Gluten-Free Lemon Olive-Oil Cake

This Gluten-Free Lemon Olive-Oil Cake combines juicy lemon zest and the rich flavor of olive oil, creating a dessert that’s both zesty and moist. Picture sinking your fork into a fluffy, citrus-infused slice, topped with a dollop of whipped cream and fresh berries. Whether you’re a gluten-free veteran or just curious about trying something new, this cake is a delightful choice for gatherings or a cozy treat at home. It effortlessly balances simplicity and elegance, making it perfect for brunch with friends or a sweet finish to a dinner party. Plus, it’s easy to whip up, and you probably have most of the ingredients in your pantry already. Let’s not waste any time; by the end of this post, you’ll know how to bake your own scrumptious Gluten-Free Lemon Olive-Oil Cake and impress everyone with your baking skills!

What is Gluten-Free Lemon Olive-Oil Cake

The Gluten-Free Lemon Olive-Oil Cake is a refreshing twist on traditional cakes. It uses olive oil as a primary fat, which not only adds depth of flavor but also keeps it moist. This cake stands out thanks to its bright lemon flavor, derived from both zest and juice, ensuring every bite is a burst of citrus. Unlike many gluten-free alternatives, this cake does not compromise on taste or texture. Instead, it delivers a tender crumb, making it a favorite for those who might miss traditional cakes.

It’s also versatile. The olive oil used helps create a delightful richness, while the combination of almond flour and tapioca flour offers a unique texture that pairs beautifully with the lemon. This cake invites everyone to enjoy it, no matter their dietary needs.

Why You’ll Love This Gluten-Free Lemon Olive-Oil Cake

First of all, it’s packed with flavor. The zing of lemon elevates it, turning an ordinary dessert into something truly special. You’ll love how light and fluffy it turns out— the perfect end to any meal or a lovely brunch companion. Another great aspect? This cake is incredibly easy to make, even if you’re new to baking.

Because it’s gluten-free, it’s accessible for those who follow a gluten-free lifestyle. You can easily swap out a few ingredients to make it nut-free or dairy-free, accommodating various dietary preferences without sacrificing taste. Lastly, the cheerful lemon theme can brighten any table. Think about it: serving something this beautiful and delicious will undoubtedly impress your guests and make you the star of the day!

Ingredients for Gluten-Free Lemon Olive-Oil Cake

To prepare this delightful cake, gather these ingredients:

• 2 teaspoons coconut oil, at room temperature (for greasing)
• 1/2 cup flavorful extra-virgin olive oil
• 3/4 cup sugar, divided
• Finely grated zest of 1 medium lemon
• 1/4 cup strained fresh lemon juice
• 4 eggs, yolks and whites separated
• 2 cups almond flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• Powdered sugar (for dusting)
• Lightly sweetened whipped cream or coconut cream (for serving)
• Fresh berries tossed with sugar (for garnish)

Make sure to have everything measured out and ready to go. This makes the whole baking process smooth and enjoyable!

Preparing the Gluten-Free Lemon Olive-Oil Cake

Preheat Your Oven and Prepare the Pan

Start by positioning a rack in the lower third of the oven and preheating it to 325°F. Grease a 9-inch springform pan or a deep cake pan with coconut oil. To do this, simply rub some coconut oil with a paper towel across the bottom and sides. Next, line the bottom of the pan with parchment paper; this helps in removing the cake later. Don’t forget to grease the parchment paper too! If you’re using a springform pan, it’s wise to place it on a rimmed baking sheet to catch any drips while baking.

Whisk Together the Key Ingredients

In a large bowl, toss in the olive oil, 1/2 cup of sugar, lemon zest, lemon juice, and egg yolks. Grab a whisk and mix them all together until you have a beautiful, smooth mixture. This is the foundation of your cake, so get it nice and combined!

Combine the Dry Ingredients

Now it’s time to sift in the almond flour, tapioca flour, baking powder, and salt into the wet ingredients. As you whisk thoroughly, you’ll notice how everything begins to blend, creating a batter that smells heavenly already. Make sure there are no lumps; you want it to be smooth!

Beat the Egg Whites

In another bowl, grab your stand mixer or an electric mixer and beat the egg whites along with the cream of tartar on medium-high speed. Keep an eye on them—they will start to get foamy. Gradually add the remaining 1/4 cup of sugar while the mixer runs. You’re looking for shiny egg whites that hold firm peaks. This step is crucial for giving your cake that lovely airy texture.

Fold Egg Whites into the Batter

Now comes the fun part. Gently fold one-third of the whipped egg whites into the batter. This lightens it, making it easier to incorporate the rest. Continue to fold in the remaining egg whites with care, ensuring no streaks of white remain. This process helps keep the cake fluffy, so take your time here.

