Mary's GF/DF Lemon Olive Oil Cake Recipe

Written By Mary Obana

INGREDIENTS

1 ¾ cups GF flour mix* (248 grams)
1 tsp baking powder
¾ tsp salt
3 organic eggs, large
1 ¼ cups sugar (248 grams)
Zest of 1 large lemon
3/4 cup extra virgin olive oil (EVOO)
¾ cup non-dairy milk (unsweetened almond, oat, etc.)
2-4 tablespoons sugar for topping

PREP

  1. Set oven rack to middle position

  2. Preheat your oven to 350 degrees

  3. Grease a 9" springform pan with vegan butter

MIX

  1. With a standing mixer with the whisk attachment, whip eggs on MEDIUM speed until foamy (about 1 minute)

  2. Add sugar and lemon zest, and whip on HIGH speed until fluffy and pale yellow (about 3 minutes)

  3. Reduce speed to MEDIUM and slowly add EVOO (about 1 minute), mixing until fully incorporated

  4. Add ½ of the flour mixture (flour/baking powder/salt). Mix on LOW speed until fully incorporated (about 1 minute), scraping down bowl if necessary

  5. Add non-dairy milk and mix on LOW for about 30 seconds

  6. Add the rest of the flour mixture and mix on LOW for about 1 minute

  7. Transfer to your greased pan; gently tap the pan on the counter to release any bubbles

  8. Sprinkle 2-4 tablespoons of sugar evenly on top of the batter

  9. Bake 40-45 minutes, using a toothpick to test for doneness (toothpick should come out clean without signs of any uncooked batter)

  10. Rest in the pan on a cooling rack for 5-10 minutes. I like to pass a knife around the cake's edge before releasing the springform ring. Let the cake cool fully on the rack, keeping the pan's bottom on. Once cooled, run a large flat spatula under the cake, ensuring the entire cake is loose before easing the cake onto your cake plate or serving dish.

This cake is great all by itself, but I usually serve it alongside a bowl of mixed berries. If you want to indulge, pair it with a scoop of dairy-free ice cream (our favorite is So Delicious Wondermilk Vanilla) or a plop of dairy-free whipped cream.

If you have any left over, I usually cover it with a cake dome and leave it on the counter, but you can also pop it into your microwave uncovered. This cake retains its moisture nicely for a couple of days, should it last that long! 

RECIPE NOTES:

  • * Gluten Free Flour Mix. I mix my own, which I will provide here, but otherwise, use your favorite go-to GF Flour mix. King Arthur has a good one, too.

    Gluten-Free Flour Mix Recipe
    24 oz (1 bag) Bob's Red Mill Sweet Rice Flour (4.5 cups + 1/3 cup)
    7.5 oz brown rice flour (1 2/3 cups)
    7 oz potato starch (1 1/3 cups)
    3 oz tapioca starch (3/4 cup)

  • If you can, always WEIGH your ingredients, especially flour. When you bake gluten-free, it makes all the difference in the world

  • If you don't have a standing mixer, you can use a hand mixer.

  • The sprinkled sugar topping forms a nice light crust when baking. If you notice that it pops off the cake, don't worry! It will return to its rightful place when cooling.

Mary Obana
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