VIV Bronson, head chef of the Compton Acres Café & Tearooms in Poole, challenges readers to taste the difference with her gluten free Glazed Orange Cake.

She tells Taste: "I love making this cake. It’s light, sweet and scrumptious, plus suitable for those with the increasingly common gluten free dietary requirement.

"To create a moist and flavourful gluten free cake, you must begin with freshly squeezed orange juice. You can get juicing yourself, although shop bought cartons of pure orange juice work just as well. Then, add it to your cake mix.

"Why gluten free, you may ask? Well, it means that your cake can be enjoyed by all, even those with allergies and intolerances. On top of this, it will create a light and fluffy sponge, perfect for forming the base of your cake. Try it! I challenge you to taste the difference!"

"I also recommend using both unsalted butter and baking margarine in your cake mixture.

"When all is prepared, including the whisking in of the sugar and eggs, pour your mixture into two suitably sized cake tins. Place in the oven and wait for the top of your cake to turn golden in colour. I advise using a cocktail stick to check when your cake is ready. Insert in the centre and when it comes out clean, you’re good to go.

"Once cool, sandwich your cakes together with your favourite filling. I suggest orange, vanilla or chocolate buttercream. Lastly, cover your entire cake with the orange juice and icing sugar glaze. Simply sublime!"

Gluten Free Glazed Orange Cake

You will need 2 x20cm sandwich cake tins or, to make one-layer cake, a rectangular tin, approximately 17.5 x 25cm, greased and lined with baking parchment or greaseproof paper.

To make this as a gluten free cake, it requires a gluten free self raising flour blend such as Doves Farm. (For anyone able to include gluten in their diet this recipe also works well with regular, wheat self raising flour). It can be make with all margarine if preferred, but using a combination of butter and margarine makes it more delicious!


112g unsalted butter,

112g baking margarine

300ml orange juice (freshly squeezed or shop bought both work well)

Finely grated zest of one orange

280g caster or granulated sugar

2 large eggs, lightly beaten

390g gluten free self raising flour blend, sieved


8 rounded tablespoons of icing sugar

4 tablespoons of orange juice


Gently melt the butter and margarine.

Stir in the sugar and orange juice.

Add the eggs and flour to the sugar/butter mixture and beat well. (A large balloon whisk works well for this).

Pour the cake batter into your prepared tin(s) and level.

Bake at 180C/160F/gas mark 4 until golden on top and a cocktail stick inserted into the centre comes out clean. For the sandwich tins this may be around 20-25 minutes and for the rectangular tin approximately one hour.

For the glaze topping, simply mix together the sieved icing sugar and orange juice and pour a spoon over the hot cake(s). Allow to cool completely in the tin.

Sandwich the cake layers together with a filling of your choice; orange, vanilla or chocolate buttercream and/or orange curd all work well.