Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Cardamom Gluten Free Yeast Raised Cake

★★★★★

5 from 1 reviews

A dense, moist gluten free cake made with yeast and flavored with orange and cardamom.

  • Total Time: 2 hours
  • Yield: 16-20 1x

Ingredients

Units Scale
  • 4 1/2 cups all-purpose gluten-free blend (see note below)
  • 2 teaspoons xanthan gum
  • 1 teaspoon ground cardamom
  • 1/2 cup warm water (about 105-110 degrees F)
  • 2 (1/4 ounce) packages Red Star Active Dry Yeast (or 4 1/2 teaspoons)
  • 1 1/4 cups regular or non-dairy milk (I used light coconut)
  • 8 Tablespoons regular or non-dairy butter or 100% pure vegetable shortening
  • 1/4 cup sugar plus 1/4 teaspoon, divided
  • 2 teaspoons sea salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • finely grated zest of 1 large orange (reserve juice for glaze)
  • melted regular or non-dairy butter, for greasing pan and brushing on top of dough
  • Glaze:
  • juice of 1 large orange
  • 1/2 to 3/4 cup powdered sugar

Instructions

  1. Place 2 cups of the gluten-free flour blend in the bowl of a large stand mixer. Add the xanthan gum and cardamom. Turn mixer on low to combine. Set remaining flour aside.
  2. Place warm water, yeast, and 1/4 teaspoon sugar together in a small bowl. Stir until yeast is dissolved. Set aside for 5-10 minutes, or until yeast is foamy.
  3. In a small saucepan, heat the milk, butter, sugar, and salt. Stir until sugar is dissolved and do not let it boil. It should just be pretty hot.
  4. In a medium bowl, whisk eggs together with vanilla and orange zest. Carefully add the milk mixture in a slow, steady stream to the eggs and whisk well. Be sure to add the milk slowly so it doesn’t curdle the eggs. Let stand until still warm, but not hot.
  5. Turn the mixer on low and add the milk and egg mixture in a slow steady stream. Let mix, raising the speed to medium, until smooth. Add the yeast mixture. Lower the speed and add about 2 – 2 1/4 cups more of the gluten-free flour blend. The dough should be fairly sticky and smooth, but not too stiff. Turn off mixer and let dough stand for a few minutes.
  6. Grease a bundt pan. Transfer the dough to the pan and smooth it evenly. Brush the top with the melted butter or oil. Cover with plastic wrap and let rise for 45-60 minutes in a warm place. The dough won’t have doubled, but it will have risen quite a bit.
  7. Preheat oven to 400 degrees F. Bake for 40-45 minutes, or until golden and baked through.
  8. Let cool in the pan for a few minutes, then turn out onto a rack to finish cooling.
  9. Make the glaze by whisking the orange juice and powdered sugar. Pour over the cake and let stand for a few minutes before cutting and serving.

Notes

-The cake is the very best the day it’s made. Wrap the leftovers well to prevent them from drying out. You can also cut into slices and freeze them individually.
-The cake is not very sweet. If you prefer a sweeter cake, add more sugar or make extra glaze.

Gluten-free flour blend:
3/4 cup white rice flour
3/4 cup brown rice flour
3/4 cup sorghum or millet flour
3/4 cup sticky rice flour
3/4 cup tapioca starch
3/4 cup potato starch

  • Author: Lindsey Johnson
  • Prep Time: 1 hour 15 mins
  • Cook Time: 45 mins
  • Category: Bread
  • Cuisine: American