Orange Butter Cake with Warm Orange Sauce

Orange Butter Cake with Warm Orange Sauce {Gluten-Free, Vegan, Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Somebody recently loaded me up with a ton of oranges, which immediately made me remember this delicious orange cake recipe I’d come across some time ago on Skinny GF Chef. I wanted to make something similar, but egg-free and refined sugar-free, and I’m happy to report this gluten-free vegan orange butter cake came out absolutely delicious.

Orange Butter Cake with Warm Orange Sauce {Gluten-Free, Vegan, Refined Sugar-Free}

It’s a very light, fluffy, comforting — a melt-in-your-mouth kind of a cake, and it’s not too sweet — most of the sweetness comes from the warm orange sauce you drizzle over it. For me it was just perfect. Just to be sure I’m not just on a yummy cake high, I actually had a picky gluten-eating friend taste test it to tell me what he thought — he couldn’t believe it was a gluten-free cake {and that’s huge from someone who thinks all GF flour is sand in disguise ;) }.

Orange Butter Cake with Warm Orange Sauce {Gluten-Free, Vegan, Refined Sugar-Free}

Note: after I had made and tasted the cake, I realized it would have been absolutely perfect with some poppy seeds in it. I’m therefore adding that in as an optional ingredient. I will definitely add some next time I make this cake.

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Orange Butter Cake with Warm Orange Sauce {Gluten-Free, Vegan, Refined Sugar-Free}

Orange Butter Cake with Warm Orange Sauce


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 9" cake

Ingredients

Flax Egg:

  • 2 tbsp ground flax seeds
  • 6 tbsp very warm water

Dry Cake:

  • ⅔ cup almond flour
  • ⅔ cup brown rice flour
  • ⅔ cup tapioca starch
  • 1 tsp GF baking powder
  • 1 tsp baking soda
  • 1 tsp guar gum
  • ¼ tsp salt
  • ¼ cup poppy seeds (optional)

Wet Cake:

  • ½ cup softened non-dairy butter (I used Earth Balance) (or try this DIY butter recipe)
  • ½ cup liquid sweetener of your choice (I used maple syrup)
  • zest of 1 orange
  • juice of 1 orange (roughly ½ cup)
  • juice of ¼ lemon
  • 1 tsp pure vanilla extract
  • 1 tsp orange extract

Warm Orange Sauce:

  • ½ cup liquid sweetener of your choice (I used maple syrup)
  • zest of 1 orange
  • juice of 1 orange (roughly ½ cup)

Instructions

  1. Preheat oven to 350F. Oil a 9″ round cake pan (I also lined the bottom of mine with some parchment paper).
  2. Mix flax egg ingredients together in a small bowl and set aside to gel.
  3. Combine all dry cake ingredients in a large mixing bowl. Add wet cake ingredients and the flax egg and mix thoroughly to combine everything together. Pour into prepared cake pan. Bake in the oven for approximately 40 minutes. The cake is ready when it is lightly domed, golden, and a skewer or toothpick comes out dry when pricked. Remove from oven and allow the cake to cool off for 10 – 20 minutes on a wire rack. You can then carefully transfer the cake onto a serving plate.
  4. While the cake is baking, combine the warm orange sauce ingredients together in a small saucepan. Heat over low heat for approximately 25-30 minutes (I left mine on, stirring occasionally, pretty much until I was ready to deal with the cake).
  5. Prick the top of the cake with a skewer to create tiny cavities to absorb the sauce. Drizzle with about ½ of the warm orange sauce on top and serve. Reserve extra sauce for drizzling over individual cake slices. Refrigerate any leftovers (mine kept fresh in the fridge for 3 days).

Happy Baking!

xo Audrey

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This post contains an affiliate link to the almond flour used.

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