This gluten-free olive oil cake is extremely tender and is infused with a lemony and almond flavor. Topped with a luscious blood orange icing, this gluten-free gateau is a perfect balance of citrusy sweetness and nutty aroma. It's incredibly easy to make, takes less than an hour from start to finish, and stays irresistibly soft for days.
If you craving more gluten free cake try this Italian Torta tenerina. A thin chocolate cake with a tender, moist heart and a crunchy outside. It is super easy to make and insanely delicious.
This delightful gluten-free cake is packed with all Mediterranean flavors: olive oil, almond, blood orange, and cardamom. Yes, you heard right. Cardamom is a great addition to this olive oil cake as it gives a delicious lemony flavor without being overpowering. Every flavor in this gateau is incredibly balanced, and the blood orange frosting gives a delicious spin without being too sweet.
This Gluten free version is inspired by the classic Italian olive oil Ciambella cake that my mamma used to prepare for us for breakfast when we were kids. I remember how soft and delicious it was. This recipe is no exception.
Jump to:
- Why you'll love this gluten free cake
- Gluten free olive oil cake ingredients
- 🔪 Gluten free olive oil cake instructions
- How to decorate to impress
- Gluten free olive oil cake variations and substitutions
- 🍰 How to serve this gluten free olive oil cake
- Equipment
- Storage
- 💭 Gluten free olive oil cake top tip
- FAQ
- More dessert
- Pairing
- 📖 Recipe
Why you'll love this gluten free cake
My family and I simply can't resist this gluten-free cake, I'm not exaggerating! It never lasts more than a day on our kitchen counter once it's baked. The flavor and texture are what truly make this gluten-free gateau absolutely irresistible.
- Allergy-free- This gateau is perfect if you or any family member has a gluten allergy.
- One bowl only- This recipe uses just one bowl to prepare it. This means less time for cleaning and more for you.
- Stays moist- It does not dry out quickly. The olive oil and kefir yogurt moisten the texture for longer than a regular gateau.
- Texture- The texture is soft and slightly crumbly thanks to the use of almond flour.
- Tastes amazing- If you are in love with the Mediterranean flavor this is for you. The mix of olive oil, cardamom, orange, and almond is what makes this cake utterly delicious.
- Perfect for every occasion- It is perfect to serve at every time of day or for every occasion from a birthday to a sweet tea break or why not for breakfast. In fact, I like to start my day with a sweet note, especially if involves a slice of this deliciousness.
Gluten free olive oil cake ingredients
All the ingredients are easily available in all supermarkets and I am sure some of them are already in your cupboard. When purchasing gluten-free ingredients, be sure to look for the Crossed Grain symbol on the package for UK or EU countries; it indicates that the product is gluten-free. Always check the label and ensure that the product isn't manufactured in a facility where gluten is present, as it could potentially contain traces of gluten.
- Gluten-free flour- Use gluten-free self-raising white flour.
- Almond- Use almond flour. It gives a slightly nutty flavor and crumbly texture to the dessert.
- Eggs- Buy large organic or free-range eggs for a better taste. Use eggs at room temperature and always weigh the eggs (without the shell) as not every egg has the same weight.
- Dairy- Use Kefir Yogurt. The texture of the Kefir Yogurt should be as thick as the yogurt and not liquid.
- Oil- Try to use a good extra virgin olive oil for this gluten-free cake recipe. Olive oil is what makes this dessert super moist.
- Leavening agent- Even though I use self-raising flour I like to add some baking powder to give a better lift to the gateau. Make sure that the package says gluten-free.
- Citrus- Use the zest of the blood oranges to give extra flavor to the gateau. When using the zest make sure that the fruit is unwaxed. Also, use the juice to make the frosting.
- Cardamom- Buy the cardamom pods instead of the powder for a more intense taste.
- Sugar- Use caster sugar to dissolve the eggs.
- Salt- Add a pinch of salt to enhance the flavors.
- Icing sugar- It is our ingredient to make the frosting along with fresh juice from the blood orange.
🔪 Gluten free olive oil cake instructions
Remove the seeds from the cardamom pods by gently pressing with the pestle. Discard the green pods. Add the seeds and grind them to powder in a mortar.
Add the sugar, the zest of the orange, and the cardamom powder in a large bowl. Rub the sugar, the zest, and the cardamom seed with your finger until you have an orange sugar.
Add the eggs to the sugar and whip them until they turn light and pale, and the batter falls from the whisk in a ribbon-like shape.
Pour the olive oil and the kefir yogurt to the batter and whisk until just combined. Don't over-mix.
Stiff the flour and the baking powder directly into the batter and add the almond flour. Fold the dry ingredients with a spatula into the wet batter. Don't over-mix the batter.
Pour the batter into a loaf tin, previously greased. Level up the mixture with the spoon.
Baked in a preheated oven for 45/60 minutes. Once ready remove it from the oven and let it cold down.
Add the Icing sugar into a medium bowl and add the fresh squeezed orange juice. Stir until it is all blended. Pour over the cake once cooled off.
