This Almond Flour Olive Oil Cake is moist, dense, and so rich with every bite. It’s completely gluten-free, but you’d never know! With 15 minutes of prep time, it’s a treat fit for any brunch, tea, or just as an afternoon snack or dessert. Be cautious, my family finds it truly addicting.
Melanie said, “This cake was so moist. The texture was light. A keeper!!” ~ Melanie, volunteer recipe tester
You’re Going to Want to Make This One
I love any cake recipe that uses lemon (like my Lemon Ricotta Cake!) Recently, I was hosting a girls dinner and in need of a good dairy-free dessert. I knew I wanted some lemon flavors, but needed to make sure it was allergy-friendly, and the result was this beautiful Lemon Almond Olive Oil Cake. I modified a similar recipe from an old Italian cookbook for Pisciotta Olive Oil Cake, and wow, I was over the moon. What I love most? This recipe is so forgiving! It’s naturally gluten-free and dairy-free (not vegan), and your gluten-free friends will love you too.
After testing multiple versions, I even happened to make it keto/low-carb by using a cup-for-cup sugar replacement (like Besti or Lakanto granulated sugar), and the results were spectacular. I promise there will be no leftovers of this cake. I shared some of my test batches with our church group and walked away with only empty platters and crumbs (a true success in my book!). Whether you’re gluten-free or not, this lemon olive oil cake is a cake that will have everyone singing your praises.
- Great make-ahead dessert: this cake is incredibly moist and even better the next day
- Simple or dressed up: delicious plain or served with whipped cream and fresh berries
- Bakery-quality at home: an easy, tender gluten-free, dairy-free cake with bright lemon flavor in every bite
- My recipe testers all used a little more sugar, more around ⅔ of a cup, I liked it a little less sweet personally, so the choice is yours.
Ingredients
- Almond flour: Make sure it’s the finely ground kind, this adds both moisture and richness, plus structure too, for the cake batter.
- Coconut flour or gluten-free all-purpose flour: The second kind of flour to balance the almond flour for both taste and structure. You could also use oat flour. My favorite gluten-free flour blends are King Arthur or Bob’s Red Mill.
- Granulated sugar: You can add more if you like it sweeter. I like to use organic cane sugar over granulated sugar as a simple swap. But you can also use sugar-free replacements.
- Baking powder: The leavening agent that gives the batter a nice rise.
- Kosher salt: Never forget to salt your sweets! It makes all of the flavors more vibrant.
- Large eggs: Binds the cake batter together. Make sure they are room temperature.
- High-quality extra virgin olive oil: Buy a high quality olive oil, it will make all the difference in the flavor. If the oil tastes bitter, avoid using it!
- Vanilla extract: Adds both caramel and floral notes.
- Lemon Zest: Gives brightness and an extra punch of lemon flavor.
- Fresh lemon juice: Helps to tenderize the cake and also adds citrus flavor.
- Powdered sugar: For a pretty, bakery-style garnish.
- Sliced almonds: A rich and nutty crunch for garnish as well.
Optional Topping:
- Heavy cream: Base of the whipped cream, make sure it’s cold to whip easily to peaks.
- Powdered sugar: Sweetens the cream nicely.
- Vanilla: The key to a whipped cream that’s insanely addicting.
- Seasonal berries: Use your favorites here for a pretty garnish and flavor to compliment the lemon.
Get the full recipe in the recipe card below.
How to Make Gluten-Free Lemon Olive Oil Cake
Step 1: Mix the Dry Ingredients
Adjust racks to middle of the oven and preheat oven to 350°F (175°C). Line a greased 9-inch springform or cake pan with parchment paper and rub or spray the sides with oil (olive, avocado, coconut).
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until well combined.
Step 2: Prepare the Wet Ingredients
In a separate bowl, using an electric mixer on medium speed, beat egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow.
With mixer running, slowly drizzle in olive oil and vanilla (or almond extract) and beat until incorporated. Mix in lemon juice.
