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    Sift » Blog » Cakes

    Published: Feb 8, 2021 · Modified: Sep 20, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Orange Olive Oil Cakes

    Jump to Recipe Print Recipe

    Baking your cakes with olive oil will provide them with a richness and beautiful texture. Fluffy and delicious, make these orange cakes with olive oil today.

    I love oranges. I love cake. Naturally, it seems like the perfect combination. I never experienced the “freshman 15” but have definitely been living the covid 15. In terms of making desserts, I have been attempting to make smaller desserts so that I only allow myself 1 at a time or one per night. One of the questions that always comes up with gluten free baking is how to make your cake moist. Making cakes with olive oil definitely helps. These little guys are so soft, have a springy texture, and are stinking cute.

    What do you need for these orange cakes with olive oil?

    1. ½ cup Sugar
    2. 2 Eggs
    3. ⅓ cup Whole Milk Ricotta
    4. 3 tablespoon Fresh Squeezed Orange Juice
    5. 1 teaspoon salt
    6. ½ teaspoon Baking Soda
    7. ⅓ cup Olive Oil
    8. 1 teaspoon Baking Powder
    9. ⅔ cup gluten free flour (or regular. It is a 1:1)
    10. ⅓ cup Milk

    How do you make them?

    1. Preheat your oven to 375°F. You will make the batter in the meantime.
    2. In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
    3. Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
    4. In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
    5. Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
    6. Sprinkle with powdered sugar and enjoy!

    Why should you make your cakes with olive oil?

    Gluten free baking can be really daunting and challenging at first (I am still learning too!). Because gluten free flour proteins are different, we often have to find ways to include more moisture. Olive oil is the perfect way to do this. It does not taste heavy, it makes the cakes light and fluffy. Plus, it feels very European to add such a gorgeous liquid to cakes.

    Looking for something similar?

    Chocolate Cake click here
    Burnt Basque Cheesecake click here
    Blueberry Cheesecake click here
    Carrot Cake click here

    Orange Cakes with Olive Oil

    Orange Olive Oil Cakes

    Laura Sirkovsky-Kauffman
    These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Baked Goods
    Cuisine Italian
    Servings 1 dozen
    Calories 1582 kcal

    Ingredients
      

    • ½ cup Sugar
    • 2 Eggs
    • ⅓ cup Whole Milk Ricotta
    • 3 tablespoon Fresh Squeezed Orange Juice
    • 1 teaspoon salt
    • ½ teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ⅔ cup gluten free flour or regular. It is a 1:1
    • ⅓ cup Olive Oil

    Instructions
     

    • Preheat your oven to 375°F. You will make the batter in the meantime.
    • In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
    • Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
    • In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
    • Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
    • Sprinkle with powdered sugar and enjoy!

    Nutrition

    Calories: 1582kcalCarbohydrates: 167gProtein: 29gFat: 94gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 59gTrans Fat: 1gCholesterol: 369mgSodium: 3493mgPotassium: 314mgFiber: 8gSugar: 107gVitamin A: 942IUVitamin C: 26mgCalcium: 516mgIron: 6mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Blueberry Muffins
    Spinach Soup »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Katia says

      June 02, 2021 at 8:00 pm

      5 stars
      This looks phenomenal!! im going to be trying this over the weekend!!

      Reply
    2. Dianna Wilson Sirkovsky says

      September 19, 2023 at 12:45 am

      5 stars
      Olive oil makes such wonderful cakes and this one doesn’t disappoint! Wonderful.

      Reply
      • Laura Sirkovsky-Kauffman says

        September 19, 2023 at 1:03 am

        Perfect for the holidays!

        Reply

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