In recent years, gluten-free baking has gained immense popularity, not just among those with celiac disease or gluten intolerance, but also among health-conscious individuals. One such delightful creation is the gluten-free olive oil cake. This cake is not only moist and flavorful but also packed with the health benefits of olive oil. Whether you're a seasoned baker or a novice, this recipe is simple, versatile, and sure to impress.
Gluten-free olive oil cake is a fantastic alternative to traditional cakes for several reasons. First, it is naturally gluten-free, making it suitable for those with gluten sensitivities. Second, olive oil adds a unique richness and moisture to the cake, eliminating the need for butter. Additionally, olive oil is rich in healthy monounsaturated fats, which are beneficial for heart health. This cake is also incredibly versatile—you can enjoy it plain, or dress it up with fresh fruits, nuts, or a dusting of powdered sugar.
Before diving into the recipe, let's take a look at the ingredients required to make this delicious gluten-free olive oil cake:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 ½ cups |
| Almond flour | ½ cup |
| Extra virgin olive oil | ¾ cup |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Lemon zest | 1 tablespoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Milk (or dairy-free alternative) | ½ cup |
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. This will ensure that your cake comes out easily after baking.
In a medium-sized bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt. Set this mixture aside.
In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. Gradually add the olive oil while continuing to mix. Stir in the vanilla extract and lemon zest.
Slowly add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, top it with fresh berries, or enjoy it as is.
While olive oil is recommended for its unique flavor and health benefits, you can substitute it with other oils like coconut oil or avocado oil. However, keep in mind that this may alter the taste and texture of the cake.
Absolutely! Simply replace the milk with a dairy-free alternative such as almond milk, oat milk, or coconut milk. The cake will still turn out moist and delicious.
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to 3 months.
Yes, this recipe is highly adaptable. You can add orange zest, almond extract, or even a handful of chocolate chips to customize the flavor to your liking.
Gluten-free olive oil cake is a delightful dessert that combines simplicity, health, and flavor. Whether you're catering to dietary restrictions or simply looking for a healthier alternative to traditional cakes, this recipe is a winner. With its moist texture, rich flavor, and versatility, it's sure to become a staple in your baking repertoire. So, grab your ingredients, preheat your oven, and get ready to enjoy a slice of this delicious gluten-free treat!
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