Simple Way to Pasta Roni Olive Oil Garlic Vermicelli

Moist Orange Cake With Olive Oil

Wheat flour, salt, olive oil, garlic, natural flavor, palm oil, nonfat milk, modified corn starch, autolyzed yeast extract, onions, corn.

Recipe Summary Moist Orange Cake With Olive Oil

It's a family tradition to have tea with a citrus cake. In the pursuit of being able to enjoy this delicious treat and watch my diet and sugar intake, after thorough research, I came up with this recipe and I love it. It is very moist and it will make your house smell delicious, not to mention its charming orange flavor. I made it with olive oil and I promise it does not taste like it. I hope you enjoy it!

Ingredients | Pasta Roni Olive Oil Garlic Vermicelli

3 eggs

1 cup monk fruit sugar substitute

⅔ cup olive oil

2 medium oranges, zested and juiced

1 teaspoon vanilla extract

2 ¼ cups oat flour

2 teaspoons baking powder

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.

Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.

Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.

Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

You may replace olive oil for vegetable oil, sugar for monk fruit sweetener, and oat flour for any flour of your choice (same quantities for everything).

Info | Pasta Roni Olive Oil Garlic Vermicelli

prep: 20 mins cook: 40 mins total: 1 hr Servings: 12 Yield: 1 cake

TAG : Moist Orange Cake With Olive Oil

Desserts, Fruit Dessert Recipes, Orange Dessert Recipes,