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Gluten Free Lemon-Almond Olive Oil Cake

My easiest, most reliable cake recipe is delightful made gluten free and infused with spring's best flavors: lemon and almond. It can be made vegan, too.
Course Dessert
Cuisine American
Keyword olive oil cake, tea cake, gluten free cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Jean | Lemons + Anchovies

Ingredients

  • 2 cups gluten free flour mix I used Bob's Red Mill 1-to-1 Baking Flour
  • ½ cup almond meal
  • 1 cup granulated or superfine sugar
  • 2 eggs beaten lightly with a fork
  • 2 tablespoons fresh lemon juice plus
  • enough milk to make 3/4 cup liquid use half-n-half for a slightly richer cake
  • cup olive oil
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Turbinado sugar for sprinkling on top
  • Sliced almonds for sprinkling on top

Instructions

  1. Preheat your oven to 350℉. Spray a cast iron skillet or 10-inch round cake pan with cooking spray (or brush with butter).
  2. In a large bowl, whisk together the flour, almond meal, sugar, salt, baking powder and baking soda.
  3. Make a well in the middle of the dry ingredients and add the eggs, olive oil, lemon juice and milk. Stir until combined.
  4. Pour the batter into the prepared skillet or baking pan and sprinkle the top with turbinado sugar and almond slices. Bake for 35-40 minutes (rotating halfway through baking time) or until a toothpick inserted in the middle of the cake comes out clean. Check the cake at the thirty minute mark and adjust the time accordingly. I bake in a convection oven and mine is usually done within 35 minutes. This cake will keep for a few days.

Recipe Notes

For a vegan cake replace the milk with your favorite non-dairy milk and the eggs with your favorite egg substitute. I use flax meal. For one egg required in a recipe I combine one tablespoon flax meal with three tablespoons water and let it sit for 10-15 minutes to thicken. This recipe calls for two eggs so you would need two tablespoons flax meal and six tablespoons water.