Step 3: Combine the Batter + Beat the Egg Whites
Make a well in the dry ingredients, add the wet ingredients, and stir gently with a rubber spatula until combined and no dry ingredients remain. Try and get all the lumps out. Let the batter sit for a few minutes to hydrate. The batter will be thick, paste like.
In a clean, dry bowl, whip egg whites until stiff peaks form. Gently fold egg whites into batter in batches until no white streaks remain. Adding the egg whites will loosen the batter.
Step 4: Bake, Cool, and Garnish
Spoon batter into prepared pan and smooth the top. Sprinkle sliced almonds over the batter if desired. Tap a few times to release any air bubbles.
Bake for 26–35 minutes, or until a toothpick or cake tester inserted in the center comes out clean. The top should be a light golden brown.
Let the cake cool in pan for 15 minutes, run a knife around the edges of the cake then remove and transfer to a wire rack to cool completely. Before serving, dust with powdered sugar if desired.
Make whipped cream; in a clean bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon a dollop onto each wedge and garnish with berries.
Expert Tips
- When separating eggs, be careful not to get any yolk in the whites. Even a little yolk can prevent them from whipping properly. I find separating the eggs when they’re cold makes it so much easier!
- Use high-quality blanched almond flour for the best texture. I love Costco’s almond flour or Bob’s Red Mill.
- If you prefer not to take the extra step to whip the egg whites, you can add the whole eggs when mixing with the sugar. The cake will be slightly more dense, but still delicious.
- Grease the pan very well. My advice is to use a gluten-free baking spray or grease well with coconut oil, olive oil, or avocado oil.
- When it’s time to bake, place the cake on the lower rack. This ensures the center cooks through without making the top too browned.
- Choosing the right olive oil is key. Use a high-quality olive oil, if it’s “bitter” to the taste, it’s better to use it for savory dishes. I bought a mid-range olive oil and it was delicious. Terra Delyssa Premium EVOO, first cold press.
High Altitude Tips
I bake at about 5,280 feet above sea level, so I routinely adjust my baked goods. You can be assured this recipe has been tested for success at altitude. I also have a team of volunteer recipe testers across the country who test at regular altitudes (sea level and beyond), so you can feel confident it will turn out beautifully no matter where you are baking.
For high altitude (above 4,000 feet), use ½ cup of sugar and bake at 350°F (175° C) for best results. I began checking for doneness around the 26–30 minute mark. Mine was done right about 28 minutes.
If the cake begins browning too quickly at the higher temperature, loosely tent the top with foil during the last portion of baking to prevent over-browning while the center finishes baking.
Variations and Substitutions
- Make it keto/low carb. I’ve tried it and the recipe is still so delicious. Simply use a cup-for-cup monk fruit or erythritol-based granulated sweetener.
- Use a different type of citrus. Swap lemon zest and juice for orange zest and juice for a warmer citrus flavor. Also try Meyer lemon, grapefruit, blood oranges.
- If you’re an almond lover, add ½ teaspoon almond extract to highlight the flavor.
- Make it a fruity olive oil cake with berries. Stir in ½ cup fresh blueberries or raspberries for a burst of natural sweetness.
- When it comes to serving, it’s so delicious with whipped cream or a scoop of vanilla ice cream.
- If you don’t have coconut flour or aren’t a fan, I’ve also used cup-for-cup gluten-free all purpose flour and it works like a dream.
- Take care when you choose the olive oil for the cake. Make sure your bottle says “Extra Virgin” and not “Light Olive Oil” or simply “Olive Oil.” Use a good-quality brand and always take a small taste before baking. If it tastes bitter, it will make your cake bitter.
Storage
Store the lemon olive oil cake tightly covered at room temperature for up to 2 days. The best part is since the cake is made with almond flour and olive oil, it stays wonderfully moist.
