Gluten-free blueberry cake

Light and fluffy, this beautiful orange spiced cake is stuffed with juicy blueberries and topped with a sweet icing to create this wonderful gluten-free dessert.

  • 25 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print


Gluten-free blueberry cake
  • 250 gram butter, softened
  • 2/3 cup caster sugar, plus 1 tbsp extra
  • 1 orange, finely grated zest
  • 1/2 cup orange juice
  • 3 teaspoon Orgran No Egg™ Egg Replacer
  • 90 millilitre water
  • 1 3/4 cup Orgran Gluten-Free Self-Raising Flour
  • 1 cup frozen blueberries
  • desiccated coconut, to decorate
  • fresh blueberries, to decorate
  • 1 cup pure icing sugar
  • 10 gram butter
  • 1 tablespoon hot water


Gluten-free blueberry cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
  • 3
    Add combined No Egg™ Egg Replacer and water, in three portions, beating well after each addition. Add a little of the flour if the mixture begins to curdle.
  • 4
    Lightly fold in flour and juice. Fold frozen berries through. Spoon into pan, smoothing top. Sprinkle with extra sugar.
  • 5
    Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes. Lift onto a wire rack to cool completely.
  • 6
    To make icing: sift icing sugar into a bowl. Add butter and water. Beat well until smooth. Spread over cake. Sprinkle with coconut and top with fresh blueberries.


Always use pure icing sugar if you are gluten-intolerant-not icing-sugar mixture, which contains a little cornflour to help prevent lumps.

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