I couldn’t believe how well this cake came out!
My daughter is gluten free and said it was moist, delicious and definitely a keeper!
Here’s the recipe from Bon Appetite.
- Nonstick vegetable oil spray (I used parchment paper to line pan)
- 2 cups gluten-free all-purpose baking flour (Bob’s Red Mill)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- ⅔ cup granulated sugar
- ¼ cup (packed) light brown sugar
- ½ cup vegetable oil
- ½ cup honey
- 1 large egg
- 1 large egg yolk
- ½ vanilla bean, split lengthwise
- ½ cup fresh orange juice
- ½ cup whey or buttermilk (I used almond milk)
Preheat oven to 350°. Coat a 9″ cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.