The Best Gluten Free Olive Oil Cake Recipe on the Internet
Folks, I have for you the best Gluten Free Olive Oil Cake recipe on the internet. Not only is it redolent with orange zest and amaretto, it’s topped with sliced pears and almonds. It’s so simple to make and absolutely delicious, and it’s a recipe you will turn to again and again. Best part? It keeps well at room temperature and is best made a day ahead!
Jump to RecipeSo what is an olive oil cake anyway?
Olive oil cakes are simple cakes that use olive oil instead of butter or other fats. The cake is so tender, and so delicious, that even Ina (two sticks of butter Ina) would approve. What makes it so delicious? Like anything, it’s important to use the best olive oil you can find, and I strongly prefer California grown, extra virgin olive oil. Not only is the certification process strenuous, which I 100% appreciate, I think it just tastes better. The best types of olive oil for an olive oil cake are fruity, with citrus, herbal and pepper notes, and with a touch of bitterness.
The Best Gluten Free Olive Oil Cake Recipe
This olive oil cake recipe is adapted from Bon Appetit. I’ve obviously converted it to be gluten free, but I’ve also taken it to the next level by topping it with sliced bosc pairs and almonds. It’s deceptively simple to make, but the flavor is anything but. The cake calls for 1 ¼ cups of EVOO, so be sure to use the best tasting oil you can afford.
Ingredients
- 1 tablespoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons sugar; plus more for the pan
- 1 ¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
- 2 cups gluten free all purpose flour blend
- ⅓ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons amaretto or Grand Marnier
- 1 firm bosc pear, cored and cut into thin slices
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 400 °F. Drizzle a little olive oil in a 9″ springform pan and spread it evenly with your fingers. Line the bottom with a layer of parchment and add a little more olive oil to coat it, taking time to smooth any air bubbles. Sprinkle a couple of tablespoons sugar into the pan and shake to coat the bottom and sides. Dump out any excess sugar and set the pan aside.
- Place the orange zest, orange juice, vanilla and eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat the eggs until they become pale and thick. With the mixer running, slowly pour in the sugar and beat until the mixture is pale and glossy and runs off the whisk in thick ribbons.
- Add the olive oil, flour, almond flour, baking powder, baking soda, and salt to the bowl and whisk until smooth. Whisk in the amaretto.
- Pour the batter into the prepared pan, top decoratively with the pear and almond slices.
- Put the pan in the oven and reduce the heat to 350 °F and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the edge and release the sides from the pan and allow it to cool completely.
- Store the cake tightly wrapped at room temp. This cake tastes even better the next day so make it ahead if possible! Dust with powdered sugar before serving.
Frequently Asked Questions about Olive Oil Cake
The best olive oil to use is one you love, and one that has a ton of flavors like citrus, pepper and herbs. Look for extra virgin olive oil, preferably California grown olive oil.
Olive oil cakes are lower in saturated fat than regular cakes, and since it doesn’t have frosting, it does have less sugar. But I wouldn’t exactly call it a health food. This particular gluten free olive oil cake recipe is also dairy free.
I mean, you can eat it anytime really, but the flavors really meld after a day at room temperature. I’ve found that this cake keeps extremely well at room temp for a few days if it’s tightly wrapped.
The first time I made this gluten free olive oil cake recipe, I was blown away, and it’s quickly climbed the ranks as pretty much my favorite cake ever. It keeps perfectly at room temperature for a few days, and while we love it for dessert, it makes a mighty fine breakfast and pairs perfectly with a hot mug of your favorite coffee.
Gluten Free Lemon + Olive Oil Cake
This is the best ever Gluten Free Lemon Cake recipe! It’s loaded with lemony goodness, plus it has a nice, delicate crumb. It’s bright, tart, and totally addictive. Spiked with plenty of fresh lemon zest and a touch of rosemary, this makes a light dessert, afternoon snack – or if I’m being really honest, breakfast. Yum!
Get the Gluten Free Olive Oil Cake Recipe
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The Best Gluten Free Olive Oil Cake Recipe
Equipment
- 9" Springform Pan (23 cm)
Ingredients
- 1 tablespoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons sugar; plus more for the pan
- 1 ¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
- 2 cups gluten free all purpose flour blend
- ⅓ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons amaretto or Grand Marnier
- 1 firm bosc pear cored and cut into thin slices
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 400 °F (205°C). Drizzle a little olive oil in a 9″ springform pan and spread it evenly with your fingers. Line the bottom with a layer of parchment and add a little more olive oil to coat it, taking time to smooth any air bubbles. Sprinkle a couple of tablespoons sugar into the pan and shake to coat the bottom and sides. Dump out any excess sugar and set the pan aside.
- Place the orange zest, orange juice, vanilla and eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat the eggs until they become pale and thick. With the mixer running, slowly pour in the sugar and beat until the mixture is pale and glossy and runs off the whisk in thick ribbons.
- Add the olive oil, flour blend, almond flour, baking powder, baking soda, and salt to the bowl and whisk until smooth. Whisk in the amaretto.
- Pour the batter into the prepared pan, top decoratively with the pear and almond slices.
- Put the pan in the oven and reduce the heat to 350 °F and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the edge and release the sides from the pan and allow it to cool completely.
- Store the cake tightly wrapped at room temp. This cake tastes even better the next day so make it ahead if possible! Dust with powdered sugar before serving.
