Are you looking for a dessert that is both delicious and easy to make? Look no further than my gluten free olive oil cake! Whether you're serving this classic Italian treat as an after-dinner indulgence or as a brunch centerpiece, this extra moist cake is sure to impress.
Here it is: my first ever gluten free olive oil cake. When I first started hearing about olive oil cakes, I was intrigued. While I generally use butter or vegetable oil in my bakes, I have branched out and experimented a little bit with coconut oil (specifically with my vegan thin mint cookies). But olive oil? Nope.
Needless to say, I am SO glad I pushed outside of my comfort zone with this one. Even though I had no idea what to expect when developing this recipe, I was beyond thrilled with the results. Matt was also skeptical at first, but he couldn't get enough once he tried it.
This has instantly become one of my absolute favorite gluten free cake recipes, period. I know that's a pretty bold statement but it's true. And, because we always cook with olive oil, I pretty much always have these ingredients on hand. Which could be a good thing, or it could be dangerous.
What Is Olive Oil Cake?
If you're like me and haven't really baked with olive oil much, you're probably wondering: what is olive oil cake and what does it taste like? As the name suggests, the fat in this cake comes from olive oil vs. traditional cakes that call for butter or vegetable oil.
The resulting cake is beyond moist (I'll probably use that word a LOT throughout this post so I apologize in advance but honestly, you won't believe how moist this cake is). It's also got a tender crumb, and just tastes clean, simple, yet sophisticated. My gluten free olive oil cake also contains hints of orange and just enough sugar, so that it's sweet but not cloying.
Why You'll Love This Recipe
- It's so incredibly moist. Between the olive oil, orange juice, and Greek yogurt, there's a ton of moisture packed into this single-layer cake.
- It just tastes so light and fresh. Again, we can thank both the olive oil and freshly squeezed orange juice for that.
- This is a one-bowl recipe. We're mixing everything up by hand, so you won't even need an electric mixer for this one!
Ingredient Notes and Substitutions
- Olive oil: Be sure to use extra virgin olive oil. And because it's the star of the show here, it's best to use a high quality olive oil if possible.
- Greek yogurt: I love using Greek yogurt as an egg substitute in cakes. It adds so much richness and moisture! I typically bake with 0% or 2% yogurt.
- Orange juice: Freshly squeezed would be best (1 large orange should do it), but feel free to use store-bought juice. If you go the store-bought route, try to find one with no added sugar and as few added ingredients as possible.
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you are using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to use AP flour if you are not following a gluten free diet.
STEP ONE: Start by whisking the olive oil with the sugar to combine.
STEP TWO: Next, mix in the remaining wet ingredients (Greek yogurt, orange juice, and vanilla extract).
STEP THREE: Next, add your dry ingredients right in and stir to combine. It really is that simple!
STEP FOUR: Pour your cake batter into an 8" round cake pan. I've never experienced overflow, but you can always place your pan on a baking sheet before placing into the oven, just in case.
STEP FIVE: Bake on 350ºF for around 30 minutes. Allow the cake to cool in the pan completely before serving.
- My top baking tip is always to use a scale to weigh the flour. This is the best way to ensure accuracy! We'll need 185 grams of flour for this recipe.
- The suggested bake time is 30-32 minutes, but because all ovens are different, I suggest starting to check around the 30 minute mark. The cake is done when a toothpick inserted into the center comes out clean.
- And on that note, an oven thermometer is always a good idea. They're inexpensive but are a huge help when it comes to making sure you're following a recipe exactly.
- Fresh fruit, such as berries
- Homemade whipped cream
- A dusting of powdered sugar on top
- A scoop of vanilla ice cream
Frequently Asked Questions
Yes! You should be able to substitute your favorite non-dairy yogurt. Just make sure it's similar in texture and milk fat to regular Greek yogurt.
You can store the cake in an airtight container at room temperature for up to 3 days.
Did you try my orange olive oil cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Orange Olive Oil Cake - Gluten Free, Eggless
- ½ cup (120ml) extra virgin olive oil
- ⅔ cup (134g) granulated sugar
- ½ cup (112g) Greek yogurt room temperature
- ⅓ cup (80ml) fresh orange juice room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup (185g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350°F. Grease an 8" round cake pan and set aside.
- In a large mixing bowl, whisk the olive oil and granulated sugar together. Add the yogurt, orange juice, and vanilla and whisk to combine.½ cup (120ml) extra virgin olive oil, ⅔ cup (134g) granulated sugar, ½ cup (112g) Greek yogurt, ⅓ cup (80ml) fresh orange juice, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt into the wet ingredients and stir until combined. Pour cake batter into prepared pan and let sit for 10 minutes.1 ¼ cup (185g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Bake for 30-32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan before removing and serving.
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