Gluten-Free Orange Cranberry Cake
A moist gluten-free orange loaf cake studded with cranberries and finished with bright orange syrup and glaze.
Ingredients
- 1¾ cup gluten-free flour blend 210g
- 2 tsp baking powder
- ½ tsp kosher salt
- 3 Tbsp orange zest from 3 oranges
- 1 cup granulated sugar 200g
- ½ cup oil
- 1 cup whole milk plain yogurt or dairy-free yogurt
- 3 large eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 cup fresh cranberries halved
- 1 Tbsp cornstarch
Orange Syrup
- 3 Tbsp orange juice
- 3 Tbsp granulated sugar
Orange Glaze
- 1 cup powdered sugar 120g
- ½ Tbsp butter softened
- 1 Tbsp fresh orange juice
- 1–2 Tbsp cream or milk or dairy-free milk
- ¼ tsp vanilla extract
- 1 Tbsp orange zest
Instructions
- Preheat oven to 350°F. Line an 8¼×3½-inch loaf pan with parchment paper.
- In a bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt.
- In a large bowl, rub the orange zest into the granulated sugar with your fingers to release the oils. Add the oil and yogurt and stir to combine.
- Beat in the eggs one at a time until the batter is smooth and glossy, then mix in the vanilla and almond extracts.
- Add the dry ingredients to the wet ingredients and mix gently just until combined and no streaks of flour remain.
- Toss the halved fresh cranberries with the cornstarch to coat, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Reduce the oven temperature to 325°F and bake for 65–75 minutes, or until a toothpick inserted in the center comes out mostly clean.
- While the cake is still warm, make the orange syrup by microwaving the orange juice and granulated sugar together until the sugar is dissolved. Brush the warm cake with the syrup.
- Cool the cake completely. In a small bowl, whisk together the powdered sugar, softened butter, fresh orange juice, cream or milk, vanilla extract, and orange zest to make the glaze, then drizzle it over the cooled cake.
Notes
Rachel’s Tips & Swaps: The orange zest in the sugar is the secret here—it gives the cake real citrus punch. Frozen cranberries also work; just don’t skip the cornstarch or they’ll sink. If you’re dairy-free, plain almond or coconut yogurt works fine. Make-Ahead & Storage: This cake holds up beautifully for a couple of days. It can be made the night before and glazed in the morning. Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.