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Gluten Free Orange Cake

If you've been reading my blog for a while now you'll know that funky tasting allergy free food is not my thing. I take a lot of time re-creating recipes that taste as normal as possible. My kids are fussy, in fact Alex has still has issues with a food phobia so if he'll eat this cake there's a pretty good bet yours will too :-)

Orange cake is one of those yummy cakes that reminds me of my happy childhood. My mum always baked on Sunday afternoons so that we had homemade treats to go in our lunchboxes during the week (although they did tend to only last a couple of days haha). This is a great cake to make this time of year when there are still lots of oranges around.

Gluten Free Cake - Orange Cake - Happy Tummies

Orange Cake - Top 8 Allergy Free

Gluten free, wheat free, dairy free, soy free, nut free - can be egg free


45g desiccated coconut (or 60g blanched almond meal if desired)
90g potato starch
70g sorghum flour
10g finely grated orange zest (about ½ the skin of an orange - no white)
1 tspxanthan gum (orguar gum)
3 tspGF baking powder
75g rapadura sugar (or sweetener of choice)
100gcoconut oil, melted
2 eggs (or egg replacer - see method below)
cup (85mls) dairy free milk


  • Pre-heat oven to 170° C
  • Grease and line a loaf pan with baking paper
  • To replace egg: mix 2 tbsp chia seeds with 6 tbsp water (120mls). Leave to sit for 5 minutes or so until it gels and add as you would an egg
  • Grind together rapadura and finely grated orange zest thoroughly in a food processor (if using a Thermomix grind on speed 9 for 10 secs - use a vegetable peeler and put the peeled orange rind in - no need to grate)
  • Add all other dry ingredients and mix together until combined (if using a Thermomix combine on speed 5 for about 10 secs)
  • Add all wet ingredients and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 10 secs, scrape down and repeat if necessary)
  • Cook for approximately 35 minutes until just cooked
  • Turn out after about 5 minutes and leave on wire rack to cool
  • Leave plain or drizzle with orange icing - I mixed together 100g sifted pure icing sugar with freshly squeezed orange juice and drizzled over (approx. 3 or 4 tsps orange juice to that much icing sugar - add slowly until it's the desired consistency)

Tip: Make as a loaf cake, round cake or even cupcakes. Adjust baking time as necessary.

 Recipe From - Copyright 2015 Happy Tummies


Enjoy! Lisa x

PS. Feel free to swap out ingredients to suit your dietary requirements. You could use any starch to replace the potato starch however I do like the lightness potato starch gives. You could also swap sorghum for a similar weight flour like brown rice flour or millet, although I choose sorghum because my son is rice free and I like to use a blend of lighter flavoured flours to produce a more 'normal' taste. Use any dairy free milk you like. If you try a substitution and are happy with the result please comment below to help other allergy free bakers :-)