This cake is naturally gluten-free, dairy-free, and moist! While this photo shows Grand Marnier as a liqueur, you can use sweet wine or Triple Sec, which really enhances the orange flavor.
I garnished this with candied orange peel and slivered almonds, but you can use whipped cream, fresh berries, or simply powdered sugar. If you want to use candied orange, make them the day before. It only takes 10 minutes or so, but they need to dry for at least 24 hours. Remember to save the simply syrup to use to brush the top of the cake.
Are you looking for a dairy-free or gluten-free dessert, but not this one, consider one of these:
- Decadent Flourless Chocolate Cake – gluten-free, dairy-free
- Fruit Parfaits with Vanilla Lime Cream – gluten-free, dairy-free
- Tiramisu Roulade – gluten-free
- Chocolate Mousse – gluten-free
- Crème Brulee – gluten-free
- Chocolate Espresso Cake – dairy-free
- Rum Cake – dairy-free
Sunny Citrus Olive Oil Cake
This is a delicious gluten-free, dairy-free take on the standard olive oil cake. With orange liqueur and orange juice, it's always moist with a wonderful burst of sunshine in every bite!
Ingredients
- ¾ cup almond flour
- ¾ cup rice flour
- ¼ tsp baking powder
- ½ tsp salt
- 3 eggs, large separated
- ½ cup olive oil
- ¾ cup sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- zest of two oranges freshly grated
- ½ cup orange juice
- ¼ cup cooking sherry
Garnish
- 2 oz apricot marmelade optional
- almond flakes optional
- whipped cream or crème fraiche optional
- fresh berries optional
- candied orange peel optional
Instructions
- If using candied orange peel, make it the day before. Simply melt 1/4 cup of sugar in 1/2 cup of water. Carefully peel an orange ensuring to get just the skin and not the pith (the white stuff). Simmer the orange peel in the simple syrup for about 5-7 minutes. Remove with a slotted spoon and let dry on wax paper for a day or so. Save the simple syrup for the garnish.
- Preheat the oven to 350°F. Grease an 8-inch round cake or spring form pan and line the base with parchment paper.
- In a mixing bowl sift together the rice flour and almond flour with the baking powder and salt.
- In a separate large mixing bowl, beat the egg yolks with an electric whisk until light in color and texture, about one minute. Add the sugar and beat for 2 to 3 minutes until well combined. Continue to whisk and add the olive oil in a slow strain. Then add the vanilla and almond extracts, grated orange zest, orange juice, and the sherry. Fold the dry ingredients into this mixture, until just combined.
- Whisk the egg whites in a clean bowl using the electric whisk with clean beaters until firm peaks form. Fold the egg whites into the yolk and flour mixture until well combined. Pour the batter into the prepared cake pan.
- Bake in the oven for 30 to 40 minutes until light brown and a toothpick inserted in the middle comes out clean.
- Remove the cake and allow to cool in the pan for about 15 minutes, then run a greased knife around the edge of the pan before carefully inverting onto a clean, folded tea towel. Remove the paper from the base and invert onto a cooling rack (this prevents the rack from leaving marks on the top of the cake).
- Garnish with flaked almonds and/or candied orange peel and serve plain or with whipped cream, or creme fraiche and berries. If using the candied orange peel, brush the top of the cake with the reserved simple syrup or melted apricot marmalade.
Nutrition
Serving: 1gCalories: 346kcalCarbohydrates: 35gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 61mgSodium: 183mgPotassium: 73mgFiber: 2gSugar: 21gVitamin A: 120IUVitamin C: 8mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!