Makes 1 8-inch round cake Difficulty
1-1/4 cups gf flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground ginger 2 whole eggs 1 egg white 1/4 cup vegetable oil 1/2 cup sugar 1/3 cup gf brown sugar 2 teaspoons orange zest 2 Tablespoons and 2 teaspoons orange juice 2/3 cup low-fat buttermilk 1/2 cup powdered sugar
Preheat oven to 350 degrees F.
Butter an 8" round cake pan and dust with gf flour. Line bottom of pan with parchment or wax paper.
In a small bowl, mix together flour, baking powder, baking soda, salt and ginger.
In a separate small bowl, whisk together eggs and egg white. Set aside.
In a large bowl, beat oil, both sugars and orange zest with an electric mixer until creamy. Gradually beat in eggs and continue beating for 2 minutes. Beat in 2 tablespoons orange juice. With a rubber spatula, alternately fold in flour mixture and buttermilk, until blended.
Pour batter into prepared pan and bake for 25 minutes or until an inserted toothpick comes out clean.
Transfer cake, in pan, to a wire rack and cool for 10 minutes, then remove cake from pan onto rack and cool completely.
In a small bowl combine 2 teaspoons orange juice and powdered sugar and stir until smooth. Spoon orange glaze over cake, letting it drip down sides. Serve.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.