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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!
Servings: 8 slices
Calories: 509kcal
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
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Notes
Vegan Gluten Free Olive Oil Cake: If you love the idea of this 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 and Freezing: This rosemary olive oil cake will keep, covered, at room temperature for up to 3 days, or you can freeze it, well wrapped, for up to 2 months.
Nutrition
Serving: 8 slices | Calories: 509 kcal | Carbohydrates: 73 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Trans Fat: 0.01 g | Cholesterol: 72 mg | Sodium: 261 mg | Potassium: 62 mg | Fiber: 2 g | Sugar: 56 g | Vitamin A: 142 IU | Vitamin C: 2 mg | Calcium: 98 mg | Iron: 1 mg
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