Orange Sponge Cake


One of my favorite cakes is a simple sponge cake  There’s no other, like it. With its light and airy texture and mild vanilla tones I think the only thing that can make it better is to add a little orange or lemon and make it gluten free! And that is what we did to make this simple but divine Gluten Free Orange Sponge Cake!

Gluten Free sponge cake slice

There’s just something about an orange sponge cake that brings back memories of my grandmother baking in the kitchen. She was a master at the sponge cake and this Orange Sponge is an ode to her.

Gluten Free Orange Sponge Cake

Made using my Lemon Loaf recipe, with some turns and twists, it’s can be baked in a 10″ circle pan, two 8″ circle pans, a 9″ x 13″ cake pan or as 2 dozen cupcakes, with a dairy free option. And once it’s done, simply top with your favorite vanilla or chocolate frosting…because chocolate and orange is a winning combo…and enjoy!

Gluten Free Sponge Cupcakes

Tips for Making Our Orange Sponge Cake

  • Make it dairy free! Simply use your favorite dairy free milk in place of regular milk in the batter.
  • Depending on what pan you use to make your cake, bake time will be different. The cake is almost done when it begins to smell.
  • This cake is delicious without any frosting. But we used our Easy Buttercream and it paired so well.

Once you’ve gathered your ingredients it’s time to get baking!

I hope you enjoy the recipe!

Love always,

Gluten Free Orange Sponge Cake
Yield: 12 servings

Gluten Free Orange Sponge Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Light and airy, with hints of orange and vanilla, this sponge cake is a mouthful of yum in every bite!


  • 4 Free Range Eggs
  • 2 cup GF BakingFlour (I used Bobs Red Mill GF 1:1)
  • 2 cups Xylitol or Granulated Sugar
  • 1/2 cup fresh orange juice
  • zest of 1 orange
  • 1/2 cup milk or dairy free milk
  • 1/4 cup neutral oil (I used grapeseed oil)
  • 2 tsp GF baking powder
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp guar gum if flour blend doesn't have any


    1. Preheat oven to 350°F. Line with parchement either 2 cake pans 8" or 3 cake pans 6" or 1 cake pan 9x13".
    2. Next start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside.
    3. In another bowl or measuring cup combine milk, orange juice, zest, vanilla and oil then sent aside.
    4. Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.
    5. Add the xylitol or sugar and beat for another 5 mins until light and fluffy.
    6. Reduce the mixer to low, add the flour and mix until just combined.
    7. Next add the milk mixture and beat again just to combine the ingredients.
    8. Pour batter into a lined cake pan and bake at 350° F for about 30 - 35 or until the cake is golden and a toothpick comes out of the center clean. (Depending on the pan you use, bake times will differ. Cake is almsot ready when it begins to smell)
    9. Let sit in the pan for about 5 mins, then remove and transfer to a cooling rack and let cool completely before frosting.
    10. Add buttercream and enjoy!


  • Cake is almost ready when it begins to smell.
  • We topped with our easy butter cream, but you could also use a chocolate buttercream to make a chocolate orange sponge cake.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


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