Gluten-Free Olive Oil Cake

Ingredients

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

Instructions

1. 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), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain.

2. 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. 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. 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. 5

   Bake in the preheated oven for approximately 55-65 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.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.