Gluten Free Orange Cardamom Cake

If you're looking for a cake with a unique and warming flavor, this gluten free orange cardamom cake is a perfect choice. The combination of fresh orange zest, warm cardamom spice, and sweet orange glaze makes this cake the perfect treat for any occasion. Plus, it's made with simple ingredients and is easy to prepare. Whether you're gluten-free or not, this cake is sure to be a hit!

Recipe Ingredient Notes

Gluten Free Flour: To make this Gluten-Free Orange Cake, I utilize my gluten-free flour mix, resulting in a delicate and tender texture. I have experimented with Bob's Red Mill and King Arthur Measure for Measure. Both have yielded excellent results for this orange cardamom cake. Other brands of gluten free flour blends may also work as well. Note that the flour blend in this delicious orange cardamom cake contains xanthan gum.

Almond Flour: The cake owes its lovely texture and consistency to the almond flour. However, if you have a nut allergy or prefer a nut-free option, you can substitute the ground almonds with gluten-free flour.

Ground Cardamom: Ground cardamom is a spice that is made from the seeds of the cardamom plant that have been dried and ground into a fine powder. It has a strong, pungent, and slightly sweet flavor with hints of citrus and mint.

Buttermilk: This acidic ingredient helps to create a tender crumb and soft texture. It also gives the gluten free orange cardamom cake a little tang which pairs well with the sweetness and flavor of the spices. To replace buttermilk, you can use homemade buttermilk made from milk mixed with vinegar and lemon juice.

Orange Zest: Most of the flavor of oranges can be found in fresh orange zest. I like to use organic oranges especially when I plan on using zest. No matter what, make sure to give the orange a good rinse before using.

What is Cardamom?

Cardamom (Elettaria cardamomum) is a spice that comes from the seeds of plants in the ginger family. It is native to India, Nepal, and Bhutan. It is also grown in other tropical regions of the world, such as Guatemala and Sri Lanka.

There are two main types of cardamom: green and black. Green cardamom is the most common variety and has a sweet and floral flavor with notes of lemon and mint. Black cardamom has a smoky and earthy flavor with hints of resin and camphor.

Cardamom is used in baking for its unique flavor and aroma, which can enhance the taste of sweet treats and baked goods. Its sweet, floral, and slightly spicy notes can add depth and complexity to cakes, cookies, bread, and other baked items. Additionally, cardamom has a warming effect that can make baked goods feel more comforting, particularly during cold weather.

Cardamom is believed to have some health benefits, such as aiding digestion and reducing inflammation, which can make it a desirable ingredient in baking recipes.

How to replace Ground Cardamom

Clearly, ground cardamom is a key ingredient to make this gluten free orange cardamom cake. In the absence of ground cardamom, try substituting it with a spice or spice blend that has similar flavor notes. Note that these substitutes may not give you the exact same flavor profile as ground cardamom. Therefore it's best to use them as a last resort or adjust the amounts to suit your taste.

Some possible alternatives to ground cardamom include:

• Ground Cinnamon: Cinnamon has a sweet and warm flavor that can replace some of the sweetness and aroma of cardamom in recipes.
• Ground Nutmeg: Nutmeg has a warm, slightly sweet flavor with hints of nuttiness, similar to cardamom.
• Ground Allspice: Allspice has a complex flavor profile that combines notes of cinnamon, nutmeg, and cloves, which can be a suitable replacement for cardamom in some recipes.
• Ground Ginger: Ginger has a spicy and slightly sweet flavor that can add a similar warmth and depth of flavor to dishes like cardamom.
• Pumpkin Pie Spice: Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, and ginger, which can be used as a substitute for cardamom in some recipes.

Important Notes for Gluten Free Orange Cake

One can use an electric hand mixer or a stand mixer to make this gluten-free orange cake recipe. Eggs and Buttermilk need to be at room temperature. I like to just place the eggs in a bowl of warm water while I gather all the other ingredients. Room-temperature ingredients will cream together more easily than cold ingredients.

As for the bundt pan, I recommend using a pan that holds 10-12 cups. I use a 9" Bundt Pan for this cake. If you do not have a bundt pan, you may also bake it in a 9x13" pan or bake two cake layers by using two 9" round cake pans. Be careful not to overfill the pans. And yes, this recipe can also be turned into orange loaf cake and baked in TWO 8x4 Pullman Loaf Pans.

