bakingglutenfreememories Now that it is officially spring, I wanted to share a sunny cake. This orange spice tea cake came about because I enjoy a cake with a lot of flavor and little to no frosting. Plus this cake is the perfect addition to an afternoon tea!
This cake is made entirely of quinoa flour which is high in protein and fiber and rich in nutrients. It has a wonderful spongy, moist texture which makes it great as a bundt cake. The freshly squeezed orange juice and grated orange zest make it so refreshing. The lovely hint of cinnamon and other spices give it warmth and the sweetness of the cake makes you not miss any icing. Top it with some grated orange zest and powdered sugar for a little decoration and added flavor.
I hope you enjoy my orange spice tea cake!
How to Make Orange Spice Tea Cake
1. Preheat the oven to 350 degrees Fahrenheit and lightly oil a 9.5” bundt pan.
2. In a medium sized bowl, add the quinoa flour, baking soda, baking powder, salt, and spices. Whisk it all together.
3. Take the orange and a zester and grate off a teaspoon plus of zest off the rind. Set it aside in a little bowl. Then cut the orange in half and squeeze out all of the juice with a juicer, until you have 1/3 cup of juice. Set aside.
4. Then in the bowl of a stand mixer, add the eggs, oil, coconut sugar, and maple syrup. Beat them together on low speed. Then add in the orange juice, orange zest, and almond milk and lightly beat it.
5. Next, add the bowl of dry ingredients to the wet and mix on low speed until the batter is nice and smooth.
6. Pour the batter into the bundt pan and bake in the oven for 32-33 minutes. Allow the cake to cool completely.
7. Once the cake is cool, gently run a butter knife around the edges of the cake to loosen it from the mold. Then place your serving dish upside down over the bundt pan and flip over the bundt pan and dish together. Garnish with a little orange zest and powdered sugar, if preferred.
Orange Spice Tea Cake
Ingredients
- 2½ cups quinoa flour (352g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 eggs
- ¼ cup oil (44ml)
- ¼ cup coconut sugar (47g)
- ½ cup maple syrup (155ml)
- ½ cup almond milk or other dairy-free milk (110ml)
- ⅓ cup freshly squeezed orange juice (about 1 medium Navel orange) (76ml)
- 1 teaspoon orange zest + more for garnish
- powdered sugar for garnish, optional
Instructions
- First preheat the oven to 350°F and lightly oil a 9.5'' bundt pan.
- Then take a medium sized bowl and add the quinoa flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the ingredients together to incorporate the spices.
- Use a zester to grate off a teaspoon plus off the orange rind and set it aside in a little bowl. Then cut the orange in half and squeeze out all of the juice with a juicer until you have ⅓ cup of juice. Set it aside.
- Then in the bowl of a stand mixer or a large bowl with a hand mixer, add the eggs, oil, coconut sugar, and maple syrup. Mix on low speed. Then add the orange juice, 1 teaspoon of orange zest, and almond milk and mix again.
- Next, pour the flour mixture into the batter and mix on low speed until the batter is nice and smooth.
- Pour the cake batter in the bundt pan and bake it in the oven for 32-33 minutes. Allow the cake to cool completely.
- Once the cake is cool, gently run a butter knife around the edges of the cake to loosen it from the mold. Place your serving dish upside down over the bundt pan and flip them over together until the cake is completely on the serving dish. Garnish the cake with powdered sugar and orange zest, if desired.
