High-Protein Blood Orange Olive Oil Cake with Whipped Honey
Bright, citrusy and subtly sweet, this High-Protein Blood Orange Olive Cake is where bakery-level flavor meets real-food ingredients. Made with almond flour for a naturally tender crumb and boosted with Epic Protein Original for clean, plant-based protein, it’s a cake that feels indulgent but fuels your goals. Fresh blood orange juice and zest bring vibrant citrus notes, while olive oil keeps every bite rich and moist. The whipped honey topping adds a light, airy sweetness that melts into the cake without overpowering it. Perfect for brunch, an afternoon pick-me-up or a not-too-sweet dessert, this protein-packed olive cake proves that simple ingredients can still feel special.
INGREDIENTS
- 3 ¼ cups almond flour
- ¾ cup Epic Protein Original sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 eggs
- ½ honey
- ⅔ cup + 2 tbsp olive oil
- ½ cup + 2 tbsp blood orange juice
- Zest of 1 blood orange
- ½ cup honey
DIRECTIONS
- Add the honey to a high-speed blender and blend for about 5 minutes, until it turns pale, thick and creamy. Set aside.
- Preheat the oven to 350°F. Grease or line a cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, sifted Epic Protein, baking soda, baking powder and salt.
- In a separate bowl, whisk the eggs, olive oil, blood orange juice and blood orange zest until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms with no clumps remaining.
- Let the batter sit for 10 minutes to thicken. Pour the batter into the prepared pan and smooth the top.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before spreading the whipped honey on top.
- Finish with a dusting of powdered sugar and fresh blood orange slices.
- Enjoy!