How to make a Gluten Free Orange Cake

Step 1: Preheat the oven to 325F. Baking the orange cardamom cake at a lower temperature will ensure the middle will bake fully.

Step 2: In a large bowl whisk or sift together the gluten-free flour blend, almond meal, ground cardamom, baking powder, baking soda, and kosher salt. Set aside.

Step 3: Combine the granulated sugar, light brown sugar, and the zest of one orange in the bowl of a stand mixer fitted with the paddle attachment. Use clean fingers to work the orange zest into the sugar. This will release the oils and orange flavor present in the zest and give the cake a delicious orange flavor.

Step 4: Add the room-temperature unsalted butter, oil (such as vegetable oil or extra virgin olive oil) and vanilla extract to the orange sugar. Beat the ingredients at medium speed for 2 minutes, until light and fluffy. Use a flexible spatula to scrape the bowl's sides halfway through.

Step 5: Add the large eggs to the mixture one at a time, ensuring to wait for 30 seconds between each addition. The batter may look curdled, but once you add the dry ingredients, it will blend together again.

Step 6: Add the dry ingredient mixture to the wet ingredients, one-third at a time alternating with the buttermilk. Avoid overmixing the batter to prevent a denser gluten free orange. Use a flexible spatula to give the batter a few good stirs. This will ensure there are no pockets of flour hiding at the bottom of the pan.

Step 7: Prepare the 9" Bundt Pan (10-12 cups) by spraying the inside with nonstick spray or greasing it thoroughly with butter. Pour the bundt cake batter into the prepared pan and use a small offset spatula or flexible spatula to spread it out evenly. Let the cake batter rest on the counter for 5-10 minutes.

Step 8: Place the bundt cake pan in the preheated oven and bake at 325F for 50-55 minutes. The top of the orange cardamom cake will be golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (a few moist crumbs are okay) If using a digital thermometer, the internal temperature should be at least 200F.

Step 9: Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.

Step 10: Invert the slightly cooled Bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues. Cool the Gluten Free Orange Cake completely before glazing.

Orange Glaze

This quick and easy homemade orange glaze will give the orange cardamom cake a little extra orange flavour. Make sure to use fresh squeezed orange juice and don't forget to zest the oranges before juicing them.

To make the orange glaze, combine the sifted powdered sugar, orange zest, pinch of kosher salt and freshly squeezed orange juice in a small bowl. Use a whisk or a fork and mix until smooth. The glaze should be on the thicker side but if you like it to be thinner, add more orange juice.

After the gluten-free orange cake has cooled, drizzle the orange glaze over it. Let the glazed cake sit for 5-10 minutes before slicing and serving to allow the orange glaze to set properly. If you prefer not to use glaze, you can dust the orange cardamom cake with confectioner’s sugar instead. Cut a thick slice and savor the delectable taste of the best gluten-free orange cake you've ever had.

Storage & Freezing

While this Gluten Free Orange Cake is light and fluffy when served on the same day as baked, it will become denser and more like a pound cake once it sits a day. Kinda like my Gluten Free Lemon Bundt Cake.

This gluten free orange cardamom cake will keep fresh for up to 3 days at room temperature. Store it in an airtight container.

To freeze the entire cake or pieces, wrap the cooled orange almond cake in plastic wrap. Then place the cake (or cake pieces) into a freezer bag. The orange cake will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge or thaw at room temperature. Please be aware that the orange glaze may become a bit messy if the pieces are wrapped individually.

How to zest an Orange

When zesting an orange for this gluten free orange cake make sure to avoid any of the bitter white pith underneath the zest.

To zest an orange, first, wash and dry the orange to remove any dirt or residue. Hold the orange firmly and use the zester or grater to scrape the outer layer of the orange peel. Start at the top of the orange and move the zester or grater downwards, applying light pressure. Turn the orange and repeat the process until you have zested the desired amount of peel. Be careful not to remove too much of the white pith underneath the peel, as it can cause bitterness.

Once you have zested the orange, use the zest immediately or store it in an airtight container in the refrigerator for later use.

FAQ - Gluten Free Orange Cake