Gluten-Free Orange Butter Cake |

This recipe is converted from a normal butter cake recipe by replacing normal cake flour with gluten-free whole grain flour mix (e.g. millet, sorghum, oat, brown rice). Grated orange zest is added to give the butter cake a touch of orange flavor. The amount of sugar used is reduced to half to make the cake less sweet (you may add more sugar if desired).

Depending on the type of whole grain flour mix used, the texture of the cake will be slightly different. I have tried this recipe with the millet flour mix and sorghum flour mix and both results are satisfactory (see the attached photos).



  • 280 g (9.9 oz) gluten-free whole grain flour mix
  • 1 tsp baking powder
  • 250 g (8.8 oz) butter (softened)
  • 2 tbsps (25 g) granulated sugar
  • 4 egg yolks
  • 1 tbsp orange juice
  • grated orange zest (of 1 orange)

For meringue:

  • 4 egg whites
  • 6 tbsps (75 g) granulated sugar


  1. Preheat oven to 355°F/180°C.
  2. Sieve flour and baking powder together. Set aside.
  3. Combine butter and sugar in a mixing bowl and beat until light and fluffy.
  4. Add in egg yolks gradually and beat until smooth.
  5. In another clean bowl, beat egg whites until foamy, then add in sugar gradually and beat until stiff.
  6. Add beaten egg whites to the egg yolk mixture, mix gently until combined.
  7. Add in sieved flour, and fold until well mixed.
  8. Add in orange juice and zest, and mix until blended.
  9. Pour the cake batter into a greased and lined loaf pan (9″ x 5″) and smooth the surface.
  10. Bake in the preheated oven for about 50 minutes (it is done when a skewer inserted in the center comes out clean).
  11. Remove from the pan and cool on a wire rack before slicing.