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–+ servings
a gluten-free citrus and olive oil cake cut into six slices on a blue background
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5 from 1 vote

Gluten-Free Olive Oil Cake

A moist and flavorful olive oil cake flavored with orange zest, and almond extract.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 6
Calories: 616kcal
Author: Leigh Anderson

Ingredients

  • 1 1/2 c gluten-free flour
  • 3/4 c almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 1 1/4 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
  • 1/4 c orange juice
  • 1 tbsp almond extract

Instructions

  • Preheat the oven to 350. Brush a 9inch spring-form pan generously with olive oil. Add 1/4c 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!

Notes

 
Ingredient Notes:
  • 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.
 
FAQs:
What type of olive oil is best for olive oil cake?
  • 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.
 
Storing Leftovers:
  • Wrap any leftover cake in plastic wrap and store at room temperature for up to three 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