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–+ servings

Gluten-Free Orange Mini Cakes

Mimi Newman
These orange-olive oil loaves are not too sweet, with a tender crumb despite being gluten-free! Your mother in law may finally approve of you now.
5 from 1 vote
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking, Bread, Loaves
Cuisine American, dairy free, Gluten Free
Servings 6 mini loafs
Calories 535 kcal

Equipment

Ingredients
  

Mini Cakes

  • 1 cup extra virgin olive oil
  • ⅔ cups sugar
  • 2 large eggs
  • 1-2 orange about 1 pound/450g, ends trimmed, then cut into chunks and seeds removed
  • 1 ¼ cups paleo flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 teaspoon baking powder

Glaze

  • ¾ cup powdered sugar
  • ¼ cup orange juice + the zest of an orange

Instructions
 

  •  Preheat your oven to 350F. Prep a mini loaf pan - spray with cake spray or line with parchment.
  • In a high-speed blender, blitz the orange slices, eggs, olive oil and sugar. In a separate bowl, whisk together the dry ingredients.
  • Add in the dry ingredients and blend for a few seconds to combine- it will be a very thick batter!
  • Divide evenly amongst the mini loaves. Bake for 25 minutes.
  • Let cool, and make the glaze while the loaves are chilling. When totally cool, drizzle glaze on top.
  • Enjoy!

Notes

You can use all-purpose flour instead of paleo flour here

Nutrition

Serving: 1loafCalories: 535kcalCarbohydrates: 39.3gProtein: 5.8gFat: 40.1gSaturated Fat: 9.3gCholesterol: 71.7mgFiber: 9.6gSugar: 25.2g
Keyword Gluten-Free Orange Mini Cakes, mini olive oil cakes
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