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Gluten-Free Vegan Olive Oil Cake

A moist and flavorful cake with a balance of olive oil richness and zesty citrus, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 cup granulated sugar Coconut sugar can be used as an alternative.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups fresh orange juice Includes zest.
  • 0.5 cups extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with olive oil or lining it with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the orange juice, olive oil, vanilla extract, and apple cider vinegar until fully blended.
  4. Pour the wet ingredients into the dry bowl, stirring gently until just combined. Be careful not to overmix!
Baking
  1. Pour the batter into the prepared cake pan, spreading it evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  2. Dust with powdered sugar or serve with a lemon glaze.

Notes

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to a month. Thaw or reheat slices before serving.