Gluten Free Olive Oil Cake

5 from 1 vote

This Gluten Free Olive Oil Cake is absolutely gorgeous. It looks like you spent hours making it when in reality it comes together very easily! The cake is soft, full of blueberries with a lovely sweet, but not overpowering, fruity flavor. It’s sure to wow anyone you serve it to! Best yet, it's also gluten free, eggless, nut free and can easily be made vegan!

Prep Time15

Cook Time1 4

Cool Time30

Total Time1 49

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 257kcal

Author: Lee

Ingredients

½ cup milk
½ tablespoon white vinegar
1 tablespoon lemon zest (from about 1 lemon)
1.5 cups plus ½ tablespoon multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum) (reserve ½ tablespoon to toss with 1.5 cups blueberries)
1 teaspoon baking powder
½ teaspoon salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1 cup granulated sugar plus 1 tablespoon more for sprinkling (reserve the 1 tablespoon)
¾ cup extra virgin olive oil
2 cups fresh blueberries (reserve ½ cup for the top of the cake)
1 tablespoon confectioners’ sugar for dusting (for dusting)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
Measure out ½ cup of milk. Add in ½ tablespoon of white vinegar and mix together with a spoon. Let sit 5-10 min. The milk will appear chunky and that’s supposed to happen. Stir again.
Wash and dry the 1 lemon. Zest the lemon (you need 1 unpacked tablespoon of zest) and set aside.
In a large bowl whisk together the 1.5 cups gluten free flour, 1 teaspoon baking powder and ½ teaspoon kosher salt.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a large bowl, whisk together the cornstarch water mixture, the homemade buttermilk, lemon zest and 1 cup of granulated sugar.
Slowly whisk the ¾ cup olive oil into the other wet ingredients, a little at a time, until it is fully incorporated.
Once combined, using a whisk, slowly add in the dry ingredients, a little at a time, until just combined.
Take the 1.5 cups of blueberries and gently toss them in ½ tablespoon of gluten free flour.
Then using a spatula, gently and carefully fold them into the batter, trying not to break them.
Scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife.
Gently press the remaining ½ cup blueberries into the top of the batter.
Sprinkle the remaining 1 tablespoon of sugar over the entire top of the cake, covering the blueberries.
Bake the cake in the center rack at 350 degrees Fahrenheit for 64 minutes until the cake is golden on top, springs back at you when carefully touched or when a skewer inserted in the center comes out clean.
Let cool completely in the pan.
Once the cake is completely cool, dust with the confectioners’ sugar! Enjoy!

Notes

For Vegan: Use a gluten free flour free from dairy, vegan sugar and a non-dairy milk.

Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams) and only ⅓ cup milk mixed with 1 teaspoon white vinegar.

Storing: Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much. Pop the slices in a zip top bag and freeze for up to 30 days.

To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours. If desired, warm each slice in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.

Note: Freeze the slices even if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Do not freeze. The blueberries will be too wet when they defrost.

To ensure it's vegan: Use a non dairy gluten free flour and a non dairy milk of choice.

Nutrition