Orange & Clove Olive Oil Cake (Low-Carb Friendly)

Subtle orange zest and a hint of clove create depth without overpowering the cake, making it perfect for a cozy afternoon tea or a special dessert. I’ve found that the olive oil keeps the crumb incredibly moist and rich, with a bread-pudding-like texture that feels indulgent yet lighter.

Whether you’re baking for guests with dietary needs or just want to experiment with a new flavor profile, this Orange & clove olive oil cake is sure to impress with every slice.

Why You’ll Love This Recipe

This Orange & clove olive oil cake delivers a moist, tender crumb thanks to the generous olive oil and almond-based batter. The orange zest and juice bring a sunny brightness, while cloves add a warm, aromatic depth that makes the cake feel festive yet everyday-friendly. The use of almond and coconut flours gives a delicate, slightly nutty flavor and a texture that stays moist longer than traditional wheat-based cakes.

It’s naturally gluten-free and can be enjoyed by many with dietary considerations, yet it’s indulgent enough to feel like a real dessert. The result is a light, moist orange & clove olive oil cake that’s simple to prepare and hard to resist.

Ingredients

• Almond Flour (1 3/4 cup) [make sure to scoop and level]
• Coconut Flour (1 tablespoon) [helps structure; absorbency varies by brand]
• Kosher Salt (1 1/2 teaspoon)
• Baking Powder (1/2 teaspoon)
• Baking Soda (1/2 teaspoon)
• Ground Cloves (3/4 teaspoon)
• Monkfruit Sweetener (1 3/4 cup)
• Extra-virgin Olive Oil (1 1/3 cup) [you can use a light-tasting olive oil if you prefer]
• Whole Milk (1 1/4 cup)
• Eggs (3 Large)
• Grated Orange Zest (1 1/2 tablespoon)
• Fresh Orange Juice (1/4 cup)

Ingredients (serves 9)

• [Same as above]

Timing

• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Total: about 1 hour 30 minutes

Step-by-Step Instructions

Step 1: – Heat oven to 350°F (175°C). Prepare a 9″ springform cake pan with butter or spray. Line the bottom with parchment and butter or spray the parchment.

Step 2: – In a bowl, whisk together all the dry ingredients: almond flour, coconut flour, kosher salt, baking powder, baking soda, ground cloves, and monkfruit sweetener until well combined.

Step 3:  – In another bowl, whisk together all the wet ingredients: olive oil, milk, eggs, orange zest, and orange juice until well combined.

Step 4: – Add the dry ingredients to the wet ingredients and whisk until just combined.

Step 5: – Pour batter into the prepared pan and bake for 1 hour and 15 minutes. If the top darkens too quickly, loosely cover with foil for the last 30 minutes. Bake until a tester inserted in the center comes out clean and the cake is golden brown.

Step 6: – Place the pan on a cooling rack and let the cake cool in the pan for at least 30 minutes. Run a knife around the edge, remove the springform ring, and allow to cool completely before slicing.

Nutritional Information

• Calories: approximately 260-320 per serving
• Fat: approximately 22-28 g
• Carbohydrates: approximately 12-18 g
• Fiber: approximately 4-6 g
• Protein: approximately 6-8 g
• (Helpful suggestions: to reduce calories, you can slightly reduce monkfruit or use a blend with a sugar alcohol that you tolerate; for lower fat, reduce olive oil by up to 2-3 tablespoons but expect a change in texture.)

Healthier Alternatives for the Recipe

• Use a blend of almond flour with a little extra coconut flour for texture if you prefer more structure.
• Replace part of the monkfruit with natural sweeteners like erythritol or stevia blends that suit your sweetness level.
• Swap orange zest for lemon or lime zest for a different citrus profile.
• Try using avocado oil or light canola oil as a lower-fat alternative to olive oil, noting a slight flavor change.

Serving Suggestions

• Serve with a dollop of whipped cream or a citrus yogurt for contrast.
• Dust with a light pinch of powdered sugar or more monkfruit for a polished finish.
• Pair with berries or a citrus curd to elevate the brightness.

Common Mistakes to Avoid

• Overmixing the batter: mix until just combined to keep the cake tender.
• Using too much coconut flour: it’s highly absorbent, so measure carefully; too much can dry the cake.
• Not letting the cake cool fully before removing the ring: can cause cracking.

Storing Tips for the Recipe

Store the cake in an airtight container at room temperature for up to 3 days for best texture. For longer storage, wrap tightly and refrigerate for up to 1 week, or freeze slices individually for up to 2-3 months. When reheating, warm gently to retain moisture and flavor.

Conclusion

This Orange & clove olive oil cake is a moist, fragrant treat that’s both gluten-free and lower in refined sugar. With its bright citrus notes and warm spice, it’s a memorable dessert that remains wonderfully simple to prepare. The combination of almond and coconut flours provides a delicate crumb that stays moist, thanks to the olive oil. Whether you’re celebrating a special occasion or just enjoying a comforting bake, this cake delivers a comforting, refined dessert experience.

FAQ’s

How to mix clove with olive oil?

Whisk the dry spices (including ground cloves) into the flour blend, then whisk the olive oil with the wet ingredients separately. Combine just until integrated to avoid overworking the batter.

Does olive oil go with orange?

Yes. Orange zest and juice pair beautifully with olive oil in baking, giving a bright citrus note while the oil contributes moisture and a tender crumb.

Is orange cardamom a good combo?

Orange and cardamom can be a wonderful pair, offering a warm, citrusy-spiced profile. If you enjoy cardamom, you can experiment by adding a pinch to the dry ingredients.

What do you use orange olive oil for?

Orange olive oil is great in baking for citrus-tused desserts like this cake, drizzle over pastries, or in dressings to add a bright, fruity note with a smooth fat base.