Gluten-Free Orange Syrup Cake Recipe

Name: Gluten-Free Orange Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 1 tbsp finely grated orange peel; 2/3 cup coconut sugar or granulated sugar; 3 None eggs, separated; 3/4 cup ground almonds; 1 cup gluten-free self-rising flour; 1/2 cup buttermilk; None None FOR THE ORANGE SYRUP; 3 medium oranges; 1/4 cup coconut sugar or granulated sugar

Servings: persons

1
Preheat the oven to 325u00b0F. Grease an 8-inch Bundt pan and sprinkle with flour. Tap pan and shake out excess flour.
2
Beat butter, orange peel and sugar in a large bowl with an electric mixer for 3 mins, or until light and creamy. Beat in egg yolks, one at a time, until combined. Stir in the almonds. Stir flour and buttermilk in 2 alternating batches.
3
Beat egg whites in a small, clean bowl with an electric mixer until soft peaks form. Fold into batter in 2 batches. Spread into prepared pan.
4
Bake for 45 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack set over a baking pan.
5
Meanwhile, for the orange syrup, remove peel from 1 orange in long strips with a zester; thinly slice the orange peel. Juice all 3 oranges (you will need 3/4 cup juice). Combine orange peel and juice and sugar in a small saucepan. Stir on medium heat until sugar has dissolved. Bring to a simmer; simmer, uncovered, for 3 mins.
6
Pour hot syrup over hot cake. Spoon collected syrup in the pan over the cake. Repeat until all the syrup is used.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1 tbsp finely grated orange peel, 2/3 cup coconut sugar or granulated sugar, 3 None eggs, separated, and more.

Yes, Gluten-Free Orange Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Orange Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions