Go Back
Lemon Olive Oil Cake

Gluten Free Lemon Olive-Oil Cake

This is a quick and moist cake great with a steaming cup of coffee or sprinkled with fresh summer berries for dessert. Made with all purpose gluten free flour, oat milk and olive oil makes this a gluten-free, dairy-free delightful dessert!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Gluten-Free
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 1 cup extra virgin olive oil Good quality EVOO
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 2 cups gluten free all purpose flour Bobs Red Mill GF All purpose flour
  • 1 tsp gf baking powder gluten free baking powder
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp grated lemon zest
  • 1 1/4 cup oat milk plain
  • 2 tbsp powdered sugar

Equipment

  • 2 Mixing Bowls, Electric Mixer, 9 inch round cake pan, whisk, parchment paper, citrus zester, spatula.

Method
 

  1. Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  2. In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  3. In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add oat milk and lemon juice. Gradually add the flour mixture and beat until just combined.Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons powdered sugar.