Cranberry Orange Olive Oil Cake
Ingredients
The Cake
-
1
cup
almond flour
-
1
cup
gluten-free all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
⅔
cup
cane sugar
-
2
large
eggs
-
⅓
cup
olive oil
-
1
teaspoon
apple cider vinegar
-
2
tablespoons
fresh-squeezed orange juice
-
1
tablespoon
orange zest
-
1 ½
cups
fresh cranberries
The Simple Glaze
-
½
cup
powdered sugar
-
1
tablespoon
orange juice
-
1
tablespoon
orange zest
-
½
tablespoon
melted butter
Optional Garnish
-
to taste
sugared cranberries
-
to taste
fresh rosemary
Instructions
- Preheat the oven to 350°F and prepare a bundt pan by greasing and flouring it.
- Whisk together almond flour, gluten-free flour, baking soda, baking powder, and cane sugar in a mixing bowl.
- Add eggs, olive oil, and apple cider vinegar to the dry ingredients and mix well.
- Incorporate fresh-squeezed orange juice and orange zest into the batter.
- Fold in fresh cranberries and pour the batter into the prepared bundt pan.
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the cake cool completely before removing it from the pan.
- For the glaze, mix powdered sugar, orange juice, orange zest, and melted butter until smooth.
- Drizzle the glaze over the cooled cake and garnish with sugared cranberries and fresh rosemary if desired.
Nutrition Facts (estimated)
Servings
12 servings
Calories
233
Total fat
11g
Total carbohydrates
29g
Total protein
4g
Sodium
131mg
Cholesterol
25mg
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