Gluten-Free Lemon Olive Oil Cake offers a delightful twist on the traditional cake experience, featuring the warm embrace of almond flour combined with the bright zest of lemon. This cake stands out not only for its light texture but also for its refreshing flavor, making it an excellent choice for various occasions—from casual afternoon tea to celebratory gatherings. The addition of high-quality extra virgin olive oil elevates the dish, lending a slight fruity note that pairs beautifully with the citrus.
I remember the first time I stumbled upon this recipe; I was looking for something that would satisfy my sweet tooth while also being a little lighter than the usual dense cakes. Creating this cake is simple enough for a novice baker but sophisticated enough to impress your friends. Trust me, it’s a showstopper you’ll want to make again and again!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just under an hour, including prep!
- Irresistible Flavor: The combination of lemon and olive oil creates a moist cake bursting with flavor.
- Eye-Catching Appeal: With its golden hue and the option of topping with berries, it’s stunning on any dessert table.
- Flexible Serving: Perfect for dessert, brunch, or even a sweet snack with your afternoon tea.
- Diet-Friendly Options: Naturally gluten-free, and can easily accommodate dairy-free tastes with non-dairy substitutes.
Ingredients You’ll Need
- 2 cups almond flour: Provides a light, nutty base; be sure to use finely ground for better texture.
- ¼ cup coconut flour or gluten-free all-purpose flour: Coconut flour absorbs moisture, while gluten-free blends can make it easier, depending on your pantry.
- ½ – ⅔ cup granulated sugar: Adjust to your sweetness preference; I recommend using organic cane sugar for a hint of natural flavor.
- ½ teaspoon baking powder: Helps the cake rise, giving it a fluffy crumb.
- ¼ teaspoon kosher salt: Balances the sweetness; don’t skip this!
- 4 large eggs (room temperature): Important for a better rise and more even mixing; room temperature eggs incorporate more easily into the batter.
- ½ cup extra virgin olive oil: This adds moisture and rich flavor—opt for a high-quality brand for the best taste.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 zest lemon: Fresh lemon zest introduces bright, zesty notes and enhances the cake’s flavor.
- 2 tablespoons fresh lemon juice: The tartness complements the sweetness and gives the cake a refreshing taste.
- Powdered sugar for topping: Optional for a sweet finish; adds a lovely touch when dusted on top.
- Sliced almonds (optional): These can be used as a beautiful topping for extra crunch.
- 1 cup heavy cream: For whipped cream; adds a creamy layer when served.
- 2-3 tablespoons powdered sugar: Sweetens the whipped cream to your liking.
- ½ teaspoon vanilla: Adds depth to the whipped cream.
- Seasonal berries: These are perfect for garnish; they add color and a bit of tartness.
How to Make Gluten-Free Lemon Olive Oil Cake
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Preheat the Oven: Adjust the racks to the middle of the oven and preheat to 350°F (175°C). Prepare a 9-inch springform or cake pan by lining it with parchment paper and lightly greasing the sides with olive oil, avocado oil, or coconut oil.
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Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of almond flour, ¼ cup of coconut flour, ½ teaspoon of baking powder, and ¼ teaspoon of kosher salt until they’re blended evenly.
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Mix Wet Ingredients: In another bowl, beat 4 large egg yolks with ½ – ⅔ cup of granulated sugar and the zest of one lemon using an electric mixer at medium speed. Mix until it becomes thick, creamy, and light in color. Slowly drizzle in ½ cup of olive oil and 1 teaspoon of vanilla extract while mixing until well combined. Finally, stir in 2 tablespoons of fresh lemon juice.
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Combine Mixtures: Make a well in the center of your dry ingredients and pour in the wet mixture. Use a rubber spatula to gently combine until no dry ingredients remain. Let the batter sit for 5–10 minutes to hydrate; it will be thick and pasty.
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Whip Egg Whites: In a separate clean, dry bowl, whip the egg whites until stiff peaks form. This will add lightness to the cake. Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture; you want it light and fluffy!
