Gluten-free baking has become increasingly popular, not only among those with celiac disease or gluten intolerance but also among health-conscious individuals looking to reduce their gluten intake. One of the most delightful and versatile gluten-free desserts you can make is an olive oil cake. This cake is moist, flavorful, and incredibly easy to prepare. In this blog post, we’ll walk you through a detailed recipe for a gluten-free olive oil cake, along with tips, variations, and answers to frequently asked questions.
Olive oil is a fantastic ingredient for baking, especially in gluten-free recipes. It adds moisture to the cake, which is crucial when working with gluten-free flours that can sometimes result in dry baked goods. Additionally, olive oil imparts a rich, fruity flavor that complements the other ingredients beautifully. Extra virgin olive oil is the best choice for this recipe, as it has a more pronounced flavor and higher nutritional value compared to refined olive oils.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 ½ cups |
| Almond flour | ½ cup |
| Baking powder | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Granulated sugar | 1 cup |
| Extra virgin olive oil | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Lemon zest | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| 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 to ensure easy removal of the cake 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, whisk together the sugar and olive oil until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake. Finally, stir in the milk until the batter is smooth and well incorporated.
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 of the cake 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 the cake with powdered sugar or serve it with a dollop of whipped cream or fresh berries.
Yes, you can use other oils like coconut oil or vegetable oil, but keep in mind that the flavor will be different. Olive oil adds a unique richness to the cake that other oils may not provide.
Absolutely! Simply replace the milk with a dairy-free alternative like almond milk, oat milk, or coconut milk.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Yes, you can top the cake with fresh fruit, a glaze, or even a dusting of powdered sugar. Get creative with your toppings to make the cake your own!
This gluten-free olive oil cake is a perfect example of how simple ingredients can come together to create something truly special. Whether you’re serving it as a dessert, a snack, or even breakfast, this cake is sure to impress. The combination of olive oil, lemon, and almond flour creates a moist, flavorful cake that’s both healthy and delicious. Give this recipe a try, and don’t be afraid to experiment with different flavors and toppings to make it your own. Happy baking!
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