Gluten-Free Olive Oil Cake
Elevate your dessert game with this irresistible Gluten-Free Olive Oil Cake—a perfect fusion of indulgence and health-conscious baking. Made with nutrient-rich almond flour, this cake boasts a luxuriously moist texture, while the extra-virgin olive oil adds a touch of elegance and depth of flavor. Bright notes of lemon zest and fresh juice bring refreshing citrus tang to every bite, complemented by a hint of vanilla. Naturally gluten-free, this recipe is ideal for those with dietary restrictions without compromising on flavor or texture. Whether dusted with powdered sugar or served alongside whipped cream, this easy-to-make cake is perfect for gatherings, celebrations, or a simple weekend treat. Ready in under an hour, it’s a sophisticated yet approachable dessert everyone will adore!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 0.75 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until they are light and thick. This could take about 2 minutes.
Gradually add the olive oil to the eggs, whisking continuously to emulsify the mixture. Add in the vanilla extract, lemon zest, and lemon juice, and whisk until smooth.
Add the wet ingredients to the dry ingredients, and gently fold with a spatula until just combined. Avoid overmixing to keep the cake light and airy.
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 the top is golden and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and place it on a cooling rack to cool completely.
Before serving, dust the top of the cake with the powdered sugar.
Slice and serve the cake as is, or with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.8 g | 378% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 223.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 539 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
