I have been learning to bake without refined sugar, oil, flours and adapted this recipe accordingly! It tastes delicious but is very dense! A thin slice goes a long way. I also made a coconut milk whipped cream to top it. The orange flavor did not come through as much from the cointrea, perhaps because of the coconut sugar! I think orange zest (per original recipe) would have helped! —Becca Fox
1 3/4 cups
1 1/2 teaspoons
fine sea salt
1 1/3 cups
extra virgin olive oil
1 1/4 cups
almond milk (unsweetened vanilla)
In This Recipe
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 350° 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.