Soft and Moist Gluten-Free Cake
Why Make This Recipe
Soft and moist gluten-free cake is perfect for anyone who loves a sweet and satisfying dessert without the gluten. This cake is light, fluffy, and packed with flavor, making it a great addition to any gathering or celebration. Whether you have dietary restrictions or just want to enjoy a delicious treat, this recipe is sure to be a hit.
How to Make Soft and Moist Gluten-Free Cake
Ingredients
- 4 large eggs, divided
- 3/4 cup (150 gr) sugar
- 1 large orange, zest and juice (about 1/2 cup)
- 1/2 cup (120 ml) vegetable or extra virgin olive oil
- 1/8 teaspoon almond extract (or orange extract), optional
- 3 cups (300 gr) almond flour
- 1/2 tablespoon baking powder
- Sliced almonds for topping
- Powdered sugar for serving
Directions
- Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
- In a large bowl, add the sugar and the egg yolks (keeping the egg whites in a separate bowl). Beat until light and foamy.
- Add the orange zest, orange juice, oil, and almond extract (if using). Beat for two more minutes.
- Add the almond flour and baking powder, mixing until combined and smooth.
- Beat the egg whites in a separate bowl until firm, then gently fold into the cake batter.
- Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.
- Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
- Let cool, then remove from the pan and serve with powdered sugar.
How to Serve Soft and Moist Gluten-Free Cake
This gluten-free cake is delightful on its own but can be made even better with a dusting of powdered sugar on top. Serve it with fresh fruit, ice cream, or a dollop of whipped cream for a delicious dessert. It’s great for birthdays, holidays, or any special occasion.
How to Store Soft and Moist Gluten-Free Cake
To store the cake, keep it in an airtight container at room temperature. It will stay fresh for about 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing individual slices wrapped tightly in plastic wrap, which can last for up to three months.
Tips to Make Soft and Moist Gluten-Free Cake
- Make sure your eggs are at room temperature for better mixing.
- Use fresh orange juice and zest for the best flavor.
- Don’t over-mix the batter once you’ve added the egg whites; gently fold them in to keep the cake light and airy.
- Check your almond flour for clumps before using it; sifting it can help create a smoother batter.
Variation
For a different twist, you can substitute the orange juice and zest with lemon for a zesty lemon-flavored cake or add spices such as cinnamon for warmth.
FAQs
1. Can I use other types of flour instead of almond flour?
No, this recipe works best with almond flour because it helps keep the cake gluten-free and moist.
2. How can I make this cake dairy-free?
Ensure you use a vegetable oil and skip any butter or dairy-based toppings.
3. Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Just store it properly and let it come to room temperature before serving.
Soft and Moist Gluten-Free Cake
Ingredients
Method
- Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
- In a large bowl, add the sugar and the egg yolks (keeping the egg whites in a separate bowl). Beat until light and foamy.
- Add the orange zest, orange juice, oil, and almond extract (if using). Beat for two more minutes.
- Add the almond flour and baking powder, mixing until combined and smooth.
- Beat the egg whites in a separate bowl until firm, then gently fold into the cake batter.
- Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.
- Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
- Let cool, then remove from the pan and serve with powdered sugar.
