Easy Gluten-Free Orange Olive Oil Cake
This cake is the perfect mix of easy and impressive, especially when topped with a quick whipped crème fraîche! The orange flavor comes through so beautifully with the simple olive oil base. This versatile cake can be a brunch treat, afternoon snack, or dressed up for special occasions. I promise your guests will never know how easy it is!
Ingredients:
3/4 cup granulated sugar (160g)
Zest of two navel oranges (20g)
3 eggs (150g)
Juice of two navel oranges (160g)
2/3 cup olive oil (130g)
1 1/2 cups GF all purpose flour (260g)
2 tsp baking powder
1/4 tsp salt
confectioners sugar for topping
Steps:
Preheat the oven to 350°F, prepare one 8 or 9-inch cake pan with olive oil.
Combine the granulated sugar and orange zest. Using your fingers, rub the zest into the sugar until it is fragrant and the sugar has taken on the orange color.
Whisk together the sugar mixture and eggs until frothy.
Add the orange juice and olive oil and mix to combine.
In another bowl mix the flour, baking powder, and salt.
Fold the flour mixture into the wet mix and pour into a prepared pan.
Bake at 350°F for about 35 min.
Top with confectioners sugar and enjoy!
Chef’s note:
I like to serve mine with a whipped crème fraîche! I usually do 1:1 parts heavy cream and crème fraîche and 1 tbsp of sugar per cup of liquid! I don’t like mine very sweet, but you can easily adjust based on your taste. And feel free to add a little vanilla extract and orange zest!
I’ve made this cake with 1:1 substitution of coconut sugar for a refined-sugar-free version. The batter is very forgiving and it turned out great, just increase the amount of orange zest a bit to balance the stronger coconut sugar flavor!