Gluten-Free Orange Mini Cakes

This is a recipe for mini orange-olive oil cake that is gluten free and dairy free. Using the whole orange and olive oil, these mini cakes are tender, moist, and not too sweet. What I also love is that they use the whole orange, peel and all, so it’s a low waste recipe! Try these mini orange-olive oil loaves next time you’re hosting a brunch!

Gluten-Free Orange Mini Cakes

I also am trying to flex some new baking muscles, and get better at alternative baking — so I was curious to see if my beloved olive oil cake could do with a coconut flour or a Paleo flour instead of all-purpose.

It works! These mini cakes are really easy to make and I thought they tasted delicious with a simple buttercream frosting + a candied orange on top, but the recipe below gives you a simple glaze. Feel free to customize these gluten free orange olive oil cakes however you want, though!

how to make gluten free mini orange cakes with olive oil

What you’re going to do is blend a whole orange in a high speed blender with olive oil to get that base going. Then, add in eggs – you def want that protein to bind and hold the whole mixture.

Off to the side, whisk together your dry ingredients. Then, throw that into the blender too. It’s going to be a very thick batter!

Pop into the oven, and then once cool, drizzle with a simple powdered sugar/orange juice glaze, or do a buttercream – chef’s choice.

Gluten-Free Orange Mini Cakes

Mimi Newman
These orange-olive oil loaves are not too sweet, with a tender crumb despite being gluten-free! Your mother in law may finally approve of you now.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking, Bread, Loaves
Cuisine American, dairy free, Gluten Free
Servings 6 mini loafs
Calories 535 kcal


Mini Cakes

  • 1 cup extra virgin olive oil
  • 2/3 cups sugar
  • 2 large eggs
  • 1-2 orange about 1 pound/450g, ends trimmed, then cut into chunks and seeds removed
  • 1 ¼ cups paleo flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon baking powder


  • 3/4 cup powdered sugar
  • 1/4 cup orange juice + the zest of an orange


  •  Preheat your oven to 350F. Prep a mini loaf pan – spray with cake spray or line with parchment.
  • In a high-speed blender, blitz the orange slices, eggs, olive oil and sugar. In a separate bowl, whisk together the dry ingredients.
  • Add in the dry ingredients and blend for a few seconds to combine- it will be a very thick batter!
  • Divide evenly amongst the mini loaves. Bake for 25 minutes.
  • Let cool, and make the glaze while the loaves are chilling. When totally cool, drizzle glaze on top.
  • Enjoy!


You can use all-purpose flour instead of paleo flour here


Serving: 1loafCalories: 535kcalCarbohydrates: 39.3gProtein: 5.8gFat: 40.1gSaturated Fat: 9.3gCholesterol: 71.7mgFiber: 9.6gSugar: 25.2g
Keyword Gluten-Free Orange Mini Cakes, mini olive oil cakes
Tried this recipe?Let us know how it was!