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A side on brightly lit image of a gluten free olive oil cake chopped with pistachios and icing sugar. The cake sits atop a white marble table and is surrounded by water glasses, a slice of cake on a white ceramic plate and pinch bowls filled with pistachios

Gluten free olive oil cake

Xanthan gum free, dairy free option, contains nuts
Measurements are in Australian cups and tablespoons. Use gram weights for international accuracy
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 8 slices

Equipment

  • 1 X 20cm (8 inch) cake tin (not springform)

Ingredients
  

  • 160 g (1 cup) fine white rice flour
  • 50 g (1/2 cup) almond meal (see notes)
  • 30 g (1/4 cup) tapioca flour
  • 5g (1 1/4 teaspoons) baking powder
  • pinch of fine salt
  • Zest of 1 lemon
  • 1/2 cup + 1 tablespoon oil (145ml)
  • 2 extra large eggs
  • 175 g caster or superfine sugar
  • 1 teaspoon vanilla bean paste
  • 2/3 cup (170ml) milk of choice

Instructions
 

  • Preheat the oven to 180C/356F. Grease and line a 20cm cake pan (not a spring form as the batter is on the thinner side).
  • In a medium mixing bowl, whisk the flours and almond meal with the baking powder, salt and lemon zest. Set aside.
  • Add the oil, eggs, sugar and vanilla bean paste to a medium bowl or the bowl of your stand mixer. Use hand beaters or the whisk attachment to cream the mixture until pale in colour and light and fluffy in texture. It should have grown in volume and look aerated. This will take 2-3 minutes.
  • Add in a quarter or so of the flour, and beat on low to combine. Add a quarter or so of the milk and beat until combined. Continue this pattern until you have used all the ingredients, finishing with flour. The batter should be quite thin - about the consistency of a thinner custard.
  • Pour the batter into the prepared cake tin. If you’re adding some fruit, add it gently now. I found that berries tend to sink, whereas thinly sliced apple stayed afloat.
  • Bake the cake for 30-40 minutes (toppings dependent) or until golden brown and cooked through. Cakes with a top layer of fruit will take longer than plain cakes. You can lightly tent the cake with foil if it is taking on too much colour.
  • Once cooked, allow the cake to cool before running a knife around the edge. Gently invert the cake from the tin, peel off the cake liner and place it on a cooling rack to cool. Serve warm or cooled. Leftovers keep well in an airtight container on the bench.

Notes

  • To make a nut free cake, use 50g tapioca flour in place of the almond meal, for a total of 80g of tapioca flour. 
  • Use a plant based milk of choice for a dairy free cake, or lactose free full cream milk for a lactose free cake. 
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