Maialino’S Olive Oil Cake {Adapted By Becca Fox}

Name: Maialino’S Olive Oil Cake {Adapted By Becca Fox}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 1 cup coconut flour; 1 3/4 cups coconut sugar; 1 1/2 teaspoons fine sea salt; 1/2 teaspoon baking soda; 1/2 tablespoon baking powder; 1 1/3 cups extra virgin olive oil; 1 1/4 cups almond milk (unsweetened vanilla); 3 large eggs; 1 teaspoon lemon zest; 1/4 cup orange juice; 1/4 cup Cointreau

Servings: persons

1 cup almond flour
1 cup coconut flour
1 3/4 cups coconut sugar
1 1/2 teaspoons fine sea salt
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1 1/3 cups extra virgin olive oil
1 1/4 cups almond milk (unsweetened vanilla)
3 large eggs
1 teaspoon lemon zest
1/4 cup orange juice
1/4 cup Cointreau

1
["Followed all other instructions. Cake came out beautifully. I attempted to do my ""fast freeze"" method without thinking the cake diameter was too large to flip with my hand (without a cake board)...won't do that next time because the cake cracked & had a few indentations from my fingers.", "Heat the oven to 350u00b0 F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)", "In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, lemon zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.", "Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.", "Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours or wrap in seran wrap & freeze to cool."]

2053

kcal

Calories

155

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup almond flour, 1 cup coconut flour, 1 3/4 cups coconut sugar, 1 1/2 teaspoons fine sea salt, and more.

Yes, Maialino’S Olive Oil Cake {Adapted By Becca Fox} falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!