The best gluten free olive oil cake with orange icing is the best of all gluten free olive oil cake recipes! The orange flavor and soft, tender crumb is unbeatable! Plus, you can make a few swaps to make it a vegan gluten free olive oil cake!
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And if you like this cake, you'll love my Gluten-Free Blondies with White Chocolate, my Passionfruit Tart with Almond Crust, and my Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette!
Best Gluten Free Olive Oil Cake Recipe
This gluten-free olive oil cake with orange glaze is simply irresistible. Its moist texture is what makes it stand out, ensuring every bite melts in your mouth. The olive oil gives it a rich, tender crumb, while the fresh orange glaze adds a delightful tangy sweetness. Perfectly balanced and gluten-free, this cake is a treat everyone can enjoy, making it an instant favorite for any occasion.
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What happens if I use olive oil in cake?
Using olive oil in cake adds moisture, making it tender and moist. It gives this gluten free olive oil cake a subtle fruity or peppery flavor, depending on the olive oil type. Olive oil is also a healthier fat option, providing monounsaturated fats and antioxidants.
I also use olive oil in my Rosemary Olive Oil Cake and my Chocolate Olive Oil Cake - perfect for chocolate lovers!
Ingredients
Scroll down to the recipe card to see the full ingredient list with measurements, but here's a glimpse at what you'll need to make this gluten free olive oil cake:
- granulated sugar - adds the perfect sweetness to this gluten free cake!
- orange zest - adds bright orange flavor!
- 1-to-1 gluten-free flour blend - I opted for gluten-free flours for this cake instead of almond flour to maintain a fluffy texture. Measure your gluten-free flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- baking soda - using baking soda adds a nice lift to this cake!
- salt - adding just a bit of salt brings out the amazing flavor in gluten free olive oil cake recipes!
- eggs - you'll want your eggs to be at room temperature. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes. If you're making this a vegan gluten free olive oil cake, you can use Bob's Red Mill Egg Replacer or make flax eggs!
- extra-virgin olive oil - I love this Italian olive oil, but you can use whatever good quality extra virgin olive oil you prefer! Just make sure you enjoy the olive oil flavor, since it's a major part of the flavor of this gluten free olive oil cake recipe. So make it the best olive oil you can find.
- whole milk - or milk of your choice! You can also use plant-based milk to make this a vegan gluten free olive oil cake!
- pure vanilla extract - for the best flavor, I like to use pure vanilla extract. Or you can make your own! Just double check the labels to make sure it's gluten free.
- orange extract - to boost the orange flavor in this simple cake. If you don't have orange extract, you can also just bump up the amount of orange zest! Again, be sure to check the label to make sure it's gluten free! For more citrus goodness, check out my full collection of recipes with lemon curd!
Then we're making a super easy orange glaze for this olive oil cake!
- powdered sugar - powdered sugar adds sweetness and structure to our glaze.
- orange juice - gives this glaze an amazing fresh orange flavor! I definitely suggest using freshly squeezed orange juice.
- orange zest - add a little orange zest to brighten up your glaze!
See recipe card for quantities.
Equipment
I recommend making this orange gluten free olive oil cake in an 8-inch cake pan. I like the Wilton 8-inch round cake pan. To mix this recipe, I used a whisk, a rubber spatula, and a large mixing bowl. You can also line your greased cake pan with parchment paper to make sure your olive oil cake doesn't stick.
You may also want to have a wire rack to help the cake cool more quickly and allow for your glaze to drip off the sides cleanly.
Instructions
The recipe card below will give you detailed step-by-step instructions for making this cake, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this recipe!
Press orange zest into sugar in a large bowl.
Add dry ingredients: flour, baking soda, and salt, and whisk to combine.
Now for wet ingredients -- add olive oil and mix to combine, then add eggs one at a time.
Mix in milk and extracts.
Pour cake batter into prepared pan and bake until a toothpick or cake tester comes out clean or with moist crumbs.
Once cake is cooled, mix together glaze ingredients and spread on top of the cake.
Hint: Check your cake a few minutes early to make sure it doesn't bake too long and keeps that moist texture!
Vegan Gluten Free Olive Oil Cake
If you love the idea of this gluten-free cake but you need to make it vegan, you're in luck! It's so simple to convert this recipe into a vegan gluten free olive oil cake. Just use a dairy-free milk, and use Bob's Red Mill Egg Replacer or make flax eggs instead of regular eggs. You'll also want to use organic granulated sugar to make sure that it's vegan-friendly!
