Gluten-Free Olive Oil Cake: A Moist & Lemony Delight

If you're looking for a gluten-free dessert that’s simple to make yet feels a bit elevated, this Gluten-Free Olive Oil Cake is your new go-to. It’s tender and moist with a bright lemon flavor that balances perfectly with the richness of olive oil. Whether you’re serving it at brunch, alongside an afternoon cup of tea, or as a light dessert after dinner, this cake always hits the spot.

And the best part? It’s made with simple ingredients you likely already have in your pantry. No fancy techniques, no complicated prep, just one bowl, a whisk, and a cake that looks and tastes like it came from a bakery!

Why Olive Oil Works in Cake

Using olive oil instead of butter might sound unusual if you’re not used to baking with it, but trust me, it's a game-changer. Olive oil gives this cake a soft crumb and keeps it so moist. Plus, it adds a subtle fruitiness that pairs beautifully with citrus.

For best results, use good-quality extra-virgin olive oil. You don’t need to break the bank; just choose one that tastes smooth and mild on its own. You’ll notice the difference in the final flavor.

Ingredients

Here’s a quick breakdown of what you’ll need and why it matters:

• Gluten-Free All-Purpose Flour Blend: Use your favorite blend for baking such as Bob’s Red Mill all-purpose flour. This forms the base of the cake and keeps it light and tender.

• Baking Powder & Baking Soda: This combo helps give the cake a gentle rise and airy texture.

• Salt: Just enough to balance the sweetness and enhance the citrus flavor.

• Extra-Virgin Olive Oil: Adds richness and moisture while supporting the lemony notes.

• Unsweetened Almond Milk: Keeps the recipe dairy-free and light. You can also use another milk alternative if needed.

• Eggs: Help bind the batter and give the cake structure.

• Granulated Sugar: Keeps the flavor classic and sweet without being overpowering.

• Lemon Zest & Juice: These bring the zing. Fresh lemons make all the difference here—don’t skip the zest!

• Powdered Sugar (for topping): Optional, but it makes the cake feel extra special with minimal effort.

Baking Tips for Best Results

• For even mixing, make sure your eggs and almond milk aren’t cold. Let them sit out for 20–30 minutes before starting.

• Use a light-colored 9-inch round or springform pan to prevent the outside from browning too quickly.

• Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense.

• Once the cake is cool, feel free to top with a dollop of whipped cream, fresh berries, or a lemon glaze!

How to Store Leftovers

This gluten-free olive oil cake keeps surprisingly well. Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life for another couple of days. Just let it come to room temperature before serving for the best texture.

FAQs

How do you keep the gluten-free cake moist?

Gluten-free cakes can dry out quickly if you’re not careful, but using ingredients like olive oil and almond milk helps lock in moisture. Be sure not to overbake—check for doneness with a toothpick around the 35-minute mark. Once cooled, storing the cake in an airtight container also helps keep it soft and fresh.

Is olive oil cake healthier than regular cake?

Olive oil cake can be a healthier option, depending on the ingredients used. Olive oil is a source of heart-healthy fats and is lower in saturated fat compared to butter. This recipe is also dairy-free and made with a gluten-free flour blend, making it a good fit for those with dietary needs or looking for a lighter option.

Can I use a different citrus fruit instead of lemon?

Absolutely! If you prefer a sweeter, more floral flavor, this cake works beautifully with orange zest and juice. For a fun twist, you could even try grapefruit or a mix of citrus—just keep the measurements the same.

Gluten-Free Olive Oil Cake

This simple gluten-free olive oil cake is bright, moist, and made with fresh lemon for a deliciously easy treat that comes together in just one bowl.

Servings: 8

Keywords:

• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hours 0 mins

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Ingredients

Instructions

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ⅔ cup extra-virgin olive oil
• 1¼ cups unsweetened almond milk
• 3 large eggs
• 1 cup granulated sugar
• 1½ tablespoons grated lemon zest (from about 2 lemons)
• ⅓ cup fresh lemon juice
• Powdered sugar, for topping (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a light-colored 9-inch round or springform pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the olive oil, almond milk, eggs, sugar, lemon zest, and lemon juice until smooth.
3. Add the gluten-free flour, salt, baking soda, and baking powder. Stir until just combined and no dry streaks remain.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
7. Once cool, dust with powdered sugar if desired. Slice and serve!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 416
% Daily Value*
Total Fat 21.6g		33%
Saturated Fat 3.3g		16%
Trans Fat 0g
Sodium 51.8mg		2%
Total Carbohydrate 50.7g		16%
Dietary Fiber 4g		16%
Sugars 25.2g
Protein 5.6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: