The Best Gluten Free Olive Oil Cake Recipe on the Internet - A Girl Defloured (2024)

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!

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So 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

1. 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.
2. 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.
3. Add the olive oil, flour, almond flour, baking powder, baking soda, and salt to the bowl and whisk until smooth. Whisk in the amaretto.
4. Pour the batter into the prepared pan, top decoratively with the pear and almond slices.
5. 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.
6. 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 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.

Love cake? We’ve got you covered!

• Gluten Free Fudge Cake for All Your Celebrations
• French Apple Cake – Gluten Free
• Gluten Free Blueberry Coffee Cake
• Olive Oil Cake Round Up on California Grown
• Artichoke Olive Oil Cake from Baking the Goods (easy to convert to GF by using a gluten free flour blend!)

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