Gluten Free Olive Oil Cake (with Orange and Almond Flour)

Gluten Free Olive Oil Cake is light, moist and so tasty. It’s made with extra virgin olive oil, almond flour and fresh orange!

5 from 3 votes

Prep Time 8

Cook Time 30

Course Dessert

Cuisine American

Servings cake

First, preheat your oven to 325 degrees F.
Next, line your 9 inch cake pan or 9 inch springform pan with a round piece of parchment paper. Also, spray it well with olive oil to ensure the cake doesn't stick. Set the cake pan aside.
In a stand mixer with the whisk attachment (or a handheld mixer) beat together eggs, olive oil, sugar, honey, vanilla, orange zest and orange juice for about 1 minute.
Next, add in the almond flour, tapioca flour, coconut flour and baking powder. Beat until incorporated.
Pour the cake batter into the prepared cake pan.
Bake at 325 degrees F for 28-30 minutes.
If the cake is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the cake and continue to let it bake. This can happen with almond flour.
I placed foil over the top when there was about 10-12 minutes left. Just make sure you don't place the foil straight on top of the cake or it could make a dent in the cake. It's important to dome/tent the foil.
Remove the cake from the oven and place it on a wire cooling rack for 10-15 minutes.
Then, use a butter knife to gently remove the cake from the pan, peel back the parchment paper and place the cake on the wire rack to cool completely.
I recommend adding powdered sugar and orange zest on top of the cake before slicing.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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