As winter begins to give way to spring, citrus desserts feel especially fitting—and this orange almond olive oil cake is one I come back to again and again this time of year. It’s soft, tender, and full of fresh orange flavor, with mascarpone folded into the batter for an extra layer of richness.

Simple in appearance but full of flavor, this cake is finished with a light dusting of powdered sugar and served with mascarpone whipped cream. It’s the kind of understated, elegant dessert that works just as well for a casual afternoon as it does for entertaining.

---

Why You’ll Love This Olive Oil Cake

Soft, tender crumb with a delicate richness
Mascarpone and olive oil work together to create a cake that’s incredibly moist with a fine, delicate crumb. It has a lightness to it, but still feels subtly rich and satisfying.

Bright, fresh orange flavor
Fresh orange zest is rubbed into the sugar to release its natural oils, giving the cake a fragrant, citrus-forward flavor that feels vibrant without being overpowering.

Naturally balanced with almond flour
A blend of gluten-free 1:1 flour and almond flour adds a soft, tender texture and a subtle nuttiness that complements the orange beautifully.

Simple yet elevated
This is the kind of cake that feels effortlessly elegant. A light dusting of powdered sugar and a dollop of mascarpone whipped cream are all it needs to feel complete.

Perfect for spring (and beyond)
With its bright citrus flavor and light texture, this cake is especially fitting for spring, but it’s one you’ll find yourself making year-round.

---

Ingredient Notes

Gluten-Free 1:1 Flour
Use a high-quality gluten-free 1:1 flour blend that contains xanthan gum for the best structure and consistency. Weighing the flour will give you the most accurate results. 

Almond Flour
Blanched almond flour adds a soft, tender texture and a subtle richness that pairs beautifully with the orange flavor. Use finely ground almond flour, not almond meal.

Granulated Sugar
Rubbing the orange zest into the sugar helps release the natural oils, enhancing the overall citrus flavor throughout the cake.

Orange Zest & Orange Juice
Fresh orange zest and juice are key to the flavor of this cake. The zest provides concentrated citrus oils, while the juice adds brightness and moisture.

Mascarpone
Mascarpone adds a subtle richness and helps create a soft, tender crumb. For best results, use room temperature mascarpone so it blends smoothly into the batter.

Olive Oil
A good-quality extra-virgin olive oil adds moisture and a light, fruity depth. Choose one that is smooth and not overly bitter for the best flavor.

Eggs
Room temperature eggs whip more easily with the sugar, helping to create a light and slightly airy texture.

Mascarpone Whipped Cream
A light and creamy topping that complements the citrus flavor of the cake and adds an elegant finishing touch when serving.

---

How to Make Gluten-Free Orange Almond Olive Oil Cake

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, and salt. Set aside.

Step 2: Add the granulated sugar and orange zest to a large mixing bowl. Rub the zest into the sugar until fragrant.

Step 3: Add the eggs and use an electric hand mixer to whip the eggs and sugar together on medium speed for about 2 minutes, until the mixture is pale, creamy, and slightly thickened.

Step 4: Mix in the mascarpone on low speed until smooth and fully incorporated.

Step 5: With the mixer on low, slowly drizzle in the olive oil, mixing continuously until the batter is smooth and emulsified.

Step 6: Mix in the orange juice, vanilla extract, and almond extract until combined.

Step 7: Add the dry ingredients to the batter and gently fold with a rubber spatula until fully combined and no dry streaks remain.

Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, tenting with foil if needed, until a tester inserted in the center comes out with a few moist crumbs attached.

Step 9: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 10: Prepare the mascarpone whipped cream. Slice the cake and garnish with powdered sugar, a dollop of whipped mascarpone, and fresh citrus or zest.

---

Recipe Tips

Rub the zest into the sugar
Take a minute to massage the orange zest into the sugar until it becomes fragrant and slightly damp. This helps release the natural oils and gives the cake a more pronounced, well-distributed citrus flavor.

