Gluten-Free Olive Oil Cake

This moist and tender gluten-free olive oil cake boasts a delicate crumb and a subtle fruity aroma. Its rich, buttery flavor, enhanced by the smooth olive oil, makes it a perfect treat for any occasion.

Prep: 20 min Cook: 50 min Total: 100 min Serves: 10

At a glance: This medium baking recipe yields 10 servings in about 1h 40m (20 min prep, 50 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Olive Oil Cake: When preparing this baking recipe, the flour blend and baking powder need a gluten-free label; plain olive oil, sugar and eggs are lower-risk. Line the cake pan with parchment rather than dusting it from a shared flour canister.

Gluten-Free Notes for Gluten-Free Olive Oil Cake: This recipe is gluten-free, relying on a carefully balanced blend of gluten-free flours and starches for its structure and texture. It avoids all gluten-containing grains.

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servings

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Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add separately) Shop
1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
2 tsp gluten-free baking powder Shop
0.5 tsp salt
1 cup unsweetened plant-based milk (such as almond or soy) Shop
2 large eggs, at room temperature
0.75 cup good quality extra virgin olive oil
0.75 cup granulated sugar Shop
1 tsp vanilla extract Shop

Instructions

1 Preheat your oven to 350°F (175°C) and lightly grease and flour a 9-inch cake pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), gluten-free baking powder, and salt until thoroughly combined and no lumps remain.
2 In a separate medium bowl, whisk together the unsweetened plant-based milk, room temperature eggs, granulated sugar, and vanilla extract until the sugar is mostly dissolved and the mixture is well blended. Gradually stream in the extra virgin olive oil while whisking continuously until the wet ingredients are emulsified and smooth.
3 Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or whisk, gently mix until just combined, being careful not to overmix. The batter will be thick and slightly lumpy, which is normal for gluten-free cakes. Scrape down the sides of the bowl to ensure all ingredients are incorporated, which should take about 1-2 minutes.
4 Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles and to help the batter settle. Let the batter rest in the pan for about 10 minutes while the oven finishes preheating, allowing the gluten-free flours to hydrate.
5 Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown and springs back lightly when touched. The aroma should be wonderfully fragrant. Allow the cake to cool in the pan on a wire rack for about 15-20 minutes before carefully inverting it onto the rack to cool completely before slicing and serving.

Tips & Notes

Use a fruity extra virgin olive oil you enjoy tasting on its own. Its flavor carries through the whole olive oil cake.
Rub a little lemon or orange zest into the sugar before whisking it with the milk and eggs for a brighter cake.
Tent the cake with foil if the top browns before the center is set during the long bake.

Common questions

How long does Gluten-Free Olive Oil Cake take?

Gluten-Free Olive Oil Cake takes about 1 hour 40 minutes, including resting time: 20 minutes to prep and 50 minutes to cook, for 10 servings.

What should I check before making Gluten-Free Olive Oil Cake with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Olive Oil Cake?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Olive Oil Cake. The flour blend and baking powder need a gluten-free label; plain olive oil, sugar and eggs are lower-risk. Line the cake pan with parchment rather than dusting it from a shared flour canister.

Which gluten-free swaps does Gluten-Free Olive Oil Cake use?

Gluten-Free Olive Oil Cake relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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