This super-moist gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free. This simple cake batter takes 20 minutes to prepare using almond and tapioca flours, olive oil, lemon zest and juice, sugar, and eggs. After a 40 minute bake, enjoy this incredibly moist, tender cake on its own, or serve it up with whipped cream and fresh berries.
Also, a farewell to someone special.
Note from Alanna: I first shared this recipe in the spring of 2020, which was one of the darkest times in my life (and I know I'm not alone!) Our beloved cat Catamus was unexpectedly diagnosed with fatal cancer the same day that the pandemic lockdown began. We spent the next two months spoiling Catamus to the best of our abilities. I shared this post as an ode to all his quirks that made us love him.
I've learned over the years that not only was Catamus well-loved, but so was this cake recipe. It's the most-made recipe on TBG to date. Here's what one reader said:
My Go-To Cake Recipe
“Wow! Thank you so much for this recipe. It is one of the best gluten free cake recipes I’ve ever tried. It turned out beautifully and so moist and delicious. I added almond flakes to the top! This will be my go to cake recipe. Just love it!”
—Carmen
I've added in some process photos and a video below, and you can read all about our sweet kitty following the recipe instructions. Otherwise, feel free to skip to the recipe card. You can find all my favorite gluten-free cake recipes here, including the chocolate counterpart to this one, a chocolate almond flour olive oil cake.
I'm so touched by how many of you have made and loved this recipe, and even more so by the kind notes in the comments below about your own beloved feline friends. I still tear up when I read them. Thank you dear friends, from the bottom of my heart.
Ingredients and Substitution Suggestions
This super-moist and flavorful cake comes together with just 10 easy-to-find ingredients.
- Almond flour makes up the bulk of the cake, resulting in a super moist and tender texture. I prefer blanched almond flour for the light color, but unblanched almond meal will work too. I made this recipe using Bob's Red Mill blanched almond flour.
- Tapioca flour makes the cake extra springy and fluffy.
- Olive oil moistens the cake and adds big flavor. Don't be afraid to use a super-flavorful extra-virgin olive oil here. Or sub a neutral oil for a more classic almond flour cake.
- Eggs help this cake hold together, adding moisture and structure. I wouldn't recommend making this cake without eggs since they are structurally important.
- Sugar adds sweetness and moisture. I used organic granulated sugar but any white sugar will work. You can try subbing an unrefined granulated sugar such as maple sugar or coconut sugar by weight. However, these will change the flavor, and you'll still need to use granulated sugar to whip the egg whites.
- Lemon zest and juice add tanginess and enhance the floral notes of the olive oil. Feel free to make this using other citrus such as tangerine, orange, grapefruit, or meyer lemon.
- Baking powder adds lift, and cream of tartar helps stabilize the whipped egg whites.
- Salt sharpens the flavor and a sprinkle of powdered sugar makes the cake look so pretty.
This cake looks fancy, but it's so easy to make
This recipe makes a 9-inch cake which serves 8-10 people. It takes about an hour to make, start to finish, plus some cooling time post-baking. It keeps beautifully and can be made a day or two ahead of time.
Can I make it without sugar?
Reader Sunny reports in the comments: "I turned this into a sugar free cake! For the cake batter, I used combination of Allulose sweetener mixed with 9 packets of Truvia to equal exactly 1/2 cup to obtain desired sweetness. For whipping the eggs whites I used 1/4 cup of Allulose. I still managed to obtain stiff egg peaks with using Allulose by just whipping the egg whites a few minutes longer on high speed."
A Dainty Gentleman
Huge thanks to everyone for your love and support regarding our dear Catamus. We very sadly said goodbye to him on Friday, May 8th, when it became clear that his condition was worsening. We didn't want him to suffer needlessly anymore. Though we're heartbroken to have lost our darling boy, missing him terribly every minute of every day, we feel lucky to have so many caring friends and family members who have helped us through this time. Thank you for being among them.
Catamus has been a huge part of TBG since the day we brought him home in February of 2011. We met this spry 2-year-old from Yolo County at the SPCA one wintry night. He charmed us by giving us head butts and showing us his belly, circling us as we sat in his area, and looking up at us with a pair of intense golden eyes as if to say "It's me! Take me home!" Looking into his expressive eyes was like looking into a human's. We fell hard for this quirky little person.
