Gluten-Free Orange Almond Loaf Cake

• servings: 10 servings
• total time: 2 hours 15 minutes

Ingredients

2/3 cup organic cane sugar ((plus more for garnish))

2-3 Tbsp orange zest ((~2 large oranges zested))

2 large eggs* ((preferably pasture-raised, organic when possible // see notes if vegan))

1/3 cup orange juice, pulp free ((~2 large oranges juiced))

1/3 cup olive oil

1/4 tsp almond extract ((or sub vanilla extract if you aren’t a fan of almond!))

2 cups almond flour ((we like Wellbee's))

3/4 cup potato starch ((or sub GF blend*))

1/3 cup brown rice flour ((or sub GF blend*))

1 tsp baking powder

1/2 tsp sea salt

Directions

Preheat the oven to 325 degrees F (162 C), and line a standard size loaf pan with parchment paper.

In a medium mixing bowl, whisk together the sugar and orange zest until well combined and fragrant. Add the eggs and whisk until well combined. Then add the orange juice, olive oil, and almond extract and whisk until smooth.

Add the almond flour, potato starch, brown rice flour, baking powder, and salt and whisk to combine and break up any lumps of flour. The batter should be semi-thick but pourable.

Transfer the batter to the prepared loaf pan, spread it out evenly with a spatula, and top with a sprinkle of cane sugar for a sparkly sweet touch (optional).

Bake for 55-65 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then carefully lift from the pan with the parchment paper and let cool completely on a wire rack — about 1 hour. Once the cake is completely cooled, gently remove the parchment paper.

Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month. Let thaw before slicing.