The whole orange — peel and all — is blended right into the batter, which makes the cake intensely orange and very moist. His version uses self-raising wheat flour; this gluten-free version uses a GF flour blend with baking powder and psyllium husk in place of the xanthan gum used in the companion version. Not yet test-baked in our kitchen.
Gluten-Free Whole Orange Cake — Psyllium Husk Version
Cake
- 1 whole orange about 200 g; washed well, cut into chunks, seeds removed, peel left on
- 100 g granulated sugar 1/2 cup — see Notes for the creator’s stevia swap
- 3 large eggs
- 50 ml avocado oil or another neutral oil
- 150 g gluten-free flour blend a 1:1-style blend with no gum already in it
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 1/2 tsp psyllium husk powder about 4.5 g
- 30 g warm water 2 Tbsp, for the psyllium gel
Orange Icing
- 30 g powdered sugar
- 20 g fresh orange juice about 1 Tbsp plus 1 tsp, squeezed from the second orange
- orange zest a little, to finish
- Heat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
- Whisk the psyllium husk powder into the warm water and set aside for about 5 minutes to form a gel.
- Wash the orange well, cut it into chunks, and pick out any seeds, leaving the peel on.
- Blend or process the orange chunks with the sugar until smooth.
- Add the eggs, oil, and the psyllium gel and blend or process again until combined.
- Add the flour, baking powder, and salt. Pulse just until combined — a few pulses, then finish folding with a spatula. Do not over-process.
- Rest the batter for 20 minutes so the flour hydrates.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes, until golden and a toothpick inserted in the center comes out clean (the source gives 40–50 minutes).
- Let the cake cool completely in the pan.
- Stir the powdered sugar and orange juice together until smooth, then drizzle or spread over the cooled cake. Finish with a little orange zest.
- Slice into 10 pieces and serve.
It is sweetened with 30 g stevia/erythritol — swap the sugar for that if you prefer. Commenters on the reel were split on bitterness from the raw peel; one suggested simmering the orange first to soften it. Gluten-free conversion by Yael: a GF 1:1-style flour blend (no gum in the blend) with baking powder and salt in place of self-raising flour, plus a 20-minute batter rest. Not yet test-baked. Equipment note from our test bake: a standard blender may struggle with the whole orange — a food processor finishes the job well.
