Cranberry Orange Olive Oil Cake
Rated 5.0 stars by 1 users
Category
Dessert, Brunch
Servings
12
Prep Time
15 minutes
Cook Time
45 minutes
Calories
270
Moist, sweet, and delicious, this olive oil cake bursts with holiday flavors. Enjoy it as an after dinner treat, or serve it as part of a festive brunch spread.
Ingredients
- 2 cups almond flour
½ cup coconut sugar (see Recipe Notes)
- ¼ cup ground flaxseed
- ¼ cup tapioca starch
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
-
½ cup Primal Kitchen Organic Extra Virgin Olive Oil
- ¼ cup canned coconut milk
- 3 eggs
- ½ tsp vanilla extract
- 1 Tbsp orange juice
- Zest from ½ orange
- ½ cup fresh cranberries
¼ cup coconut butter
1 Tbsp orange juice
Coconut milk as needed
For the Drizzle: (optional)
Directions
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a loaf pan with parchment paper (see Recipe Notes).
In a large bowl, combine the almond flour, coconut sugar, flaxseed, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the olive oil, coconut milk, eggs, and vanilla extract.
Stir the wet ingredients into the dry ingredients until well mixed. Mix in the orange juice, orange zest, and cranberries until just combined.
Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until the top is golden and a toothpick comes out clean, or the internal temperature on a food thermometer reads about 190 degrees Fahrenheit (90 degrees Celsius).
Allow the cake to cool.
If you are making a glaze, melt the coconut butter in the microwave or using a double boiler. Stir in the orange juice. For a thinner glaze, stir in 1 tsp at a time of coconut milk until it reaches your desired consistency. Use a spoon or piping bag to drizzle glaze over cake.
Slice and serve. Enjoy!
Recipe Note
- You can substitute Swerve or granulated monk fruit for the coconut sugar. If you’re unsure about the sweetness of the cake, leave the eggs out of the wet ingredients. Once you mix the dry and wet ingredients together, taste the batter and adjust the sweetener as needed. After that, whisk the eggs in a separate bowl and stir them into the batter.
- We made this cake as a pound cake in a loaf pan, but it can also be made in a round or square pan.
- Recipe info calculated using Cronometer.
Nutrition
- Serving Size
- 1/12 of recipe
- Calories per serving
- 270
- Carbs
- 15 grams
- Fat
- 22 grams
- Protein
- 6 grams
If you haven't baked an olive oil cake yet, you're in for a treat. You get the texture of traditional cake, but the olive oil adds a hint of moisture in a delightful way. This particular olive oil cake recipe combines a classic holiday ingredient, cranberries, with a fresh burst of orange for a downright delectable flavor pairing. As an added bonus, this cake is make with almond flour and flaxseed, making it perfect for your gluten-free or paleo guests—but your grain-gobbling friends and family will love it just as much.
This is what we call an "all day cake" because you can enjoy it alongside a cup of coffee at breakfast, with a side of fresh fruit at brunch, or as a light treat after lunch or dinner. Don't be surprised at how quickly it disappears!
