Unlock Big Flavor with Simple Ingredients for Your Gluten-Free Orange Cranberry Loaf Cake

Creating an exceptional gluten-free orange cranberry cake begins with selecting quality ingredients that work together to produce both incredible flavor and a delightful texture. Each component plays a vital role in achieving that perfect balance of sweetness, tartness, and moistness. Here’s a closer look at what you’ll need and why it matters:

• Fresh Orange Zest: This is the heart of our vibrant orange flavor. We use a generous amount, rubbing it directly into the sugar. This technique is a game-changer; it releases the essential oils from the zest, infusing the sugar (and subsequently the entire cake) with a more intense, aromatic citrus note that would otherwise be missed. Aim for bright, unblemished oranges.
• Granulated Sugar: Beyond its role as a sweetener, sugar is crucial for the cake’s structure and moisture. When combined with orange zest, it becomes a fragrant foundation for the batter.
• Full-Fat Plain Yogurt: A secret weapon for moist cakes! Full-fat yogurt contributes incredible moisture, tenderness, and a subtle tang that beautifully enhances both the orange and cranberry flavors. Avoid low-fat or flavored yogurts, as they can alter the texture and taste. If you don’t have yogurt, full-fat sour cream or buttermilk can be acceptable substitutes, though they may slightly change the crumb.
• Neutral-Flavored Oil: Unlike butter, which can sometimes make quick breads dense, neutral oils like canola, avocado, or sunflower oil ensure this gluten-free orange cake remains exceptionally moist and tender over several days. Its liquid state helps create a soft crumb that stays fresh.
• Large Eggs: Eggs provide structure, richness, and help bind the ingredients together. Pasture-raised eggs often have richer, more orange yolks, which can subtly enhance the cake’s golden hue. Ensure your eggs are at room temperature for better emulsion with other ingredients.
• Vanilla Extract & Almond Extract: This delightful pairing creates a unique “creamsicle” effect, elevating the overall flavor profile. While vanilla provides warmth, a touch of almond extract might seem unexpected, but it’s a brilliant trick used by many bakers to amplify and brighten citrus notes, making the orange flavor pop even more. Don’t skip it!
• Gluten-Free Measure-for-Measure Flour Blend: To keep things simple and ensure reliable results, a high-quality measure-for-measure gluten-free flour blend is essential. Look for one that contains xanthan gum, as this is crucial for replicating the elasticity and structure typically provided by gluten. Our top recommendation is King Arthur Baking’s blend. If using another brand, double-check for xanthan gum; if it’s absent, you may need to add a quarter teaspoon per cup of flour.
• Baking Powder: This leavening agent is vital for giving the quick bread its characteristic rise and light texture. It also helps to neutralize the acidity from the citrus and yogurt, ensuring an even bake.
• Kosher Salt: A pinch of salt is not just for seasoning; it’s a flavor enhancer. It wakes up and balances all the other sweet and tart notes, preventing the cake from tasting flat.
• Fresh Cranberries + Cornstarch: Fresh, tangy cranberries are a must for that authentic seasonal taste. Cutting them in half exposes more of their tart interior. Coating the cranberries with cornstarch is a clever trick to prevent them from sinking to the bottom of the batter during baking, ensuring even distribution throughout the loaf. Frozen cranberries can be used, but do not thaw them first; toss them directly with cornstarch.
• Orange Syrup: This simple syrup, made from orange juice and sugar, is brushed onto the warm cake immediately after baking. It serves two key purposes: locking in moisture and infusing yet another layer of bright orange flavor directly into the crumb, making the cake incredibly tender and aromatic.
• Orange Glaze: The final flourish! Our easy orange glaze, featuring both powdered sugar, fresh orange juice, a touch of cream (or milk), vanilla, and orange zest, adds a beautiful sheen, extra moisture, and a final burst of intense citrus flavor, creating a stunning visual and taste experience.

How to Bake the Perfect Gluten-Free Cranberry Orange Loaf Cake: A Step-by-Step Guide

Follow these detailed instructions to create a wonderfully moist and flavorful gluten-free orange cranberry loaf cake. Remember, precise measurements and gentle handling are key to gluten-free baking success.

