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 bound to steal the present at your subsequent brunch or gathering. Plus, simply 10 elements and 1 bowl required. Allow us to present you the way it’s accomplished!
To start out this beautiful loaf, cane sugar combines with orange zest for BIG, zesty taste. Subsequent come the liquid elements — 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 social gathering, however you’ll be able to invite vanilla as a substitute when you 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 non-obligatory) sprinkle of sugar provides a shiny candy contact to the ultimate loaf.
After baking, the final (and hardest) step is to let it cool earlier than slicing and sharing (if you must).
We hope you LOVE this orange almond cake! It’s:
Tender
Moist
Fragrant
Completely candy
& Undetectably gluten-free!
It pairs particularly effectively with a cup of tea or some dairy-free milk. Get pleasure from for brunch, gatherings, as a candy weekend deal with, or so as to add brightness to gloomy winter days!
Extra Zesty Orange Recipes
For those who do that recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
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 dimension 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 easy.
-
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 prime with a sprinkle of cane sugar for a shiny candy contact (non-obligatory).
-
Bake for 55-65 minutes, or till the highest is frivolously golden brown and a toothpick inserted into the middle comes out clear.
-
Let the cake cool within the pan for quarter-hour, then rigorously elevate from the pan with the parchment paper and let cool utterly on a wire rack — about 1 hour. As soon as the cake is totally cooled, gently take away the parchment paper.
-
Get pleasure from instantly with a cup of tea or some dairy-free milk! Retailer leftovers coated at room temperature for as much as 2-3 days (we discover it greatest inside the first 1-2 days). Cake could be frozen for as much as 1 month. Let thaw earlier than slicing.
*Instead of eggs, you’ll be able to sub flax eggs, however we examined many variations and strongly most well-liked eggs on this recipe. With flax eggs, will probably be a little bit grainy and never as flavorful, and the feel can be very crumbly (greatest eaten on a plate with a fork vs. being handheld).
*Diet info is a tough estimate.
*Prep time consists of 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
