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Gluten Free Orange Cardamom Yeast Coffee Cake

Gluten Free Orange Cardamom Yeast Coffee Cake
A dense, moist gluten free cake made with yeast and flavored with orange and cardamom.
Yield 1 bundt cake




  • 3/4 cup white rice flour
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum or millet flour
  • 3/4 cup sticky rice flour
  • 3/4 cup tapioca starch
  • 3/4 cup potato starch
  • 2 tsp xanthan gum
  • 1 tsp ground cardamom
  • ½ cup warm water (110-115°F)
  • 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 1/4 cups regular or non-dairy milk
  • 8 tablespoons regular or non-dairy butter (or 100% pure vegetable shortening)
  • 1/4 cup plus 1/4 teaspoon granulated sugar, divided
  • 2 teaspoons sea salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 large orange (reserve juice for glaze)
  • Melted regular or non-dairy butter (for greasing pan and brushing on top of dough)


  • Juice of 1 large orange
  • 1/2 to 3/4 cup powdered sugar


  • Add flour and starches to large bowl; whisk to combine.
  • Place 2 cups of the flour blend in the bowl of a stand mixer. Add the xanthan gum and cardamom. Turn mixer on low to combine. Set remaining flour aside (to be added in step 6).
  • Place warm water, yeast, and 1/4 teaspoon sugar together in a small bowl. Stir until yeast is dissolved. Set aside for 5-10 minutes, or until yeast is foamy.
  • In a small saucepan or microwave-safe dish, heat the milk, butter, 1/4 cup sugar, and salt. Stir until sugar is dissolved; do not let it boil. It should just be pretty hot.
  • In a medium bowl, whisk eggs together with vanilla and orange zest. Carefully add the milk mixture in a slow, steady stream to the eggs and whisk well. Be sure to add the milk slowly so it doesn’t curdle the eggs. Let stand until still lukewarm, about 100°F
  • Fit mixer with paddle attachment. With mixer on low speed, and add the milk and egg mixture in a slow steady stream to the flour mixture. Let mix, raising the speed to medium, until smooth. Add yeast mixture. Lower the speed and add about 2 – 2 1/2 cups more of the gluten-free flour blend. The dough should be fairly sticky and smooth, but not too stiff. Turn off mixer and let dough stand for a few minutes.
  • Grease a bundt pan. Transfer the dough to the pan and smooth it evenly. Brush the top with the melted butter or oil. Cover with plastic wrap and let rise for 45-60 minutes in a warm place. The dough won’t have doubled, but it will have risen quite a bit.
  • Preheat oven to 400°F.
  • Bake for 40-45 minutes, or until golden and baked through. Let cool in the pan for a few minutes, then turn out onto a rack to finish cooling.
  • Make the glaze: whisk orange juice and powdered sugar together. Pour over the cake and let stand for a few minutes before cutting and serving.


The cake is the very best the day it’s made. Wrap the leftovers well to prevent them from drying out. You can also cut into slices and freeze them individually, wrapped tightly in plastic wrap and then in a zipper bag.
The cake is not very sweet. If you prefer a sweeter cake, add more sugar or make extra glaze.
Recipe by Café Johnsonia.

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Review & Comments

Teresa Baker | Reply

I’m curious about the flour amounts? I only see that you use 2 cups of the flour mix? What are you supposed to do with the rest of the flour?

Red Star Yeast | Reply

Hi Teresa – the remaining flour is added in step 6. You may not need the entire amount, gradually add in enough to give a soft/slightly sticky dough. Be careful not to add in too much that the dough gets stiff.
Happy baking!

Rebel Shell | Reply

This is one of my favorite recipes. May want to edit to include adding the bloomed yeast mixture.

Red Star Yeast | Reply

We’re glad you enjoy the cake! The recipe instructions have been updated. 🙂
Happy baking!

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