Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
Preheat the oven to about 160C.
In a mixing bowl sift in your gluten free flour, cinnamon and bicarbonate of soda. Put to one side.
Gently melt in a saucepan your golden syrup, marmalade, soft brown sugar and dairy free spread.
Remove your saucepan from the heat and add the juice of one orange. (my orange was medium size if that helps!)
Beat together your egg and dairy free milk in a jug.
Add your milk and eggs to your flour, bicarb and cinnamon. Mix thoroughly and then add your syrup mixture too. Continue to mix until fully combined.
Add the zest of one orange and mix once more.
Pour your mixture into the loaf tin and bake in the oven for around 45 - 50 minutes (until golden and a skewer comes out clean).
Allow to cool completely in the tin before removing and icing.
For the icing place your icing sugar into a bowl and mix in your orange juice. Keep adding your juice until you have a nice smooth glace icing.
Spoon over your cake, allow it to drizzle down the sides, it doesn't matter!
Finish off with some fresh orange zest on top.