Gluten-Free Orange and Olive Oil Cake

Sink your fork into this rustic coffee cake, refreshingly flavoured with fresh oranges. This tasty gluten-free cake is also dairy free and is sweetened with fresh orange juice and pure maple syrup instead of refined sugar. The almond flour adds protein and fiber. You can freeze any leftover cake in an airtight container for future use. Kids especially love to eat this cake because it has oranges throughout which ads a fresh orange flavour and makes the cake deliciously moist


1 cup almond meal
1 cup all purpose gluten free flour (I used Artisan blend)
¾ cup brown rice flour
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. sea salt
1 cup freshly squeezed orange juice
½ cup pure maple syrup or agave nectar
1/3 cup extra virgin olive oil
2 large eggs
1 tbsp. orange zest
2 tsp. pure vanilla
2 oranges, peel and slice into small pieces. Keep one ¼ inch round slice for the top of the cake
NOTE: All ingredients including spices must be gluten-free and preferably organic


Heat oven to 350 F and line the bottom of an 8-inch springform pan with parchment paper
In a large bowl mix first 6 ingredients
In a separate bowl whisk together orange juice, maple syrup/agave nectar, olive oil, eggs, orange zest and vanilla, and then add into dry ingredients. Stir until the batter is creamy
Stir in orange pieces and pour the batter into the prepared springform pan
Place orange slice in the middle on top of the cake and gently press down
Bake for 45 minutes or until the cake is golden and firm to touch
Cool completely before removing the pan

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