cooled. That's why when you test your gluten-free cakes with a toothpick, even if it looks done, your toothpick might not come out completely clean!

How do you keep gluten-free cake from falling apart?

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure . Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

Should you let gluten-free cake batter sit before baking?

As long as you have the time, it's better to let your batters and doughs sit . This will give flours and starches time to absorb liquid, which will prevent your recipes from developing a gritty, sandy texture.

Blood Orange Almond Cake (Gluten Free)

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This is a pretty special cake, sweet and sticky and a beautiful orange and almond flavour. Use blood oranges or standard – both work. So good!

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It’s blood orange season, and I wanted to make something which really showed off their lovely flavour and beautiful appearance. I love adding them to my oats at the time of year, but I thought they deserved something a bit more special to show them off in style.

Plus, I’ve had this orange and almond cake in mind for just this occasion. I think it’s perfect, not too sweet, which is a lovely almond flavour coming through. I made a quick syrup to drizzle on top when the cake had cooled a little while added some moisture and an extra orangy zing. Optional, but adds something extra.

Amazingly, my delicious orange and almond cake is both vegan and gluten-free, I really don’t think you’d ever know it.

As ever my cake has been taste tested by myself and cake loving Andy, the feedback? Anyway, it was devoured within a day and a half!

Love, Niki xxx

This is a pretty special cake, sweet and sticky and a beautiful orange and almond flavour. Use blood oranges or standard - both work. So good!

Prep time: 15 minutes mins

Cook time: 45 minutes mins

8-10 servings

5 from 1 vote

Ingredients

1 1/4 cup organic gluten-free flour–I used Doves Farm
¾ cup organic coconut sugar
1 tsp baking soda
½ tsp sea salt
1/2 tsp. baking powder
7 tbsp ground almonds
1 cup fresh blood orange juice or orange juice
1/3 cup extra virgin olive oil
Zest 2 oranges finely grated orange zest
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp orange blossom extract or orange essence
1 tsp almond extract

Syrup – optional

1 cup/250ml orange juice
1 tbsp maple syrup

Instructions

To make the cake

Pre heat you oven to Gas Mark 4/180c
Oil then line an 8inch spring form baking pan.
Add the flour, sugar, baking soda, salt, sugar, baking powder and ground almonds into a large bowl. Stir to combine.
Combine the orange juice, oil, zest, vinegar, vanilla, orange and almond extracts in another bowl and whisk until well combined. Pour into the dry mixture and mix until the batter is smooth.
Pour the batter into the pan and bake for approx 45 minutes. Test by inserting a prong into the centre of the cake to see if it comes out clean.
When cooled, a little turn out onto a cooling rack.
Drizzle with orange syrup and top with sliced blood oranges or fruit of choice.

To make the syrup

Add the orange juice and maple syrup to a small pan and heat on a low heat for 5-10 minutes until the juice has reduced slightly.
When the cake has cooled a little, drizzle the syrup over the top.

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More Recipes with Oranges

Blood Orange Almond Cake (Gluten Free)

Festive Chocolate Orange Ganache Pots (Gluten Free)

Roasted Orange and Almond Cake

Discuss this Recipe with Niki

30 Responses

Loved this cake as did all my vegan, gluten free guests
Thankyou
Reply
1. Aww wonderful! xxx
  Reply
Hello
Did you mean all purpose gluten free flour ?
Or self raising or plain ?
Also, can I make muffins instead of a cake with this recipe ?
Reply
Make sure the oranges are vegan. Most oranges (and clementines, satsumas, etc.) from UK supermarkets and greengrocers aren’t vegan because they are coated with beeswax or shellac – look for E901 or E904 in tiny print on the label. If you want unwaxed oranges, you will probably need to buy the organic ones.
Reply
Can you start putting your measurements in grams too please? My scales don’t have a ‘cups’ measurement. 🙂
Reply
1. Yes all my latest ones are xx
  Reply
Hello Niki,
I live in USA, Which GF flour do you recommend to use for this cake since I cant find Dove Farm brand here. I really want to make this cake it looks so tempting!!!
Thanks
Ayesha
Reply
1. Hi Ayesha
  I think maybe Bob’s Red Mill GF could be an option?
  Lots of love
  Niki xx
  Reply
What gives the cake chocolate colored look?
Reply
1. Its the dark blood oranges.
  My best
  Niki xxx
  Reply
Could you do these as individuals in a muffin tin? How long should I bake for?
Reply
1. Hi Caroline
  I havent tried but I’m sure you could.
  Definitely reduce the time and keep your eye on them.
  Good luck
  Love
  Niki xxx
  Reply
Excellent recommendation Ritchie
Best
Niki x
Reply
I would love to try some of your recipes. When you say gas mark 4, what does this mean? I’m not familiar.
Reply
1. Hi Laura
  Gas mark 4 is 180c
  Much love
  Niki xxx
  Reply
Can I convert the recipe and use plain flour? Same amount of flour? We are not gluten free. Would I add the same amounts of being soda and baking powder? Thanks
Reply
1. Hi Nina
  Absolutely, just swap with the same amount.
  Love
  Niki xxx
  Reply
As gluten intolerant vegan, I find it almost impossible to find a cake that doesn’t taste like all the good stuff has been substituted. This cake is delicious!! I made it for my son’s birthday party and have made it lots of times since, anytime I need cake to impress! You’re a genius!! Thank you!!
Reply
1. Hi Anne
  Im so so happy!
  And my pleasure xxx
  Reply
This is a beautiful cake, can’t wait to try it! Thanks for sharing with us 🙂
Reply
1. So happy you like Emma!
  Love
  Niki xx
  Reply
Do you think you can substitute the oranges for lemons in this recipe? Thanks
Reply
1. Hi Ange
  I haven’t tried but I think so, yes.
  I would definitely add more sweetener though.
  My best
  Niki xx
  Reply
Really looks scrumptious- can’t wait to try this!
Reply
1. Thank you so much Jane xx
  Reply
Thanks Niki! So I have Doves plain gluten free flour but now I’m struggling to find the orange blossom extract, orange extract seems to be more common – what do you use please?
Reply
1. Hi Rachel
  Orange extract will be gorgeous in this cake.
  Love, Niki xx
  Reply
This looks yummy! 😉 Which organic gluten free flour do you use please?
Reply
1. Thank you Rachel!
  I used Doves Farm.
  Best wishes
  Niki xx
  Reply
2. Amazing!!!@ loving it
  Reply

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Blood Orange Almond Cake (Gluten Free) | Rebel Recipes (2024)

Ingredients

Syrup – optional

Instructions

To make the cake

To make the syrup

More Recipes with Oranges

Discuss this Recipe with Niki

30 Responses

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FAQs

How do you keep gluten-free cake moist? ›

References