Recipe: Orange Marmalade Cake, Nut-Free, Gluten-Free

Orange. Orange marmalade. Vanilla. Cake.  Light, sweet, tangy with the slightest edge of bitter peel, this is a taste of sunshine on a cold winter's day - and just right for afternoon tea. It's also free from wheat, peanuts, tree nuts, fish, seafood, soy as well as gluten. So invite over your all of your besties and they can all indulge.

Recipe Notes:

I adapted this Orange Marmalade Cake from the New York Times using a box cake. But if you like, use your favorite yellow cake recipe or use the Orange Marmalade Cake recipe from the New York Times, it's already nut-free.

I used the Betty Crocker Gluten-Free Yellow Cake. As of January 2018, these are the ingredients on that cake box. Always double check becuase they are subject to change.

Betty Crocker Gluten-Free Yellow Cake ingredients

I've made the Betty Crocker Gluten-Free Yellow Cake as a loaf and in as 9-inch round, both shapes worked perfectly well. Follow the directions on the box for cooking times depending upon the pan you use.

Betty Crocker Gluten-Free Yellow Cake directions and add-ins

The Betty Crocker Gluten-Free Yellow Cake box calls for 2/3 cup of water. The juice of one orange yielded 1/3 cup of juice, I then finished with water. Oranges will vary; ultimately, you need 2/3 cup of liquid. You could use all water, water and fresh juice mix or even buy orange juice and use for all of the liquid required.

My Orange Marmalade Cake recipe is free from wheat, peanuts, tree nuts, fish, seafood, soy and wheat as well as gluten.

This recipe uses eggs and dairy.

Ingredients used


Orange Marmalade Cake, Nut-Free, Gluten-Free!

Recipe: Orange Marmalade Cake, Nut-Free, Gluten-Free
Adapted from Melissa Clark, New York Times Orange Marmalade Cake #NYTCooking


1/3 cup orange marmalade
4 Tablespoons confectioners' sugar
1/2 Tablespoon butter

1 stick unsalted butter, softened
Zest from one orange
2/3 liquid (water and fresh orange juice)
3 large eggs, at room temperature
2 teaspoons vanilla

Heat oven to 350 degrees. Butter 9-inch round pan and set aside. 
In a bowl, beat together softened butter, orange zest, orange juice/water mixture, eggs, vanilla and box cake dry mix (i.e. following directions on box). Scrape batter into prepared pan. 
Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, about 33 minutes.  
Remove from oven and transfer pan to a wire rack. Cool for at least 10 minutes.  
While the cake is cooling, heat 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. 
Pour warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.


Popular Posts