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Gluten-Free Orange Almond Flour Olive Oil Cake Recipe

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3.9 from 50 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Diet: Gluten Free

Description

This Gluten-Free Orange Olive Oil Cake made with almond flour is a moist, flavorful loaf cake perfect for those seeking a gluten-free dessert option. Infused with fresh orange zest and juice, and enriched with rich olive oil, it offers a tender crumb and subtle citrus aroma, ideal for breakfast or tea time.

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoons orange juice
  • Zest of 1 orange

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a loaf pan with olive oil, then line it with parchment paper, extending the paper beyond the edges to create handles for easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir well to evenly distribute the leavening and salt throughout the almond flour.
  3. Combine Olive Oil and Sugar: In a separate bowl, use a hand mixer to beat together the olive oil and sugar. Note that the sugar will not fully dissolve but the mixture should become well combined.
  4. Add Eggs and Citrus: Beat in the eggs until the mixture is smooth and thickened. Then stir in the orange zest and freshly squeezed orange juice to impart vibrant citrus flavor.
  5. Incorporate Dry Ingredients: Gradually add the almond flour mixture to the wet ingredients and use a wooden spoon to fold everything together. Continue mixing until no streaks of flour remain and the batter is homogeneous.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula if needed.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake will rise slightly and turn a golden brown color. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool the Cake: Once baked, use the parchment paper handles to lift the cake out of the pan. Place it on a wire rack to cool completely before slicing.
  9. Garnish and Serve: Optionally decorate the cooled cake with fresh orange slices and a dusting of powdered sugar for an elegant touch before serving.

Notes

  • Ensure eggs are at room temperature for better incorporation and a smoother batter.
  • Using parchment paper with handles makes it easier to remove the cake without damaging its sides.
  • This cake is best enjoyed within 2-3 days stored in an airtight container at room temperature or refrigerated for up to a week.
  • For a refined texture, sift the almond flour before measuring if clumpy.
  • If desired, substitute sugar with a natural sweetener like coconut sugar or honey, adjusting quantity to taste.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-Free

Find it online: https://aminabakes.com/gluten-free-orange-almond-flour-olive-oil-cake-recipe/