Jay and I both work from home, so Catamus was not only like a child to us over the years, but also a co-worker or purrrrsonal assistant.
Catamus would sit directly behind me in the kitchen as I cooked, swishing his tail underfoot, and getting incensed when I'd inevitably step on it. He would walk around my desk as I wrote, knocking things over with his long, curly tail, which seemed to have a mind of its own. He only wanted to sit on my lap when I was typing on my lap keyboard, which he would step on. And he would try to lick whatever I was shooting, often photobombing shots in the process.
As I wrote posts (and later, my cookbook) late at night, he would make biscuits on the back of the couch next to my desk before settling in for a snooze, lending moral support during those long hours.
Catamus would sit at the table with us at mealtimes. We learned that he liked odd foods such as oatmeal, popcorn, roasted broccoli, feta cheese, and padron pepper stems. He had a special fondness for almonds in all forms, particularly almond butter and any recipes made with almond flour.
While developing this gluten-free olive oil cake for my Alternative Baking column in GFF Magazine in 2018, I left the cake to cool on the dining table. When I came back to remove the cooled cake from the pan, I noticed that there were ruts in the top of the cake. After some confusion, I realized that Catamus had quietly climbed onto the table and licked divots in the top of the cake when I wasn't looking. The slices shown in these photos were all I could salvage.
Catamus accrued many names and titles over the years including, in no particular order, Prince Catamus of Orange, Sir Catamus, Catumas (pronounced cuh-TOO-mus), Catamonious, Catamus J. Cat Esq., HRH (His Royal Highness), The Dainty Gentleman, Fluffy Pants, Catmandu, Catamus Toes, Sunny Cat, Red, Sleepy Redhead, Mr. C, Catty Longlegs, Cattigan O'Catamus, Catamister, Catamistery, and Big Handsome Man Cat. Heels, Heelzies, and Heelzabub were other silly nicknames I would sing to him whenever he entered a room.
Then there was the name he came with from the SPCA: Helios, the sun titan who drives the sun up each morning in a horse-drawn chariot.
Quite fitting.
Catamus knew his name(s) and would swish his long, thick tail whenever we'd say "cat." He didn't love pets or snuggles, but he enjoyed being shoved onto the ground and smacked really hard. Jay would play him like a drum in time to whatever music we had on. When he'd stop, Catamus would yowl for more. He apparently had a brother named Spanky who got adopted first. Clearly "liking it rough" ran in the family.
Without Catamus, our apartment feels hollow and strange. I keep expecting to see him when I walk into a room, and imagining that I hear his toes clicking on the hardwood floor, his tail thumping on the rug, his claws scratching his post (or the couch, or the upholstered chair). He was a ray of sunshine in our lives. I'm so grateful to have gotten to bask in his presence these nine years.
A dear friend of mine wrote, and this has become my mantra, "It’s an honor to hurt so much. Because the grief is a measure of the love. And the love is a blessing. The love doesn't go away."
Indeed it does not.
Gluten-Free Olive Oil Cake
This is a cake recipe fit for a king (or cat prince). It gets a light, springy texture from whipped egg whites, loads of moisture and fruity flavor from olive oil, and a meltingly tender texture from almond and tapioca flours. It's gluten-free, grain-free, and dairy-free.
It's plenty flavorful eaten plain, with a cup of tea or coffee. Or you can serve slices with any seasonal fruit: rhubarb compote or berries in the spring, plums or nectarines in the summer, fresh figs in the fall, or citrus supremes in the winter. It makes enough to share with a friend (animal or human) if you like.
If you whip one up, say a good word for our dear Catamus. We miss him terribly.
Have you lost a beloved animal friend? If you feel inspired to share, please do below. It's nice to connect around this kind of thing.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Gluten-Free Olive Oil Cake with Lemon & Almond Flour
Print Recipe Pin RecipeIngredients
Wet Ingredients
- 2 teaspoons room temperature coconut oil, for the pan
- ½ cup (105 g) flavorful extra-virgin olive oil
- ½ cup (100g) + ¼ cup (50 g) organic granulated sugar (divided use)
- finely grated zest of 1 medium lemon
- ¼ cup (65 g) strained fresh lemon juice
- 4 large egg yolks
Dry Ingredients
- 2 cups (220 g) blanched almond flour
- ¼ cup (30 g) tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 large egg whites
- ½ teaspoon cream of tartar
Instructions
Make the batter
- Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.
