Gluten-Free Olive Oil Cake

Elevate your dessert game with this Gluten-Free Olive Oil Cake, a lusciously moist and naturally gluten-free treat that’s bursting with bright, citrusy notes. Made with almond flour and enriched with the fruity richness of extra-virgin olive oil, this cake is a perfect balance of indulgence and simplicity. Delicate hints of lemon zest and fresh lemon juice infuse every bite, while a light dusting of powdered sugar adds a finishing touch of sweetness. With minimal prep time and a quick 40-minute bake, this versatile cake is ideal for everything from a casual afternoon snack to an elegant dinner party dessert. Pair it with whipped cream or a scoop of vanilla ice cream for extra decadence. Perfect for anyone seeking a gluten-free dessert that doesn’t compromise on flavor or texture!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, beat the eggs until they are light and thick. This could take about 2 minutes.

Step 4

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.

Step 5

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.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

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.

Step 8

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.

Step 9

Before serving, dust the top of the cake with the powdered sugar.

Step 10

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

Serving size	835.7 grams (835.7g)

Amount per serving	% Daily Value*
Calories	3802

Total Fat 294.80g	378%
Saturated Fat 37.50g	188%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 2139mg	93%
Total Carbohydrate 267.40g	97%
Dietary Fiber 21.30g	76%
Total Sugars 223.30g
Protein 65.40g	131%

Vitamin D 160IU	800%
Calcium 539mg	41%
Iron 11mg	61%
Potassium 329mg	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.

Source of Calories

Fat: 66.6%

Protein: 6.6%

Carbs: 26.8%