If you want to keep the cake for longer, refrigerate up to 5 days. Make sure it’s in an airtight container, as the fridge tends to dry things out. I like to bring it to room temperature before serving for best flavor and texture.
If you have leftovers after serving and the cake is topped with whipped cream, be sure to loosely cover the cake and refrigerate any leftovers.
Make Ahead:
You’re in luck, this almond olive oil cake is a prep-ahead dream, in fact, it’s even better the next day! Bake up to 24 hours ahead and store tightly wrapped at room temperature. Dust with powdered sugar just before serving.
Freezing:
When it comes to freezing the cake, allow it to fully cool then freeze (without powdered sugar) tightly wrapped in plastic wrap and foil for up to 2 months. A great trick is to freeze individual slices to make the defrosting faster and also to make it easier to serve the leftovers.
When you’re ready to serve, thaw overnight in the refrigerator. I like to then bring it out to room temperature before serving to take any chill off. Dust with powdered sugar after thawing.
Common Questions
It’s sweet, moist, and delicious. My recipe has a wonderful burst of tangy lemon and a rich, earthy olive oil flavor that makes for a decadent bite.
You probably overmixed the cake batter or underbaked the cake and didn’t test with a toothpick before removing from the oven.
Definitely! Fill them two-thirds full in muffin liners and bake for 18 to 22 minutes, or until an inserted toothpick comes out clean.
Adrienne said, “I tested done at 28 minutes and had nice light browning. It was delicious the day it was baked but I can say it was even better the next day! It really does stay moist and the lemon flavor is just right. It works beautifully with the almond.” – Volunteer recipe tester
More Delicious Cake Recipes
More Gluten-Free Recipes to Try
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 2 cups almond flour finely ground
- ¼ cup coconut flour or gluten-free all-purpose flour
- ½ – ⅔ cup granulated sugar more if you like it sweeter, I use organic cane sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs room temperature (separated)
- ½ cup extra virgin olive oil see notes, high-quality
- 1 teaspoon vanilla extract
- 1 zest lemon
- 2 tablespoons fresh lemon juice
- Powdered sugar for topping
- Sliced almonds optional
Optional Topping:
- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla
- Seasonal berries
Instructions
- Adjust racks to middle of the oven and preheat oven to 350°F (175°C). Line a 9-inch springform or cake pan with parchment paper and rub or spray the sides with oil (olive, avocado, coconut).
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until well combined.
- In a separate bowl, using an electric mixer on medium speed, beat egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow. With mixer running, slowly drizzle in olive oil and vanilla (or almond extract) and beat until incorporated. Mix in lemon juice.½ – ⅔ cup granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 zest lemon, 2 tablespoons fresh lemon juice, ½ cup extra virgin olive oil
- Make a well in the dry ingredients, add the wet ingredients, and stir gently with a rubber spatula until combined and no dry ingredients remain. Let the batter sit for 5-10 minutes to hydrate. The batter will be thick, paste like.
- In a clean, dry bowl, whip egg whites until stiff peaks form. Gently fold egg whites into batter in batches until no white streaks remain. Adding the egg whites will loosen the batter.
- Spoon batter into prepared pan and smooth the top. Sprinkle sliced almonds over the batter if desired.Sliced almonds
- Bake for 26–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Before serving, dust with powdered sugar if desired.Powdered sugar
- (Optional) Make whipped cream; in a clean bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon a dollop onto each wedge and garnish with berries.1 cup heavy cream, 2-3 tablespoons powdered sugar, ½ teaspoon vanilla, Seasonal berries
Notes
- Store the lemon olive oil cake tightly covered at room temperature for up to 2 days.
- If you want to keep the cake for longer, refrigerate up to 5 days. I like to bring it to room temperature before serving for best texture and flavor.
- If you have leftovers after serving and the cake is topped with whipped cream, be sure to loosely cover the cake and refrigerate any leftovers.
Nutrition
Rate & Comment