- In a large bowl, whisk together the olive oil, ½ cup (100 g) sugar, lemon zest and juice, and egg yolks to combine.
- Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
- Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup (50 g) sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down, 2-4 minutes.
- Use a large flexible silicone spatula to fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined and no streaks remain. Scrape the batter into the prepared pan and smooth the top.
Bake & Serve
- Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil.
- Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely.
- Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like.
- The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.
Video
Notes
- Use any citrus zest and juice you like in place of lemon: orange, tangerine, blood orange, or Meyer lemon.
- Add 1 1/2 tablespoons poppy seeds to the batter along with the flours. It lends a lovely nutty flavor and a bit of crunch. I shared a video of this variation on Instagram.
- Serve the cake with dairy-free whipped cream, whipped mascarpone, or whipped creme fraiche.
- Toss berries with a bit of sugar or honey and let sit for 10 minutes to draw out the juices, then serve them with slices of cake.
Nutrition
andrea says
SO YUMMY SO MOIST SO CITRUS!
I reduced the sugar by 1/2, used mandarin oranges & used an 8" springform pan. I'm glad i did bc I think it would have come out really flat after it cooled. It was perfect! This will be my go to cake!
Thank you!
Alanna Taylor-Tobin says
Woohoo! I'm so glad you liked it and that those modifications worked well. I can see how the cake would be a bit shorter when made with less sugar so you did good!
Gloriana says
Would this recipe work in a loaf pan?
Alanna Taylor-Tobin says
That's a great question! I haven't tested it this way. I think it would work, it just might take longer to cook through. I would try a larger pan such as 9x5. Please let me know if you give it a go!
Gloriana says
I made it in a 9x5 pan and it worked! Baked it for 60min (same temperature), I covered as you suggested with foil after it reached a golden color.
It’s a really good base cake, not plain or dry at all. It’s moist and spongy. Thank you for sharing your recipes with us! ♥️
Alanna Taylor-Tobin says
That's so great to hear that it worked, thanks a bunch for the note and kind words. I'm so glad you love it!
Anna says
I haven't made it yet but do you think you could freeze the cake?
Alanna Taylor-Tobin says
Great question! I haven't tried freezing it but I think it would freeze beautifully. Please let me know if you try it!
Jill says
Do you think I could forgo the tapioca flour? What would the consequences of replacing the tapioca flour with more almond flour be? TIA!
Alanna Taylor-Tobin says
Hi Jill,
That should work, it just might be a little more delicate. Please let me know if you try!
Mel says
I used rice flour instead of tapioca and it turned out amazing! Will be making again!
Evelyn says
I'm curious to try this with glutinous rice flour too! Can I ask what your ratio was?
Kathryn says
Made this cake twice now and all I can say is WOW. Because I can't have wheat, I miss have cake occasionally. Gluten free cake mixes are both expensive and often overly sweet. This recipe is a keeper. Only question I have is about the amount of sugar. The ingredients lists 1/2 cup divided but the instructions have one adding a 1/2 cup to the liquid ingredients and 1/4 cup to the egg whites. I used the ingredient list and it seemed fine. Just wondering though.
Alanna Taylor-Tobin says
Hi Kathryn,
Aw I'm so glad you love this cake and that it gave you back your cake-eating joy!
The ingredient list states: ½ cup (100g) + ¼ cup (50 g) organic granulated sugar (divided use) so it's correct to add 1/2 cup to the liquid ingredients and 1/4 cup with the egg whites. However if you used a lower amount and liked it, totally fine to go with that!
Thanks so much for trying the recipe and for the sweet note and rating!
-A
Deb says
I was looking for an olive oil cake, better yet, one with almond flour. Love the cake. So moist and flavourful. It will become a favourite. I served it with blueberries (previously frozen), and whipped cream. I’m looking forward to trying it with orange as some people have suggested.
Alanna Taylor-Tobin says
Hi Deb,
I'm so glad you like the cake! Blueberries are so lovely with lemon aren't they? Please let me know if you try making the cake with orange - that's on my "to-bake" list as well!
