Gluten-Free Mandarin Orange Cake with Ojai Pixies
There is something very specific that happens when you drive through Ventura County in citrus season.
The air changes first. Before you even see the groves, you get that faint perfume of orange blossom and sun-warmed leaves. Suddenly everything feels a little softer around the edges. The light gets golden. The hills start showing off. And, if you’re lucky, someone hands you an Ojai Pixie tangerine and your whole day improves by at least 37 percent.
Jump to Recipe
I recently had the sweetest chance to attend a Ventura County agritour. It was exactly the kind of day that makes me want to come home, tie on an apron, and bake something bright and simple. We visited Friend’s Ranches, where Ojai citrus is very much the star of the show; Kimball Ranch, an avocado farm, which felt like peak California in the best way; and Prancer’s Farm on Highway 126, with its old-school farm stand energy and working-farm charm.
But the Pixies? The Pixies stayed with me.
So I made this gluten-free mandarin orange cake—a tender, sunny, citrusy little cake made with almond flour, gluten-free flour, California olive oil, Real California buttermilk, and lots of Ojai Pixie tangerine flavor.
It’s not the retro mandarin orange cake some of us grew up seeing at potlucks. You know, the one made with boxed cake mix, canned mandarin oranges, dry pudding mix, and Cool Whip frosting. That cake, sometimes called Pig Pickin’ Cake or sunshine cake, absolutely has its place at family gatherings and special occasions. She is nostalgic, fluffy, and knows how to work a 9×13 glass dish.
This version is my California-girl, gluten-free spin: still joyful, still easy, still full of orange flavor, but made from scratch with fresh citrus and olive oil. Think of it as a more grown-up mandarin cake—a little rustic, a little golden, and very happy under a pile of charred Pixies.
It’s a great cake for brunch, Easter, Mother’s Day, spring dinners, or any time you want one of those easy desserts that looks charming without requiring tweezers or emotional support.
Why this mandarin orange cake is special
This mandarin orange cake starts with a simple batter made in a large bowl. No mixer, no fussy layers, no separating eggs. Just bright citrus, good olive oil, and a soft gluten-free crumb.
The almond flour gives the cake tenderness. The gluten-free flour blend gives it structure. The buttermilk keeps it soft. The olive oil makes it fragrant and moist. And the Ojai Pixie tangerines bring the sweet, floral citrus flavor that makes the whole cake feel like spring.
For the best results, I rub the orange zest into the sugar before adding the other cake ingredients. It’s a tiny step, but it wakes up all those citrus oils and makes the batter smell like you’re standing in the middle of an Ojai grove.
Then, once the cake cools, I drizzle the top of the cake with a simple Pixie tangerine glaze and spoon charred citrus over everything. The charred orange slices and segments get juicy and caramelized, almost like a stovetop marmalade. Messy in the prettiest way.
A little love letter to Ojai Pixies
Ojai Pixies are technically tangerines, and they work beautifully anywhere you’d use mandarin oranges. They’re sweet, seedless, easy to peel, and bursting with that floral orange flavor that tastes like actual sunshine.
They’re also seasonal little divas, usually showing up for a short spring window and then disappearing until next year. That makes baking with them feel special, like catching golden hour in cake form.
For this recipe, the Pixies show up three ways: zest in the cake, juice in the glaze, and charred segments (genius idea from Ali Slagle BTW) on top. If you have extra oranges or extra Pixies hanging around, this is exactly where they want to be.
When Pixies aren’t in season, use mandarins, clementines, satsumas, tangerines, Cara Cara oranges, blood oranges, or small sweet oranges. This cake is flexible and forgiving, which is exactly how I like my desserts and, frankly, my weekends.
How this is different from classic mandarin orange cake
The classic easy mandarin orange cake recipe usually leans on a yellow cake mix, canned mandarin oranges, pudding mix, crushed pineapple, and a whipped topping frosting. Some versions use pineapple juice in the topping, and honestly, I understand the appeal. It’s sweet, fluffy, nostalgic, and very church-supper fabulous.
My original recipe here goes in a different direction. It’s still an easy dessert, but instead of using a boxed cake mix or dry pudding mix, we’re making a simple gluten-free flour mixture with almond flour, gluten-free flour, baking powder, baking soda, and salt.
There’s no Cool Whip frosting, no canned fruit, and no layer cake situation to wrangle. It’s baked in one cake pan, cooled on a wire rack, glazed, and topped with charred citrus. Low drama. High reward.
Could you bake this in a Bundt pan? Probably, with some adjustments. I’d double the recipe for a standard Bundt pan and start checking around 40 minutes. But as written, I love it in an 8-inch cake pan because it bakes evenly, stays tender, and gives you the perfect surface for that glossy Pixie topping.
Why California olive oil belongs here
Olive oil and citrus are one of those pairings that just makes sense. California olive oil gives this cake a tender crumb and a subtle fruitiness that plays beautifully with the mandarin oranges.
Use an olive oil you actually like the taste of—something fresh, fruity, grassy, or a little peppery. This is not the time for the bottle that’s been quietly aging in the back of the pantry since the last time you made salad dressing.
The olive oil also helps make this a wonderfully moist cake, even though it’s gluten-free. Nobody wants a dry gluten-free cake. We have suffered enough.
