Cake gluten free orange- chocolate

smaller cake 

Wet:

2 whole eggs 
1 1/3 cups allulose sugar
2/3 cup olive oil or avocado oil
2/3 cup milk (or alternative)
2 2/3 tbsp Greek yogurt

Dry:

1 1/3 cups all-purpose flour (or gluten-free flour)
2/3 cup almond flour or almond meal
1 1/3 tsp baking powder
1/3 tsp kosher salt

Cocoa Powder Mix:

1/3 cup cocoa powder
1/3 cup allulose sugar
3 1/2 tbsp warm water

Orange Zest Mix:

Zest of 1 1/3 oranges (zest 1 orange + 1/3 of another)
1 1/3 tsp vanilla extract
2 tsp sugar

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Directions

Preheat oven: 350°F (175°C). Grease and line a 9-inch cake pan (or similar size).
Mix wet ingredients: In a large bowl, whisk eggs, sugar, olive oil, milk, and Greek yogurt until smooth.
Mix dry ingredients: In a separate bowl, combine all-purpose flour, almond flour, baking powder, and salt.
Combine wet + dry: Gradually fold the dry ingredients into the wet mixture until just combined.
Prepare cocoa mix: In a small bowl, stir together cocoa powder, sugar, and warm water until smooth. Fold into the batter.
Prepare orange zest mix: Mix orange zest, vanilla, and 2 tsp sugar. Gently fold into the batter.
Bake: Pour batter into the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Because this is a smaller batch, start checking around 30 minutes.
Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.