Wheat Free Classic Olive Oil Cake
Total time1 hr 25 min
Prep time15 min
Cook time50 min
4.5(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
- 1 cup extra-virgin olive oil, plus more for the pan
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- ¾ cup whole milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!