Gluten Free Orange Olive Oil Cake
by: claire cary
This gluten free olive oil cake has the perfect balance of orange and olive oil in a moist sponge. It's naturally dairy free and easy to make in one bowl. The perfect recipe to impress a crowd!
Ingredients
Wet
- 3 eggs
- 1 ⅓ cups white sugar
- ¾ cup extra virgin olive oil
- ½ cup orange juice
- 1 teaspoon vanilla extract
- ¾ teaspoon orange extract see notes
Dry
- 2 cups gluten free all purpose baking flour
- ½ cup blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons orange zest
Instructions
- Preheat the oven to 350 Fahrenheit.
- Grease and line a 9 inch springform pan with parchment paper and set aside.
- In a medium mixing bowl, add all the wet ingredients.
- Beat with an electric mixer until well combined, about 30 seconds.
- Add in the dry ingredients, making sure to spoon and level the flour.
- Beat until combined.
- Transfer to the prepared pan.
- Bake in the center of the oven for 45-53 minutes or until a toothpick comes out clean with a few moist crumbs.
- Let cool for about 10 minutes, then unclip the sides of the pan and let cool completely.
- For the frosting, I combined about 1 1/2 cups of my homemade buttercream with 1 cup of whipped cream for a light and fluffy frosting, then topped with orange zest. This cake is delicious with or without frosting! A simple orange glaze consisting of powered sugar and orange juice would also be delicious.
Notes
The orange extract is optional, but I like a really potent orange flavor so it really helps! You can add extra zest if you prefer or just do without.
Serving: 1slice / Calories: 321kcal / Carbohydrates: 39g / Protein: 5g / Fat: 18g / Fiber: 3g / Sugar: 24g
