Gluten Free Blood Orange Olive Oil Cake
You'll love how tart and moist each slice of this blood orange cake is! Using the juice from a blood orange in the glaze makes this gorgeous pink color that brightens any winter day.
Equipment
- 1 9X5 bread pan
- 2 Medium-sized mixing bowl
- 1 hand-held juicer
Ingredients
Loaf:
- 1 1/2 cups oat flour
- 1/2 cup blanched almond flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup whole-milk yogurt
- 1/2 cup neutral olive oil
- 1/3 cup honey
- 1/4 cup coconut sugar
- 3 eggs
- zest of 1 blood oranges
- juice of 1 blood orange
- 1 tsp. vanilla extract
Blood Orange Icing:
- 1 cup confectioners’ sugar
- ½ of a blood orange juiced
Instructions
- Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan and line with parchment paper to prevent bread from sticking.
- In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside.
- In a medium bowl, whisk together the yogurt, honey, coconut sugar, eggs, olive oil, blood orange zest and juice and vanilla until well combined.
- Add wet ingredients to the dry ingredients and stir using a wooden spoon or a spatula until just combined. Do not over mix.
- Pour into the prepared loaf pan and bake for 40 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
- Remove from the oven and place the pan on a wire rack to cool.
- In the meantime prepare the blood orange frosting by mixing the confectioners sugar and blood orange juice together with a spoon in a small bowl.
- Once the loaf is slightly cool, drizzle the frosting on top and top loaf with extra blood orange slices or chopped pistachios. Cut into slices and enjoy!
- Store in the fridge for 3-4 days.