Citrus Olive Oil Cake Gluten-Free
This cake is probably one of my favorite cakes I have ever made. It is gluten-free but still extremely moist, flavorful, and spongey! The olive oil adds such a richness that pairs well with the winter citrus. When I was originally developing this cake it was for my Galetine’s supper club in 2024. We wanted to serve a show-stopping Gf dessert that highlighted winter citrus. The berry whipped cream frosting on top was sweet and tart from the mix of cranberries, raspberries, and strawberries, and tied the whole thing together in one beautiful bite!
Equipment
2 medium bowls
1 spring form pan 7-inch
a whisk
a spatula
parchment paper
Ingredients
For the cake
2 grams Bobs Mills
grams king Arther Gf 1:1
3 large eggs
150 grams granulated sugar 2/3 cup
90 grams dark brown sugar 1/2 cup
140 grams avocado oil, or any neutral oil 2/3 cup
185 grams all-purpose flour 1 1/3 cup
1 1/2 teaspoon baking powder
1 teaspoon Diamond Crystal kosher salt
1 teaspoon cinnamon
For the Frosting
110 grams densely packed dark brown sugar 1/2 cup
2 tablespoons water
42 grams salted butter 3 tablespoons
1 teaspoon smoked paprika
1/4 cup heavy cream
Diamond Crystal kosher salt
Notes
1 3/4 cup chilled heavy cream
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Instructions
Position a rack to the center of the oven and preheat to 350°F.
Prepare the cake first. In a large bowl, whisk together the dry ingredients and set aside
In a separate bowl, whisk together the wet ingredients until combine
Pour the wet into dry and fold in making sure to fully incorporate all the flour.
Grease and line the bottom of your cake pan with parchment. Then pour the batter in and bake for…
This batter is tricky because it is a very moist cake and it takes a while to bake. So make sure to use the stick test, some crumb is ok but you don’t want the stick to come out wet.
Remove the cake and allow it to cool completely in the pan before frosting.
Meanwhile make your frosting by whipping the cream, you can do this by hand or with an electric mixer.
Once the cream is of yogurt consistency, add the sugar and fruit mixture and continue to whip