-Alanna
Maveryck says
Hi! Can almond flour be replaced maybe? I don’t process them well :(
Alanna Taylor-Tobin says
Aw I'm sorry to hear that – food sensitivities are no fun! Can you do other nuts? I think any nut meal should work (walnuts, macadamias, hazelnuts, etc.) Alternatively you could make my paleo lemon coconut flour cake which is nut-free and so tasty! Please let me know what you try :)
Carmen says
Wow! Thank you so much for this recipe. It is one of the best gluten free cake recipes I’ve ever tried. It turned out beautifully and so moist and delicious. I added almond flakes to the top! This will be my go to cake recipe. Just love it!
Alanna Taylor-Tobin says
Aw this makes me so happy – I'm glad you love it! Sliced almonds on top sound so good to add a little crunch. Yum!
Denise says
Made this for my husband's birthday. He has celiac and always looking for yummy cakes. We both loved it!
Alanna Taylor-Tobin says
I'm so glad it was a hit! I bet he was so happy to have a GF cake for his birthday :D
Lerae says
I’ve not tried this yet, is there any way to use egg substitute?
Alanna Taylor-Tobin says
I wish I could recommend a sub for the eggs but they are so structurally important for this cake, I'm not sure it would work. My best guess would be to try whipping aquafaba in place of the egg whites, and maybe add a little more olive oil in place of the yolks. Could be a disaster though!
I did find this vegan version that looks similar minus the eggs.
Let me know what you try!
Peggy says
Making this cake today and wondering if anyone used honey for the base of the cake? Excited to make for Jewish New Year! Will let you know how it turns out!🙏
Alanna Taylor-Tobin says
Hi Peggy,
That's a great question! I know honey can be tricky to sub for sugar since it's more densely sweet, more liquid, and more acidic. So it can do weird things to the texture of cakes.
I might start with swapping in 3 T honey in place of 1/4 cup of the sugar that goes into the base of the cake (*not* whipped with the egg whites). And then if you want more honey, increase from there.
I think it's safer to keep whipping the egg whites with sugar since I'm not sure honey will work the same way.
Please let us know what you experiment with, and l'shanah tovah! :)
-Alanna
Elsjoseph says
Can you add fresh blueberries to the batter before baking? Will that affect the cake in anyway?
Alanna Taylor-Tobin says
Hm good question! I'm not sure whether the batter will be thick enough to support blueberries; they might sink to the bottom. They will add moisture, so you might want to add more almond or tapioca flour to absorb the liquid if you decide to try it with berries. I would try 1 1/4 cups fresh blueberries and maybe 2 tablespoons each tapioca flour and almond flour. (Just a guess off the top of my head!)
I'd recommend testing a half batch first and baking it in a smaller pan in case you want to make more changes to the recipe. Please let me know if you experiment. That sounds so good!
ICA says
Do you think this recipe would work in a shaped silicone cake pan instead of a springform pan. I have been searching for a recipe to make in it for a party and this lovely recipe fits the theme perfectly.
Alanna Taylor-Tobin says
I think that would work, but the cake will likely get messed up on the top when you turn it out of the pan. The benefit of the springform pan is that you don't need to turn it upside down to get it out of the pan.
Please let me know if you decide to try it!
Libby says
I made this for my sister's birthday today and it was fantastic! Thank you for one of the best GF recipes I've ever tried. :)
Alanna Taylor-Tobin says
Aw I'm so glad the cake was a hit!
Michael Biggs says
Loved this recipe. Changed the lemon for orange. Then painted a little extra fresh squeezed OJ and olive oil on the cake after it cooled. Served it with a drizzle of more amazing olive oil and a sprinkle of Fleur de Sel. Incredible.
Alanna Taylor-Tobin says
Ah we're on the same wavelength - I'm planning to make an orange version of this cake myself. I'm so glad to know that it works well, and that topping sounds brilliant! Thanks a bunch for sharing your variation and for the sweet note!
Marianna Kokoreva says
Hi Alanna,
I already left you 5 stars before for this cake and shared what changes I introduced. This year I made it for a friend's family for Christmas and they enjoyed it. They finished it until the last crumb when they "couldn't look at brownies" any more. Their words.
Since a lot of us use it as a base cake, and I haven't found a similar cake with apples on your site (or in your book, only the quinces which one has to cook :( ), could you please devise for us an upside-down apple cake based on this recipe or similar. Please! Thank you.
Alanna Taylor-Tobin says
Hi Marianna!