Part 1: Preparing the Gluten-Free Orange Cranberry Cake Batter

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (175°C). Line a standard-size loaf pan (approximately 8.25″ x 3.5″ or 8.5″ x 4.5″) with parchment paper, leaving an overhang on the longer sides to create “handles.” This makes lifting the baked loaf out much easier. Lightly grease the exposed sides of the pan. Set aside.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together your gluten-free flour blend, baking powder, and kosher salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent rise and flavor in your finished cake. Set this bowl aside.
3. Infuse Sugar with Orange Zest: In a large mixing bowl, combine the granulated sugar and 3 tablespoons of fresh orange zest. Using your fingertips, vigorously rub the orange zest into the sugar for about 1-2 minutes. This crucial step extracts and distributes the aromatic essential oils from the zest into the sugar, intensifying the orange flavor throughout the cake. You’ll notice the sugar becoming fragrant and slightly clumpy.
4. Add Oil & Yogurt: To the zest-infused sugar, pour in the neutral-flavored oil. Stir thoroughly until the mixture is well combined. Next, add the full-fat plain yogurt and mix until the batter is cohesive and smoothly blended. The yogurt adds significant moisture and a pleasant tang.
5. Beat in Eggs: Incorporate the large eggs one at a time, beating well after each addition until fully incorporated. This ensures the eggs are evenly distributed and contribute to the cake’s structure and richness.
6. Stir in Extracts: Add the vanilla extract and almond extract to the wet mixture. Stir until fully blended, enhancing the overall aromatic profile of the batter.
7. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture. Stir gently with a spoon or spatula until just a few powdery streaks remain. Avoid overmixing, as this can lead to a tough gluten-free quick bread. A slightly lumpy batter is preferable to an overmixed one.
8. Prepare Cranberries: In the same bowl you used for your dry ingredients, toss the fresh cranberries (cut in half) with 1 tablespoon of cornstarch. The cornstarch coating helps to suspend the cranberries in the batter, preventing them from sinking to the bottom during baking.
9. Fold in Cranberries: Gently fold the cornstarch-coated cranberries into the cake batter. Mix just enough until the cranberries are evenly distributed throughout the batter. Again, be careful not to overmix.
10. Bake the Cake: Pour the prepared batter into your lined loaf pan. Bake in the preheated oven at 325°F (160°C) for 65-75 minutes. The cake is done when it’s deep golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached (but no wet batter). For precision, the internal temperature should register around 200°F (93°C) in the center.

Part 2: While the Cake Bakes, Prepare the Orange Syrup

This simple syrup adds an extra layer of moisture and intense orange flavor to your warm cake.

1. Melt Sugar & Orange Juice: About 10 minutes before the cake is done baking, combine 3 tablespoons of orange juice and 3 tablespoons of granulated sugar in a microwave-safe bowl (a glass liquid measuring cup works perfectly). Microwave for 30-60 seconds, or until the sugar has completely dissolved. Alternatively, you can gently heat the mixture in a small saucepan over low heat on the stovetop.
2. Brush Syrup onto Warm Cake: Once the cake has baked, remove it from the oven and let it cool in the pan for 10 minutes. While it’s still warm, generously brush the entire top and sides of the cake with the prepared orange syrup. Don’t be shy; it might seem like a lot, but this syrup is absorbed directly into the warm crumb, ensuring an incredibly moist cake and intensifying the orange notes.
3. Cool Completely: After applying the syrup, carefully transfer the cake, still in its parchment sling, to a wire cooling rack. Allow it to cool completely before attempting to glaze it. This can take 1-2 hours.

Part 3: The Grand Finale – Finishing with the Orange Glaze

The zesty orange glaze adds a beautiful sheen and a final punch of citrus, making this loaf cake truly irresistible.

1. Cool Cake & Mix Glaze: Ensure the cake is *completely* cooled before making the glaze. In a small bowl or liquid measuring cup, combine 1 cup of powdered sugar, ½ tablespoon of softened butter, 1 tablespoon of fresh orange juice, 1 tablespoon of cream (or milk), ¼ teaspoon of vanilla extract, and 1 tablespoon of orange zest. Whisk vigorously until the glaze is smooth and free of lumps. If the glaze is too thick, add more cream or milk, a teaspoon at a time, until it reaches a pourable, yet thick, consistency. (Using cream will generally result in a more opaque glaze than milk).
2. Glaze the Cake: Once the cake is fully cooled, pour or drizzle the orange glaze evenly over the top, allowing some of it to elegantly drip down the sides. It’s crucial that the cake is cool; otherwise, the glaze will simply melt and run off, rather than setting.
3. Allow Glaze to Set: Let the glazed cake sit undisturbed for at least 30 minutes (or longer, if needed) to allow the glaze to set. Once firm, slice and serve your magnificent gluten-free orange cranberry loaf cake.

