Tangerine Bundt Cake (Gluten-free)
This gluten-free tangerine bundt cake is soft, moist, and full of citrus flavor. It’s made with the whole tangerine and almond flour. The cake is dairy-free and has a refreshing taste that pairs perfectly with a simple icing. It’s an easy cake, perfect for holidays, family gatherings, or everyday baking.
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About this gluten-free citrus bundt cake
This GF bundt cake with icing is a recipe you will make once and again. It’s made with simple ingredients, and you only need a blender. It’s super easy and quick to prepare and bake. For more citrus cake recipes, here is the link to this popular GF Orange Cake.
The easy cake is made with the whole tangerine and is super moist and fresh. It’s topped with a perfect tangerine icing that adds richness, but you can leave it as it is. Perfect recipe for family gatherings, tea time, as a snack, or holiday dessert.
Can I make this tangerine bundt cake ahead of time?
Yes, you can bake it a day in advance and store it covered at room temperature.
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.
- Tangerine: fresh tangerines with peel.
- Powdered sugar: for the mandarin icing.
How to make GF Tangerine Cake with icing
Preheat oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.
Place in a blender 2 tangerines, seeded with peel, eggs, sugar, vanilla extract, and oil. Blend until the tangerine 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 tangerine 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: Replace almond flour with gluten-free all-purpose flour.
- Chocolate: Add chocolate chips to the butter for a chocolaty version.
- Cake pan: You can use a bundt cake pan, a loaf cake pan, or a round baking pan.
For more gluten-free citrus recipes
Easy Tangerine Cake (Gluten-Free)
Ingredients
- 3 tangerines
- 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
- 3 teaspoons baking powder (15gr)
- Powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.
- Place in a blender 2 tangerines, seeded with peel, eggs, sugar, vanilla extract, and oil. Blend until the tangerine 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 tangerine juice until you get the desired consistency.
- When the cake is completely cold, spread the icing over the cake.