Soft, Moist, and Irresistible: Easy-to-Make and Gluten-Free!
Ever bitten into a cake that was so soft and fluffy it felt like you were indulging in a cloud? Imagine that delightful experience with every slice of this easy-to-make, gluten-free treat! With just a handful of ingredients and a bunch of love, you’ll whip up a dessert that impresses everyone—from your kids to your most discerning friends.
Why Make This Recipe
Here’s why this cake will become your new go-to. First, it’s quick—you can have it baked and out of the oven in just about an hour! Second, it’s incredibly affordable—no need for fancy cakes that require bank-breaking ingredients! And let’s be honest, who doesn’t appreciate a dessert that can lighten up a gloomy day with its sunny orange flavor? 🍊
Ingredients
You don’t need fancy stuff—just these basics!
- 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 and powdered sugar for serving
Directions
Making this cake is a breeze! Just follow these steps:
- Prep the pan: Line or grease an 8 or 9-inch round springform pan.
- Egg yolk magic: Preheat the oven to 350F (180C). In a large bowl, add the sugar and the egg yolks (save the egg whites in a separate bowl). Beat with a hand mixer until light and foamy.
- Flavor explosion: Add the orange zest, juice, oil, and optional almond extract. Beat for two more minutes.
- Dry mix: Stir in the almond flour and baking powder until combined and smooth.
- Whip it good: Beat the egg whites in a separate bowl until firm and then fold into the cake batter gently.
- Bake away: Pour the mixture into the prepared pan, level it, and sprinkle with almond slices. Bake for about 40 minutes or until it’s golden and set. (Use a toothpick to test for readiness!)
- Cool and serve: Let it cool, then remove from the pan and serve with powdered sugar on top.
How to Make Soft and Moist Cake: Easy-to-Make and Gluten-Free! (Overview)
Don’t you love when things are straightforward? Here’s a relaxed walkthrough: Start with your oven preheating and your pan ready. Beat together the egg yolks and sugar until light and airy. Add that fresh orange goodness to the mix—it’ll smell heavenly! Combine the dry ingredients and gently fold in whipped egg whites for maximum fluffiness. Bake it to perfection and let it cool before sprinkling with powdered sugar. Pro tip: Always use a toothpick to check your cake’s doneness—gooey is good, but not when it’s raw! 😅
How to Serve Soft and Moist Cake: Easy-to-Make and Gluten-Free!
When you’re ready to serve, think a bit outside the box! This cake stands tall and proud on its own, but adding a few sliced almonds enhances its crunchy texture. A dusting of powdered sugar creates a beautiful, snowy contrast against the soft cake. Pair it with a dollop of whipped cream for some creaminess, or serve it alongside fresh berries for a splash of color and a burst of flavor! Picture a slice of this cake with its golden crust and slight sheen—who could resist?
How to Store Soft and Moist Cake: Easy-to-Make and Gluten-Free!
Want to keep your cake fresh? Store it in the fridge, where it’ll last about 3-4 days (if you can resist eating it all before then!). For longer storage, you can pop it in the freezer for about 2-3 months—just make sure to wrap it tightly. When you’re ready to indulge again, let it thaw at room temperature and enjoy that melt-in-your-mouth texture again.
Tips to Make Soft and Moist Cake: Easy-to-Make and Gluten-Free!
Here are a few insider tricks:
- Eggs at Room Temperature: Bring your eggs to room temp for a fluffier cake.
- Mixing Matters: Don’t overmix the batter after adding the egg whites—gentle folding is key!
- Almond Flour Love: Make sure your almond flour is finely ground for that perfectly soft texture.
- Test the Doneness: If your toothpick comes out with a few crumbs, you’re golden!
Variation
Feeling adventurous? Swap the orange juice for lemon juice for a zesty kick! Or, for an even more tropical vibe, try adding some coconut flakes into the batter. Going vegan? Replace the eggs with flaxseed meal or applesauce for a tasty twist!
FAQs
- Can I use other flours? Yes! But remember, almond flour is key to keeping this cake gluten-free, so stick with nut flours for best results.
- How can I make this cake ahead of time? Absolutely! You can bake it a day or two in advance—just store it in the fridge and let it come to room temperature before serving.
- Can I freeze this cake? Yep! Just ensure it’s well-wrapped. When ready to eat, thaw it overnight in the fridge.
Time to dive into this soft and moist cake! Your taste buds will thank you. 🍰
📌 Pin this recipe for your next cozy dinner night!
Soft and Moist Gluten-Free Cake
Ingredients
Cake Ingredients
- 4 large large eggs, divided Egg yolks and whites separated
- 3/4 cup sugar
- 1 large orange, zest and juice (about 1/2 cup) Provides flavor and moisture
- 1/2 cup vegetable or extra virgin olive oil
- 1/8 teaspoon almond extract (or orange extract) Optional for additional flavor
- 3 cups almond flour Key ingredient for gluten-free texture
- 1/2 tablespoon baking powder Helps the cake rise
Serving Garnishes
- to taste sliced almonds For topping
- to taste powdered sugar For decoration
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line or grease an 8 or 9-inch round springform pan.
- In a large bowl, add the sugar and egg yolks (save the egg whites in a separate bowl). Beat with a hand mixer until light and foamy.
- Add the orange zest, juice, oil, and optional almond extract. Beat for two more minutes.
- Stir in the almond flour and baking powder until combined and smooth.
- Beat the egg whites in a separate bowl until firm and gently fold into the cake batter.
Baking
- Pour the mixture into the prepared pan, level it, and sprinkle with almond slices.
- Bake for about 40 minutes or until it's golden and set. Use a toothpick to test for readiness.
Cooling & Serving
- Let the cake cool, then remove from the pan and dust with powdered sugar before serving.
Notes
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