Gluten Free Orange Almond Cake Recipe (2024)

FAQs

How do you keep gluten free cake moist? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Why is my flourless orange cake bitter? We give our oranges for our flourless orange and almond cake two boils. This is important to remove the bitterness of the pith. Although some recipes say to boil only once and for longer, we think it's better to drain and boil again in fresh water.

Flour substitute.

I don't recommend using almond flour as the only gluten free flour in most cases. For example, you can't make the best gluten free cakes or breads just with almond flour. However, it can work for things like cookies or brownies, where you don't need to achieve a light, airy, fluffy texture.

Gluten-free batters need to rest.

Right after mixing comes a step you don't always consider with traditional baking: letting your batter rest. Even the best combinations of gluten-free alternative grains and flour blends can yield a gritty texture.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Add some gum

Adding xantham or guar gum can be a great way to replace the structure lost by omitting gluten. The exact amount of gum needed for each recipe is worth experimenting with, but generally we add ½ teaspoon per cup of flour blend.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

What is the healthiest flour? ›

Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals.

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Gluten Free Orange and Almond Cake ...

Cooking Without Gluten

https://cookingwithoutgluten.wordpress.com

Cooking Without Gluten

https://cookingwithoutgluten.wordpress.com

200g cooked orange puree (1 medium orange) · 25g fine rice flour (2 table spoons) · 150g almond meal, sifted · 150g sugar · 2 eggs &...

Gluten-Free Flourless Orange Almond Cake ...

Bake Play Smile

https://bakeplaysmile.com

Bake Play Smile

https://bakeplaysmile.com

A deliciously moist 6 ingredient flourless orange almond cake made with whole oranges & almond meal. A cafe-style gluten-free dessert!

Gluten-Free Orange Almond Cake (Flourless ...

Gluten Free Easily

https://glutenfreeeasily.com

Gluten Free Easily

https://glutenfreeeasily.com

You all know how much I love flourless recipes. In my opinion, the ingredients—in this case, eggs, almond flour, granulated sugar, powdered sugar, slivered almo...

Don't overmix: Overmixing can cause gluten-free baked goods to become tough and dry. Mix your ingredients until just combined and avoid overworking the dough. Doughs and batters tend to gelatinize the gums (xanthan & guar) in flour blends/mixes, so you could end up with a 'slimy' texture if you over do it.

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.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency. Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content.