Storage
You can store this orange gluten free olive oil cake at room temperature on the kitchen counter in an airtight container for up to four days. You can also freeze this cake, well wrapped, for up to two months.
Frequently Asked Questions
Yes, olive oil is celiac-friendly. Pure olive oil is naturally gluten-free and safe for people with celiac disease. It's always a good idea to check the label to ensure no cross-contamination has occurred during processing, especially if the oil is flavored or blended with other ingredients. But generally, olive oil itself is safe for a gluten-free diet. Nutrition Disclaimer
To keep a gluten-free cake moist, use ingredients like oil, yogurt, applesauce, or mashed bananas to add moisture. Also, incorporating a blend of gluten-free flours, such as almond flour or coconut flour, and adding a little extra liquid can help maintain a moist texture.
Olive oil cake may be considered healthier than traditional cakes because it contains heart-healthy monounsaturated fats and antioxidants. It also has less saturated fat than butter, making it a better option for heart health. Nutrition Disclaimer
Top Tip
Don't forget to measure your flour by weight with a kitchen scale instead of scooping it with a measuring cup! It'll help ensure accurate measurements and prevent a dry cake.
Related
Looking for other gluten-free recipes like this one? Try these:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 2 tablespoon (12 g) orange zest - from about 1 ½ oranges
- 1 cup (200 g) granulated sugar
- 1½ cups (222 g) 1-to-1 gluten free flour - measured by weight using a kitchen scale or with the spoon and level method
- 1½ teaspoon (6 g) baking powder
- ½ teaspoon (3 g) salt
- ¾ cup (162 g) extra-virgin olive oil - plus more for brushing the cake after baking
- 3 large eggs - room temperature
- ⅔ cup (158 ml) whole milk - or milk of your choice
- ½ teaspoon (2 ml) pure vanilla extract
- ½ teaspoon (2 ml) orange extract - optional
Orange Glaze
- 2 cups powdered sugar - sifted
- ¼ cup fresh orange juice - or more as needed for desired consistency
- 1 teaspoon orange zest - packed
- ½ teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray; line bottom of pan with parchment paper.
- In a large mixing bowl, add orange zest and sugar and press zest into sugar, mixing well.1 cup granulated sugar, 2 tablespoon orange zest
- Whisk in flour, baking powder, and salt until well combined.1½ cups 1-to-1 gluten free flour, 1½ teaspoon baking powder, ½ teaspoon salt
- Add olive oil, eggs, milk, and extracts, mixing gently between each addition.3 large eggs, ¾ cup extra-virgin olive oil, ⅔ cup whole milk, ½ teaspoon pure vanilla extract, ½ teaspoon orange extract
- Scrape batter into prepared pan and bake until a wooden pick inserted in center comes out clean, approximately 35 minutes.
- Let cool in pan for 10 minutes. Remove from pan, brush with additional olive oil, and let cool completely on a wire rack.
- Whisk together glaze ingredients in a medium bowl. Spread over cooled cake.2 cups powdered sugar, ¼ cup fresh orange juice, 1 teaspoon orange zest, ½ teaspoon pure vanilla extract, pinch salt
Video
Notes
Nutrition
Last Updated on April 12, 2025 by Chenée Lewis
Cynthia says
I made this cake a written, for my mom who is celiac for Mother's Day. It was so good! Easy to mix to together. (Didn't even need my mixer!) Full of flavor! A total hit! Thank you for this fabulous recipe.
Chenée Lewis says
I'm so glad to hear that it was a hit! Thank you so much!
Kelley says
This cake was fantastic served it for a get together and everyone loved it!!
Chenée Lewis says
That's great to hear! I'm so happy that it was a hit for your guests!
Dina and Bruce says
Your desserts always come out perfect! This cake was so moist! We loved it!
Chenée Lewis says
Aww thank you so much! 🙂
chara says
Love this recipe, I am making this tomorrow.
Chenée Lewis says
Lovely! Let me know what you think!
gunjan says
baked this olive oil cake yesterday. came out soft, moist and so flavorful. Will be making it again for sure.
Chenée Lewis says
I'm so happy to hear that! Thank you!
Angela says
This gluten free cake recipe is perfect for Summer. We made it last night for dessert and it was gone in minutes! Great recipe and easy to follow! Thanks.
Chenée Lewis says
Yay! That's great to hear!