Cake in a Pan: Sugar-Free, Gluten-Free, Delicious, and Ready in Just 10 Minutes!

In today’s fast-paced world, we often find ourselves craving a sweet treat but lacking the time to bake a traditional cake. That’s where this delightful “Cake in a Pan” recipe comes to the rescue! Not only is it sugar-free and gluten-free, but it’s also incredibly delicious and can be prepared in just 10 minutes. If you’re a fan of quick and healthy dessert options, this one’s for you.

Ingredients You’ll Need:

Before we dive into the simple steps to create this mouthwatering cake, let’s take a look at the ingredients you’ll require:

  • 5-6 small tangerines or any citrus fruit that fits in your pan
  • 2 eggs (or vegan flax or chia substitute for an egg-free version)
  • 4 tbsp (1/4 cup) tangerine juice or milk
  • 1 tsp vanilla extract
  • Stevia or 2 tablespoons of your preferred granulated sweetener (such as Monkfruit, erythritol, panela, or muscovado) to taste
  • 80g (8 tbsp) of rice flour + 1 tsp baking powder (or your choice of ground, whole wheat, or spelled oats in the same amount)

Now that we have our ingredients ready, let’s get started with the step-by-step process:

Preparing the Pan:

To begin, it’s essential to have the right pan for this recipe, preferably one with a lid. Follow these steps to prepare your pan:

  1. Grease the pan generously to prevent sticking.
  2. Consider placing a sheet of non-stick or vegetable paper on the base to ensure your cake doesn’t burn during cooking.

Preparing the Fruit:

The star of this cake is the delicious tangerines. Follow these steps to prepare the fruit:

  1. Peel the tangerines and cut them in half. You can choose to remove the fibrous white strips if desired, but it’s not necessary and can add more fiber to your diet.
  2. Arrange the tangerine halves around the entire base of the pan.

With the pan and fruit ready, let’s move on to creating the mixture.

Preparing the Mixture:

In a bowl, prepare the mixture for your cake:

  1. Crack two eggs into the bowl. If you prefer an egg-free option, you can use a vegan flax or chia substitute.
  2. Add your choice of sweetener to the bowl. Options include Stevia, Monkfruit, erythritol, or any granulated sweetener you have at home. Sweeten the mixture to your liking.
  3. Pour approximately four tablespoons of tangerine juice into the bowl to add natural sweetness to your cake.
  4. Mix the ingredients thoroughly.

Now, it’s time to add the flour and baking powder to the mixture:

  1. Add 80g (8 tbsp) of rice flour to the bowl.
  2. Include one teaspoon of baking powder.
  3. Mix the ingredients until the mixture is smooth and free of lumps.

With the mixture prepared, we’re ready to start cooking the cake.

Cooking the Cake:

  1. Pour the cake mixture into the prepared pan with tangerines.
  2. Gently tap the pan to ensure the mixture spreads evenly.

Here’s the trick to cooking this cake to perfection: Use the lowest heat setting possible, usually around two on a scale of one to ten.

  1. Set a timer for approximately 8 minutes and let the cake cook.

Checking for Doneness:

After 8 minutes, uncover the pan and check the cake’s progress. It should be ready when:

  • You can run your finger lightly over the surface without anything sticking.
  • The cake appears cooked but might need a little more time.

At this point, turn off the heat, keep the cake covered, and let it sit for an additional 5 minutes. This allows the cake to finish cooking with the residual heat, preventing it from burning.

The Unmolding and the Result:

Finally, it’s time to unveil your creation. Gently unmold the cake, and you’ll be greeted with a spongy, delightful treat.

Enjoy your delicious, sugar-free, and gluten-free pan cake!


This quick and easy Cake in a Pan recipe is a game-changer for anyone with a sweet tooth but limited time. With minimal effort and just a few wholesome ingredients, you can satisfy your cravings guilt-free. Plus, it’s customizable to suit your taste preferences, making it a versatile dessert option.

Now, go ahead and treat yourself to a slice of this delectable cake, and don’t forget to share it with friends and family!

Frequently Asked Questions (FAQs):

  1. Can I use other fruits instead of tangerines for this pan cake?
    • Absolutely! You can experiment with various fruits like apples, pears, or berries to create different flavors.
  2. What’s the best way to store leftover pan cake?
    • To keep it fresh, store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
  3. Can I make this cake without any sweetener?
    • Yes, you can omit the sweetener altogether or use a very minimal amount if you prefer a less sweet cake.
  4. Is rice flour the only gluten-free option for this recipe?
    • No, you can also use gluten-free flours like almond flour, coconut flour, or a gluten-free all-purpose flour blend.
  5. Can I make this cake in advance and reheat it?
    • While it’s best enjoyed fresh, you can gently reheat slices in the microwave for a quick warm treat.
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