Olive Oil Cake
Updated Jun 09, 2025, Published May 09, 2024
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Sweet and Simple: Gluten-Free Olive Oil Cake Recipe
Olive Oil Cake is a simple, single layer cake that’s delicious and the perfect sweet treat when you want something a little on the lighter side.
Table of Contents
Why You’ll Love This Recipe
Alright, let’s talk about why the Gluten-Free Olive Oil Cake is so awesome. For starters, it’s super moist and packed with a subtle citrus flavor that feels fancy but is crazy easy to make. Plus, it’s gluten-free and dairy-free, so everyone at the table can enjoy a slice without worry. Since it uses almond flour and olive oil, it’s got a rich, tender texture that’s perfect for breakfast, dessert, or an afternoon snack. That’s why this cake is ideal for everything from casual get-togethers to special celebrations.
Even better, this recipe is a breeze to pull off, with simple ingredients you probably already have. You can dress it up or keep it simple, making it super versatile. In short, this cake is all about big flavor, easy baking, and happy eaters, making it a must-try for anyone who loves a good dessert.
What You Will Need
To bake this delicious Gluten-Free Olive Oil Cake, grab these ingredients:
- Extra virgin olive oil (¾ cup): Adds moisture and a subtle, fruity flavor.
- Granulated sugar (1 cup): Sweetens the cake perfectly.
- Large eggs (3): Binds the batter and adds structure.
- Lemon zest (from 1 lemon): Infuses bright, citrusy notes.
- Lemon juice (¼ cup, freshly squeezed): Enhances the zesty flavor.
- Almond flour (2 cups): Creates a tender, gluten-free texture.
- Baking powder (2 teaspoons): Helps the cake rise.
- Kosher or fine sea salt (½ teaspoon): Balances the sweetness.
- Powdered sugar (for dusting, optional): Adds a pretty, sweet finish.
You’ll also need a 9-inch round cake pan, parchment paper, and a mixing bowl. A whisk or electric mixer makes blending the batter a snap, and a zester or grater is handy for the lemon zest. With these basics, you’re all set to bake a cake that’s pure perfection.
Tips and Variations
To make your Gluten-Free Olive Oil Cake totally shine, try these easy tips. First off, use a high-quality extra virgin olive oil—its flavor really pops in the cake, so go for one you love. Also, don’t skip zesting the lemon; it adds a bright, fresh vibe that makes every bite sing. When mixing the batter, whisk until just combined to keep the cake light and fluffy. And don’t forget to line your pan with parchment paper for easy removal.
Want to mix things up? Try some fun variations. For example, swap lemon zest and juice for orange to make an orange olive oil cake. If you’re feeling fancy, add a teaspoon of vanilla extract or a pinch of rosemary for an herby twist. Alternatively, top the cake with fresh berries or a drizzle of dairy-free glaze instead of powdered sugar. To make it nut-free, try a gluten-free all-purpose flour blend, but adjust the liquid slightly. With these tweaks, you can customize this cake for any craving or event.
Frequently Asked Questions
What makes this Gluten-Free Olive Oil Cake gluten-free?
This cake uses almond flour instead of wheat flour, making it naturally gluten-free. Just check that your baking powder and other ingredients are certified gluten-free.
Can I make this cake ahead of time?
You bet! Bake the cake up to 2 days in advance and store it tightly wrapped at room temperature. Dust with powdered sugar just before serving for a fresh look.
How do I store leftovers?
Keep leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze slices for up to 3 months.
Can I use a different oil instead of olive oil?
Olive oil gives this cake its unique flavor, but you can use avocado oil for a milder taste. Avoid strongly flavored oils like coconut to keep the balance right.
What can I serve with this cake?
Pair it with fresh fruit, dairy-free whipped cream, or a scoop of gluten-free sorbet for dessert. It’s also great with coffee or tea for a cozy breakfast or snack.
This Gluten-Free Olive Oil Cake recipe is a simple, flavorful treat that’s perfect for any occasion. Its gluten-free, dairy-free ingredients and citrusy goodness make it a hit with everyone, from brunch guests to dessert lovers. So, grab your mixing bowl, zest that lemon, and bake a cake that’s as delicious as it is easy!
Olive Oil Cake
Ingredients
- ⅔ cup (133 grams) granulated sugar
- Zest from 1 lemon
- 1 cup (136 grams) gluten-free all-purpose flour
- ¼ cup (30 grams) cornstarch
- ½ teaspoon xanthan gum, (omit if your blend contains it)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup (142 grams) light-flavored olive oil (not extra-virgin olive oil)
- ½ cup (140 grams) plain Greek yogurt, room temperature
- 2 large eggs, , room temperature
- 3 tablespoons fresh lemon juice
For Garnish
- Powdered sugar
- Homemade whipped cream
- Fresh blueberries, , raspberries, or strawberries
Instructions
- Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper.
- Add the granulated sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar to help release some of the natural oil/flavor.
- Whisk in the gluten-free flour, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the olive oil, yogurt, eggs, and lemon juice. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Transfer the batter to the prepared baking pan and bake 25-30 minutes or until a cake tester comes out clean.
- Cool completely before serving. Serve with a dusting of powdered sugar, homemade whipped cream, and/or fresh berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
