Gluten Free Olive Oil Cake (Meal Prep Friendly)

Cooking and Serving: 50 minutes | 8 slices

Ingredients

Recipe tips and tricks | Serving suggestions

Description

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 8 slices

Ingredients

Recipe tips and tricks

Serving suggestions

Instructions

WHAT MAKES THIS CAKE WORK

Olive oil has a distinct flavor, so it’s not commonly used in baking sweets. In.

fact, even oil-based cakes, like our gluten free carrot cake.

made with a neutral-tasting oil, like canola, vegetable, grapeseed, or peanut.

In this recipe, though, everything from adding buttermilk to using lemon zest is.

designed to brighten and enhance the distinct flavor of olive oil. So be sure to.

use an oil with a rich taste you love.

This easy recipe is also made in only one bowl. You need a mixer to beat the.

olive oil with sugar and then eggs until creamy, but then you sift the dry.

ingredients right into the same bowl to create a soft batter that bakes quickly.

Slice of gluten free olive oil cake on white plate with toppings in background.

of gluten free olive oil cake on white plate with toppings in background.

KEY INGREDIENTS

The ingredients you’ll need to make this olive oil cake are similar to those we.

use in most of our cakes, with a few notable exceptions:.

– Any high quality all purpose gluten free flour blend with a superfinely.

ground rice flour, in combination with cornstarch to lighten it, will work to.

make a tender cake. And be sure to sift the flour for the smoothest mouth.

Olive oil – Select an olive oil with a smell and taste you love. Baking will.

only intensify the flavors, like with wine.

Buttermilk – Be sure to use real buttermilk (or a real buttermilk substitute:.

half milk, half plain yogurt which doesn’t mimic the texture properly. Here, it brings the batter together.

and adds moisture and tenderness.

Lemon zest – The finely grated zest of 1 lemon brightens the flavor of the.

oil and creates perfect balance of acidity.

MEASURE CAREFULLY

Measure as many ingredients as possible volume—especially your gluten free flours. Otherwise, you’re very likely to.

measure improperly, and your cake may be dense (too much flour) or oily (too.

USE GOOD OLIVE OIL

You don’t need fancy olive oil for this cake. You only need to like the taste.

and smell of your chosen oil. If you like your olive oil on a salad, you’ll like.

it in this cake. I use extra virgin Spanish olive oil from Trader Joe’s.

BEAT WELL

Don’t stop beating your olive oil, sugar, and eggs at the beginning of the.

recipe until the batter has increased in volume. It will also become a pale.

yellow color as you work to incorporate air into it. This step is part of what.

helps keep the cake from leaking oil or tasting oily.

A gluten free olive oil cake collage, showing the raw mix in pan and then baked.

gluten free olive oil cake collage, showing the raw mix in pan and then baked.

SERVING SUGGESTIONS

I love this simple cake with simple fruit and cream toppings. Here are some more.

serving suggestions to turn a simple cake into a tiny celebration:.

Serve each slice with berries and fresh whipped cream, as you see in the.

Serve with a fresh sprig of mint and some grapefruit or orange slices,.

supremed (with the entire membrane and pith cut away).

Serve plain with a hot cup of coffee or bright, lemony tea.

One of the best parts about this gf olive oil cake is how well it stays fresh at.

room temperature for at least three days. Just wrap it tightly in individual.

slices or the unsliced remainder of the cake and store it on the counter.

FREEZING GLUTEN FREE OLIVE OIL CAKE

For longer storage, I don’t like refrigerating cake, as I find the refrigerator.

can dry out baked goods. Instead, wrap each cooled slice tightly in freezer-safe.

wrap and place it in the freezer for up to two months.

Defrost at room temperature or 275°F toaster oven until fragrant and defrosted in the center.

Overhead image of slices of olive oil cake with berries and cream on small white.

image of slices of olive oil cake with berries and cream on small white plates.

DAIRY FREE

It’s quite easy to make this oil-based cake dairy-free. You only need to replace.

the buttermilk with a nondairy alternative. I recommend using half nondairy milk.

