Easy Orange Polenta Cake (Gluten-free)

This Gluten-Free Orange Polenta Cake is moist, tender, and full of fresh orange flavor. Made with yellow cornmeal and almond flour, it has a delicate crumb and slightly rustic texture, and is finished with a simple orange icing.

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Orange polenta and almond cake

This Orange Almond Loaf Cake is a quick and easy gluten-free cake made in a blender, with just 10 minutes of prep. If you love baking with oranges, you might also like this Gluten-Free Simply Orange Cake, made with a whole orange and almond flour.

The loaf is moist, tender, and packed with fresh orange flavor. Made with almond flour and cornmeal, it has a delicate texture and a simple orange icing that adds an extra burst of citrus. It’s an easy everyday bake, simple enough to make regularly and delicious enough to share. Plus, it freezes very well.

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe:

• Yellow cornmeal: Gives the cake its characteristic polenta texture and subtle corn flavor.
• Almond flour: Adds moisture and helps create a tender crumb. Could be store-bought or homemade, finely ground almond flour.
• Eggs: Room-temperature eggs are better.
• Oil: Natural oil, like sunflower oil.
• Milk: Whole milk for the best flavor and consistency.
• Orange: Use a fresh orange for both the zest and juice.

How to make Gluten-Free Polenta Cake

Preheat the oven to 340°F (170°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar pan, or line with parchment paper. Set aside.

Whisk together the cornmeal, almond flour, cornstarch, sugar, salt, and baking powder in a large bowl. Set aside.

Add the orange juice, finely grated orange zest, eggs, milk, and oil to a blender. Blend until combined.

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a rubber spatula until well combined. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan before removing it. Allow it to cool completely before adding the icing.

Once the cake is completely cool, spread the icing over the top. Finish with a sprinkle of fresh orange zest.

For the orange icing: In a small bowl, combine the powdered sugar with 2 tablespoons of orange juice. Mix well, then gradually add another tablespoon of orange juice, a little at a time, until you reach the desired consistency. Add more orange juice if needed, but keep the icing thick enough to spread rather than run off the cake.

Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze the cake? Yes, it’s always best to freeze it without the icing. Freeze in an airtight container or freezer bag for up to 3 months.

Good to know: baking tips

• Cornmeal texture matters: Use fine or medium yellow cornmeal for the best texture. Very coarse polenta can make the cake crumb noticeably grainy.
• Use fresh orange: Freshly grated zest makes a big difference in this cake. Grate only the bright orange part of the peel and avoid the white pith, which can taste bitter.
• Cool before icing: Let the cake cool completely before adding the orange icing so it stays on top instead of melting into the cake.

You might know: FAQ

Can I use a different baking pan? Yes. You can bake this orange polenta cake in a round cake pan instead of a loaf pan. Keep in mind that baking time will change depending on the pan’s size and shape, so start checking the cake earlier. It is ready when the center is set, and a toothpick inserted into the middle comes out clean.

Can I make this cake without almond flour? Yes. To make the cake without almond flour, replace the almond flour and cornstarch together with 1 ¼ cups of gluten-free all-purpose flour. The texture will be slightly different, but the cake will still be soft, tender, and full of orange flavor.

For more gluten-free citrus recipes

• Easy whole orange cake
• Gluten-Free Lemon Poppy Seed Muffins
• Tangerine bundt cake
• Orange Coconut Muffins

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