The blood orange olive oil cake on a wooden serving tray with a slice cut out of it.

Blood Orange Olive Oil Cake


4.80 from 5 votes
The blood orange olive oil cake on a wooden serving tray with a slice cut out of it.
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Blood Orange Olive Oil Cake

Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 8
Calories: 494kcal
Author: Gluten Free & More


  • Gluten-free non-stick cooking spray
  • 2 blood oranges
  • 4 tablespoons dairy-free butter or unsalted butter
  • 1 ¼ cup (250 g) granulated sugar, divided
  • ½ cup (105 g) extra-virgin olive oil
  • 4 large eggs , separated
  • 2 cups (210 g) blanched almond flour
  • ¼ cup (30 g) tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon cream of tartar
  • Powdered sugar , for dusting
  • Berries and dairy-free cream for serving if desire


  • Zest one of the oranges. Slice half of the other orange and set aside. Squeeze remaining half. It should yield enough juice for ¼ cup.
  • Position a rack in the lower third of your oven and preheat to 325ºF. Spray the bottom and sides of a 9-inch springform pan or cake pan with the cooking spray. Line the bottom of the pan with a round of parchment paper and spray the parchment as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.
  • Melt dairy-free butter and add ½ cup sugar. Mix well. Pour into the bottom of the cake pan and place orange slices on top.
  • In a large bowl, whisk together the olive oil, ½ cup sugar, blood orange zest and juice, and egg yolks to combine. Sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
  • Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment. Beat on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down, 2-4 minutes.
  • Fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined and no streaks remain. Scrape the batter into the prepared pan and smooth the top.
  • Bake the cake for 40–45 minutes or until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly. (If top of the cake darkens too quickly, tent with a piece of aluminum foil.) Loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, being careful to have the orange slices stay in place. Let cool completely. Dust with powdered sugar. Serve with cream and berries if desired.


Nutrition Facts
Blood Orange Olive Oil Cake
Amount Per Serving
Calories 494 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g35%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 97mg32%
Sodium 231mg10%
Potassium 71mg2%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 33g37%
Protein 9g18%
Vitamin A 301IU6%
Vitamin C 2mg2%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake Olive Oil Orange
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