Olive Oil-Orange Almond Cake
A moist, gluten-free almond flour cake made with olive oil, fresh orange juice and zest, and a touch of Greek yogurt.
This cake swaps out the butter you'd expect in a typical dessert for good olive oil, and the all-purpose flour for almond flour, which together give it a dense, moist crumb and a flavor that's rounder than a standard vanilla cake. Fresh orange zest and juice run all through the batter, so every bite carries that bright citrus note.
A spoonful of Greek yogurt folded in keeps the texture tender without needing extra butter or oil, and a scattering of sliced almonds on top adds a little crunch against the soft cake underneath.
Because it's built on almond flour instead of refined wheat flour, this cake is naturally gluten-free and carries more protein per slice than a typical dessert would, though it's still a sweet treat worth enjoying in a normal portion rather than an everyday habit. It keeps well for a few days on the counter, tightly wrapped, and tastes even better on day two once the orange flavor has had time to settle in.
Ingredients
- 2 cups almond flour
- 1/4 cup fine rice flour
- 3/4 cup cane sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs
- 1/2 cup olive oil
- 2 oranges — zested
- 1/3 cup fresh orange juice
- 1/3 cup plain Greek yogurt
- 2 tbsp sliced almonds — for topping
These ingredients are standard at most major European supermarkets.
Instructions
- 1Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.
- 2In a bowl, whisk together almond flour, rice flour, sugar, baking powder, and salt.
- 3In another bowl, whisk eggs, olive oil, orange zest, orange juice, and Greek yogurt until smooth.
- 4Fold the wet ingredients into the dry ingredients until just combined.
- 5Pour batter into the prepared pan and scatter sliced almonds over the top.
- 6Bake 35-40 minutes until golden and a toothpick inserted in the center comes out clean.
- 7Cool in the pan 15 minutes before slicing.