Olive oil cake is unlike any other cake I’ve baked. It’s incredibly moist and flavored with orange zest and almond extract. You would never even know it’s gluten-free and dairy-free!
You may have thought that olive oil was just for savory cooking but as this recipe proves it is far more versatile! Olive oil lends a subtle fruity, lemony flavor to this cake and when whipped together with sugar and eggs, helps create a cake with a plush, light as air texture. Additionally, this delicious gluten-free cake is infused with orange zest and almond extract and coated in a crackly, sugary crust!
This cake can be made ahead of time too! Simply wrap it in plastic wrap and leave it at room temperature, it will stay fresh for up to three days.
Ingredients you’ll need:
Here’s everything you need to make a gluten-free citrus olive oil cake: oranges, olive oil, eggs, sugar, almond extract, baking soda, baking powder, gluten-free flour, and almond flour.
1. Whisk dry ingredients together.
2. Beat the eggs, zest, and sugar together on high until light and fluffy.
3. Slowly pour in the olive oil, followed by the orange juice and almond extract.
4. Fold the dry ingredients into the batter.
5. Pour the batter into an oiled and sugared 9-inch springform pan and sprinkle with reserved sugar.
6. Bake 50-55 minutes. Cool for 20 minutes.
7. Poke holes in the cake with a toothpick or cake tester. Drizzle with the remaining olive oil. Let cool completely then cut into 6 even slices.
FAQs and Expert Tips
Use high-quality olive oil. It doesn’t have to be the most expensive but it should taste good! Not only is it baked into the cake, but a little is drizzled on top at the end just after baking. I usually prefer a local California olive oil like California Olive Ranch.
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Gluten-Free Olive Oil Cake
- 1 ½ c gluten-free flour
- ¾ c almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs room temperature
- 1 ¼ c sugar divided
- 1 c olive oil plus 3 tbsp for drizzling over the cake and more for the pan
- 3 tbsp orange zest about three whole oranges
- ¼ c orange juice
- 1 tbsp almond extract
- Preheat the oven to 350. Brush a 9inch spring-form pan generously with olive oil. Add ¼c sugar to the pan, tap it around the pan until there's an even coating of sugar then pour the excess out into a small bowl and reserve for the cake topping.
- In a medium-sized bowl whisk together the dry ingredients; gluten-free flour, almond flour, baking soda, baking powder, set aside.
- In the bowl of a stand mixer beat the sugar, zest, and eggs on high with the whisk attachment. Note: you could also use a hand mixer here. Beat for 2-3 minutes until the mixture is thick and creamy and falls slowly off the whisk. Next, with the mixer on medium/high speed very slowly stream in 1c of olive oil, followed by the almond extract then orange juice. Turn off the mixer.
- Switch to a rubber spatula to fold the dry ingredients into the batter by hand. Pour the batter into the prepared pan. Sprinkle the top of the cake with an even coating of the reserved sugar. Bake for 50-55 minutes until the cake is firm to the touch and a skewer inserted into the center comes out clean.
- Let cool for 20 minutes. Use a thin skewer or cake tester to poke 8-10 holes all over the top of the cake. Pour the reserved 3 tbsp of olive oil over the cake and let it seep into the holes. Let the cake cool completely. Slice into wedges and serve!
- Gluten-Free Flour: Cup4Cup and King Arthur Flour are the best gluten-free flour brands.
- Orange Zest + Juice: You can substitute lemon zest and juice if you prefer or use a combination of orange and lemon.
- Use high-quality olive oil. Not only is it baked into the cake, but a little is drizzled on at the end just after baking. Make sure it tastes good! I usually prefer a local California olive oil.
- Wrap any leftover cake in plastic wrap and store at room temperature for up to three days.