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    Category Home » Recipes » Gluten-Free Olive Oil Cake

    Gluten-Free Olive Oil Cake

    Published: Apr 19, 2018 · Modified: Oct 3, 2020 by Leigh Hyatt Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This olive oil cake is unlike any other cake I’ve baked, it’s super moist and flavored with orange zest and almond extract. You would never even know it’s gluten-free and dairy-free!

    A white plate with Gluten-Free Olive Oil Cake sliced into wedges.

    Whenever I tell people this cake is gluten and dairy-free, they can’t believe it! You would really never know! Olive oil makes this cake this cake incredibly moist without becoming greasy or oily. It can be made days ahead of whenever you need it. Simply wrap it in plastic wrap and leave it at room temperature, and it’s good to go!

    This olive oil cake is:

    • Drizzled with olive oil after baking which creates an extra moist crumb
    • Gluten-free and dairy-free
    • Lightly flavored with orange and almond
    • Not as dense as pound cake, but not as soft as white cake (in between!)
    • Delicious served warm or temperature
    • Easy to make!

    Ingredients you’ll need for this recipe:

    Gluten-Free Flour: Brands of gluten-free flour that I recommend: Cup4Cup, or Bobs Redmill 1-1 Baking Flour
    Almond Flour
    Baking Soda + Baking Powder
    Eggs: At room temperature. To bring eggs up to room temperature, quickly put them in a bowl and run warm water from the sink over them. Let sit for about five minutes to take the chill off of them.
    Sugar
    Olive Oil: Use a 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.
    Orange Juice + Zest: Lemon is lovely too if you need to substitute.
    Almond Extract

    Recipe Steps:

    1. Mix 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.

    • eggs, sugar and orange zest in a mixing bowl
    • cake batter and gluten-free flour in a mixing bowl

    4. Fold the dry ingredients into the batter.
    5. Pour the batter into an oiled 9-inch springform pan and sprinkle with reserved sugar.

    • cake batter in a spring form pan
    • just baked Gluten-Free Olive Oil Cake in a spring form pan

    6. Bake 45-50 minutes. Cool for 20 minutes.
    7. Poke holes in the cake with a toothpick or cake tester. Drizzle with the remaining olive oil.

    A white plate with Gluten-Free Olive Oil Cake sliced into wedges with one wedge of cake turned on it's side.

    Check out more delicious desserts:

    • Gluten-Free Apple Crisp
    • Strawberry Brown-Butter Ice Cream Sandwiches
    • Creamy Coconut Thai Noodle Salad
    • Meyer Lemon Polenta Cake
    • Stone Fruit Clafoutis
    a white plate with Gluten-Free Olive Oil Cake cut into wedges

    Gluten-Free Olive Oil Cake

    A moist and flavorful olive oil cake flavored with orange zest and almond extract.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 8
    Calories: 616kcal
    Author: Leigh Hyatt Anderson

    Ingredients

    • 1 1/2 c gluten-free flour
    • 3/4 c almond flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 3 large eggs room temperature
    • 1 1/2 c sugar plus 2 tbsp reserved for topping the cake
    • 1 1/4 c olive oil plus 3 tbsp reserved for drizzling
    • 1/4 c orange juice
    • 3 tbsp orange zest
    • 1 tbsp almond extract

    Instructions

    • Preheat the oven to 350. Brush a 9inch spring-form pan generously with olive oil.
    • In a medium-sized bowl whisk together the dry ingredients; gluten-free flour, almond flour, baking soda and powder, set aside.
    • In the bowl of a stand mixer beat the sugar, zest, and eggs on high with the whisk attachment. Beat for 3-4 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 1 1/4c olive oil, followed but 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 the reserved 2 tbsp of sugar. Bake for 50-55minutes 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 skewer or a cake tester to poke 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!

    Notes

    This cake can be made in advance. After it’s baked and completely cooled wrap it in plastic wrap and store at room temperature for up to 3 days. 

    Nutrition

    Calories: 616kcal | Carbohydrates: 58g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 229mg | Potassium: 46mg | Fiber: 4g | Sugar: 39g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

    Did you make this recipe?
    Leave a review below, then snap a picture and tag me @craving_california and use #cravingcalifornia on Instagram so I can see it!

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    I'm so glad you're here! I'm Leigh and this website is where I'm sharing simple, easy to make recipes for eating well everyday! Read More ➞

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