Orange Olive Oil Cake
Rich, tender, and flavorful cake infused with orange zest and a slight grassy note of olive oil makes for a delicious and easy dessert. Feel free to use different citrus zests to vary the flavor profile. Or omit the zest and use different infused olive oils, if desired. I like to decorate this by dusting the top of the cake with a bit of powdered monk fruit and edible flowers.
Servings 4
Calories 258kcal
Ingredients
- 2/3 cup almond flour
- 2 tablespoons protein powder sugar-free vanilla flavor
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/8 teaspoon xanthan gum
- 1 egg
- 1/4 cup cashew milk or almond milk
- 1/4 cup allulose
- 1/4 teaspoon stevia glycerite or another 1/3 cup allulose
- 1/8 teaspoon orange oil
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 350ºF. Grease a 6-inch round silicon cake pan and line the bottom with parchment paper. Spray the paper lightly and set aside.
- Combine the almond flour, protein powder, baking soda, salt, and xanthan gum in a bowl and whisk until evenly mixed.
- In a medium bowl, beat the egg, cashew milk, allulose, stevia, olive oil, and orange oil until smooth. Beat in the reserved flour and mix until smooth.
- Pour into the prepared pan and bake at 350ºF for 30 minutes, or until golden and a toothpick comes out with only a few crumbs on it when tested. Cool completely before removing and serving.
Notes
Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.1%
Nutrition
Calories: 258kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 174mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Calcium: 67mg | Iron: 1mg