this gluten free olive oil cake is heaven in every bite. it's easy to make, moist and absolutely delicious. make this cake for your next celebration!
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. from the first bite to the lest - it was perfection! the best parts about olive oil cake are the texture and flavor - they keep you wanting more!
i hope for this recipe to bring you that some love and joy when eating it. and if you're like me, you won't be able to stop yourself from ordering olive oil cake whenever it's on a dessert menu.
to give you a little preview of what this olive oil cake is all about...let's talk texture and flavor!
the texture is light, moist, fluffy with the perfect amount of denseness in every bite. each bite is cut easily and smoothly with a fork. it's hard to stop eating it!
the flavor? the slight lemon flavor perfectly complements the richness of the olive oil. however, you don't get a strong olive oil flavor as it bakes off in the baking process. the olive oil is key in this recipe because it is responsible for the moistness and richness of the cake.
topped off with powdered sugar and paired with 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?
nope! the olive oil flavor seems to bake off while in the oven. if you tasted the batter before it baked, you'd get a bit of olive oil taste. however, when paired with the lemon it comes out of the oven beautifully. you won't get a big taste of olive oil in each bite!
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 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
- baked 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
- small batch chocolate cake
- apple cider donut bread
- buckwheat pumpkin bread
- gluten free lemon poppy seed muffins
- spiced apple crumble
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
- baked 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. 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!