Orange Olive Oil Cake: A Citrus-Infused Delicacy

This Orange Olive Oil Cake is light, moist, and full of fresh citrus flavor. It’s a gluten-free treat that’s easy to make and seriously hard to resist.

Orange Olive Oil Cake

This cake is a twist on a classic Mediterranean dessert — light, tender, and bursting with citrus flavor from fresh orange juice and zest. Almond flour keeps it gluten-free and gives it a delicate crumb, while extra virgin olive oil adds richness without being heavy.

It takes just under an hour from start to finish and is one of those recipes you’ll find yourself coming back to again and again.

If you’re craving more delicious sweet treats, here are a few other desserts we think you’ll love! Mint Chocolate Cookie Cupcakes, Chocolate Cake with Maple Butter Sauce, Red Velvet Brownies, and Buttery Almond Cake.

Why You’ll Love This Recipe

• Bright Citrus Flavor: Freshly squeezed orange juice and zest give this cake a vibrant flavor that’s both refreshing and unforgettable.
• Moist and Tender: Thanks to extra virgin olive oil and almond flour, every slice is soft, rich, and full of flavor — without feeling too heavy.
• Simple to Make: No fancy equipment needed! Just a few basic ingredients and some simple steps make this an easy bake for any skill level.
• Easy to Customize: Top it with sliced almonds, powdered sugar, or even a drizzle of glaze. You can also add herbs like rosemary or thyme for a different flavor.

How To Make Perfect Orange Olive Oil Cake

Prep Your Pan: Lightly grease a springform pan or line it with parchment paper, then preheat your oven to 350°F (175°C). Either an 8- or 9-inch pan works well.

Combine Egg Yolks and Sugar: Separate your eggs, setting the whites aside. In a large bowl, beat the yolks with the sugar until the mixture turns light and foamy. This step helps create a soft texture.

Add the Flavor: Stir in the orange zest and juice, vanilla, and olive oil. Beat again for a couple more minutes to bring it all together into a smooth, fragrant batter.

Add Dry Ingredients: Add the almond flour, baking powder, and tapioca flour. Mix until the batter is smooth and well combined — thick but easy to stir.

Fold in Egg Whites: In a clean bowl, beat the egg whites until they form stiff peaks — this step helps give the cake its light, airy texture. Gently fold them into the batter using a spatula, taking your time to keep everything nice and fluffy.

Bake: Pour the batter into your prepared pan and smooth out the top with a spatula. Sprinkle sliced almonds over the surface for a bit of crunch and flavor. Bake for 30 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Cool: Let the cake rest in the pan for about 10 minutes, then release the springform. Once it’s cooled completely, dust it with powdered sugar for a simple, beautiful finish.

Pro Tips

• Room Temperature Ingredients: Make sure the eggs, orange, and olive oil aren’t cold. This helps everything mix together better and gives the cake a nice rise.
• Use Finely Ground Almond Flour: A fine grind creates a smoother batter and a lighter texture. Coarser almond meal can make the cake a bit too dense.
• Stick with Fresh Citrus: Freshly squeezed orange juice and zest really boost the flavor. Bottled juice just doesn’t have the same bright, aromatic punch.
• Choose a Mild Olive Oil: A good quality extra virgin olive oil with a light flavor is best. Strong or peppery oils might overwhelm the citrus.
• Cool Before Serving: Let the cake cool completely before removing it from the pan or adding powdered sugar. It needs time to set, so it doesn’t fall apart.

Key Ingredients And Substitutions

Eggs: We use four large eggs at room temperature. Separating the yolks from the whites gives the cake that light, airy texture we love.

Orange: One large orange provides both the zest and juice. Freshly squeezed juice really brightens up the flavor.

Extra Virgin Olive Oil: Go for a mild-tasting oil so it doesn’t overpower the cake. It adds moisture and a lovely richness.

Almond Flour: Finely ground almond flour gives the best texture. Coarser almond meal can work in a pinch, but will make the cake a bit heavier.

Tapioca Flour: Helps hold everything together. You can also use arrowroot or cornstarch if that’s what you have on hand.

Frequently Asked Questions

Can I use a different type of oil in my cake?

While you can use other oils like canola, vegetable, or sunflower oil, we recommend using extra virgin olive oil for the best flavor. Olive oil adds a unique richness that complements the citrusy notes of the cake and makes it extra flavorful.

Can I add other flavors to my olive oil cake?

Absolutely! You can mix it up by adding herbs like rosemary or thyme for a savory twist, or even a touch of cinnamon for extra depth of flavor.

Why is my orange olive oil cake so dense?

A dense texture can happen if the baking powder is missed, the egg whites aren’t whipped to stiff peaks, or the oven temperature is too low or too high. Make sure to follow the recipe step-by-step, especially when folding the egg whites, for that light and airy texture.

What can I serve orange olive oil cake with?

This cake pairs perfectly with whipped cream or a dusting of powdered sugar. For a refreshing touch, try serving it with fresh fruit like orange slices, berries, or even a drizzle of honey for added sweetness.