Gluten Free Olive Oil Cake
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!
Ingredients
- 1 1/4 cup gluten free flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup olive oil
- 1/2 cup plain greek yogurt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 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!
Nutrition
Calories: 240kcal