Gluten Free Orange Olive Oil Cake Recipe
This Gluten Free Orange Olive Oil Cake Recipe is soft, moist, and full of bright citrus flavor. It’s easy to make, beginner-friendly, and naturally gluten free. Perfect for tea, brunch, or any occasion.
Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Spatula
- 8-inch round cake pan
- Parchment paper
- Cooling rack
- Oven
Ingredients
- 2 cups Almond flour
- ½ cup Gluten-free all-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 3 large Eggs
- ½ cup Sugar
- ⅓ cup Olive oil
- ½ cup Orange juice, freshly squeezed
- 1 tbsp Orange zest
- 1 tsp Vanilla extract
Instructions
Prepare Oven and Pan
- Preheat your oven to 350°F. Line an 8-inch round cake pan with parchment paper and lightly grease the sides with olive oil.
Mix Dry Ingredients
- In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Whisk Wet Ingredients
- In another bowl, whisk eggs, sugar, olive oil, orange juice, orange zest, and vanilla extract until smooth and slightly creamy.
Combine Wet and Dry
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until smooth. Avoid overmixing to keep the cake tender.
Transfer Batter to Pan
- Pour the batter into the prepared pan. Spread evenly with a spatula to ensure uniform rising during baking.
Bake Cake
- Bake in the preheated oven for 35 minutes. The top should be golden and a toothpick inserted comes out clean.
Cool Before Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing.
Notes
- Use freshly squeezed orange juice for best flavor
- Room temperature eggs help make the cake fluffier
- Sprinkle powdered sugar or glaze for serving
- Store airtight at room temperature for 3 days