Gluten-Free Lemon Olive-Oil Cake

gluten free lemon olive oil cake

Gluten and dairy-laden cakes wish they could be as moist and tender as this spectacularly spongy, grain-free gluten free lemon olive oil cake. Feel free to substitute other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange, and nibble slices plain with a cup of tea or dress them up with sugared strawberries and a dollop of whipped cream or coconut cream.

5 from 6 votes

Gluten-Free Lemon Olive-Oil Cake

MAKES 1 (9-INCH) The cake can be made a few days ahead—it gets better and better as it sits. Store airtight at cool room temperature for 1 day or refrigerated up to 4 days.
Servings 10
Calories 324 kcal
Author Alanna Taylor-Tobin


  • 2 teaspoons coconut oil, at room temperature, for greasing
  • 1/2 cup flavorful extra-virgin olive oil
  • 3/4 cup sugar, divided
  • Finely grated zest of 1 medium lemon
  • 1/4 cup strained fresh lemon juice
  • 4 eggs, yolks and whites separated
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cream of tartar

For Serving (Optional):

  • Powdered sugar
  • Lightly sweetened whipped cream or coconut cream
  • Fresh berries tossed with sugar


  1. Position a rack in the lower third of the oven and preheat to 325F. Grease a 9-inch springform pan or deep cake pan with the coconut oil. Line the bottom of the pan with parchment paper and grease the parchment. If using a springform pan, place on a rimmed baking sheet to catch any drips.

  2. In a large bowl, whisk together the olive oil, 1⁄2 cup of the sugar, the lemon zest and juice, and the egg yolks. Sift in the almond flour, tapioca flour, baking powder, and salt. Whisk to combine.

  3. In the bowl of a stand mixer fitted with the whip attachment (or in a bowl with an electric egg beater), beat the egg whites and cream of tartar on medium- high speed until foamy. With the mixer running, gradually add the remaining 1⁄4 cup sugar and whip until the egg whites are shiny and hold firm peaks when you hold the whip upside down. Fold one-third of the whipped egg whites into the batter, then fold in the remaining whipped whites. Transfer to the prepared pan and smooth the top.

  4. Bake until deep golden on top and beginning to pull away from the sides of the pan and the top springs back when pressed lightly, 40 to 45 minutes. If the cake is darkening too quickly, tent with aluminum foil.

  5. Let cool slightly, then loosen the edges with a small offset spatula and release the sides if using a springform pan. Invert the cake onto a wire rack, peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar, cut into wedges, and serve with cream and berries.

Nutrition Facts
Gluten-Free Lemon Olive-Oil Cake
Amount Per Serving
Calories 324 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 65mg22%
Sodium 142mg6%
Potassium 97mg3%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 16g18%
Protein 7g14%
Vitamin A 95IU2%
Vitamin C 2mg2%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Alanna Taylor-Tobin.

24 Comments on “Gluten-Free Lemon Olive-Oil Cake”

  1. Avatar for Klara Dargue

    5 stars
    Aaaahmazing!! Making this the second time round as yesterday’s attempt ended up eaten in about 12.74 mins

  2. Avatar for Natalie

    5 stars
    This recipe is divine! Followed it perfectly and got the most moist and flavorful cake! Instead of whipped cream I made a glaze with powdered sugar and leftover lemon juice, drizzled it on top. 10/10 will make this again.

  3. Avatar for Erika

    Hi! Try replacing it with an equal substitution of lemon juice or baking powder and let us know how it goes!

  4. Avatar for Sheba

    5 stars
    This was so good! I used lemon juice in place of the cream of tartar, and monkfruit in place of the sugar. It tasted amazing! No one could tell it was gluten or grain free! I also added some kumquat jam I had made to it right before putting it in the oven, and it made the flavors pop. So yummy!

  5. Avatar for Thinknutritionrd

    Omg! So, so good! I’ve made this twice now. Enjoying for my 42nd birthday w/ coconut whipped cream & cherries on top. Today dusted w/ powdered sugar. My kids absolutely adore this cake & like to help make it. Thanks for a delicious recipe

  6. Avatar for Olivia

    This cake is amazing!! Do you push down the almond flour to measure it by any chance? Thank you!

  7. Avatar for Erika

    Hello! Why not?! The timing will be different, however, so you should check for doneness.

  8. Avatar for Erika

    Definitely! It just won’t be as easy to get out of the pan. Make sure you don’t fill the pan all the way to the top–3/4 of the way is good. And enjoy!

  9. Avatar for Diane

    Can you use gluten free flour, like Bob’s Red Mill, in place of the others?

  10. Avatar for Matt

    5 stars
    OMG! I’m shocked at how delicious this cake turned out. Super moist, perfect amount of tang amd spongy. I was nervous it wouldn’t turn out, so what a pleasant surprise.

  11. Avatar for Elizabeth

    5 stars
    This is one of my fav recipes – I have probably made it close to 10 times. I just made it again today for Easter dinner dessert.

  12. Avatar for Joan

    5 stars
    Finally a GF cake that is not dry!!!! So beautiful and delicious. I added my own touch with the glaze. Will definitely make this again. Thank you!

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