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This Cranberry Orange Cake filled with cranberries, orange juice and white chocolate. Topped with a white chocolate ganache it is a real crowd pleaser and it’s gluten free.
Today’s amazing recipe is brought to us by Brielle from Breezy Bakes. I love that this cake is gluten free but I guarantee you, even if you aren’t gluten free you are going to want to make this – it looks delicious! I know the gluten free people at my house are going to love it. Welcome Brielle!
Gluten Free Dessert
We all know someone that is gluten free, right? It’s pretty much inevitable nowadays that you will have at one person at your Christmas party/potluck that has an allergy, and most likely it will be a gluten allergy.
That is why you NEED to make this cake for your next holiday gathering. It’s a cranberry orange cake made with a combination of gluten free flours, most of which is coconut flour. Coconut flour yields a soft, tender crumb and adds a bit of sweetness to cakes.
And then white chocolate! Yes, melted white chocolate gets folded into the batter at the very end.
But wait! As if that isn’t good enough, you swirl in some whole cranberry sauce just before baking to create these beautiful marbled cakes that get stacked on top of each other, each with a layer of orange flavored white chocolate ganache.
How to Make Gluten Free Cranberry Orange Cake
- Cream butter and sugar until light and fluffy.
- Use room temperature eggs, they will incorporate better. Add in one at a time.
- We used almond extract but if you prefer you can use vanilla.
- Combine all the dry ingredients together and then sift together for best incorporation.
- Grease cake pans and also line the bottom of the pan with a piece of parchment paper cut to the size of the pan for easy removal.
White Chocolate Ganache
- Mix together orange juice heavy cream in a microwave safe dish and heat for 45 seconds.
- Add in white chocolate chips and stir until completely melted. Stir in 1 teaspoon of clementine zest.
- Allow ganache to cool to touch.
- Add half of ganache to top of first layer of cake, add second layer of cake and cover top with remaining ganache.
- Garnish with cranberries
Not only do you get to please all your guests with the flavor of this cake, but you get to secretly listen to all the “Oooohs” and “Awwwws” of people walking by the dessert table just eyeing your beautiful creation.
Enjoy some of our other gluten free recipes:
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Gluten Free Cranberry Orange Cake
Ingredients
Orange Cranberry Cake
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 tsp almond extract
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 ts[ xanthan gum
- 3/4 cup coconut flour
- 1/2 cup brown rice flour
- 1/3 cup sweet sorghum flour plus more for dusting pan
- 2/3 cup potato starch
- 1/4 cup tapioca starch
- 1/3 cup fresh squeezed orange juice use clementines if you can find them.
- 2 tsp orange zest
- 1/2 cup 2 % milk
- 1/2 cup white chocolate chips plus 2 Tbsp
- 1 cup whole cranberry sauce
- 1/4 cup whole cranberries for garnish
White Chocolate Ganache
- 3 tablespoons orange juice
- 3 tablespoons heavy whipping cream
- 2 cups white chocolate chips
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees. Grease and lightly flour (using sorghum flour) 2 round cake pans. Set aside.
- In a stand mixer or using a large mixing bowl with handheld mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating on low for 30 seconds after each addition. Add almond extract and mix until incorporated.
- In a separate small mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, coconut flour, brown rice flour, sorghum flour, potato starch, and tapioca starch. Add half of this dry mixture to batter and mix on low until smooth.
- Add milk, clementine juice, and zest to batter and mix until incorporated. Add remaining sifted dry ingredients to the batter and mix until smooth.
- In a microwave safe bowl, heat white chocolate chips at 50% power for 45 seconds. Remove and stir. Continue stirring until smooth. If chocolate isn’t smooth after at least a minute of stirring, return to the microwave at 50% power for 15 second intervals.
- Fold melted white chocolate into the batter and mix until evenly distributed.
- Pour half of cake batter into one pan, and the other half into the other. Stir cranberry sauce to break up and jelly pieces. Drop dollups of cranberry sauce scattered over the tops of each cake, about 1/2 cup total for each cake. Using a knife, swirl cranberry sauce into batter for marbled effect.
- Bake cakes at 350 degrees for 30-35 minutes or until tops spring back at the touch of a finger and toothpick inserted into middle of cakes comes out clean. Make sure to test in a spot without cranberries.
- Remove from oven and allow to cool in pans on a cooling rack for 15-20 minutes. Carefully flip cakes out of pans, invert right side up, and allow to completely cool on cooling racks before assembling.
- To make the ganache, mix together 3 tablespoons orange juice with 3 tablespoons heavy cream in a microwave safe dish. Heat on high for 45 seconds. Remove from microwave and stir. Pour 1 cup white chocolate chips into heated mixture and stir until chocolate melts and is completely smooth. Add in additional cup of chocolate chips and stir until coated with melted mixture. Return to microwave and heat at 50% power for 30 seconds. Remove and stir for 1 minute. Return to microwave for additional 15 second intervals, stirring in between, until ganache is smooth. Stir in 1 teaspoon of clementine zest. Allow ganache to cool to touch.
- To assemble cake, place one cake on a platter and pour 1/2 ganache over the top in the middle of the cake. Spread ganache up to 1/4″ away from the edge. Place second cake on top. Pour remaining ganache over the top in the middle of the cake. Spread ganache to the edge of the cake.
- Decorate cake as desired and serve at room temperature. Store cake covered in fridge for 3-5 days or in freezer for up to 3 months.
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Nutrition Facts:
Ruth Justice says
Can this cake be made with all purpose or cake flour? IF SO, HOW MUCH SHOULD BE USED?
this cake looks like something I could get into but I refuse to buy these and spend a fortune on things I’ll never use again.
1/4 teaspoon xanthan gum (cornstarch I have)
3/4 cup coconut flour
1/2 cup brown rice flour
1/3 cup sweet sorghum flour plus more for dusting pan
2/3 cup potato starch
1/4 cup tapioca starch
Leigh Anne says
Ruth, This recipe was designed and written to be gluten free, sorry but I don’t have substitutions for you. This recipe was written and developed by a guest poster, not me.