Traditional Gluten Free Olive Oil Cake
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.
Ingredients
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon lemon zest
- 1 cup olive oil
- 1 teaspoon lemon juice
- ½ cup coconut milk
- 2 eggs
- 1 ½ cups gluten free flour
- 1 cup raspberries and 1 cup powdered sugar for topping optional
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.
Tried this recipe?Let us know how it was!