A few notes from the agritour road
The Ventura County agritour was such a beautiful reminder of how much abundance is tucked into this part of California. At Friend’s Ranches, the citrus was the star: trees heavy with fruit, boxes of Ojai Pixies, and that sweet smell of spring citrus everywhere.
Then there was the Kimball Ranch, an avocado farm, which felt deeply California in that “of course we’re casually standing among avocado trees” kind of way. And Prancer’s Farm on Highway 126 brought that classic roadside farm-stand feeling I love—seasonal produce, open sky, and the reminder that food doesn’t just appear in a grocery cart fully formed.
Days like that make me want to bake simple things that honor good ingredients. Nothing too precious. Nothing too fussy. Just a delicious cake with citrus, olive oil, and a little bit of farm-road sunshine baked right in.
More gluten free olive oil cakes to try
A Very Good GF Buttermilk Cake with Roasted Strawberries
This gluten-free buttermilk cake is pure California sunshine—tender, golden, and made with olive oil, tangy buttermilk, and a little citrus zest for good measure. I pile it high with roasted strawberries that turn jammy and lush in the oven with honey, olive oil, and just enough black pepper to make things interesting. It’s simple enough for a Tuesday, pretty enough for Mother’s Day, and absolutely the kind of cake that makes everyone forget it’s gluten-free.
Best Ever Gluten Free Lemon Cake Recipe
This gluten-free lemon cake is bright, tender, and just the right amount of puckery—in other words, exactly what I want with an afternoon cup of tea or, let’s be honest, for breakfast. Fresh lemon zest gets rubbed into sugar with a little rosemary, which makes the whole kitchen smell like a sunny spring garden. Olive oil, buttermilk, almond flour, and brown rice flour give it a delicate crumb, and that sweet-tart lemon glaze on top? She’s the reason nobody stops at one slice.
The Best Gluten Free Olive Oil Cake Recipe on the Internet
This gluten-free olive oil cake is the kind of dessert I want waiting on the counter all autumn long. It’s tender, citrusy, and just fancy enough without requiring any fuss. It’s made with good extra-virgin olive oil, orange zest, a splash of amaretto or Grand Marnier. And it’s topped with pretty slices of Bosc pear and almonds before baking. The best part? It’s dairy-free, keeps beautifully at room temperature, and actually tastes even better the next day. I fully support calling “planning ahead” and not “sneaking cake for breakfast.”
This post is sponsored by California Grown, who help shine a light on the farmers, growers, and gorgeous seasonal produce that make California such a delicious place to cook from. As always, all opinions, citrus obsessions, and Ojai Pixie enthusiasm are my own.
Gluten-Free Mandarin Orange Cake with Ojai Pixies
Equipment
- Medium skillet
- Whisk
- Microplane
Ingredients
- For the Cake
- 1¼ cups almond flour about 120g
- ¾ cup gluten-free all-purpose flour blend with xanthan gum about 90g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- Zest of 2 Pixie tangerines
- ½ cup California extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup Real California buttermilk
For the Pixie Tangerine Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh Pixie tangerine juice
- ½ teaspoon Pixie tangerine zest
- Pinch kosher salt
For the Charred Pixie Topping
- 6-8 g Pixie tangerines peeled and separated into segments (about 500 g)
- 1 tablespoon California extra-virgin olive oil
- 1 tablespoon honey or granulated sugar optional
- Pinch kosher salt
- 1 small sprig rosemary or thyme optional
- Flaky salt for finishing
Instructions
- Preheat oven to 350°F. Grease an 8-inch cake pan and line with parchment paper.
- In a medium bowl, whisk almond flour, gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, rub sugar and Pixie zest together with your fingers until fragrant.
- Whisk in olive oil. Add eggs one at a time, then whisk in vanilla.
- Stir in half the dry ingredients, then the buttermilk, then remaining dry ingredients. Mix just until smooth.
- Pour batter into prepared pan. Bake 32–38 minutes, until golden and a toothpick comes out clean. Cool completely.
- Whisk powdered sugar, Pixie juice, Pixie zest, and salt to make a thick glaze.
- Heat olive oil in a skillet over medium-high heat. Add Pixie segments in a single layer and cook until lightly charred, 1–2 minutes per side. Add honey or sugar, salt, and optional herbs. Cool slightly.
- Glaze the cooled cake. Top with charred Pixies and flaky salt.
Notes
Ojai Pixie tangerines are my first choice when they’re in season. They’re sweet, seedless, and so easy to peel, which makes them perfect for both the glaze and the charred citrus topping.
When Pixies aren’t available, swap in mandarins, clementines, satsumas, tangerines, or small sweet oranges. If your citrus is especially tart, add an extra spoonful of honey or sugar to the skillet when charring the segments.
Don’t skip rubbing the zest into the sugar. It’s a tiny step, but it releases all those fragrant citrus oils and makes the whole cake taste brighter.
For the prettiest finish, glaze the cooled cake first, let it set for 5–10 minutes, then spoon the charred citrus over the top right before serving.
This cake is best served the day it’s made, when the citrus topping is glossy and fresh, but leftovers are still lovely. Store them covered in the refrigerator and let slices come to room temperature before serving.
Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
From time to time, I partner with brands I truly enjoy, and some posts may also include affiliate links. That means I may earn a small commission if you purchase through those links, at no extra cost to you. Thank you for supporting the brands and partnerships that help keep A Table Defloured cooking.
