Gluten-Free Tangerine Bundt Cake
This gluten-free tangerine bundt cake is soft, moist, and bursting with fresh citrus flavor. Made with whole tangerines and almond flour, this easy cake has a tender crumb and a delicious flavor. A simple tangerine glaze adds the perfect finishing touch.
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Gluten-free tangerine recipe
This gluten-free tangerine cake is soft, moist, and bursting with fresh citrus flavor. The best part? The tangerines are blended with their peel, so you get plenty of natural citrus flavor in every bite. This easy gluten-free cake is perfect for breakfast, afternoon tea, holidays, or dessert. If you love citrus desserts, be sure to try this popular Gluten-Free Orange Cake recipe too.
Unlike many citrus cakes that use only zest or juice, this recipe uses whole tangerines. The fruit is blended with the peel, which gives the cake a wonderful citrus aroma and plenty of flavor. Almond flour also adds moisture and a subtle nuttiness while helping create a tender crumb. The result is a simple gluten-free citrus cake that is fresh, flavorful, and not overly heavy. A simple tangerine glaze adds the perfect finishing touch. Plus, it freezes very well!
What goes in: ingredient notes
The main ingredients of this whole tangerine recipe:
- Flour: gluten-free all-purpose flour blend.
- Almond flour: Almond flour gives the cake a soft texture, adds moisture, and complements the citrus flavor. Use finely ground almond flour for the best texture, not almond meal.
- Eggs: Room-temperature eggs are better.
- Oil: Use a neutral oil, like sunflower oil.
- Tangerine: Use fresh, ripe tangerines with a thin peel. Remove the seeds before blending.
How to make Gluten-Free Tangerine Cake
Preheat oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.
Remove the seeds from two tangerines. Keep the peel on and place the tangerines in a blender with the eggs, sugar, vanilla extract, and oil. Blend until the tangerine peel is finely incorporated, and the mixture is smooth and homogeneous.
Pour the mixture into a medium bowl. Add the sifted gluten-free all-purpose flour, almond flour, salt, and baking powder. Stir until just combined. Do not overmix the batter.
Pour the mixture into the prepared Bundt cake pan.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, with batter streaks. Because every oven is different, start checking the cake toward the end of the baking time.
Let cool before removing from the Bundt cake pan. Once completely cool, prepare the glaze.
For the icing: Squeeze the remaining tangerine and gradually add the juice to powdered sugar, mixing until you reach your preferred consistency. Add more juice or powdered sugar if needed.
When the cake is completely cold, spread the icing over the cake.
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.
Good to know: baking tips
- Grease the Bundt pan well: Bundt cakes can stick due to the pan’s detailed shape. Coat the entire interior thoroughly with oil or baking spray, especially in the grooves.
- Remove all the seeds: Remove the seeds from the tangerine before blending, as they can create an unpleasant bitter flavor.
- Blend the tangerines well: Blend the peel into the mixture until it is finely incorporated, and no large pieces remain.
- Don’t overmix the batter: Once the dry ingredients have been added, mix only until combined. Overmixing can make the cake heavier.
- Let the cake cool before turning it out of the pan. A warm Bundt cake is more delicate and can break when removed too early.
You might wonder: FAQ
Can I make this cake in a loaf pan? Yes, but the baking time will vary depending on the pan size. Check the baking time before the set time.
Can I Use Mandarins Instead of Tangerines? Yes, you can use mandarins; they can generally be used in the same way in this recipe.
Can I make this cake ahead of time? Yes. This cake can be baked ahead. Once completely cool, cover it and store it at room temperature until ready to serve.
For more gluten-free citrus recipes
If you love fresh citrus desserts, try another recipe from Almond Yes,
Gluten-Free Whole Tangerine Cake
Ingredients
- 3 tangerines, seeded
- 2 eggs, room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- ½ cup natural oil
- 1 and ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 3 teaspoons baking powder (15g)
- Pinch of salt
For the icing:
- 1 cup Powdered sugar
- 2 tablespoons tangerine juice
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.
- Remove the seeds from two tangerines. Keep the peel on and place the tangerines in a blender with the eggs, sugar, vanilla extract, and oil. Blend until the tangerine peel is finely incorporated and the mixture is smooth and homogeneous.
- Pour the mixture into a medium bowl. Add the siftedgluten-free all-purpose flour, almond flour, salt, and baking powder. Stir until just combined. Do not overmix the batter.
- Place the mixture into the prepared Bundt cake pan.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, with batter streaks. Because every oven is different, start checking the cake toward the end of the baking time.
- 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.
For the tangerine icing:
- Squeeze the remaining tangerine and gradually add the juice to powdered sugar, mixing until you reach your preferred consistency. Add more juice or powdered sugar if needed.
Notes
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