Fully emulsify the olive oil
Drizzle the olive oil in slowly while mixing on low speed to ensure it fully incorporates into the batter. This step helps create a smooth, cohesive batter and contributes to the cake’s soft, tender texture.

Use room temperature ingredients
Room temperature eggs and mascarpone will blend more easily and help create a smooth batter. Cold ingredients can cause the batter to look slightly curdled and affect the final texture.

Don’t overmix the batter
Once the dry ingredients are added, gently fold just until combined and no dry streaks remain. Overmixing can lead to a denser cake.

Watch the bake time
Start checking the cake around the 30-minute mark. If the top is browning too quickly, loosely tent with foil. The cake is done when a tester inserted in the center comes out with a few moist crumbs.

Let the cake cool completely before serving
This cake continues to set as it cools, and the texture improves once fully cooled. It will slice more cleanly and have a more cohesive crumb.

Use a light-colored metal pan
A light metal pan helps the cake bake evenly and prevents the edges from becoming too dark before the center is fully baked.

---

Storage & Freezing Recommendations

At Room Temperature
The cake can be stored at room temperature for up to 1 day. Keep it in an airtight container or tightly wrapped to prevent it from drying out.

In the Refrigerator
For longer storage, place the cake in an airtight container and refrigerate for up to 3–4 days. If possible, store the cake and mascarpone whipped cream separately and add the cream just before serving.

Freezing
The cake (without the mascarpone whipped cream) can be frozen for up to 2 months. Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container.

To Thaw
Thaw the cake in the refrigerator overnight or at room temperature for a few hours. Add fresh mascarpone whipped cream just before serving.

---

Serving Suggestions

Serve with mascarpone whipped cream
A soft dollop of mascarpone whipped cream complements the citrus flavor and adds a light, creamy finish. Traditional whipped cream can be substituted for an equally delicious topping.

Add fresh citrus or berries
Garnish with thin slices of orange or a small handful of fresh berries for a simple, seasonal touch that enhances the brightness of the cake.

Finish with a dusting of powdered sugar
A light dusting just before serving gives the cake a clean, elegant look and a subtle sweetness.

Pair with coffee or tea
This cake pairs beautifully with a cup of coffee or a light, citrusy tea, making it ideal for an afternoon treat or a relaxed gathering.

Serve slightly warm or at room temperature
The texture is softest and most tender once the cake has fully cooled, but you can gently warm individual slices for a slightly more indulgent feel.

Make it a simple plated dessert
Serve slices with a swipe of mascarpone cream, a few orange segments, and a light drizzle of honey for a more refined, bakery-style presentation.

---

Frequently Asked Questions

Does the olive oil flavor come through in the cake?
The olive oil adds moisture and a subtle depth of flavor, but it shouldn’t taste overpowering. Using a smooth, good-quality extra-virgin olive oil will give the best results.

Can I substitute the mascarpone?
Mascarpone contributes to the cake’s rich, tender texture. In a pinch, full-fat sour cream or plain Greek yogurt can be used, though the flavor and texture will be slightly different.

Can I make this cake dairy-free?
You can experiment with a dairy-free mascarpone alternative, but results may vary depending on the brand. The texture may be slightly less rich and creamy.

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature or in the refrigerator, and add the mascarpone whipped cream just before serving.

What type of olive oil should I use?
Choose a mild, smooth extra-virgin olive oil that isn’t overly bitter or peppery, as the flavor will come through subtly in the cake.

Can I use a different pan size?
An 8-inch round pan is ideal for this recipe. If using a 9-inch pan, the cake will be slightly thinner and may bake more quickly, so keep an eye on it.

How should I store leftover mascarpone whipped cream?
Store it in an airtight container in the refrigerator and use within 1–2 days. If needed, you can gently rewhip it to bring back its texture before serving.

---

Print

---

Photography by Creating Kaitlin

---