Bake the Cake

Transfer your beautifully combined batter to the prepared pan, smoothing out the top with a spatula. It’s time for the cake to go in the oven! Bake it for 40 to 45 minutes. Keep an eye on it as it turns into a deep golden cake, pulling away from the sides of the pan. It should spring back when lightly pressed on top. If the cake is getting too dark too quickly, cover it with aluminum foil to prevent over-browning.

Cool and Serve

As soon as the timer goes off, allow the cake to cool for a few minutes. If you used a springform pan, carefully run a small offset spatula along the edges. Loosen the sides and release them. Then, invert the cake onto a wire rack, peel away the parchment, and flip it right side up to cool completely. When it’s ready, dust with powdered sugar, slice it up, and serve with whipped cream and fresh berries for that extra special touch!

Serving Suggestions

This Gluten-Free Lemon Olive-Oil Cake shines as a delightful dessert but also makes a great sweet treat for brunch. Consider pairing it with fresh berries dusted with sugar and a dollop of whipped cream or coconut cream for an extra layer of indulgence. Your guests will appreciate this simple yet elegant offering. Feel free to enjoy it as a midday snack as well!

Tips for Success

• Make sure your ingredients are at room temperature. This makes mixing easier and helps the cake rise properly.
• Don’t skip the folding process. It’s vital for achieving the cake’s airy texture.
• Keep a close watch on your cake while it bakes. This helps prevent over-browning and ensures a perfect golden finish.

Variations

If you’re feeling adventurous, consider these variations:
– Swap out the lemon zest and juice for orange for a lovely twist.
– You could also add poppy seeds for texture and a unique flavor profile.
– Experimenting with vanilla extract can enhance the aroma, giving the cake a cozy warmth.

FAQs

What can I use instead of almond flour?
If almonds aren’t an option for you, substitute almond flour with gluten-free alternatives like oat flour. Keep in mind it may slightly change the texture.

How long will the cake last?
Your Gluten-Free Lemon Olive-Oil Cake can sit in an airtight container at room temperature for up to 3 days. It stays delicious for a couple of days!

Can I freeze the cake?
Yes, absolutely! Wrap it tightly in plastic wrap and foil before freezing, and it’ll keep well for a month.

Is this cake suitable for people with nut allergies?
Unfortunately, due to almond flour, this cake isn’t safe for those with nut allergies.

Can I make this cake dairy-free?
Definitely! Since it uses olive oil instead of butter, the recipe is inherently dairy-free.

This Gluten-Free Lemon Olive-Oil Cake isn’t just another dessert; it’s a delightful celebration of sunshine and flavor, ready to bring joy to your table. Happy baking! Enjoy this cake with a smile, knowing you’ve created something truly special for yourself and those you love.

More Easy Desserts & Sweets Recipes:

• Lemon Blueberry Cheesecake Bars
• Raspberry Lemon Loaf Cake
• Lemon Bars
• Small Carrot Cake With Cream Cheese Frosting

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Gluten-Free Lemon Olive-Oil Cake

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This cake offers a refreshing burst of lemon flavor combined with the richness of olive oil. It’s easy to prepare and suitable for gluten-free diets, making it an ideal dessert for any occasion.

• Total Time: 1 hour
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 teaspoons coconut oil, at room temperature (for greasing)
• 1/2 cup flavorful extra-virgin olive oil
• 3/4 cup sugar, divided
• Finely grated zest of 1 medium lemon
• 1/4 cup strained fresh lemon juice
• 4 eggs, yolks and whites separated
• 2 cups almond flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• Powdered sugar (for dusting)
• Lightly sweetened whipped cream or coconut cream (for serving)
• Fresh berries tossed with sugar (for garnish)

Instructions

• Preheat oven to 325°F and grease the pan with coconut oil.
• Whisk together olive oil, 1/2 cup sugar, lemon zest, lemon juice, and egg yolks until smooth.
• Sift in almond flour, tapioca flour, baking powder, and salt, and mix well.
• Beat egg whites with cream of tartar until firm peaks form; gradually add remaining sugar.
• Fold egg whites into the batter gently until combined.
• Pour batter into the prepared pan and bake for 40 to 45 minutes until golden.
• Cool the cake on a wire rack, dust with powdered sugar, and serve with whipped cream and berries.

Notes

Ensure ingredients are at room temperature for better mixing.
Be careful while folding the egg whites to maintain the cake’s airy texture.
Monitor the cake closely while baking to prevent over-browning.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Gluten-Free

Nutrition

• Calories: 280
• Sugar: 10
• Sodium: 200
• Fat: 18
• Saturated Fat: 2
• Unsaturated Fat: 16
• Trans Fat: 0
• Carbohydrates: 26
• Fiber: 2
• Protein: 4
• Cholesterol: 70