Gluten Free Olive Oil Cake is light, moist and so tasty. It’s made with extra virgin olive oil, almond flour and fresh orange!
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This Gluten Free Olive Oil Cake screams spring and summer to me! It's so bright from the fresh orange and the texture is so light. I think this cake will be one of your go-to desserts for the warmer months!
There are so many lemon olive oil cake recipes out there. I wanted to switch things up a bit with fresh orange and... I didn't miss the lemon at all.
Surprisingly, this cake is pretty easy to make. You need a mixer, but you basically just throw all the ingredients into the mixer and then bake the cake.
Ingredients in Gluten Free Olive Oil Cake
- eggs
- extra virgin olive oil
- cane sugar
- pure honey
- pure vanilla extract
- fresh orange zest
- fresh orange juice
- almond flour
- tapioca flour
- coconut flour
- baking powder (gluten free)
FAQS
Olive oil is a fat just like any other oil. It makes a cake moist and also adds a fruity flavor.
I recommend using good quality extra virgin olive oil for the best flavor.
Store this cake covered on the kitchen counter for about 3 days. Make sure it's covered tightly for optimal freshness.
Expert Tips
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
I didn’t use a spring form pan, just a standard 9 inch cake pan. A 9 inch springform pan would also work for this recipe. Either way, make sure you line the bottom with a round piece of parchment paper as well as spraying it well with olive oil to ensure the cake doesn't stick.
If the cake is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the cake and continue to let it bake.
You will know the cake is ready when it starts to pull away from the sides of the pan. Also, if you insert a toothpick it should come out clean, or with very little crumbs.
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More Gluten Free Dessert Recipes
- Chewy Oatmeal Matcha Cookies (Gluten Free)
- Healthy Vegan Skillet Cookie (Gluten Free)
- Honey Mug Cake {Gluten Free}
- Gluten Free Greek Yogurt Bagels
Gluten Free Olive Oil Cake (with Orange and Almond Flour)
Equipment
- 9 inch cake pan or 9 inch springform pan
Ingredients
- 3 eggs
- ⅓ cup extra virgin olive oil
- ¼ cup cane sugar
- 3 tablespoons pure honey
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh orange zest
- 2 tablespoons fresh orange juice
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (gluten free)
Instructions
- First, preheat your oven to 325 degrees F.
- Next, line your 9 inch cake pan or 9 inch springform pan with a round piece of parchment paper. Also, spray it well with olive oil to ensure the cake doesn't stick. Set the cake pan aside.
- In a stand mixer with the whisk attachment (or a handheld mixer) beat together eggs, olive oil, sugar, honey, vanilla, orange zest and orange juice for about 1 minute.
- Next, add in the almond flour, tapioca flour, coconut flour and baking powder. Beat until incorporated.
- Pour the cake batter into the prepared cake pan.
- Bake at 325 degrees F for 28-30 minutes.
- If the cake is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the cake and continue to let it bake. This can happen with almond flour.
- I placed foil over the top when there was about 10-12 minutes left. Just make sure you don't place the foil straight on top of the cake or it could make a dent in the cake. It's important to dome/tent the foil.
- Remove the cake from the oven and place it on a wire cooling rack for 10-15 minutes.
- Then, use a butter knife to gently remove the cake from the pan, peel back the parchment paper and place the cake on the wire rack to cool completely.
- I recommend adding powdered sugar and orange zest on top of the cake before slicing.
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