Gluten Free Orange Tea Cake (Edit recipe)

214 recipes
|
453 followers

I love the idea of afternoon tea (or coffee) with a sweet treat. But this last decade I’ve tried hard to limit the sugar intake and upgrade my treats. So, if you would like a treat that is not too sweet and has refreshing orange flavor, this is the recipe for you. I used Citreve freeze-dried orange slices to add more intense orange flavor. This recipe makes 2 cakes, but personally I use them individually and freeze the second one for later.

Share

Save

PREP TIME

12 minutes

COOK TIME

35 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Wet

.5 cup Butter, Salted, melted
1 cup Orange Juice, room temperature
.66 cup Milk, room temperature
4 Eggs, Pastured, room temperature
1 cup Maple Sugar
1 tsp Pure Vanilla Extract
2 Tbsp Freeze-Dried Orange Slices - CITREVE, finely ground, about 6 slices.

Dry

2 cups Gluten-Free All-Purpose Flour - Primal Palate
1 cup Almond Flour
1 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Sea Salt

Coating

1 Tbsp Powdered Sugar
1 tsp Freeze-Dried Orange Slices - CITREVE, finely ground, again do this just before use

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line 2 8” round cake pans with parchment paper and oil bottom and sides. Set aside.
Preheat oven to 350 degrees.
In a medium bowl combine the ‘wet’ ingredients and whisk to combine. Tip: don’t grind the orange slices until just before use to prevent clumping.
In a small bowl combine the ‘dry’ ingredients and stir to blend.
Using a whisk ( like the stand mixer, but a hand whisk will do too), slowly add the dry ingredients to the wet and whisk until well combined.
Evenly divide the batter into the pans and using a spatula even out top.
Place in oven and bake for 35-38 minutes. Check doneness with toothpick, if it comes out clean remove.
Let the cakes cook for 20 minutes before turning out.
Tip: I always use a butter knife or small metal spatula to go around the rim of the pan to loosen any areas.
Let cool and top with powdered sugar.

Notes

If you want you can make a buttercream and make this a 2-layer cake. But I like the simple idea of an afternoon tea cake, both are fantastic.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	14 g
Carbohydrates:	51 g
Protein:	3 g
Cholesterol:	33 g
Sodium:	436 mg
Fiber:	0 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.