(my favorite is unsweetened almond milk) and half plain nondairy yogurt.

VEGAN

To make this into a vegan gluten free olive oil cake, you’ll need to replace the.

buttermilk as instructed above, plus the eggs. You can try replacing the eggs.

with a “chia egg” each (1 tablespoon ground white chia seeds + 1 tablespoon.

lukewarm water, mixed and allowed to gel).

Check your other ingredients carefully, too, if you’re a strict vegan.

Granulated sugar is often made using bone char

If you can’t have corn, you’ll need to replace the cornstarch in this recipe.

You can try arrowroot or even potato starch in its place. Avoid Cup4Cup gluten.

free flour entirely, as it’s made with quite a bit of cornstarch.

Three-quarter image of slice of olive oil cake with berries and cream.

image of slice of olive oil cake with berries and cream.

FAQS

What’s the best olive oil to use in this cake?

Stick with extra virgin olive oil, which is made with cold-pressed olives,.

unlike regular olive oil, which is made with a blend of more highly processed.

and cold-pressed oils.

Do I have to refrigerate leftover cake?

No! This cake will stay fresh for up to three days on the kitchen counter, when.

wrapped tightly. If I know I’m going to serve this cake in five days, though,.

I’d wrap the cooled cake very tightly and freeze it.

Closeup image of slice of olive oil cake with berries and cream.

image of slice of olive oil cake with berries and cream.

GLUTEN FREE OLIVE OIL CAKE RECIPE

Prep Time: 15 minutes mins.

Cook Time: 35 minutes mins.

slice of yellow gluten free olive oil cake on white plate with whipped cream and.

of yellow gluten free olive oil cake on white plate with whipped cream and.

This gluten free olive oil cake is a super tender, moist treat with a lovely.

open crumb. It stays fresh for days!

INGREDIENTS

¾ cup (150 g) granulated sugar, plus more for sprinkling.

8 tablespoons (112 g) extra virgin olive oil, at room temperature.

2 (100 g (weighed out of shell)) eggs, at room temperature.

2 teaspoons vanilla extract.

1 cup (140 g) all purpose gluten free flour blend.

½ teaspoon xanthan gum, omit if your blend already contains it.

⅔ cup (5.333 fluid ounces) buttermilk, at room temperature.

¼ cup (36 g) 36 g cornstarch.

¼ teaspoon baking soda.

1 ½ teaspoons baking powder.

½ teaspoon kosher salt.

2 teaspoons freshly grated lemon zest, from 1 large lemon.

Fresh whipped cream and berries, for serving (optional).

Preheat your oven to 350°F. Grease and line an 8-inch round pan, and set it.

In a large mixing bowl, place the sugar and olive oil. Using a handheld.

mixer, beat the mixture together until creamy (about 1 minute).

Add the eggs, vanilla extract, and salt, and beat until lighter in color and.

the mixture falls off the beater in ribbons (at least 2 minutes more).

Into the large mixing bowl, sift the flour blend and xanthan gum and beat.

Add the buttermilk, and beat again until just combined.

Sift in the cornstarch, baking soda, and baking powder into the large mixing.

bowl, and beat again to combine.

Add the lemon zest and mix to combine, breaking up any lumps in the zest. Be.

sure to scrape down and mix in any unincorporated flours on the side of the.

mixing bowl. The batter should be thickly pourable and pale yellow in color.

Transfer the batter to the prepared pan. Spread into an even layer with a.

moistened silicone or offset spatula.

Sprinkle the top of the cake lightly with about another 1 1/2 tablespoons.

granulated sugar in an even layer. This step is optional.

Place the pan in the center of the preheated oven. Bake until the cake is.

lightly golden brown all over, has begun to pull away from the sides of the.

pan, and a toothpick inserted in the center comes away with a few moist.

crumbs but no wet batter (about 35 minutes).

Remove the cake from the oven and place on a wire rack to cool in the pan for.

10 minutes before transferring to a wire rack until ready to serve.

Slice and serve with fresh whipped cream and berries.