|PREP||COOK||KCAL||FATS (G)||CARBS (G)||PROTEIN (G)||FIBER (G)|
|8 MINS||30 MINS||183||14||10||5||2|
⅓ cup (80ml) olive oil
4 tbsp. coconut sugar
3 tbsp. honey
1 tsp. vanilla extract
2 tbsp. fresh orange zest
2 tbsp. fresh orange juice
1 ½ cups (165g) almond flour
4 tbsp. cornstarch
2 tbsp. coconut flour
2 tsp. baking powder
First, preheat your oven to 325°F (160°C). Line a 9-inch cake pan with baking paper.
Whisk the eggs, olive oil, sugar, honey, vanilla extract, orange zest, and orange juice together until smooth.
Next, add the almond flour, cornstarch, coconut flour, and baking powder. Mix until well combined.
Transfer the cake batter to the prepared cake pan, and place into the hot oven to bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil.
Remove the pan from the oven and set it aside on a wire rack to cool completely before slicing.