Gluten-Free Olive Oil Cake

Name: Gluten-Free Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Ingredients: 1¼ cup granulated sugar; 1½ tbsp lemon zest; 1¾ cups gluten-free flour (1:1 blend. I like Pillsbury Gluten-Free flour blend); ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 eggs (room temperature); ¾ cup olive oil (good quality); ½ cup milk (room temp. For dairy-free use coconut milk or almond milk.); ¼ cup lemon juice (fresh squeezed); powdered sugar (optional)

By Ashley Barbey

Published Aug 7, 2025

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Prep 15

Cook 45

Servings 8 servings

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This gluten-free olive oil cake is one of my go-to desserts when I want something light, bright, and not overly sweet. The lemon zest gives it a fresh, citrusy kick, and the olive oil keeps it incredibly moist and tender. It’s simple enough to whip up on a weeknight but elegant enough for guests—just dust with powdered sugar and you’re done. I love serving it with coffee or a handful of berries for an easy but impressive treat.

Whole sliced gluten-free olive oil cake topped with powdered sugar and lemon slices, displayed on a marble surface.

I was skeptical at first, but this trending olive oil cake won me over. Now it’s one of my favorite ways to use the good olive oil I usually save for salads or bread. It turns out, it makes the most moist, tender cake with a subtle richness that’s hard to beat. This is a one-bowl recipe with no mixer required, made entirely from pantry staples. It’s bursting with bright lemon flavor, and elegant enough for entertaining but simple enough to throw together on a weeknight. If you’ve tried my almond flour cake, this one has a lighter crumb and more citrus-forward flavor—but both are great options when you want something easy and gluten-free.

How to Make Gluten-Free Olive Oil Cake Step by Step

Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper, then lightly coat the pan with baking spray.

Granulated sugar mixed with lemon zest in a white bowl, showing a fragrant and slightly damp texture.

Infuse the sugar: Grab a medium mixing bowl and combine 1¼ cups granulated sugar with 1½ tbsp lemon zest. Use a fork or your fingertips to rub the zest into the sugar until it’s fragrant and slightly damp—this helps release the natural oils and boost the lemon flavor.

Dry ingredients including gluten-free flour, baking powder, baking soda, and salt mixed together in a clear glass bowl.

Combine the dry ingredients: In a separate bowl, whisk together 1¾ cups 1:1 gluten-free flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

Whisked eggs in a glass bowl with a metal whisk resting inside.

Whisk the eggs: Place another large mixing bowl on a dish towel to keep it steady, then whisk 2 room-temperature eggs until the yolks and whites are fully combined.

Eggs and olive oil whisked together in a glass bowl, forming a smooth and emulsified mixture.

Stream in the olive oil: Slowly pour in ¾ cup of good-quality olive oil into the eggs, whisking constantly as you pour, until it’s fully incorporated and the mixture is smooth and emulsified.

Lemon sugar added to the egg and oil mixture in a glass bowl, ready to be whisked in.

Add the flavor and liquid: Whisk in the lemon sugar, followed by ¼ cup fresh lemon juice and ½ cup room-temperature milk, until the mixture is smooth and well combined.

Wet ingredients fully mixed into a smooth yellow batter in a glass bowl.

Combine the batter: Whisk the flour mixture into the wet ingredients and mix until everything is well blended.

Completed cake batter poured into a round metal cake pan, smooth and ready for baking.

Fill the pan: Pour the batter into the prepared baking pan and smooth the top out with a knife.

Baked gluten-free olive oil cake turned out of the pan, golden brown with a lightly crisped top.

Bake and cool: Bake the cake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean with no crumbs attached. Let the cake cool in the pan for 20 minutes. Run a butter knife around the edges to loosen it, then carefully turn the cake out onto a wire rack.

Overhead view of a sliced gluten-free olive oil cake topped with powdered sugar and candied lemon slices, surrounded by fresh lemons.

Dust and slice: Allow it to cool completely before dusting with powdered sugar, if desired.

Single slice of gluten-free olive oil cake on a white plate, topped with powdered sugar and a lemon slice, with a fork beside it.

Serve and enjoy: Serve and enjoy with your favorite toppings!

Side view of a moist slice of gluten-free olive oil cake on a plate, showing the tender crumb and topped with a candied lemon slice.

Gluten-Free Baking Tips

Rub the zest into the sugar to release maximum flavor. This brings out the natural oils in the lemon zest, infusing the sugar with a bright, citrusy aroma and taste. It makes a noticeable difference in the overall flavor of the cake—don’t skip it!
Gluten-free cakes can be a little tricky in the center. Even slight underbaking can leave the texture dense or gummy. Err on the side of overbaking and use the toothpick test. You’re looking for no wet crumbs sticking to the toothpick.
Use a light or medium olive oil for the best balance of flavor. A high-quality olive oil adds richness and moisture, but you want to avoid overly strong or peppery oils that might overpower the citrus. A smooth, mild oil works best for that clean, bright finish. If you’d enjoy dipping bread in it, it’s probably perfect for baking, too.

Serving Suggestions

I love serving this cake with a hot cup of coffee or tea—it’s the kind of treat that feels fancy but takes hardly any effort. A simple dusting of powdered sugar keeps it casual, but if I’m making it for brunch or a special get-together, I’ll drizzle on a lemon glaze or top it with some raspberry coulis or fresh berries. It’s light, citrusy, and just sweet enough, making it perfect for dessert or even a midday pick-me-up. Honestly, it’s one of those cakes that works any time of day.

Storage Instructions

Store the cake covered at room temperature for up to 2 days—it stays moist and tender on the counter.

For longer freshness, you can refrigerate it for up to 5 days. If you want to freeze it, slice the cake and wrap each piece individually in plastic wrap, then store in an airtight container or freezer bag for up to 1 month. Let slices thaw at room temperature before serving.