Super easy gluten-free cake. Mandarin Bundt Cake is moist, fresh, and full of citric flavor. The mandarin icing pairs very well and adds richness. It’s made with whole mandarin and takes a few minutes to combine all the ingredients. Perfect citric recipe to always have on hand.
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About this recipe
GF Mandarin Bundt Cake is a recipe you will make once and again because it’s super easy and quick to make like this GF Orange Cake.
It’s made in a blender and takes the whole mandarin. The cake is super moist and fresh, and full of citric flavor. It’s topped with a perfect mandarin icing that adds richness, but you can leave it as it is and it’s delicious too.
You definitely must add this cake to your Gluten-free easy cake recipes. This is a recipe to always have on hand and prepare at the last minute. It’s made in a bundt cake pan, but you can also make it in a loaf or cake pan.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour. I used store-bought almond flour, but you can use a homemade one.
- Sugar: white granulated sugar.
- Eggs: room temperature eggs are better.
- Oil: natural oil, I used sunflower oil.
- Mandarin: fresh mandarin with peel.
- Powdered sugar: for the mandarin icing.
How to make Mandarin Bundt Cake
Preheat oven to 350°C. Lightly grease a bundt cake pan.
Place in a blender 2 mandarins, seeded with peel, eggs, sugar, vanilla extract, and oil. Blend until the mandarin peel dissolves and the mixture is homogeneous.
Pour the mixture into a medium bowl and add sifted flour, almond flour, and baking powder. Mix well but don’t overmix.
Place the mixture in the prepared bundt cake pan.
Bake for 45 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Let cool before removing.
For the icing: mix powdered sugar with drops of mandarin juice until you get the desired consistency.
When the cake is completely cold spread the icing over the cake.
Storing
Store the cake covered at room temperature for 3 days or in the refrigerator for 5 days. You can freeze it in an air-tight container or freezer bag.
Variations
- Flour: you can try a different mix of gluten-free flour.
- Topping: you can top the cake with cream cheese frosting or leave it as it is and is delicious too.
- Regular version: replace the gluten-free all-purpose flour and almond flour with two cups of all-purpose flour.
- Cake pan: you can use a bundt cake pan, a loaf pan, or a cake pan.
Mandarin Bundt Cake (Gluten-Free)
Ingredients
- 3 mandarins
- 2 eggs room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- ½ cup natural oil
- 1 and ½ cup gluten-free all-purpose flour
- ½ cup almond flour
- 15 gr baking powder
- Powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a bundt cake pan.
- Place in a blender 2 mandarins, seeded with peel, eggs, sugar, vanilla extract, and oil. Blend until the mandarin peel dissolves and the mixture is homogeneous.
- Pour the mixture into a medium bowl and add sifted flour, almond flour, and baking powder. Mix well but don’t overmix.
- Place the mixture in the prepared bundt cake pan.
- Bake for 45 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
- For the icing: mix powdered sugar with drops of mandarin juice until you get the desired consistency.
- When the cake is completely cold spread the icing over the cake.
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