How to decorate to impress
This part is entirely your choice. However, if you're aiming to craft a visually stunning gateau, perhaps for a birthday or another special occasion, this option could be perfect for you. I am sure this stunning orange slice crown will amaze your guests.
To garnish this gluten-free olive oil cake we will need to create a double orange twist. To make the ornament:
- Slice crosswise and discard the first end of the orange.
- Cut a thin slice (2mm) stopping about halfway through.
- Then cut another slice, with the same thickness but this time all the way through.
- Cut a slit in the center of the solid half.
- Holding the orange on either side of the slit, twist and arrange it on a plate.
- Once all the orange slices are ready place them on top of the dessert once the icing is dry out.
Alternatively, if you prefer a simpler presentation, you can enhance the dessert by placing the orange slices on top in an S shape, to add visual interest.
Gluten free olive oil cake variations and substitutions
Here is the list of variations and substitutions for this recipe:
- Dairy-free option- If you need to make the cake dairy-free you can substitute it with dairy-free yogurt.
- Skip the frosting- If you are not a fan of frosting, no problem. Just dust the top of the gateau with some icing powder sugar, once it is cold.
- More frosting flavours- Instead of the blood orange juice swap it with fresh lemon juice or a mix of vanilla and chocolate.
- Blood orange- If you can't find the blood oranges use normal oranges. Be aware that the glaze will not turn pink.
- Keifir- If you can't find the Keifir yogurt swap it with natural unsweetened yogurt or Greek one.
- Cardamom- Instead of the cardamom you can use the lemon and the orange zest. However, I highly recommend using cardamom as it tastes amazing in this gluten-free olive oil cake.
- Gluten flour- If you want to make it with gluten swap the same amount of gluten-free flour with self-raising plain flour.
🍰 How to serve this gluten free olive oil cake
What I love about this gluten-free olive oil cake is that is so versatile and pairs divinely with almost everything.
Here are a few suggestions for you to try.
- Plain and Simple: Enjoy a slice of this gluten free olive oil cake on its own as a delightful snack or dessert. The tender texture and flavorful combination of cardamom and almond are satisfying enough without any additional flavors.
- Spring and Summer fruit- Instead of the orange frosting serve it with fresh berries as strawberries, raspberries, or blueberries. Or use plums, nectarines, or apricots.
- Autumn and Winter fruit- Serve it with fresh figs along with some whipped mascarpone.
- Compote- Rhubarb or any berries compote will be delightful with this gluten-free cake.
- Cream- Serve each slice with a dollop of freshly whipped cream, mascarpone, or Greek yogurt for a creamy and indulgent touch. To finish add a pinch of zests of orange on top.
- Jam- Spread a thin layer of orange jam over the slice. This adds an extra burst of citrus flavor and moisture to each bite.
- Ice cream- Toast a slice of this gateau for a few seconds, without the icing. Then add a scoop of vanilla or crema ice cream flavor on top. The combination of warm gateau and cold ice cream is simply heaven.
- Chocolate spread- Apply a thin layer of your favorite chocolate spread. Orange, almond, cardamom, and chocolate are a match in heaven.
- Drinks- Enjoy it alongside your morning coffee, tea, or cappuccino for a sweet breakfast or a luxurious treat. Alternatively, served as an after-dinner dessert, it pairs beautifully with sweet wines such as Moscato.
P.S.: Always double-check that you're using gluten-free ingredients.
Equipment
For precise measurements, use a scale to ensure a better result. You can choose between using a stand mixer, or a hand mixer with a whisk attachment to prepare the batter. If using a hand mixer, opt for a large bowl to accommodate the gluten-free batter.
Achieve a silky batter texture by sifting the gluten-free flour and baking powder through a fine-mesh sieve. When baking the gateau, use a loaf tin that is 25 cm long with a capacity of 1.7 L. Remember to grease the loaf tin with butter and gluten-free flour for easy release, or consider using paper liners as an alternative.
For the frosting, combine icing sugar and blood orange juice in a medium bowl using a fork. Use a small jar or spoon to pour the glaze over the dessert.
To decorate the gluten-free olive oil cake with the double orange twist, use a small chopping board and a knife for precision.
Storage
To store- The gluten-free olive oil cake is best stored in an airtight container at room temperature for up to 3 days. After this, it can be refrigerated for another two days.
To freeze- For best results, freeze the gateau before pouring the glaze on top. You can freeze it as a whole, tightly wrapped in plastic wrap, or store it in an airtight container. Alternatively, slice the gateau and wrap individual slices in plastic wrap before freezing. The gateau can be frozen for up to 2 months. Allow it to thaw overnight in the fridge.
💭 Gluten free olive oil cake top tip
Measure the ingredients- I've always measured the ingredients with scales. It's far more accurate than using cups. Also, make sure to measure the eggs, (without the shells) as not every egg has the same weight.
Rub the zest- By adding the orange zest and the cardamom to the sugar and using your fingers to rub the two together, you are releasing all the natural oils from the zest into the sugar. And this means more flavor!
