If you love olive oil cake and citrus, this cake is for you. My orange and almond olive oil cake is gluten-free, super moist and the perfect festive dessert for the holidays. This cake is even more beautiful if you can find blood oranges because they add a gorgeous pop of red.
Instructions
1
Preheat the oven to 350ºF. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
2
Heat the butter and ¼ cup of the coconut sugar in a small saucepan on medium heat. Whisk well to incorporate and take off the heat once it starts to foam and bubble up. Pour this into the cake pan and spread it all over the bottom.
3
Zest the oranges until you have 2 tsp of zest. Set the zest aside and cut the peel off of the oranges. Slice the oranges into ¼-inch pieces and place them in a single layer in the cake pan, pressing them into the glaze.
4
Add the remaining sugar, eggs, oil, vanilla extract and zest to a stand mixer fitted with the whisk or use a hand mixer to whisk everything together. Add the almond flour, baking powder and sea salt and mix well with a wooden spoon or use the paddle attachment for the stand mixer.
5
Pour the batter into the cake pan, covering the orange slices evenly.
6
Bake for 40 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 30 minutes to an hour to allow the glaze to set. Use a plate to flip the cake and garnish with the icing sugar, if desired. Enjoy!
7
Substitutions: Dairy-free: Use vegan butter instead of butter.
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