March 28, 2024

Gluten-Free Olive Oil Cake with Orange

Welcome to a culinary adventure where gluten-free meets gourmet with our Moist Gluten-Free Olive Oil Cake infused with the citrusy freshness of orange. This recipe promises not only indulgence but also a burst of flavors that will leave you craving for more minus any guilt as this cake is packed with nutrient-dense ingredients. This cake omits all refined sugars and is completely grain-free.

The perfect gluten-free olive oil cake with orange to make for birthday parties, easter desserts or any type of gathering where everyone might have different dietary needs.

Let’s dive into the ingredients and method for creating this delectable treat.

Ingredients for Gluten-Free Olive Oil Cake with Orange

Wet Ingredients

½ cup high quality extra-virgin olive oil (Additional oil for springform or cake pan)
½ cup organic granulated monk fruit (for wet ingredients)
1 orange zested
1/4 cup fresh squeezed orange juice
4 large egg yolks

Dry Ingredients

2 cups blanched almond flour
¼ cup tapioca flour
1 teaspoon baking powder
½ teaspoon salt

Egg White Mix

4 large egg whites
1/4 cup organic granulated monk fuit (for egg white mix)
½ teaspoon cream of tartar

Olive Oil Orange Frosting

⅓ cup extra virgin olive oil
⅔ cup powdered monk fruit sugar
1 orange zested

Additional Orange and Edible Flowers for Decoration

Method for Making this Deliciously Moist Cake

Preheat Oven to 325°F. Then oil a 9-inch spring form pan or cake pan. Line the pan with a parchment paper round (I like to use a 10-inch with a 9-inch spring form pan)
In a large bowl, whisk together wet ingredients of olive oil, ½ cup granulated monk fruit, orange zest, orange juice juice and egg yolks to combine.
In a separate bowl mix together dry ingredients of almond flour, tapioca flour, baking powder, and salt. Stir to combine.
Sift dry ingredients into wet ingredients and stir until well-combined.
In a separate clean large bowl (or stand mixer bowl) add egg whites and cream of tartar. On medium-high speed with either handheld mixer or stand mixer, whip egg whites and cream of tartar for 60 seconds. Then gradually add in 1/4 cup granulated monkfruit. Continue to whip for about 2-4 minutes until egg whites have stiffened. (You should be able to hold the bowl upside down and the eggwhites stays)
With a rubber spatula, take a third of the whipped egg white and mix it into the cake mixture until well combined. Then fold in the remained of the whipped egg white into the cake mixture. Keep folding and stirring with a rubber spatula until well combined (there should be no streaks.)
Transfer cake mixture into oiled springform or cake pan and bake for 40-45 minutes. The top of the cake should be golden brown.
Set aside to cool and then make olive oil frosting: In a clean large bowl, add in olive oil, powdered monkfruit sugar and orange zest. Whip with either a hand mixer or stand mixer until light and fluffy consistency. About 5-8 minutes. If frosting is too thin, mix in 1 Tablespoon of additional powdered monkfruit at a time. Transfer olive oil frosting into piping bag.
Once cake is completely cooled, frost cake cake and decorate with orange sliced and edible flowers (optional) Enjoy!

Slice into this moist and flavorful Gluten-Free Olive Oil Cake with Orange and savor each bite. Whether it’s for a special occasion or a delightful everyday treat, this recipe is sure to impress with its exquisite taste and texture. Enjoy the citrusy freshness and the richness of olive oil in every mouthful. Bon appétit!

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Gluten-Free Olive Oil Cake with Orange

Recipe by The Plant Based Palette

Grain-free, gluten-free refined sugar free moist soft and citrusy cake with a light fluffy forsting

Course: DessertCuisine: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Total time

minutes

Wet Ingredients

1/2 cup 1/2 high quality extra-virgin olive oil (Additional oil for springform or cake pan)
1/2 cup 1/2 organic granulated sugar (for wet ingredients)
1 medium 1 orange zested
1/4 cup 1/4 fresh squeezed orange juice
4 large 4 egg yolks
Dry Ingredients
2 cups 2 blanched almond flour
1/4 cup 1/4 tapioca flour
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 salt
Whipped Egg White
4 large 4 egg whites
1/4 cup 1/4 organic granulated sugar (for egg white mix)
1/2 teaspoon 1/2 cream of tartar
Olive Oil Orange Frosting
1/3 cup 1/3 extra virgin olive oil
2/3 cup 2/3 powdered monk fruit sugar
1 medium 1 orange zested
Optional
Orange Slices & Flowers for Decoration

Directions

Preheat Oven to 325°F. Then oil a 9-inch spring form pan or cake pan. Line the pan with a parchment paper round (I like to use a 10-inch with a 9-inch spring form pan)
In a large bowl, whisk together wet ingredients of olive oil, ½ cup granulated monk fruit, orange zest, orange juice juice and egg yolks to combine.
In a separate bowl mix together dry ingredients of almond flour, tapioca flour, baking powder, and salt. Stir to combine. Sift dry ingredients into wet ingredients and stir until well-combined.
In a separate clean large bowl (or stand mixer bowl) add egg whites and cream of tartar. On medium-high speed with either handheld mixer or stand mixer, whip egg whites and cream of tartar for 60 seconds. Then gradually add in 1/4 cup granulated monkfruit. Continue to whip for about 2-4 minutes until egg whites have stiffened. (You should be able to hold the bowl upside down and the egg whites stays in bowl)
With a rubber spatula, take a third of the whipped egg white and mix it into the cake mixture until well combined. Then fold in the remained of the whipped egg white into the cake mixture. Keep folding and stirring with a rubber spatula until well-combined (there should be no streaks.)
Transfer cake mixture into oiled springform or cake pan and bake for 40-45 minutes. The top of the cake should be golden brown.
Set aside to cool and then make olive oil frosting: In a clean large bowl, add in olive oil, powdered monkfruit sugar and orange zest. Whip with either a hand mixer or stand mixer until light and fluffy consistency. About 5-8 minutes. If frosting is too thin, mix in 1 Tablespoon of additional powdered monkfruit at a time. Transfer olive oil frosting into piping bag.
Once cake is completely cooled, frost cake cake and decorate with orange sliced and edible flowers (optional) Enjoy!