Gluten-Free Olive Oil Loaf Cake with Yogurt Whipped Cream
Mimi Newman
Gluten-Free Olive Oil Loaf Cake with Strawberries and Yogurt-Whipped Cream
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine Baking, Gluten Free, healthyish
Servings 12 servings
Calories 299 kcal
Gluten-Free Olive OIl Loaf Cake
- 1 cup almond flour
- ½ cup millet flour , or all-purpose if not GF
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 4 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup olive oil
- 1 orange - zest and juice
Greek Yogurt Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 cup Greek yogurt
- 1 pint strawberries hulled and sliced
Preheat oven to 350F and line a loaf pan with parchment paper.
Combine the dry ingredients in a bowl and whisk together.
In a stand mixer or with a hand mixer, whip the eggs & sugar until light yellow and fluffy – about 3 minutes. Add in the vanilla extract and olive oil, and mix to combine.
Add in the dry ingredients and mix to combine.
Pour into the prepared loaf pan and bake for 40-45 minutes.
While the cake is baking, whip the heavy cream with powdered sugar until stiff peaks form. Fold in the Greek yogurt.
When the cake is ready, let cool completely. Top with Greek yogurt whipped cream and sliced strawberries.
Enjoy!
Serving: 1ozCalories: 299kcalCarbohydrates: 19gProtein: 7gFat: 23gSaturated Fat: 7gCholesterol: 83mgSodium: 160mgPotassium: 130mgFiber: 2gSugar: 12gVitamin A: 375IUVitamin C: 23mgCalcium: 77mgIron: 1mg
Keyword greek yogurt whipped cream, olive oil cake, olive oil loaf, orange olive oil cake