While I do not have a gluten allergy, I appreciate the variety of flours that are now available for those that do including almond flour. With any alternative, there are pluses and minuses so I thought I would experiment to learn more about almond flour and how to incorporate in to my baking. I decided to go for an olive oil cake, a light one layer cake typically served without icing for my first experiment. The final product is delicious playing on the almond flavors which are elevated a bit with almond extract, and a hint of orange. This Almond Flour Olive Oil Cake is a great light summer treat. Enjoy!
Almond Flour Olive Oil Cake
An almond flour olive oil cake with a subtle orange flavor
- 2 1/4 Cups Almond Flour
- 1/2 Tsp Salt
- 1 1/2 Tsp Baking Powder
- 3 Eggs
- 3/4 Cup White Granulated Sugar
- 1/2 Tsp Almond Extract
- 1/2 Tsp Vanilla Extract
- 1-2 Small Mandarin Oranges
- 3/4 Cup Extra Virgin Olive Oil use a fruity flavor if you can find it
- Powder Sugar For dusting
In a separate bowl, add almond flour, salt and baking powder. Whisk to combine and to remove the lumps from the almond flour. Set aside.
In stand mixer (can also use a hand mixer), whip up three eggs until frothy. Next add in sugar and blend until the sugar is combined. Since you do not want to add too much air, mix on a lower setting.
Next, add in vanilla extract, almond extract, and olive oil. For the oranges, zest the oranges and add in the remaining juice.
Now, slowly add in the flour mixture to the egg mixture. Mix on a lower setting to ensure you do not add in too much air. The mixture should be pretty thick for cake batter. Not as thick as a cornbread for example, but thicker than the batter for a box cake.
Pour in to a 9 inch springform pan or a regular 9 inch cake pan lined with parchment paper. Bake at 350 for 35-40 minutes.
Allow to cool before removing from the cake pan. Note that this cake can easily stick to the pan, so make sure to allow it to cool and use parchment paper to help with removing it from the pan.
Lightly dust with powdered sugar and serve!
- Can I make this cake with regular all purpose flour? Yes, almond flour can easily be substituted for all purpose flour, but you may have to make a few adjustments. Almond flour requires more liquid or binding agents. Also, the almond extract is intended to play up the subtle almond flavor from the almond flour, so the flavor may be a bit different without almond flour.
- Can I add more orange juice to this? The first try at this dish I packed it with ALL the orange juice and it never quite came together. If you do not mind a mushier cake (I don’t in general), then feel free to add more oranges. You may have to increase the cook time to do that. For those that prefer a cake that develops a crumb, think about adding more orange zest and perhaps orange extract.
- There are some cakes that you can just throw everything in the bowl, blend it up and it will work. This isn’t one of them. It is important that you incorporate your wet ingredients with the sugar first for it all to blend well together in the final dish.
- This may be obvious for most people, but while recipe testing I grabbed the regular flour to coat my pan. This would obviously defeat the purpose of making a gluten free cake! I also tried non-stick aerosol spray and that did not work well either. The parchment paper on the other hand worked like a charm! I would confuse you if I tried to explain it, but search for parchment paper demonstrations online. Through a few folds, you can make the parchment paper fit perfectly in your pan. A springform pan would also work.
Hope you enjoy and please come back to rate and comment!