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Bake the Cake: Spoon the batter into the prepared pan and smooth the top with your spatula. If desired, sprinkle sliced almonds on top for a lovely crunch. Bake for 26–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the Cake: Once baked, let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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Serve: Just before serving, dust the top with powdered sugar if you like. For a delicious twist, whip 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and ½ teaspoon of vanilla until you reach stiff peaks. Spoon a dollop onto each wedge of cake and garnish with seasonal berries.
Storing & Reheating
Store the cooled cake at room temperature for one day, covered loosely with foil or plastic wrap to retain moisture. If you want to keep it longer, move it to the refrigerator where it can stay fresh for up to a week in an airtight container. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and foil, where it will remain good for up to three months. To refresh, simply let it thaw in the fridge overnight and warm it slightly in a preheated oven at 350°F (175°C) for about 10 minutes to restore its flavors.
Chef’s Helpful Tips
- Watch out for overmixing when incorporating egg whites; the light batter can lose its fluffiness if beaten too hard.
- Measuring almond flour correctly is crucial; consider using a kitchen scale for precision.
- If you’re using an all-purpose gluten-free flour, it may not hydrate in the same way coconut flour does, so adjust the liquid slightly if needed.
- Keep your eggs at room temperature for best results. This helps them integrate smoothly into the batter.
- Elevate the flavor with a pinch of cinnamon or nutmeg for a warm spice note.
- This cake is delightful on its own, but don’t hesitate to get creative with different toppings or flavors to call your own!
You won’t be disappointed by this moist, flavorful cake that balances lightness and indulgence so well. I can’t wait for you to experience the joys of making and tasting this gluten-free lemon olive oil cake. Experiment with it, enjoy it, and make it your own!
Recipe FAQs
Can I use a different type of oil?
Absolutely! While extra virgin olive oil gives a unique flavor to the cake, you can substitute it with avocado oil or melted coconut oil if you prefer. Just keep in mind that it may alter the taste slightly.
How long does the cake stay fresh?
If stored properly, the cake will remain fresh at room temperature for one day, in the fridge for up to a week, and in the freezer for up to three months. The flavor may be best when enjoyed fresh, but it still tastes delightful after a few days!
What can I use instead of eggs?
For egg substitutes in this recipe, you can use flax eggs or chia eggs—mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water and let it sit until it thickens (about 5 minutes) for each egg. Keep in mind the texture and moisture levels may vary slightly.
Can I add more lemon flavor?
Definitely! If you want an even stronger lemon kick, consider adding more lemon zest or a bit more lemon juice to the batter, just be mindful of how it might affect the moisture balance. A lemon glaze on top could also complement the flavors beautifully!
Print
Gluten-Free Lemon Olive Oil Cake
This Gluten-Free Lemon Olive Oil Cake features an irresistible combination of almond flour and fresh lemon juice, making it a light and delicious dessert. Perfect for gatherings or a simple treat at home, this easy-to-make cake is a delightful way to enjoy a fresh flavor burst in every slice.
- Total Time: 58 minutes
- Yield: 10 servings 1x
Ingredients
- 2 cups almond flour finely ground
- ¼ cup coconut flour or gluten-free all-purpose flour
- ½ – ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs room temperature (separated)
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 zest lemon
- 2 tablespoons fresh lemon juice
- powdered sugar for topping
- sliced almonds optional
- 1 cup heavy cream
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla
- Seasonal berries
Instructions
- Adjust the oven rack to the middle position and preheat to 350°F (175°C). Line a 9-inch cake pan with parchment paper and grease the sides.
- In a large bowl, mix almond flour, coconut flour, baking powder, and salt until combined.
- In another bowl, beat egg yolks, sugar, and lemon zest using an electric mixer on medium speed until thick. Slowly add olive oil and vanilla until incorporated, then mix in lemon juice.
- Create a well in the dry ingredients, add the wet mixture, and gently fold until no dry ingredients remain. Let the batter rest for 5-10 minutes to hydrate.
- Whip egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter until incorporated.
- Pour the batter into the prepared pan and smooth the top. Top with sliced almonds if desired.
- Bake for 26-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
- (Optional) Prepare whipped cream by whisking cream with powdered sugar and vanilla until stiff peaks form, and serve a dollop on each slice with berries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality extra virgin olive oil for the best flavor.
Let the cake cool completely before slicing to ensure clean cuts.
Feel free to adjust the sugar based on your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
