Orange Bundt Cake Recipe - Gluten Free

12 Slices
1 hr 3 min

Orange bundt cakes are knowns for their sweet and citrus taste. They are loved by the young and the old equally.

This bundt cake recipe is close to my heart. It was the very first recipe my mother taught me long before I became gluten-intolerant. Every spring, she would make about three orange bundt cakes and send them to her brothers and sisters. If you would ask our friends and family, they will tell you that nothing beats my mother's orange bundt cake.

The recipe for gluten-free orange bundt cake that I'm sharing with you today is an adaptation of my mum's recipe. I have altered many ingredients and changed the ratios to achieve the fluffy, light, and moist texture that bundt cakes are known for.

For the complete recipe, please visit Science & Crumbs!

This orange bundt cake recipe tastes good without any glaze. However, if you want to take this recipe to the next level, then I definitely recommend adding the orange cream cheese frosting.

Orange Bundt Cake Recipe - Gluten Free
Recipe details
  • 12  Slices
  • Prep time: 30 Minutes Cook time: 33 Minutes Total time: 1 hr 3 min
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Bundt Cake
  • 162 grams (1 cup plus 1 tbsp) of White Rice Flour
  • 97 grams (3/4 cup plus 2 tbsp) of Tapioca Flour
  • 65 grams (1/3 cup plus 2 tbsp) of Brown Rice Flour
  • 1 1/2 teaspoon of Baking Powder
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Baking Soda
  • 2 teaspoon of Xanthan Gum
  • 226 grams (1 cup) of Unsalted Butter at Room Temperature
  • 326 grams (1 2/3 cups) of Granulated Sugar
  • 4 Large Eggs at Room Temperature
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoon of Orange Zest
  • 1 teaspoon of Lemon Zest
  • 100 ml (1/3 cup plus 1 tbsp) of Fresh Orange Juice
  • 200 ml (3/4 cup plus 1 tbsp) of Buttermilk
Bundt Cake
Preheat the oven to 180 ℃ (356 ℉)
In a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter at medium-high speed until light and fluffy (3 minutes). Then add the sugar and beat until fluffy (3 minutes).
Next, add the eggs one at a time and mix until combined. Then add the vanilla extract, orange zest, lemon zest, and fresh orange juice and beat until combined.
In a separate bowl, mix the flours, baking powder, salt, baking soda, and xanthan gum using a whisk.
Add one-third of the dry ingredients to the wet ingredients, followed by half the buttermilk, and mix at low speed. Keep adding your dry ingredients followed by buttermilk until your run out of dry ingredients. Making sure that you finish with the dry ingredients.
Grease your bundt pan with butter and add your cake batter until the pan is ⅔ full.
Place your bundt pan in the oven on the center rack and bake it for 30-33 minutes or until a toothpick inserted at the middle comes out clean.
Science and Crumbs
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  • Bob Gaines Bob Gaines on Oct 14, 2021

    I would like to try the orange Bundt cake. What are the conversions from grams to U.S. measurements?


    • See 3 previous
    • Lorraine Lorraine on Nov 08, 2021

      Bob, invest in a small scale. I find now that a lot of recipes use grams, etc. My daughter got me a small scale and I love not having to stop to convert all the time. It's worth the price and scales come in all price ranges. Good investment

  • Fsk21613252 Fsk21613252 on Nov 08, 2021

    I’d love to try this but I always used 1- 1 gf flour. I don’t have all those flours you use. What would be the ratio with just the one flour

    • Science and Crumbs Science and Crumbs on Nov 08, 2021

      You can try and use 320 grams of 1-1 GF flour, which is around 2 1/2 cups. Make sure to sift the flour though for better results.