Olive Oil Cake

If you love a light, fragrant, and mouthwatering dessert, our Olive Oil Cake is the perfect choice. It’s gluten-free, healthy, and so easy to make!

Gluten Free Olive Oil Cake

Olive oil cake is a Mediterranean favorite with a soft texture and sweet, tangy flavor. Adding citrus zest, like orange, and herbs such as rosemary or thyme makes it even more special.

This recipe has quickly become a household favorite — I love pairing it with a cup of coffee on quiet afternoons or serving it to friends after dinner. It’s a light, flavorful dessert, perfect for when you want a healthier treat.

For more gluten free delights from Bewitchin’ Kitchen, check out: Gluten Free Banana and Chocolate Chip Muffins, Gluten Free Double Chocolate Cookies, and Gluten Free Caramel and Apple Crumble Pie Squares.

Why You Will Love This Recipe

• it’s a wholesome treat made with olive oil, a healthier alternative to butter or other fats
• Gluten free to improve digestion and lower cholesterol
• It’s so versatile. You can use a wide range of ingredients, including fruits, herbs, and spices
• A simple recipe with fewer ingredients than traditional, complex cakes

How to Make the Perfect Olive Oil Cake

Preheat Oven: Grease or line a springform pan and preheat your oven to 350°F (175°C).

Mix Egg Yolks and Sugar: In a large bowl, beat the sugar and egg yolks until light and foamy. Set the egg whites aside.

Add Flavors: Stir in the orange zest, orange juice, vanilla extract, and olive oil until well combined.

Add Dry Ingredients: Add the almond flour, baking powder, and salt, mixing until smooth and lump-free.

Fold in Egg Whites: Beat the egg whites in a separate bowl until stiff peaks form. Then gently fold into the batter with a spatula, doing so gradually to preserve the light, airy texture.

Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle with almonds. Bake for 30–32 minutes, or until golden brown and a toothpick inserted comes out clean.

Cool: Let the cake cool for 10 minutes in the pan, then remove and cool completely. Dust with powdered sugar if desired.

Pro Tips

• Use eggs at room temperature. This will ensure the egg yolks are softer and will incorporate with the other ingredients to ensure your cake rises and bakes properly.
• Don’t overmix. Overmixing can result in a tough, rubbery cake. Mix until smooth and lump-free, then stop.

Key Ingredients and Substitutions for Gluten Free Olive Oil Cake

• Olive Oil: As the star ingredient, choose high-quality, fresh extra virgin olive oil for the best flavor and results.
• Eggs: Egg yolks add flavor, tenderness, and protein to your cake. The egg whites are included later to add volume.
• Orange: For a zingy flavor, use both the orange juice and zest. You can substitute with other flavors, such as lemon zest and juice.
• Flour: Almond and tapioca flour work perfectly with olive oil to add depth and flavor to your cake.
• Sugar: Granulated sugar adds the touch of sweetness needed.
• Baking Powder: Don’t forget to add this all-important ingredient to ensure your cake rises and is light and fluffy as a cloud.

Frequently Asked Questions

Can I use a different type of oil in my cake?

While other oils, such as canola, vegetable, or sunflower oil, will still work in this recipe, they are not recommended. The unique flavor of olive oil makes the cake much more flavorful and delicious.

How long will my olive oil cake stay fresh?

It will stay fresh for up to 4 days when stored in an airtight container at room temperature. For longer storage, you can freeze the cake for up to 2 months.

What can I serve olive oil cake with?

Whipped cream or powdered sugar pairs perfectly with this cake. Fresh fruit like oranges, blueberries, or cranberries adds a healthy, festive touch.

Why is my cake so dense?

This can happen if you forget the baking powder, bake at the wrong temperature, or don’t whisk the egg whites to stiff peaks. Following our recipe will help you achieve the perfect texture!