Gluten Free Olive Oil Cake - This gluten-free dessert recipe is definite proof that not only can a gluten free baking recipe be extremely tasty, but also simple and easy as well! The fruity and herbaceous flavor of extra virgin olive oil provides the perfect back note for bright citrus and crunchy almonds.
Neither one of us at Season Two Taste have a gluten intolerance, but we have lots of friends and loved ones that do. We want everyone to be able to have the treats that make life wondrous, so we are taking on the challenge of gluten free cooking and baking. We feel that our endorsement of a recipe, since we don't "have" to eat this way, should mean a lot, right? For more gluten free recipes, visit our gluten free category page.
This gluten free olive oil cake recipe was inspired by a classic Mediterranean cake which uses almond flour, (aka: almond meal), and extra virgin olive oil as a way to celebrate the seasonal harvest of both of those ingredients. We chose to make it with a gluten free flour instead to make it a little lighter in texture. Very much like the traditional chocolate torte, being a gluten free cake was never really the intention, but nevertheless, the end result. We love how moist and unctuous this cake comes out with the use of olive oil and sour cream instead of the more standard butter or shortening.
Jump to:
What You're Going to Need!
- Sugar - We are using granulated white sugar in this recipe for it's pure, sweet flavor, low moisture content, as well as the pale color.
- 1 to 1 Gluten Free Four - We are using Bob's Red Mill brand here, there are many gluten-free flours out there, but they really need to be a "1 to 1" ratio.
- Blanched Almond Slices They are shown here with a little bit of the flour and sugar, more on that below.
- Baking Powder and Soda - These are the leavening agents, giving the cake lift, and providing a pleasant crumb.
- Sour Cream - This ingredient provides richness, a little acidity, and it also interacts very well with our leavening agents to make the cake airy.
- Olive Oil - When making a gluten free olive oil cake, one should use some olive oil! There is some more information on the type and quality of this ingredient below.
- Lemon and Orange - lemon and orange zest as well as lemon and fresh orange juice help create fresh, lemony flavor.
See recipe card for quantities.
Recipe
Gluten-Free Olive Oil Cake
Equipment
- 2 Mixing Bowls 1 large for the batter, 1 small-medium for the almond mix
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 Rubber Spatula
- 1 wire whip/whisk
- 1 micro plane or citrus zester
- 1 citrus juicer
- 1 Springform pan 9 inch
- 1 Sheet parchment paper
- 1 Cooling rack
Ingredients
- 1½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tablespoon Bob's Red Mill Gluten Free 1-to-1 Baking Flour for the almond topping
- 1 cup Granulated sugar
- 2 tbsps. Granulated sugar for the almond topping
- ½ teaspoon Baking powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅔ cup Extra Virgin Olive oil cold pressed
- ½ cup Sour cream
- 2 Eggs
- Zest of 1 lemon and 1 orange
- 1 cup Sliced Almonds
- 4 tbsps. Mixed Lemon and Orange juice 2 for the cake and 2 for the topping
- Spray pan release as needed
Instructions
- Preheat oven to 350℉
- In a large mixing bowl combine the gluten free flour, sugar, baking powder, baking soda, and salt. Mix together using a wire whisk, to combine evenly.
- Add the eggs and olive oil and use the whisk to combine.
- Add the sour cream and fold it in using the wire whisk until combined.
- Add the lemon and orange zest, and 2 tablespoons of the combined lemon and orange juice, mix using the wire whisk until combined.
- Using the spray pan release spray a 9 inch springe form pan. Then fold a piece of parchment paper in half once and then again. Then fold it over on an angle, creating a point. Place the point in the center of the pan, and cut the wide end off, creating a round piece of parchment paper to line the bottom of the springe form pan.
- Place the sliced almonds in a bowl and toss them with 2 tablespoons of granulated sugar, 1 tablespoon of gluten free flour, and the remaining 2 tablespoons of combined citrus juice, stirring to combine.
- Place the cake batter into the prepared spring form pan and spread it out using the rubber spatula until even. Evenly sprinkle the almond citrus mixture over the top of the cake batter.
- Bake in a 350℉ oven for 48 minutes, make sure to place the spring form pan on a baking sheet to prevent it dripping onto the oven floor and smoking.
- Remove from the oven, and cool on a rack. Before serving sprinkle with powdered sugar and enjoy!
Notes
What Makes This Recipe Great
This cake really fits into our mission, as it's mindful eating and cooking through and through. Here's a few bullet points to illustrate this:
- Gluten Free - You can serve this to anyone with any level of gluten intolerance, of course. There is also a mountain of medical evidence out there that limiting gluten in your diet is not a bad thing at all. Check out this article to hear a very persuasive case.
- Extra-Virgin Olive Oil - A high quality, fruity, aromatic and herbaceous olive oil is a key ingredient of the best of healthy eating. It tastes great, and is great for you!
- Almonds - The statement above about olive oil is also completely true about this powerhouse of antioxidants and nutrition. They also provide a crisp texture that is essential to creating what we call "the perfect bite", the combination of textures and flavors in a single bite that is transformative.
- Simple Recipe - The batter for this gluten-free cake comes together in a single bowl. There are no advanced techniques needed at all.
Directions
- In a large bowl combine the gluten free flour, sugar, baking powder, baking soda, and salt. Mix together using a wire whisk or hand mixer to combine evenly
2. Add the eggs and olive oil and use the whisk to combine.
3. Add the sour cream and fold it in until combined.
4. Add the lemon and orange zest, and 2 tablespoons of the combined lemon and orange juice, mix well.
5. Using your springform pan as a guide, cut parchment paper to form a circle for the bottom.
6. Spray both the pan and the paper once it is settled into the bottom.
7. Pour the batter into the pan. Mix the almonds with the sugar and flour evenly.
8. Stir the reserved citrus juice with the almonds also.
9. Evenly coat the surface of the batter with the almond topping.
10. Bake in a 350-degree oven for 48 minutes until golden brown, and cool on a rack before removing the cooled cake from the pan.
Chef Tip
I can not state strongly enough how important it is to source the most high quality olive oil as possible for this cake. The flavor and aroma of it is really paramount. Look for extra virgin as your first indicator of the best olive oil, as this will be the least processed. Cold pressed also indicates best preservation of the organic compounds inherent within. We used Carapelli, and it was fantastic.
Variations
There are a few different things that you can do to change this recipe up a little bit.
- Nuts - Almonds are the classic flavor and texture for a cake of this type, but a different nut would work as well if you prefer. Just make sure that the pieces are small and light enough so as to float on the top of the batter.
- Texture - In the recipe card below you will see that we chose to cook this for 48 minutes in order for the middle to be just a little gooey. We really love this texture, but for a more firm finish with some chewy bits, let it bake for an additional 4 minutes.
- Toppings - there are so many delicious things that you can put on this, fresh berries, segments of blood oranges, fresh lemons, (especially meyer lemon), any kind of fresh fruit compote also.
Storage & Helpful Hints
Store the cake at room temperature, covered tightly, for up to 5 days.
You may be wondering why the almonds are being coated with the flour before they are place on top. This step is necessary to ensure that they stay on the surface, as opposed to sinking into the batter.
Newest Recipe!
Easy Strawberry & Cream Mug Cake Recipe
Fresh strawberries and homemade whipped cream combine to make this easy strawberry mug cake recipe the perfect little treat for anytime of the year. However, spring is strawberry season, when strawberries are perfectly ripe, sweet, and delicious!
Yes, you can! The good thing about using the one-to-one gluten free flour is that you can swap it cup for cup with all-purpose flour.
Jason Miller says
Love using olive oil this way.