Expert Tips and Frequently Asked Questions for Gluten-Free Orange Cranberry Cake

Baking gluten-free can sometimes present unique challenges, but with these tips and tricks, you’ll master this orange cranberry loaf cake in no time. We’ve compiled answers to common questions to ensure your baking success.

Can You Freeze Gluten-Free Orange Loaf Cake?

Absolutely! This gluten-free orange cranberry cake freezes beautifully. For best results, I recommend freezing the cake *after* brushing it with the orange syrup but *before* applying the glaze. The glaze can sometimes become a bit watery or separate upon thawing, so it’s always best to prepare and apply it fresh once the cake has completely thawed. To freeze, wrap the cooled, syrup-brushed loaf tightly in plastic wrap, then an additional layer of aluminum foil, and place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake overnight in the refrigerator or for a few hours at room temperature, then prepare and apply the glaze as directed.

How Many Oranges Do You Need for 1 Tablespoon of Orange Zest?

As a general guideline, one large orange typically yields about 1 tablespoon of zest. For this recipe, which calls for 3 tablespoons of zest for the cake and 1 tablespoon for the glaze, you’ll likely need 3-4 medium to large oranges in total. If your oranges are on the smaller side, it’s a good idea to have an extra one or two on hand to ensure you get the full amount of vibrant zest needed for that intense citrus flavor.

Can I Bake This in Another Size Pan?

While sticking to the recommended standard loaf pan (8.5″ x 4.5″ x 2.5″) is advised for optimal results, it is possible to use other pan sizes with careful adjustments. Baking in a different-sized pan will alter the baking time and potentially the texture and rise. For instance, a wider, shallower pan might bake faster, while a narrower, taller pan will take longer. You would need to monitor the cake closely for doneness (using the toothpick test and internal temperature guidance). We suggest consulting a reliable guide for converting cake recipes to different pan sizes to help you make informed adjustments if you choose to deviate from the standard loaf pan.

Can I Use Frozen Cranberries?

Yes, you can! If using frozen cranberries, there’s no need to thaw them beforehand. Simply toss the frozen cranberries directly with the cornstarch as instructed in the recipe. Adding them frozen helps them maintain their shape and prevents them from bleeding too much color into the batter. The baking time might increase slightly, so keep an eye on the cake and use the toothpick test for doneness.

Troubleshooting Common Gluten-Free Loaf Cake Issues:

• Cake is dry: Ensure you’re measuring your gluten-free flour accurately (using a kitchen scale is best). Overbaking is a common culprit; always rely on the toothpick test and internal temperature. The yogurt and oil in this recipe are designed for moisture, so precise measurement of these is also key.
• Cake sank in the middle: This can be due to opening the oven door too early, insufficient baking, or too much leavening. Make sure your baking powder isn’t expired.
• Cranberries sank to the bottom: This recipe addresses this by coating cranberries in cornstarch. If they still sink, ensure they are fully coated and that you gently fold them into a batter that isn’t too thin.

Serving Suggestions for Your Orange Cranberry Loaf Cake:

This versatile loaf cake is perfect for various occasions. Serve it warm with a scoop of vanilla ice cream for a comforting dessert, or enjoy it sliced with your morning coffee or tea. It also makes a wonderful addition to holiday brunches or a thoughtful homemade gift for friends and family.

More Delicious Gluten-Free Cranberry Recipes to Try

Gluten-Free Cranberry Crumble Bars

Cranberry Lime Mocktail

Gluten-Free Apple Cranberry Crisp

Gluten-Free Cranberry White Chocolate Cookies

Gluten-Free Orange Cranberry Cake

5 from 2 votes

Author: Emily Dixon, Sweets & Thank You

This gluten-free orange cranberry loaf cake is full of bright citrus flavor and tangy fresh cranberries. We love the soft texture!

