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!
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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 | (835.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3802.0 |
| Total Fat 294.8g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2139.4mg | 0% |
| Total Carbohydrate 267.4g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 223.3g | |
| Protein 65.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 539.0mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 329.2mg | 0% |
Source of Calories