Easy and fluffy gluten-free vasilopita


The best vasilopita that you will ever try! Full of the aromas of oranges and good quality butter. This vasilopita transfers me back to my childhood and all the New Years Eve that I spent with my family in Greece. But this vasilopita is different as it doesn’t contain any gluten or refined sugar like the traditional version. So, let’s get into baking this easy and fluffy gluten-free vasilopita.

What is vasilopita

Vasilopita is a traditional Greek orange cake made the day of New Years Eve to celebrate the coming new year. It means “the pie of Santa Claus” as in Greece traditionally Santa Claus visits at New Years Eve and it is made with oranges, refined sugar and flour.

The hidden coin – flouri

Traditionally, the vasilopita contains a hidden coin which we place in the cake after we bake it. At midnight of New Years a few minutes after the New Year has started, we cut the vasilopita and whoever wins the hidden coin, this brings him good luck.

What you will need

  • Eggs. I always use pasture raised organic eggs as I feel like the animals get treated better in the pastures. Please use what you have on hand.
  • Butter. I love using grass-fed butter as I feel the taste is better.
  • Alternative flours: almond, oat and hazelnut. I love this combination as the final result is so fluffy. In order to make sure that your cake is gluten-free you should pick a gluten-free oat flour.
  • Baking powder. I always choose to use an aluminum free version.
  • Oranges. You will need both the orange zest and orange juice. This cake is a fancy orange cake after all.
  • Honey. This is the sweetener for this recipe. You can substitute with maple syrup. You can even add a bit extra if you want a sweeter outcome.

Tips to perfection

  1. Make sure that both eggs and butter is at room temperature. This is important as the egg whites form a better, fluffier meringue this way. Also, it will be easier for the butter to incorporate if it is at room temperature.
  2. You can use either a hand mixer or a stand mixer for this cake. Of course if you are hard core you can even do it with an eggwhisk. It will take more time but it is doable.
  3. Make sure that you beat the egg whites and then the egg yolks and honey mixture long enough. When we beat well our ingredients, they encapsulate air and the cake is so fluffy.

Easy and fluffy gluten-free vasilopita

Recipe by Panos EatsCourse: Uncategorized


Prep time


Cooking time




  • 6 eggs, in room temperature

  • 2 sticks (250 gr) grass fed butter, in room temperature

  • 1 cup honey

  • 1 cup (250 gr) orange juice

  • 3 1/4 cups (410 gr) almond flour

  • 1/2 cup (75 gr) hazelnut flour

  • 1/2 cup (85 gr) oat flour

  • 1.5 tbsp baking powder

  • Zest of two orange

  • Shredded coconut to decorate


  • Preheat your oven at 350F (176.67 degrees Celsius) and butter a 10 inches (25.4 centimetres) round baking sheet
  • Separate the egg whites from the egg yolks
  • In a mixing bowl beat the egg whites until the form soft meringue
  • In a separate mixing bowl beat well the honey and egg yolk to incorporate
  • Add the butter one tablespoon at the time into the egg/honey mixture and continue to beat until it is well incorporated
  • Add the orange juice and zest and stir
  • Add all the flours and baking powder and stir
  • Stir in *slowly* the meringue in 3 batches using a folding motion
  • Place the cake batter into the baking sheet
  • Bake for at least 45 min and then start checking with a knife or toothpick if it comes out clean. It might take up to 1 hour and 10 min to bake fully.
  • When ready, let it cool down before you decorate with shredded coconut


  1. Thank you! And Happy neW year! I Wonder if you have tried this without the HAZELNUT flour? Or with any other GF flours? I have almond and oat and might just try it with thAt.

    1. You can definitely use either grounded hazelnuts or pecans or walnuts or even almond flour instead 🙂

  2. This sounds fabulous! Do you think it would work with coconut oil instead of butter?? We’re currently dairy free.

    1. It will work but the flavor will be different and the texture will be a bit less fluffy. You can also use olive oil as well.

  3. Question: Salted or salt free butter?

    1. I always use unsalted butter because this way I can control the amount of salt on my dishes. Thanks for the question!

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