Mini Orange Olive Oil Cakes
Prepare yourself to be dazzled by the best mini orange olive oil cakes you’ve ever had. These cakes redefine what it means to indulge in a healthy way, being both delightfully light and irresistibly moist thanks to the magic of olive oil. Each mini cake is a burst of fresh, zesty orange flavor, perfect for satisfying your sweet tooth while keeping things light and fluffy.
Servings: 3 Mini Cakes
Calories: 424.2kcal
Ingredients
Dry:
- 60 g All Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour or sub equal parts AP Flour (King Arthur)
- 28 g Unflavored Protein Powder (Quest)
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
Wet:
- 2 Large Brown Eggs (Vital Farms)
- 48 g Zero Calorie Sweetener (H-E-B)
- 210 ml Unsweetened Plant Milk (Good Karma)
- 60 ml Extra Virgin Olive Oil (H-E-B)
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- 1 tsp Orange Zest
- 40 ml Fresh Orange Juice
To Top:
- Powdered Sugar
- Orange Zest
Instructions
Dry:
- Add your dry ingredients into a large mixing bowl. See notes for Keto Wheat Flour (1).60 g (0.5 cups) All Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour or sub equal parts AP Flour, 28 g (0.25 cups) Unflavored Protein Powder, 1/4 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 tsp Salt
- Mix everything together and set aside.
Wet:
- In a smaller mixing bowl, crack in your eggs and add the sugar (2).2 Large Brown Eggs, 48 g (0.25 cups) Zero Calorie Sweetener
- Give them both a quick whisk.
- Then add in the remaining ingredients.210 ml (0.875 cups) Unsweetened Plant Milk, 60 ml (0.25 cups) Extra Virgin Olive Oil, 56 g (0.25 cups) Plain Nonfat Greek Yogurt, 1 tsp Orange Zest, 40 ml (2.75 tbsp) Fresh Orange Juice
- Whisk until nice and smooth.
Incorporate the two:
- Preheat oven to 350°.
- Add the wet ingredients into the large bowl with the dry. Use your whisk to mix both together and get the batter really nice and smooth. You don’t want to over mix but you also don’t want lumps.
Add to Cake Pans:
- Once smooth, pour equal amounts of batter into 3 greased 4-in Mini Cake Pans (3).
- Make sure it’s leveled out and then I added all three to a large baking sheet to easily add to my toaster over (regular oven works fine as well of course.)
- Bake for 30-35 mins. The cakes will rise! So keep an eye on them if using a toaster oven to ensure it doesn’t touch the top. Or bake in your main oven to be safe.
- Use a toothpick to ensure the middles are done.
To Serve:
- Let it cool for at least 10-15 minutes before slicing.
- Optional to sprinkle with powdered sugar and orange zest.Powdered Sugar, Orange Zest
- Enjoy a wedge at a time, a whole half, or dare I say, even a whole cake! Regardless, these mini cakes are 10x healthier and more macro friendly than your regular olive oil cake yet still just as yummy.
Video Tutorial
Nutrition Information
Mini Orange Olive Oil Cakes
Serving Size
1 Cake
Amount per Serving
Calories
424.2
% Daily Value*
Fat
24.2
g
37
%
Saturated Fat
3.6
g
23
%
Polyunsaturated Fat
2.7
g
Monounsaturated Fat
14.8
g
Cholesterol
144.2
mg
48
%
Sodium
177
mg
8
%
Potassium
109.2
mg
3
%
Carbohydrates
39.2
g
13
%
Fiber
3
g
13
%
Sugar
2.3
g
3
%
Protein
29.6
g
59
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
(1) If you don’t have Keto Wheat Flour, you can replace with equal parts All Purpose Flour. I used this to boost the protein content but still give the cake a light fluffy texture.
(2) You can add in an extra 2 tbsp of sugar if you like things sweet! The amount I used was ideal for my taste preferences but may not be enough for everyone.
(3) I like to measure out the total weight of batter and then divide by 3. So in my case, the batter weighed 675g so I poured 225g of batter into each cake pan.
(2) You can add in an extra 2 tbsp of sugar if you like things sweet! The amount I used was ideal for my taste preferences but may not be enough for everyone.
(3) I like to measure out the total weight of batter and then divide by 3. So in my case, the batter weighed 675g so I poured 225g of batter into each cake pan.