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

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Servings: 1 loaf

Ingredients

For The Orange Cranberry Cake:

• 1 ¾ cup gluten-free measure-for-measure flour (210 grams)
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 3 Tablespoons orange zest from about 3 oranges
• 1 cup granulated sugar (200 grams)
• ½ cup oil
• 1 cup whole milk plain yogurt
• 3 large eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup fresh cranberries cut in half
• 1 Tablespoon cornstarch

For The Orange Syrup:

• 3 Tablespoons orange juice squeezed from fresh oranges, if possible
• 3 Tablespoons granulated sugar

For The Orange Glaze:

• 1 cup powdered sugar (120 grams)
• ½ Tablespoon butter softened
• 1 Tablespoon fresh orange juice
• 1-2 Tablespoons cream or milk cream will yield a more opaque glaze
• ¼ teaspoon vanilla extract
• 1 Tablespoon orange zest from about 1 orange

Instructions

Start By Making The Cake

1. Preheat The Oven & Prepare Your Pan. Preheat the oven to 350°F (175°C). Line a standard-size loaf pan (8.25″ x 3.5″ or 8.5″ x 4.5″) with parchment paper, leaving an overhang on the long sides for easy removal. Set aside.
2. Combine The Dry Ingredients. In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Whisk well to ensure even distribution and set aside.
3. Rub Orange Zest Into The Sugar. In a large bowl, combine 3 Tablespoons of fresh orange zest with the granulated sugar. Use your fingertips to rub the zest into the sugar for a minute or two. This technique releases the essential oils from the zest, infusing the sugar with a more vibrant citrus flavor.
4. Stir In The Oil & Yogurt. Next, pour in the oil and stir until thoroughly combined. Add the yogurt and mix until the mixture is cohesive and well-blended.
5. Beat In The Eggs. Add the eggs one at a time, beating well after each addition until fully incorporated into the mixture.
6. Add Vanilla And Almond Extract and stir until evenly blended.
7. Stir In The Dry Ingredients. Add the combined dry ingredients to the wet mixture. Stir gently with a spatula until just a few powdery sections remain. Avoid over-mixing to keep the cake tender.
8. Coat The Cranberries. In the bowl previously used for the dry ingredients, toss the halved fresh cranberries with cornstarch until they are evenly coated.
9. Fold In The Cranberries. Add the cornstarch-coated cranberries to the cake batter. Gently fold them in until they are just blended and evenly distributed throughout the batter. Do not over-mix.
10. Bake The Cake. Pour the batter into your prepared loaf pan. Bake at 325°F (160°C) for 65-75 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). The internal temperature of the cake should be around 200°F (93°C) in the center. Cool the cake in the pan for 10 minutes, then proceed to brush it with the orange syrup before transferring it to a wire cooling rack to cool completely.

Then, Make The Orange Syrup

1. Melt The Sugar & Orange Juice Together. When the cake is almost finished baking, combine the granulated sugar and orange juice in a microwave-safe bowl (a glass liquid measuring cup works well). Microwave for 30-60 seconds, or until the sugar is fully dissolved. Alternatively, you can gently heat this mixture in a small saucepan on the stovetop over low heat.
2. Brush Syrup On The Warm Cake. After the cake has cooled in the pan for 10 minutes and is still very warm, generously brush the entire surface with the prepared orange syrup. This step is key for locking in moisture and intensifying the orange flavor.

Finish With The Orange Glaze

1. Cool The Cake & Mix Up The Glaze. Ensure the cake has cooled completely on a wire rack before preparing the glaze. In a liquid measuring cup or small bowl, combine the powdered sugar, softened butter, fresh orange juice, 1 tablespoon of cream (or milk), vanilla extract, and orange zest. Whisk until the glaze is smooth. Add more cream, a teaspoon at a time, if needed, to reach a pourable yet thick consistency (I often use 2 tablespoons total).
2. Glaze The Cake. Pour or drizzle the prepared orange glaze evenly over the completely cooled cake. Avoid glazing a warm cake, as the glaze will simply melt and run off.
3. Let The Glaze Set Before Slicing. Allow the glazed cake to sit for at least 30 minutes, or until the glaze has set and hardened slightly, before cutting into slices. Store the cake covered at room temperature for up to 2 days, or in the refrigerator for 3-4 days.

Notes

• Use A Light-Colored Metal Loaf Pan. For the most even bake, we highly recommend a light-colored metal loaf pan. Dark pans can scorch the outside of your loaf before the center is done, while glass will take longer and can impact the way the loaf rises.

Video

Course: Cake, Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free orange cranberry bread, gluten-free orange cranberry cake, gluten-free orange cranberry loaf cake

Find the recipe:

sweetsandthankyou.com/orange-cranberry-cake/