Chocolate Orange Almond Cake with Swiss Buttercream

The absolute best gluten free chocolate cake with hints of orange and almond and topped with swiss buttercream frosting and candied citrus.

Prep Time40

Cook Time40

Total Time1 20

Course: Dessert

Cuisine: American, gluten free

Keyword: better baking academy, bob's red mill, chocolate orange cake, gluten free cake

Servings: 12

Author: Ciarra Siller

First start by preparing the candied oranges that will go on top of your cake. Place the water and sugar into a large frying pan and turn on medium heat. Once the water is simmering, add in the orange slices (don't overlap them) and let them simmer for 15 minutse on each side. Transfer them to a cooling rack to dry out for 2-3 hours. Toss the dried out orange slices in sugar.

Preheat the oven to 350°F (180°C). Line bottom of 2 (8-inch) round cake pans with parchment paper; spray with non-stick spray and lightly dust them with cocoa powder or flour and then set them aside.
In a large bowl, whisk together sugar, melted butter, applesauce, and maple syrup. Whisk in eggs and vanilla. In a medium bowl, whisk together flour blend, almond flour, cocoa, oat flour, coconut flour, salt, baking powder and baking soda. Sift flour mixture once and then wisk in the orange zest.
Gradually add flour mixture to sugar mixture alternate with buttermilk and orange juice, whisking just until combined after each addition. Distribute the batter evenly between each pan and then bake the cakes for 40-45 mintues and a toothpick comes out clean when inserted into the center. Let the pans cool for 15 minutes before removing the cakes from the pans and letting them cool completely on a wire rack.

In a heat proof bowl, whisk together sugar and egg whites by hand. Place the bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C), about 6-7 minutes. If you don't have a thermometer, rub the mixture between your fingers and you will know it's done when you no longer can feel the sugar granules.
Pour the mixture into a stand alone mixer and using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, about 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. Add in the vanilla, salt and zest and continue beating until combined. Finally, slowly add in the orange juice until well combined.

Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer. Repeat with the remaining 3 cake layers. Lightly frost the outside of the cake and decorate with candied oranges. Chill 30 minutes. Serve or store in the fridge for up to 3 days.