This Gluten Free Olive Oil Cake is heaven in every bite. It's easy to make and incredibly delicious. The texture is light, fluffy and moist in every bite!
If you've never had olive oil cake, prepare for your life to change forever! I remember the first olive oil cake I ever had, it was perfection...and also life changing.
From the first bite to the last - I was mesmerized! The textures and flavors of an olive oil cake make you want to keep coming back for more.
I made this recipe of an olive oil cake, gluten free friendly so that some of my family members can enjoy the deliciousness of an olive oil cake.
However, you don't have to use gluten free flour! See the FAQ section below for more details but you can sub gluten free flour 1:1 with regular all purpose flour.
The texture of this Gluten Free Olive Oil Cake is light, moist, fluffy with the perfect amount of denseness in every bite.
The light lemon flavor perfectly complements the richness of the olive oil. The olive oil is key in this recipe because it is responsible for the moistness and richness of the cake.
Top it all off with powdered sugar and some fresh fruit --- PERFECTION!
Main Ingredients
- olive oil
- greek yogurt
- granulated sugar
- eggs
- gluten free flour
- baking powder
- baking soda
- lemon juice
- powdered sugar
Does the cake taste like olive oil?
This is my most asked question and the answer is...no! The olive oil flavor seems to bake off while in the oven. When paired with the lemon it comes out beautifully.
What are the benefits to baking with olive oil?
- Moist cake
- Richness in every bite
- Healthy fats that are good for you
How to Make Gluten Free Lemon Olive Oil Cake
- Preheat the oven to 350 degrees F
- Combine the wet ingredients in a large mixing bowl
- Once combined, fold in the dry ingredients
- Line a 9x9 circular pan with parchment paper and spray the sides with nonstick (I like to use coconut oil spray)
- Pour the olive oil cake batter into the pan and spread in an even layer
- Bake in the oven for 30-35 minutes until the top are edges are golden. A toothpick should also come out of the center clean.
- Let cool in the pan for 1-2 hours before taking the cake out of the pan
- Since the cake is fully cooled, you can frost or cover in a layer of powdered sugar. I also like to top it with some fresh strawberries.
- Slice and enjoy!
Frequently Asked Questions
Nope! You can substitute the gluten free flour for regular all purpose flour.
You don't have to but I highly recommend it. Removing the lemon juice could affect the final cake result. Not only does it add to the flavor but it also affects the leavening and tenderness of the cake after baking.
You know the cake is done if a toothpick comes out of the center clean.
You could frost the cake! I love to keep it simple with a powdered sugar coating on top.
Store in an airtight container at room temperature for up to 3 days or in a refrigerator for up to 5 days.
Related Recipes
- Try my Vegan Olive Oil Cake recipe! It makes a mini version so that you can enjoy the deliciousness of an olive oil cake without a big batch. This recipe has gone viral on social media and I love hearing how much people love it!
- I am a chocolate lover and my Mini Chocolate Cake with Cream Cheese Frosting recipe is one of the best cakes I have ever made. It was worth all the trials and errors.
- Love apple cider donuts? Try my Apple Cider Donut Bread to enjoy these delicious flavors in the form of a bread. Filled with tons of apple chunks, cinnamon and sugar...it's a heavenly bite! You can also try my Gluten Free Apple Cider Donuts!
- Buckwheat Pumpkin Bread the perfect fall recipe when you want to make a pumpkin flavored recipe. It's moist, delicious and easy to make.
- Healthy Lemon Poppy Seed Muffins were always my favorite growing up and they still are today.
- My famous Spiced Apple Crumble is one of the most popular recipes I make in the fall! My recipe uses double the crumble of a typical apple crumble and it is DELICIOUS!
If you try this Gluten Free Olive Oil Cake recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my business and to your fellow readers!
Gluten Free Olive Oil Cake
Ingredients
- 1 ¼ cup gluten free flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ cup olive oil
- ½ cup plain greek yogurt
- ⅔ cup granulated sugar
- 2 large eggs
- ½ lemon juice
Instructions
- Preheat the oven to 350 degrees F
- Combine the olive oil, greek yogurt, granulated sugar, eggs and lemon juice in a large mixing bowl
- Once combined, fold in the gluten free flour, baking powder, baking soda and salt.
- Line a 9x9 circular pan with parchment paper and spray the sides with nonstick (I like to use coconut oil spray)
- Pour the olive oil cake batter into the pan and spread in an even layer
- Bake in the oven for 30-35 minutes until the top are edges are golden. A toothpick should also come out of the center clean when it's done baking.
- However, make sure to not overbake the cake as it will dry out.
- Let the cake cool in the pan for 1-2 hours before taking the cake out of the pan.
- TIP : I like to flip the pan upside down to remove. It should come out easily due to the parchment paper on the bottom of the pan.
- Since the cake is fully cooled, you can frost or cover in a layer of powdered sugar. I also like to top it with some fresh strawberries.
- Slice and enjoy!
If you try this Gluten Free Olive Oil Cake recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my business and to your fellow readers!
oh wow this olive oil cake is perfect! I love that it's vegan too!
Yes! Moist and delicious 🙂 I hope you enjoy!
This gluten-free olive oil cake is fabulous! Packed full of flavor and so fluffy!
Thank you so much! I am so glad that you enjoyed.
I've been planning to explore with gluten-free baking more and this olive oil cake was the perfect way to do it. So good!!! Thank you for the recipe.