A generous delivery of oranges inspired me to recreate a favorite orange cake, but with a few changes: egg-free, refined sugar-free and gluten-free. The result is a light, tender vegan orange butter cake that stays moist and melts in your mouth. The cake itself is modestly sweet, with most of the citrus brightness and sweetness coming from the warm orange sauce you spoon over each slice.
Texture-wise it is soft and comforting, the sort of cake that feels like a small celebration without being overly sweet. I had a friend who typically eats gluten to taste it; he was surprised it was gluten-free, which is always a great compliment for a GF bake. After trying it once, I realized poppy seeds would add a nice textural contrast, so I’ve included them as an optional addition for an extra layer of flavor.
Orange Butter Cake with Warm Orange Sauce
5 Stars
4.8 from 6 reviews
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 9″ cake
Ingredients
Flax Egg:
- 2 tbsp ground flax seeds
- 6 tbsp very warm water
Dry Cake:
- ⅔ cup almond flour
- ⅔ cup brown rice flour
- ⅔ cup tapioca starch
- 1 tsp GF baking powder
- 1 tsp baking soda
- 1 tsp guar gum
- ¼ tsp salt
- 2 tbsp poppy seeds (optional)
Wet Cake:
- ½ cup softened non-dairy butter (such as Earth Balance)
- ½ cup liquid sweetener of your choice (I used maple syrup)
- zest of 1 orange
- juice of 1 orange (roughly ½ cup)
- juice of ¼ lemon
- 1 tsp pure vanilla extract
- 1 tsp orange extract
Warm Orange Sauce:
- ½ cup liquid sweetener (maple syrup suggested)
- zest of 1 orange
- juice of 1 orange (roughly ½ cup)
Instructions
- Preheat the oven to 350°F (175°C). Oil a 9″ round cake pan and line the bottom with parchment for easy removal.
- Prepare the flax egg by combining the ground flax seeds with the very warm water in a small bowl. Set aside to thicken and gel.
- In a large bowl, whisk together all dry cake ingredients. Add the softened non-dairy butter, liquid sweetener, orange zest and juice, lemon juice, vanilla and orange extract, plus the flax egg. Mix until evenly combined. If using poppy seeds, fold them in now. Pour the batter into the prepared pan and smooth the top.
- Bake for about 40 minutes, until the cake is lightly domed, golden and a skewer inserted in the center comes out clean. Let the cake cool on a wire rack for 10–20 minutes, then transfer carefully to a serving plate.
- While the cake bakes, make the warm orange sauce by combining the sweetener, orange zest and orange juice in a small saucepan. Warm gently over low heat for 25–30 minutes, stirring occasionally, until the sauce has slightly reduced and the flavors have melded.
- When the cake has cooled slightly, prick the top all over with a skewer to create small channels. Spoon about half of the warm orange sauce over the cake so it soaks in. Reserve the remaining sauce to drizzle over individual slices. Store leftovers in the refrigerator; the cake will keep for a few days.