To prepare our delicious orange cake, the ingredients should be at room temperature, including the eggs (except for the ingredients to make the coconut cream).

Prepare all the ingredients in front of you.

In a bowl, sift all the dry ingredients (rice flour, cornstarch, potato starch, baking powder), mix them with a steel whisk to blend, and set aside temporarily.

Line a 9-inch diameter springform pan (or an 8-inch pan with 4-inch high sides) with parchment paper.

Finely grate the peel of two oranges (set some aside to use in the coconut cream), extract the amount needed, and set aside.

In another very large bowl, crack the eggs, add the sugar, and the grated orange peel.

Mix the eggs and sugar by hand for about 2 minutes with a steel whisk. You will get a smooth and liquid mixture. It is important that the sugar is dissolved.

Now add the liquid ingredients one at a time, that is, the strained orange juice and seed oil, gently combining and always mixing by hand with the steel whisk.

Now turn on the oven to 340°F.

Add the fine salt and dry ingredients, which will be poured into the mixture in three parts (not all at once) to blend better and not create lumps, using the steel whisk.

Make sure all the powders have been incorporated into the dough, meaning there is no unblended flour left at the bottom of the bowl. The batter should be very creamy.

Gently pour the cake into the pan, tap gently on the table so that the batter settles and distributes evenly, and into the static oven, at mid-height, for about 55/60 minutes. The cake should cook at a not excessively high temperature and slowly, to prevent the batter from collapsing in the center or cooking on the outside while remaining more closed and raw inside.

Check often, because every oven has its own times and temperatures. When the cake is cooked (a sign that helps understand if a cake is cooked is observing if it has detached from the edges of the pan), after testing with a wooden or steel skewer (which should come out completely dry), turn off and immediately remove it from the oven, to avoid residual heat drying it excessively, and let it cool for at least 2 hours before gently removing it from the pan, as it may break. After two hours, transfer the cake to the fridge in a cake holder.

While the cake cools and sets, prepare the coconut cream.

Pour the cold cream from the fridge into the bowl and whip for a minute with an electric mixer at maximum speed. At this point, add the powdered sugar, spreadable cheese, grated coconut, and a bit more grated orange zest and a teaspoon of orange liqueur or another, if desired.

Beat for another minute or until you get a fluffy, airy, and well-blended mixture. Do not overwhip because you risk ending up with homemade butter instead of whipped cream.

Fill a pastry bag with the coconut cream, cut the tip in a straight cut no larger than one inch (as shown in the photo below).

Take the cake out of the fridge, place it on a cutting board. Divide in half and fill with the cream, starting from the center.

Cover with the other half of the cake and also fill around the outer edges of the cake with cream.

With the remaining cream, create decorations on the cake as you like.

Now it’s time for the last delicious step. Chop the chocolate with a knife not too thick (you may also use chocolate chips) and apply it all around the outer edges of the cake, using your hands (I recommend using gloves in this case).

Place the filled orange cake in the cake holder in the fridge and let it rest for a few hours to absorb the cream’s moisture and become more flavorful.

Extra tip. I suggest preparing it the day before because filled cakes generally need to settle and flavor.

Gluten-free cakes made, as in this case, with natural flours and without adding thickeners (such as xanthan gum, for example), butter, and milk, tend to be rather crumbly. I recommend putting the cake in the fridge once it has cooled as it will stabilize better.