Aw I love the idea of a GF apple upside-down cake. I'm not positive that this cake would work for that purpose since it's pretty moist. But you can certainly experiment! Or you can for sure use the base for the cake that's in my book, stirring in 1/2 cup or so of finely chopped apple into the batter. You can omit the ginger and sub 1/2-1 teaspoon cinnamon if you like too!
For the topping, here's a formula I used a long time ago for a wheat-based cake:
Peel 5-6 large apples and cut them off the core into 6 equal pieces. Melt one stick of butter in a well-seasoned 10-inch cast iron or other oven-proof skillet. Sprinkle 1/2 cup granulated sugar (or sugar of your choice) over and stir to distribute evenly. Lay the apples, rounded side down, over the sea of buttery sugar, placing them snugly next to one another. Place the apple-filled skillet over medium-low heat while you prepare the batter and cook the apples until very tender and the sugar has started to caramelize, about 20 minutes.
When the batter is ready, remove the pan from the heat and dollop the batter over the apples. Carefully spread the batter with an offset spatula. Bake and unmold per the instructions in the book.
Please let me know if you try it or if any questions come up as you go!
xo,
A
Marianna Kokoreva says
Thank you Alanna, I am going to experiment with your suggestion of mixing diced apples into dough and putting thin small slices on bottom of the pan in butter without precooking. My Mum has made Charlotte apple pie this way and it's very popular in my home country.
Alanna Taylor-Tobin says
Fabulous, please let me know how it goes - it sounds delicious!
Cat says
Hi! I have this link saved but it used to be for the tangerine olive oil cake that wasn't gluten free -- is it possible to get a copy of the original recipe too? It was my partner's favorite and I wanted to make it for her birthday! Thank you so much!
Alanna Taylor-Tobin says
Aw I'm so glad you two love that recipe. Sent it to your email!
Manuela says
Hello! This is my second time making the cake, the flavor is outstanding but it always seems to fall deeply in the center. I don’t understand why that happens.
Alanna Taylor-Tobin says
Hi Manuela,
I'm so glad you like the flavor of this cake, though I'm sorry to hear about it falling in the center - that's no good! I would try increasing the almond flour to see if it will make the batter more sturdy. Maybe try 1/4 cup more flour to see if that helps?
Please report back so I can continue to help troubleshoot if that doesn't do the trick!
xo,
Alanna
Sherry McLean says
Made this twice using blood orange zest and juice and it was delicious, but both times the center didn’t see to be baked when 45 minutes was up. The first time I left it in the oven a few minutes longer, but took it out before the outside was too dried out. The second time the center puffed up a bit more in the oven but both times the center was very sunken after cooling. Taste was wonderful and everyone who tried it agreed. Any advice to get it to look more even like the one in the photo in the recipe? Will definitely make it again.
Alanna Taylor-Tobin says
Hi Sherry,
I love the idea of this cake with blood orange - that must taste amazing! But I'm sorry to hear about the underbaked / sunken center. That's no good!
To measure the flours, are you using weights (grams) or volume (cups)? If you're using volume, I wonder if the flour is being measured a little light? Also, do you know if your oven runs true to temperature? It can be helpful to check the calibration with an external oven thermometer just to be sure.
Either way, my best guess would be to try adding 1/4 cup more almond flour. This will hopefully absorb more moisture and help the cake bake more evenly. Another reader just had the same thing happen and I gave the same advice, so fingers crossed that it fixes the issue. Let me know how that sounds or you have other thoughts or questions!
-Alanna
Sherry McLean says
I used blood oranges and made a blood orange simple syrup which I brushed on top a few times while the cake was still warm. I scattered the top with some toasted sliced almonds (the glaze helped them stick) and finished with a dusting of icing sugar. Fabulous!
Alanna Taylor-Tobin says
That sounds so dreamy!!
Amy says
Just made it for the first time today. Going to serve tomorrow for Easter. Should I put it in the fridge overnight? I thought I would wait until right before serving and sprinkle some powdered sugar. Smells so yummy.
Alanna Taylor-Tobin says
Hi Amy,
You can either store it at cool room temp or in the fridge. If your kitchen is on the humid side, might be safer to pop it in the fridge just in case. You'll want to let it sit at room temp for a couple of hours before serving it so it softens and the flavors pop. Good call to sprinkle the powdered sugar just before serving.
