Looking for a light, zesty, and healthier cake that’s perfect for any time of year? This Gluten-Free Olive Oil Orange Loaf Cake is made with wholesome ingredients like almond flour, extra virgin olive oil, and fresh orange zest for a citrusy treat that’s bursting with flavor — and free from gluten and dairy! Whether you’re hosting brunch, celebrating a special occasion, or just craving a cozy baked good, this almond flour orange cake delivers in taste, texture, and nutrition.
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Why You’ll Love This Healthy Olive Oil Orange Cake
- Gluten-Free & Dairy-Free: Perfect for those with dietary sensitivities or anyone looking for a better-for-you option.
- Made with Almond Flour: A naturally gluten-free flour that’s high in healthy fats, fiber, and vitamin E.
- Sweetened with Maple Syrup: No refined sugar here — just a hint of natural sweetness.
- Moist & Citrusy: Thanks to olive oil and fresh orange zest, this cake is moist, aromatic, and bursting with citrus flavor.
- Easy to Make: Comes together in one bowl with just a few pantry staples!
Ingredients:
Dry Ingredients:
- 2 1/4 cups almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- Zest of 1 orange
Wet Ingredients:
- 1/3 cup extra virgin olive oil (preferably organic)
- 1/2 cup pure maple syrup (organic)
- 2 large eggs, room temperature
- 1 tbsp fresh orange juice
- 1 tsp pure vanilla extract
Optional Icing:
- Fresh orange juice
- Confectioners-style monk fruit sweetener
- A splash of vanilla extract
Tip: Adjust glaze amounts to taste and desired consistency. Start small and mix until it’s smooth and pourable.
How to Make Gluten-Free Olive Oil Orange Cake
Step 1: Prep the Oven & Pan Preheat your oven to 325°F (163°C). Lightly grease a standard loaf pan with olive oil spray and line it with parchment paper for easy removal. Set aside.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the almond flour, baking powder, salt, and fresh orange zest. This step ensures the zest is evenly distributed throughout the cake.
Step 3: Add Wet Ingredients To the same bowl, add olive oil, maple syrup, eggs, fresh orange juice, and vanilla extract. Mix gently with a spatula or whisk until just combined — avoid overmixing to keep the cake tender.
Step 4: Bake Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the oven. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean and the internal temperature reaches about 190°F.
Step 5: Cool & Glaze Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Once fully cooled, drizzle with the optional orange icing for a bright, naturally sweet finish.
Health Benefits of Key Ingredients
Almond Flour:
Rich in protein, healthy fats, and vitamin E, almond flour supports heart health and helps keep you full longer. It’s also a great gluten-free alternative for those with celiac or gluten sensitivity.
Extra Virgin Olive Oil:
A heart-healthy fat packed with antioxidants and anti-inflammatory properties. It adds a moist texture and depth of flavor without any dairy.
Orange Zest & Juice:
Oranges are high in vitamin C and antioxidants. The zest adds intense flavor without extra sugar or calories, and the fresh juice adds brightness.
Maple Syrup:
A natural, unrefined sweetener that contains small amounts of minerals like zinc and manganese — a better alternative to refined sugar.
FAQ: Gluten-Free Olive Oil Orange Cake
Can I use a different sweetener?
Yes! Honey or agave syrup can work as substitutes, though flavor and texture may vary slightly. For a lower-sugar option, try a monk fruit maple syrup blend.
Can I make this cake egg-free?
You could try using flax eggs (2 tbsp flaxseed meal + 5 tbsp water), though the texture may be slightly more dense. I haven’t tested it personally yet.
How do I store this cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well — just wrap tightly and thaw before serving.
Can I make this into muffins?
Absolutely! Just reduce the baking time to about 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
Final Thoughts
This gluten-free, dairy-free olive oil orange cake is a nourishing way to enjoy dessert without the guilt. Light, citrusy, and just the right amount of sweet, it’s a perfect treat for any occasion — or no occasion at all. Whether you’re following a gluten-free diet or just love baking with wholesome ingredients, this recipe is sure to become a new favorite.
How To Store Leftovers
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well — just wrap tightly and thaw before serving.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Description
Looking for a light, zesty, and healthier cake that’s perfect for any time of year? This Gluten-Free Olive Oil Orange Loaf Cake is made with wholesome ingredients like almond flour, extra virgin olive oil, and fresh orange zest for a citrusy treat that’s bursting with flavor — and free from gluten and dairy! Whether you're hosting brunch, celebrating a special occasion, or just craving a cozy baked good, this almond flour orange cake delivers in taste, texture, and nutrition.
Ingredients
Dry Ingredients:
Wet Ingredients:
Optional Icing:
Instructions
-
Step 1: Prep the Oven & Pan Preheat your oven to 325°F (163°C). Lightly grease a standard loaf pan with olive oil spray and line it with parchment paper for easy removal. Set aside.
-
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the almond flour, baking powder, salt, and fresh orange zest. This step ensures the zest is evenly distributed throughout the cake.
-
Step 3: Add Wet Ingredients To the same bowl, add olive oil, maple syrup, eggs, fresh orange juice, and vanilla extract. Mix gently with a spatula or whisk until just combined — avoid overmixing to keep the cake tender.
-
Step 4: Bake Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the oven. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean and the internal temperature reaches about 190°F.
-
Step 5: Cool & Glaze Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Once fully cooled, drizzle with the optional orange icing for a bright, naturally sweet finish.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 1.9g10%
- Cholesterol 35.8mg12%
- Sodium 68mg3%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 2.3g10%
- Sugars 8.8g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.
Hmmm it should not be bitter at all. Maybe it was the type of almond flour you used!
Hey Jomana – Unfortunately, that is not a 1:1 substitute.
I made this and overall it tastes good but it does have a little bit of a bitter after taste. Not sure why.
Can I use oat flour in this recipe ? The orange cake ?