why make this recipe

This Soft and Moist Gluten-Free Cake is perfect for anyone looking for a delicious dessert that fits a gluten-free diet. The cake is light, fluffy, and has a lovely orange flavor. Not only is it easy to make, but it also uses simple ingredients that you may already have in your kitchen. Whether you have guests over or just want to treat yourself, this cake is sure to impress.

how to make Soft and Moist Gluten-Free Cake

Ingredients:

4 large eggs, divided
3/4 cup (150 gr) sugar
1 large orange, zest and juice (about 1/2 cup)
1/2 cup (120 ml) vegetable or extra virgin olive oil
1/8 teaspoon almond extract (or orange extract), optional
3 cups (300 gr) almond flour
1/2 tablespoon baking powder
Sliced almonds and powdered sugar for serving

Directions:

Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
In a large bowl, add the sugar and the egg yolks (keep the egg whites in a separate bowl). Beat with a hand mixer (or by hand) until light and foamy.
Add the orange zest, orange juice, oil, and almond extract (or orange extract) if you’re using it. Beat for two more minutes.
Add the almond flour and baking powder, and mix until combined and smooth.
Beat the egg whites in a separate bowl until they are firm. Gently fold the egg whites into the cake batter.
Pour the batter into the prepared pan, level it out, and sprinkle with almond slices. Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
Let cool, then remove from the pan and serve with powdered sugar.

how to serve Soft and Moist Gluten-Free Cake

This cake is delightful when served warm or at room temperature. You can sprinkle some powdered sugar on top before serving for an added touch of sweetness. It pairs well with a cup of tea or coffee, making it a fantastic choice for an afternoon snack or dessert.

how to store Soft and Moist Gluten-Free Cake

Store the Soft and Moist Gluten-Free Cake in an airtight container at room temperature for up to three days. If you want to keep it fresher for longer, you can refrigerate it for up to a week. Make sure it’s completely cool before sealing it in the container.

tips to make Soft and Moist Gluten-Free Cake

Ensure your eggs are at room temperature for better mixing.
When folding the egg whites, be gentle to keep the batter light and airy.
You can add a pinch of salt to enhance the flavors of the cake.
Experiment with different extracts, such as vanilla or lemon, for a unique twist.

variation

For a different flavor, you can try using lemon juice and zest instead of orange. This will give the cake a refreshing lemony taste. You can also add a handful of berries or chocolate chips to the batter for an extra treat.

FAQs

Can I use a different type of flour instead of almond flour?
No, this recipe is specifically designed for almond flour, which provides the right texture and moisture for a gluten-free cake.

How do I make the cake dairy-free?
This recipe is already dairy-free since it uses vegetable or olive oil instead of butter. Just ensure all other ingredients, like almond extract, are dairy-free.

Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last for up to three months. Thaw it in the refrigerator before serving.