Classic Gluten-Free Olive Oil Cake

A noble stirred pastry that harmonizes the unique depth of premium olive oil with the gentle citrus freshness of grated lemon zest. This cake features an exceptionally soft and moist crumb achieved through the addition of buttermilk, offering a sophisticated gluten-free solution for those seeking a refined, subtly sweet dessert. It is the quintessential choice for afternoon hosting or as a light, elegant finale to any meal.

Prep: 15 min
Servings: 8
Difficulty: Medium

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Instructions

Servings:8

1Heat the oven to 180 degrees Celsius.
2Grease and place baking paper in a round pan with a diameter of 20 cm, and set aside.
3In a large bowl, mix the sugar and olive oil.
4Using a hand mixer, beat the mixture until it is creamy (about 1 minute).
5Add the eggs, vanilla extract, and salt, and beat until the mixture is lighter and falls from the beater in strips (at least 2 more minutes).
6Pour the flour and gelatin mixture into a bowl and whisk until the mixture comes together.
7Add the sour milk and beat again until the mixture comes together.
8Add the cornflour, baking soda, and baking powder, and mix until the mixture comes together.
9Add the lemon peel and stir to combine, breaking up any lumps.
10Place the mixture in the mold and level it.
11Lightly sprinkle about 20 grams of white sugar on the surface, if desired.
12Place the pan in the center of the heated oven.
13Bake until the cake is lightly golden, pulls away from the sides, and a toothpick inserted into the center comes out with a few moist crumbs (about 35 minutes).
14Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack until ready to serve.
15Cut and serve with fresh whipped cream and berries.

Ingredients

3/4 cup granulated sugar (plus extra for sprinkling)
1/2 cup classic extra virgin olive oil (room temperature)
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup gluten-free flour blend
1/2 teaspoon plant-based gelatin
2/3 cup sour milk (room temperature)
1/4 cup cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder

Nutrition

Calories: 977
Protein: 5.4g
Carbs: 116g
Sugar: 103.9g

Recommended Equipment & Products

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Electric hand mixer
Amazon
Certified gluten-free flour blend
iHerb Amazon

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Chef tips

For a spiced version, add cinnamon or nutmeg. Serve with whipped cream and fresh berries for a festive touch.

Culinary reasoning

A noble stirred pastry that harmonizes the unique depth of premium olive oil with the gentle citrus freshness of grated lemon zest. This cake features an exceptionally soft and moist crumb achieved through the addition of buttermilk, offering a sophisticated gluten-free solution for those seeking a refined, subtly sweet dessert. It is the quintessential choice for afternoon hosting or as a light, elegant finale to any meal.

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1/2 teaspoon coarse salt

2 teaspoons grated lemon zest

Fresh whipped cream and berries (optional)