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Gluten-free tangerine bundt cake topped with icing on a white plate.

Easy Tangerine Cake (Gluten-Free)

Josefina Almond Yes
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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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cakes
Cuisine International
Servings 8 slices

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 (15g)
  • 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, keeping 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.

Notes

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.
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