Name: Gluten Free Olive Oil Cake – Moist, Delicious, and Easy-to-Make
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons freshly grated lemon zest; 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge; 1/2 teaspoon orange flower water

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There’s something magical about a cake that’s both delicious and healthy. Gluten Free Olive Oil Cake is moist, fluffy, and subtly flavored with olive oil. It’s a treat that's kind to your digestive system, not only that, its visual appeal and enticing aroma make it a truly captivating dish.

Imagine serving this cake at your next gathering, its golden color and enticing aroma drawing everyone in. Not only does it satisfy your sweet tooth, but it also nourishes your body with wholesome ingredients.

Plus, if you’re looking for a way to elevate your baking even further, consider using a gluten-free cheesecake crust to create a delicious layered dessert. This combination brings together the best of both worlds—indulgence and health—making your dessert table a feast for the senses. With such an easy-to-make recipe, you'll want to share this delightful cake with everyone you know!

Table of Contents

The Allure of Gluten Free Olive Oil Cake

Gluten Free Olive Oil Cake is more than just a dessert; it’s a celebration of flavors and textures that can elevate any occasion. The use of olive oil not only enhances the cake’s moistness but also introduces a subtle richness that pairs beautifully with the bright notes of lemon. This cake is an example of how traditional recipes can be adapted to be more inclusive, allowing those with gluten sensitivities to indulge in delicious treats without compromise.

The term “olive oil dessert” may sound unconventional, but it has gained popularity for good reason. Olive oil is rich in healthy fats and antioxidants, making it a nutritious choice for baking. Its unique flavor profile can transform ordinary cakes into extraordinary culinary experiences. If you're looking for an easy gluten free cake that impresses with its sophisticated taste and beautiful presentation, this recipe is a perfect choice. Serve it at parties, or enjoy a slice with your morning coffee, and watch as it becomes a beloved addition to your dessert repertoire.

Gluten Free Olive Oil Cake Recipe

For 8 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest
5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g)
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g)
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water

Steps:

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the white sugar, baking soda, baking powder, kosher salt, and lemon zest.

Combine Wet Ingredients: In a large bowl, whisk together the olive oil, buttermilk (or kefir), egg, and orange flower water.

Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; stir until the batter is smooth.

Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as desired, plain or with your choice of toppings.

Notes:

For an extra burst of flavor, drizzle the cake with a simple orange glaze made from powdered sugar and orange juice.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cake pairs beautifully with a cup of herbal tea or coffee.

Nutrition Facts (per serving):

Calories: 230 kcal
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Tips for Making the Perfect Lemon Olive Oil Cake

Creating a lemon olive oil cake that’s moist and flavorful is achievable with these helpful tips:

Use Quality Olive Oil: The flavor of your olive oil can significantly impact the taste of the cake. Opt for high-quality extra-virgin olive oil for the best results. The richer and more fragrant the oil, the more pronounced its flavor will be in your cake.
Incorporate Fresh Ingredients: Freshly grated lemon zest brings a vibrant flavor to the cake. Avoid using pre-packaged zest, as it often lacks the brightness of fresh zest.
Don’t Overmix the Batter: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a denser texture, which you want to avoid for a light and fluffy cake.
Check Doneness Carefully: Baking times can vary, so start checking the cake a few minutes before the minimum baking time. Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Enhance with Glaze or Toppings: For an extra special touch, consider drizzling a simple glaze made with powdered sugar and lemon juice over the cooled cake. This will add a delightful sweetness and enhance the lemon flavor.

With these tips, you’ll master the art of baking a gluten free olive oil cake that will impress family and friends alike!

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