Did you hear? Orange zest and almond extract deliberate a celebration with a gluten-free cake, and also you’re all invited. Buckle up! We’ll drive.
This completely candy and moist cake is gluten-free PERFECTION and is certain to steal the present at your subsequent brunch or gathering. Plus, simply 10 components and 1 bowl required. Allow us to present you the way it’s finished!
To start out this pretty loaf, cane sugar combines with orange zest for BIG, zesty taste. Subsequent come the liquid components — eggs for a superbly fluffy but moist consequence, orange juice for candy orange taste, and olive oil for richness. A splash of almond extract joins the get together, however you may invite vanilla as a substitute for those who favor.
Subsequent the batter comes along with a mix of gluten-free flours for the good crumb texture: almond flour, potato starch, and brown rice flour. Lastly, the addition of baking powder and salt guarantee a fluffy loaf with balanced taste!
After transferring the batter to its pan, a fragile (however optionally available) sprinkle of sugar provides a glittery candy contact to the ultimate loaf.
After baking, the final (and hardest) step is to let it cool earlier than slicing and sharing (if it’s important to).
We hope you LOVE this orange almond cake! It’s:
& Undetectably gluten-free!
Extra Zesty Orange Recipes
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Servings 10 (Slices)
- 2/3 cup organic cane sugar (plus more for garnish)
- 2-3 Tbsp orange zest (~2 large oranges zested)
- 2 large eggs* (preferably pasture-raised, organic when possible // see notes if vegan)
- 1/3 cup orange juice, pulp free (~2 large oranges juiced)
- 1/3 cup olive oil
- 1/4 tsp almond extract (or sub vanilla extract if you aren’t a fan of almond!)
- 2 cups almond flour (we like Wellbee’s)
- 3/4 cup potato starch (or sub GF mix*)
- 1/3 cup brown rice flour (or sub GF mix*)
- 1 tsp baking powder
- 1/2 tsp sea salt
Preheat the oven to 325 levels F (162 C), and line a regular measurement loaf pan with parchment paper.
In a medium mixing bowl, whisk collectively the sugar and orange zest till effectively mixed and aromatic. Add the eggs and whisk till effectively mixed. Then add the orange juice, olive oil, and almond extract and whisk till clean.
Add the almond flour, potato starch, brown rice flour, baking powder, and salt and whisk to mix and break up any lumps of flour. The batter needs to be semi-thick however pourable.
Switch the batter to the ready loaf pan, unfold it out evenly with a spatula, and high with a sprinkle of cane sugar for a glittery candy contact (optionally available).
Bake for 55-65 minutes, or till the highest is flippantly golden brown and a toothpick inserted into the middle comes out clear.
Let the cake cool within the pan for quarter-hour, then fastidiously raise from the pan with the parchment paper and let cool fully on a wire rack — about 1 hour. As soon as the cake is totally cooled, gently take away the parchment paper.
*Instead of eggs, you may sub flax eggs, however we examined many variations and strongly most popular eggs on this recipe. With flax eggs, will probably be a little bit grainy and never as flavorful, and the feel might be very crumbly (greatest eaten on a plate with a fork vs. being handheld).
*Vitamin data is a tough estimate.
*Prep time contains cooling.
Serving: 1 slice Energy: 301 Carbohydrates: 28.8 g Protein: 6 g Fats: 19.5 g Saturated Fats: 2.2 g Polyunsaturated Fats: 3.6 g Monounsaturated Fats: 12.8 g Trans Fats: 0 g Ldl cholesterol: 37 mg Sodium: 182 mg Potassium: 200 mg Fiber: 3.3 g Sugar: 15.3 g Vitamin A: 54 IU Vitamin C: 5 mg Calcium: 92 mg Iron: 1 mg