Easy Orange Polenta Cake (Gluten-free)
This simple GF Orange Cake is quick and super easy to make! It’s moist, fresh, and full of orange flavor. The cake is made with cornmeal and almond flour and topped with a perfect icing. Great for any moment of the day!
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About this GF citrus cake
This Orange Almond Loaf is a quick and easy GF cake recipe. It’s made in a blender and takes 10 minutes to prepare. If you love citrus recipes, here is the link to these lemon poppy seed muffins, which you can’t miss.
The cake is moist and fresh and full of orange flavor. It’s made with cornmeal and almond flour and topped with a perfect orange icing. It’s perfect for any moment of the day and freezes very well.
Ingredients
The main ingredients of this recipe are:
- Flour: yellow cornmeal and store-bought almond flour. You can use a homemade one, too.
- Eggs: Room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Milk: whole milk for the best flavor and consistency.
- Orange: fresh orange juice and zest.
How to make GF easy Orange Loaf 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.
Place the orange juice, zest, eggs, milk, and oil in a blender. Blend well. Pour the mixture into the flour mixture and mix until well incorporated with a rubber spatula.
Place the mixture into the prepared pan.
Bake for 45/ 50 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
Let cool before removing.
For the orange icing:
In a small bowl, combine powdered sugar with two tablespoons of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary, add more orange juice. The frosting should not be too runny.
When the cake is completely cold, spread the icing on the top. End up with orange zest.
Storing
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.
Variations
- Serving options: leave the cake as it is, or top it with cream cheese frosting.
- Cake pan: bake the cake in different baking pans: a round cake pan or a bundt cake pan.
- Regular version: for a regular version, sub almond flour and cornstarch with 150 g of all-purpose flour (1 and 1/4 cup).
For more GF citrus recipes
- Easy whole orange cake
- Gluten-Free Lemon Poppy Seed Muffins
- Tangerine bundt cake
- Orange Coconut Muffins
Easy Orange Cake Recipe (Gluten-Free)
Ingredients
- 1 cup yellow cornmeal
- 1 cup almond flour
- 1/2 cup cornstarch
- 3/4 cup granulated sugar
- Pinch of salt
- 1 orange juice and zest
- 2 eggs, room temperature
- 1/2 cup oil
- 1/2 cup milk
For the orange icing
- 1 and ½ cup powdered sugar
- 3 tablespoons orange juice
Instructions
- Preheat the oven to 340°F (170°C). Lightly grease the bottom and sides of a 9×5-inchloaf 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.
- Place the orange juice, zest, eggs, milk, and oil in a blender. Blend well. Pour the mixture into the flour mixture and mix until well incorporated with a rubber spatula.
- Place the mixture into the prepared pan.
- Bake for 45/ 50 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
- Let cool before removing.
For the icing:
- In a small bowl, combine powdered sugar with two tablespoons of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary, add more orange juice. The frosting should not be too runny.
- When the cake is completely cold, spread the icing on the top. End up with orange zest.