Traditional Gluten Free Olive Oil Cake

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Welcome to the world of gluten-free olive oil cake! This delightful, moist, and flavorful cake is perfect for anyone who wants to indulge in a healthier dessert without compromising taste. This gluten-free olive oil cake recipe uses simple ingredients and is easy to make, resulting in a moist texture and rich flavor. Packed with bright lemon flavors and a fruity twist, this cake is sure to become a favorite among your friends and family.

Indulge in this heavenly gluten-free olive oil cake and savor the moist, flavorful treat it offers. Whether you're enjoying it as an everyday cake or sharing it with friends and family, this delightful dessert is sure to become a favorite.

What is olive oil cake?

Olive oil cake is a traditional Mediterranean dessert that has gained popularity due to its moist texture and rich flavor. With a dimension of flavor that comes from quality olive oil, this cake is often served with seasonal fruit or a dusting of powdered sugar. Not only is an olive oil cake healthier than a regular cake, but it's also a simple yet delicious treat to satisfy your sweet tooth.

What makes this olive oil cake gluten free?

To make a gluten-free olive oil cake, I replace traditional wheat flour with gluten-free flour. This enables people with gluten sensitivities or celiac disease to enjoy this delicious dessert without worrying about potential health issues.

What gluten free flour should I use?

For this gluten-free olive oil cake recipe, I recommend using a gluten-free flour blend containing a mix of almond flour, coconut flour, and oat flour. These flours provide the cake with a moist texture and delicate crumb, making it a delightful gluten-free treat. I like King Arthur's Measure-for-Measure Gluten Free Flour.

Looking for more delicious gluten-free treats? Check out some of my other recipes:

Key Ingredients

Powdered sugar: Adds a light, sweet finish to the cake, perfect for topping.
Parchment paper: Ensures the cake does not stick to the pan and makes removal easier.
Virgin olive oil: Provides a rich flavor and moist texture to the cake.
Granulated sugar: Sweetens the cake without using refined sugar.
Coconut sugar: A natural, unrefined sugar that adds a subtle sweetness and depth of flavor.
Dry ingredients: Gluten-free flour blend, baking powder, baking soda, and kosher salt.
Lemon zest: Adds bright lemon flavors and a burst of citrus zest to the cake.
Wet ingredients: Eggs, coconut milk, and fresh lemon juice.
Airtight container: Perfect for storing your gluten-free olive oil cake to keep it fresh.
Optional toppings: Raspberries, seasonal fruit, or additional powdered sugar.

Step-by-Step Instructions

Preheat oven to 350 degrees and line a 9-inch springform pan with a piece of parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and ½ teaspoon kosher salt.
In a separate bowl or mixing bowl, use a whisk attachment or handheld mixer to combine the granulated sugar, lemon zest, and virgin olive oil.
Add eggs, one at a time, to the sugar mixture, followed by lemon juice and coconut milk. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the cake batter into the prepared springform pan and smooth the top with an offset spatula.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before removing it from the pan and dusting it with powdered sugar, if desired.

Expert Tips

Use a quality extra virgin olive oil for a more pronounced flavor.
Make sure all ingredients are at room temperature for even mixing.
Be careful not to overmix the batter, as this can result in a denser cake.

Recipe Variations

Chocolate olive oil cake: Add ½ cup cocoa powder to the dry ingredients for a rich, chocolatey twist.

Orange olive oil cake: Substitute the lemon zest and juice with orange zest and fresh orange juice for a delightful citrus alternative.
Almond meal olive oil cake: Replace part of the gluten-free flour blend with almond meal for a nuttier flavor and texture.

Ingredient Substitutions

Flax eggs: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan alternative.
Coconut oil: Swap out olive oil for coconut oil for a slightly different taste.
Almond milk or other milk of choice: Substitute coconut milk with almond milk or your preferred milk for a different flavor profile.
Vanilla extract: Add 1 teaspoon vanilla extract to the wet ingredients for an extra layer of flavor.

Storage Instructions

To store your gluten-free olive oil cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to a week, but make sure it's covered to prevent drying out.

FAQs

Can I use regular olive oil instead of virgin olive oil?

Yes, you can use regular olive oil, but virgin or extra virgin olive oil will give your cake a more pronounced and rich flavor.

Can I use other gluten-free flours instead of the recommended blend?

Yes, you can experiment with other gluten-free flours like oat flour or coconut flour.

What can I serve with my gluten-free olive oil cake?

You can serve your gluten-free olive oil cake with a dusting of powdered sugar, a dollop of whipped cream, or a side of fresh seasonal fruit. Raspberries or other berries make a particularly delicious topping for this cake.