Nutrition
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This is the best cake ever! The basic olive oil cake is amazing, but the addition of the amaretto really makes this shine.
You forgot the olive oil in the instructions.
Oh my goodness – great catch. It’s been updated. Thank you!
Today is the first day Ive EVER made a gluten and dairy free dessert. I was shocked at how moist this cake is. It is absolutely Scrumdiddlyumtious!!I will be making lots more recipes from this chef!!! If I could give this 10 stars I would. Outstanding recipe.
Thanks so much for your comment and review! I’m so thrilled that you loved this cake as much as we do!
Hi! If I double the recipe can I use a single pan?
Hi Andrea – if you double the recipe you will need to use two pans.
I loved this recipe using Thomas Keller’s flour mix which contains xanthum gum. The cake held together really well and looks beautiful. I used Cointreau instead of Amaretto or Grand Mariner and think that shorted the flavor a bit based on tasting right after baking and cooling.
Glad you liked it – it’s fun to experiment with liquor flavors!
Can I use apple slices instead of pears?
Yep! That would be delicious!
Hi Alison,
I’m excited to make this recipe, it sounds delicious!
Can you please clarify the flour types and amounts in step 3?
It reads: Add the olive oil, flour, almond flour
Does that mean the 2 c of gf all-purpose flour listed in the ingredients or something different?
Thank you!
Hi there – that’s correct. “Flour” is referring to the flour blend. I updated the recipe to make it more clear! Thanks for your comment and I hope you love the cake as much as we do.
Hi Chef!
Can you use coconut sugar? Would it taste okay that way?
I haven’t tried it – sugar adds structure to baked goods so it may sink a little in the middle with coconut sugar, but it would probably taste pretty good. Let me know if you try it and how it turns out!
Wow this was a really surprising cake….so simple, and so delicious. I made it for Passover and also discovering my own wheat sensitivities, I thought why not. Worst case it will taste like all other gluten free cakes (” eh, its so so”) but this was so yummy. I couldn’t tell that it was GF. It was so moist. The only thing I think I will do next time and probably a good idea to suggest is to let the batter sit before baking. To let the flour absorb the liquids, then it will get rid of the slight chalkiness. But maybe that’s me being too sensitive. Everyone at the table also really loved it. This would be excellent with fruits inside as well. Delicious!
Wow! This cake was incredible! I don’t have a lot of baking experience, but I recently found out I’m gluten intolerant and want to be able to enjoy the occasional treat. This recipe was easy to follow and the cake turned out perfectly. I loved the complex flavor profile and the combination of super moist cake with a crunchy outer crust. My partner who isn’t big on sweets loved it too. I will be making it again this weekend for a Thanksgiving party. No one will be able to tell it’s gluten free! Thank you so much for this wonderful recipe!
So glad you loved it!
How do I convert baking time for mini bundt cakes?
Bake them at 350°F for 14-16 minutes (assuming your mini bundt pan is the one with the 6 little cakes).
Tried this cake for a few visiting friends. We all had different dietary needs…celiac, vegetarian, etc. This cake was a HUGE success! Delicious. Everyone asked for the recipe. Will definitely make again, and again.
Fabulous to hear – thanks for sharing!
The best cake!!
So easy and delicious! I will be making this over and over.
This cake is an underrated powerhouse! The texture is dreamy and it is sooooo tasty 😋
The best cake ever!
I’ve made this cake twice since I discovered it a month ago, and am on my 3rd baking for Easter company as I type. OMGosh, over the top delicious! I’m new to the celiac world. Other recipes I’ve tried seemed dry or heavy, a little on the tasteless, crumbly side. This is the opposite—light, moist and full of springtime flavor! Leftovers (yeah, right!) are great for breakfast with coffee. I cut it, wrap individual pieces in parchment paper, put in freezer in a plastic bag. Works well. So glad I found it. Better day 2 and 3. My friends and family, none affected by gluten, love it, too.
I’ve made this cake twice since finding the recipe a month ago, and am baking it for Easter company as I type. IT IS DELICIOUS! I’m new to the celiac world. Other dessert recipes I’ve tried were dry or heavy, a bit tasteless and crumbly. This cake is the opposite—moist, light texture and full of deliciousness! My friends who are not impacted by gluten, love it too. Leftovers are so good for breakfast with a cup of coffee. I freeze it, wrapped in parchment paper in a freezer bag. Can’t waste a single. crumb! SO DELICIOUS…Thank you!
Jan! Welcome to the celiac world. It can be a hard transition, but I’m so glad you’ve found a cake that you and your gluten-eaters love! Thank you for your comment <3
I made this cake for a friend’s birthday and she wanted a gluten-free cake. I am a private chef focusing on a Mediterranean eating lifestyle, and baking is certainly not my expertise. But I know how to find a good recipe and this cake was the most delicious cake I’ve ever had. And so pretty. My friend and the rest of the guest gathered around the cake and would not stop eating it. Thank you for sharing such a wonderful recipe that is gluten free. I am making this again this weekend.
Hi Lilian – thanks so much for your comment. This cake is absolutely one of our favorites – and so easy to make too!
Not sure if you’ll see this in time before I bake… but could you replace amaretto with almond extract?? Thanks!!
Yes – but only use 1/4-1/2 teaspoon of extract because it has a much stronger flavor 🙂