Gluten-Free Olive Oil Cake with Strawberries + Coconut Whip
Recipe #1 in my SUMMER DESSERT SERIES: Gluten-Free Olive Oil Cake with Strawberries + Coconut Whip!
I’ve always wanted to bake an olive oil cake. So for the first recipe in my summer dessert series, I decided to bake a gluten-free olive oil cake using a mixture of almond flour and gluten-free baking flour. And let me tell you - it turned out INCREDIBLE!
The olive oil adds such a rich, fruity and slightly floral taste to this cake that goes perfectly with the hint of lemon zest. I think this goes without saying, but make sure you use a high-quality, delicious tasting olive oil for this! It’s worth spending the extra money for olive oil in this application IMO. I use Graza’s “Drizzle” and it was ridiculously delicious.
The batter for this gluten-free olive oil cake comes together quickly in one bowl with basic baking ingredients like eggs, sugar milk and your gluten-free flour blend. It will look very thin but don’t panic! It will work! Topped off with coconut whip (or make regular whipped cream if you’re a dairy eater) and fresh sliced summer strawberries, this cake is an absolute dream and is impressive enough to bring to a summer dinner party. Hope you love it!
Gluten-Free Olive Oil Cake with Strawberries + Coconut Whip
Ingredients
⅔ cup high quality, extra virgin olive oil
1 cup granulated sugar
3 eggs, room temp
Juice + zest of ½ a lemon
⅔ cup almond milk (or other milk of choice)
1 ¼ cup fine almond flour
1 cup gluten-free baking flour (I like Bob’s Red Mill or the Trader Joe’s brand)
1 tsp baking powder
½ tsp sea salt
For the topping:
1 can of coconut cream, chilled overnight in the fridge (OR 2 cups of heavy cream)
1-2 tbsp icing sugar
1 cup fresh strawberries, sliced
Method
Preheat your oven to 350 degrees and line a round cake pan with parchment, then grease with oil or butter.
Mix together your milk and lemon juice in a measuring cup or bowl and set aside. In a large bowl, beat your eggs on low speed with an electric mixer. Add the sugar and lemon zest and beat on high speed for a full 2-3 minutes until the mixture is pale in colour and foamy. Stream in your olive oil and beat to combine until smooth and glossy, about 1 minute.
Combine almond flour, gluten free baking flour, baking powder and sea salt in a bowl. Add in half of this flour mixture and mix on low, then pour in the milk and lemon juice mixture and beat again. Add remaining flour and beat on low just until combined, scraping the sides of the bowl as needed.
Pour batter into prepared cake pan and gently tap on counter to remove air bubbles. Bake for 40-45 minutes until top is lightly browned and a toothpick inserted into the centre comes out clean.
While the cake cools, whip your coconut cream or heavy cream with an electric mixer for 2-3 minutes until soft peaks form. Stir in the icing sugar to lightly sweeten the cream if desired.
Once the cake is completely cooled (about 1 hour in the fridge), top with whipped cream and strawberries to serve.
Serves 8
