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Gluten Free Olive Oil Cake

Gluten-Free Olive Oil Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups (245 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 3 large eggs, at room temperature
  • ½ cup (120 ml) extra-virgin olive oil
  • ½ cup (120 ml) plain whole milk yogurt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9-inch round pan with parchment and grease the sides. Whisk flour, sugar, baking powder, salt, and zests in a large bowl.
  2. In a medium bowl, whisk eggs, olive oil, yogurt, and vanilla until smooth.
  3. Pour wet into dry. Fold gently until just combined, about 15-20 strokes.
  4. Pour batter into pan, smooth top, and bake 30-35 minutes until golden and a toothpick comes out with moist crumbs.
  5. Cool in pan 10 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar and serve.

Notes

For the cleanest slices, let the cake cool fully before dusting. A cool cake holds the powdered sugar on top instead of melting it away.