Whip the eggs- The main reason to whip the eggs along with the sugar is to incorporate enough air into the mixture for a fluffy and light texture.
Olive oil- A key ingredient in this recipe. Olive oil is what makes this gateau super tender. Don't swap it for another oil, or it will change in flavor and texture.
Stiff the flour- Always stiff the flour and baking powder for a lump-free texture.
Don't over-mix- Once the wet and the dry ingredients are combined stop there. Over-mixing the batter will cause a gummy texture. A few small lumps in the batter are acceptable, they'll often disappear during baking.
Pouring the frosting- Pour the icing glaze over the gluten-free olive oil cake once it is completely cooled not warm either.
FAQ
Yes, of course. You can certainly prepare the gluten-free olive oil cake ahead of time. I recommend baking the cake the day before you plan to serve it. Just before serving, prepare the blood orange icing glaze and pour it over it for a delicious finishing touch.
It will be done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Once it's ready, remove it from the oven and allow it to cool down.
Using only gluten-free flour will alter the final texture, as almond flour contributes to a crumbly texture. This recipe was developed with the combination of the two flours to achieve the desired result. For this reason, I can't guarantee the same outcome by using only one type of flour.
For a gluten-free olive oil cake, it is best to use high-quality extra virgin olive oil. Look for olive oil labeled "cold-pressed" or "first cold-pressed", as these extraction methods help retain most of the olive's flavor and nutrients. You can choose between a mild or fruity olive oil or one with a strong peppery flavor.
Although you can swap it with other oils, the distinctive aroma and delicate flavor of this oil are central to this recipe's character. I advise you not to substitute it.
Absolutely! If you're not a fan of frosting you can serve the gateau on its own with a dusting of icing powder sugar. However, I highly recommend the icing glaze, as it adds a unique twist and enhances the visual appeal of this gluten-free cake.
More dessert
Looking for other recipes like this? Try these:
Pairing
These are my favorite mediterean dishes to serve with gluten free olive oil cake:
📖 Recipe
Gluten free olive oil cake
Equipment
- 1 mortar and pestle
- 1 hand mixer
- 1 Large bowl
- 1 sieve
- 1 loaf cake tin 25 cm; 1,7 L capacity
- 1 medium bowl and a fork
- 1 fruit knife optional
- 1 small chopping board optional
Ingredients
- 6 pods Green cardamom pods
- 1 zest of whole blood oranges unwaxed
- 180 gr white caster sugar 6.3 oz
- 180 gr eggs room temperature or 3 large 6.3 oz
- 150 ml olive oil extra virgin 5.4 oz
- 100 ml kefir yogurt 3.6 oz
- 100 gr almond flour or fine ground almonds 3.6 oz
- 200 gr gluten-free white self raising flour 7.05 oz
- ¼ teaspoon gluten-free baking powder
Bloody orange icing glaze
- 120 gr icing sugar oz
- 1 TBSP bloody orange juice
Decoration (optional)
- 2 blood oranges
Instructions
Gluten-free olive oil cake
- Preheat at 150°c for fan oven; 180°c for conventional oven; 350°f fahrenheit ;4 gas mark.
- Remove the seeds from the cardamom pods by gently pressing over the pestle. Add the seeds and grind them to powder in a mortar. Discard the green pods.
- Add the sugar, the zest of the orange, and the cardamom powder in a large bowl. Rub the sugar, the zest and the cardamom seed with your finger until you have orange sugar. This will increase the flavour.
- Add the eggs to the sugar. With a hand mixer whip them using the whisk attachment until they turn light pale and the batter falls from the whisk in a ribbon-like shape.
- Pour the olive oil in one go in the whipped eggs and whisk until combine, don't over-mix. Then add the kefir yogurt to the batter in one go and whisk until just combined. Don't over-mix.
- Stiff the flour and the baking powder directly into the batter and add the almond flour. Fold the dry ingredients with a spatula into the wet batter from the bottom to the top. Don't over-mix the cake batter.
- Coat the cake tin with butter and a dusting of gluten-free flour. Once, it is all coated tap the tin to remove the extra flour. Alternatively, prepare the cake tin by greasing the base and sides, then line the base with parchment paper.
- Pour the batter into a loaf tin. Level up the mixture with the back of the spoon and give the tin a couple of taps on the work surface to release any bubbles.
- Baked in the oven for 45/60 minutes. It will be ready when a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter. Once ready remove it from the oven and let it cold down.
Bloody orange icing glaze
- Add the icing sugar into a medium bowl.
- Pour the freshly squeezed orange juice into the sugar. Stir the ingredients with a fork until is all blended.
- Pour the icing glaze over the gluten free cake once it is completely cooled.
Decoration (optional)
- Slice crosswide and discart the first end of the orange.
- Cut a thin slice (2mm) stopping about halfway through.
- Then cut another slice, with the same thickness, all the way trough.
- Cut a slit in the center of the solid half. Holding the orange on either side of the slit, twist and arrange it on a plate. Once all the orange slices are ready place them on top of the dessert.
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