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Cranberry-Orange Olive Oil Cake with Simple Glaze Recipe

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This vibrant Cranberry-Orange Olive Oil Cake combines the zesty brightness of fresh oranges and cranberries with the rich, fruity flavor of extra virgin olive oil. Moistened with almond and gluten-free flours, this cake is perfect for those seeking a delicious gluten-free treat. Finished with a simple orange glaze that adds a sweet and tangy touch, it’s an elegant dessert ideal for any occasion.

  • Total Time: 40-45 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 cup almond flour (112g)
  • 1 cup gluten-free all-purpose flour (148g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅔ cup cane sugar
  • 2 large eggs
  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons fresh-squeezed orange juice
  • 1 tablespoon orange zest
  • 1 ½ cups fresh cranberries

Simple Glaze Ingredients

  • ½ cup powdered sugar
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • ½ tablespoon melted butter (use plant-based butter for dairy-free)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (177℃). Generously spray a 12-cup bundt pan with cooking spray or grease it with coconut oil. Sprinkle a spoonful of gluten-free flour evenly over the pan, then gently tap and rotate the pan to coat the sides evenly. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, baking soda, baking powder, and cane sugar until well combined.
  3. Add Wet Ingredients: Crack in the eggs, pour in the olive oil, and add the apple cider vinegar. Mix well until the batter is smooth and uniform in texture.
  4. Incorporate Orange Flavor: Add the fresh-squeezed orange juice and orange zest to the batter, stirring to evenly distribute the citrus flavors throughout.
  5. Fold in Cranberries: Gently fold fresh cranberries into the batter, ensuring they are evenly spread without breaking them up too much.
  6. Fill and Smooth Batter: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
  7. Bake the Cake: Place the cake in the oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
  8. Cool and Release Cake: Remove the cake from the oven and allow it to cool completely. Run a spatula around the edges to loosen it, then invert the pan onto a serving plate and lift off the pan carefully.
  9. Prepare the Glaze: In a small bowl, combine the powdered sugar, orange juice, orange zest, and melted butter. Stir until you achieve a thin, smooth glaze.
  10. Glaze and Garnish: Drizzle the glaze over the cooled cake evenly. Optionally, garnish with sugared cranberries and fresh rosemary before serving for an elegant presentation.

Notes

  • For a dairy-free version, use plant-based butter for the glaze.
  • Ensure the cake is completely cooled before glazing to prevent the glaze from melting off.
  • You can substitute fresh cranberries with frozen; just do not thaw before adding to the batter to avoid discoloring the cake.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake is naturally gluten-free using almond and gluten-free all-purpose flours.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/cranberry-orange-olive-oil-cake-with-simple-glaze-recipe/