Gluten Free Olive Oil Cake

Delicious and Moist One Pan Dairy-Free and Gluten-Free Olive Oil Tea Cake Recipe ready in about an hour.

a brown and white round plate with a slice of cake topped with whipped cream and a sterling silver fork

How to make a delicious and moist one-pan, dairy-free Gluten-Free olive oil tea cake:

Mix gluten -free flour, almond flour, sugar, salt, baking powder and soda in a large bowl. Add in olive oil, soy or whole milk, beaten eggs, almond and vanilla extract and lemon zest and juice. Bake in a greased 9″ cake round for 40 minutes or until golden brown. Cool and invert onto a serving plate. Serve with berries, honey and nuts or a dollop of fresh whipped cream or dairy free topping.

a counter of lemon, flour and other baking ingredients

Ingredients in my delicious and moist, one-pan, dairy -free olive oil cake:

fresh ingredients:

  • soy milk or whole milk
  • lemons
  • eggs

pantry ingredients:

  • all purpose gluten-free flour
  • almond flour
  • baking soda and baking powder
  • salt
  • vanilla & almond extract
  • extra virgin olive oil
a round cake Tim with yellow cake batter next to a clear glass vase filled with bright yellow daffodils.

Equipment needed for this recipe:

  • 9″ round cake tin
  • mixing bowl, measuring spoons and cups
a round cake pan with a baked cake

Tips for a successful bake:

This delicious and moist dairy free- one pan olive oil tea cake is a breeze to make- but here are a few pro-tips-

  1. Make certain your almond flour is fresh- it can go rancid.
  2. If making the dairy free version, Soy milk seems to be the best alternative milk in baking cakes and muffins. The high protein count in soy milk provides better structure and better browning in baking.
  3. The top of your cake should be domed and golden brown when finished- not flat.
  4. Do not overmix the batter. This means you will have a tender crumb and the cake will not be tough or dry out.
  5. Go easy on the almond extract- a little goes along way. You definitely want to measure and not eye-ball this extract.
  6. Read my list of 3 ways to embellish this cake at the bottom of the recipe.
  7. I prefer Bob’s Red Mill gluten-free 1 to 1 baking mix.
  8. To make a gluten version, just use regular all purpose flour .
  • Blood Orange cardamom Muffins
    Cardamom Muffins
  • a strawberry shortcake topped with cream in a shallow bowl
    Strawberry Shortcake
  • a plate with a piece of cake and whipped cream

Other Tea Time Cakes to try:

Gluten-Free Olive Oil Cake

Recipe by Meggen Wilson
Course: Montana Kitchen, Recent Posts, Sweet ToothCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





Delicious and Moist One Pan Dairy-Free and Gluten-Free Olive Oil Tea Cake Recipe ready in about an hour.


  • 1 1/3 cup extra virgin olive oil, plus extra for the pan

  • 1 1/2 cups sugar

  • 2 cups all purpose gluten-free flour, plus extra for dusting the pan*

  • 1/3 cup almond flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 TBSP lemon zest

  • 3-4 juice from one large lemon

  • 1 tsp vanilla extract or vanilla past

  • 1/2 tsp almond extract

  • 1 1/4 cups soy milk or whole milk

  • 3 large eggs, beaten well

  • 1 large egg yolk


  • Pre- heat oven to 400 degrees. In a 9″ cake pan, brush olive oil all over to coat the sides and bottom of pan. Dust with a light coating of flour. Set aside.
  • In a large bowl, whisk gluten-free flour, almond flour, baking powder, baking soda and salt together to remove any lumps. Create a well in the center of the flour mixture.
  • Into the well of the flour, add in olive oil, eggs, sugar and milk and mix until well combined, taking care not to overmix. Fold in lemon zest, lemon juice, almond and vanilla extract.
  • Reduce oven temp to 350 degrees. Pour batter into the cake pan and bake for 45-50 minutes or until a cake tester comes out clean. Let cool on a wire rack for 15 minutes. Run a thin knife around the pan to loosen cake. Invert onto a cake pedestral before serving.
  • Serving Options-
  • -Make a simple syrup of juice of a large lemon, 3 TBSP sugar, and 3 TPBS water. When cake comes out of oven, pierce holes with a bamboo skewer all over cake and drizzle syrup into cake.
  • Serving Option-
  • -Beat at high speed , 1 TBSP sugar, 1 TBSP brandy and 1 cup heavy whipping cream. Serve cream and honey packed with nuts. Purchase here.
  • Serving Option-
  • Beat one 8 oz tub of softened Creme Fraiche with 1 cup heavy whipping cream and 1 TBSP sugar. Spoon onto cake along with sliced fresh starwberries or raspberries.

A few more thoughts: Just lightly mix the batter for a tender “crumb”. For drama, serve this cake with a brandied whipped cream and honey packed with nuts . Recently, with all the fresh berries in the markets, I mixed Créme Fråiche with whipping cream and a tiny bit of sugar and served the cake with fresh sliced strawberries. Either way, it is a light cake that can be enjoyed plain with afternoon tea or coffee or dressed up for a light dessert after a big meal. At the bottom of the recipe, three ideas for serving are suggested.Even a drizzle of lemon glaze would be lovely on this cake.

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  1. Virginia Carlson says:

    What a pleasure to discover your website today. I am especially interested in the Lemon Olive Oil Tea cake as my daughter loves lemon and is allergic to dairy. I can’t seem to find the amount for each ingredient. Please steer me in the correct direction. Meanwhile there will be time to make the cardamom citrus muffins.
    Thanks so much!

    1. Hi Virginia- I am in the process of updating several older recipes and that yummy olive oil cake is one of them. I will restore the recipe and get the post back up tomorrow. The cardamom muffins are fantastic- great recipe.
      Thank you so much for visiting my website. Meggen