This light and fluffy cake is a great low carb treat to share (or not!) for any breakfast or brunch. One of the many things our members love about the Target100 weight loss program is the fact that they can still eats foods that they love, no regrets and no shame. You can certainly enjoy baked goods and dessert with Target100!

There are a few changes we made to lighten up this cake. First, we used almond flour which is a great way to lower the total carbs, boost the protein content, and makes the dessert gluten-free. We also used coconut flour which is more absorbent that all purpose flour, yet still yields a delicate crumb for the cake. Finally, we swapped brown or cane sugar for coconut sugar. Coconut sugar is a lower glycemic alternative so it still provides sweetness but less likely to cause a significant blood sugar spike after eating.

If you are looking for other low carb baked goods to try that easily fit within your 100 grams of carbs target in the Target100 weight loss program we highly recommend this low carb banana bread. Be sure to share and tag us @target100program if you make this recipe!

Orange Olive Oil Cake recipe

Serves: 12

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

3 eggs​

⅓ cup (80ml) olive oil​

4 tbsp. coconut sugar​

3 tbsp. honey​

1 tsp. vanilla extract​

2 tbsp. fresh orange zest​

2 tbsp. fresh orange juice​

1 ½ cups (165g) almond flour​

4 tbsp. cornstarch​

2 tbsp. coconut flour​

2 tsp. baking powder

Directions

First, preheat your oven to 325°F (160°C). Line a 9-inch cake pan with baking paper.​

Whisk the eggs, olive oil, sugar, honey, vanilla extract, orange zest and orange juice together until smooth.​

​Next, add in the almond flour, cornstarch, coconut flour and baking powder. Mix until well combined.​

​Transfer the cake batter into the prepared cake pan, and place into the hot oven to bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If the cake looks like it is browning too quickly, cover the top with aluminum foil.​

​Remove the pan from the oven and set aside on a wire rack to cool completely before slicing.

Nutrition Facts: One serving of this cake has 10 grams of carbohydrates, 5 grams of protein, and 2 grams of fiber.