Please come back and let me know how you all like it!
-Alanna
Amy Messerschmidt says
So delicious. I am not a baker so was a bit worried but it turned out fantastic. Can’t wait to read more about your carrot cake. I am in the Bay Area and love following local people. If are still in the Bay Area and make it to the South Bay you have to check out Polentria (Gluten Free). Thanks for my new go to recipe for the non-baker😀
Alanna Taylor-Tobin says
Hi Amy!
Aw I'm so glad the cake turned out well even for a beginning baker. Fantastic!
And thanks so much for the tip; I'll be sure to check out Polentria next time I find myself in the South Bay. Always happy to meet a fellow Bay Area local too! :)
-Alanna
Angela says
I have not made the cake, but your beautiful photographs of Catamus warm my heart. You are so lucky to have had such a beautiful and curious assistant. I have never seen someone interweave luscious food pictures equally with portrait quality cat pictures. Extremely well done and thought provoking. I know you must miss him still, but hopefully these captivating pictures that show the essence of his personality continue to bring you joy.
BTW I have been a veterinarian for over thirty years, know the human-animal bond, and have never seen such a heartwarming display of cat love. I am rating this five stars even though I haven’t made the cake, because the photos alone deserve it, and I don’t want to crash the rating by not entering a star value.
Alanna Taylor-Tobin says
Hi Angela,
Awwww thank you so much for the kind note, it really means a lot to me. I know you understand the special and unique bond that we form with kitties; it's really like no other. It was so comforting for me to read all the kind notes left by animal-loving readers after we lost our dear boy. Thank you for adding your kindness here as well, I'm deeply grateful.
xoxo,
A
Marilyn says
I have made this 2 times so far. The first time I didn't have tapioca flour so I substituted 1/2 cornstarch and 1/2 sweet rice flour to replace it (by weight). The second time I used tapioca flour. I'm actually not sure if the taste or texture was any different between the 2 cakes. Both were good.
We found that this cake was even tastier with a blueberry sauce. I took it to an event where one of the gf folks was also dairy free, so this was the perfect recipe.
Alanna Taylor-Tobin says
So glad those modifications worked well and that the cake was a hit - yay! Blueberry sauce sounds like a *delicious* addition too.
Christina Gibson says
I made this cake in the fall and froze a couple pieces and ate the last one last week. It was perfect. I don't use light olive oil so I used avocado oil and it was perfect. I do have your book but it's fun getting new recipes from you. Thanks a bunch Alanna
Alanna Taylor-Tobin says
Aw so glad you like this cake and that it kept so well in the freezer. That's great to know that avocado oil can stand in for olive here too. Thanks for getting my book and following along here on TBG! Very happy to know you're enjoying the recipes. :)
Sangeeta says
I haven’t tried the recipe yet- but I need to make two cakes. Would it work to double the recipe and pour into two springform pans? If this is a bad idea- I will make them separately. Thanks for your advice!!
Alanna Taylor-Tobin says
Great question! You can definitely make one double batch of cake batter as long as you have mixing bowls large enough to accommodate whipping the egg whites and folding the batter together. Please let me know what you try and how it goes!
Sangeeta says
I made the double batch and it turned out perfectly! This recipe is easy and delicious! Thank you so much for sharing it!!
Alanna Taylor-Tobin says
Yay I'm so happy to hear all of that! Thanks a bunch for the note!
Dori says
I was wondering if I could double the recipe and bake in a 9X13 pan.
Alanna Taylor-Tobin says
Great question! I haven't tested this but I think it should work. Just keep an eye on the baking time; if the cake layer is thinner, it will take less time to bake. Please let me know if you try it!
LLBR says
Thank you for this recipe. I used an 8" cake pan, the bottom lined with parchment. The cake baked to a nice height (it does sink in the middle while cooling but that doesn't bother me a bit). Flavor and texture improve as time passes -- day 2 was even better than day 1. It is beautifully golden in color, lightly sweet, and perfect with berries. A charming summery treat.
Alanna Taylor-Tobin says
Yay! I'm so glad you loved this cake and that it worked well in an 8-inch pan, that's so good to know. Thanks a bunch for the rating and comment, I super appreciate both.
Nika says
Thank you so much for creating and sharing this recipe, your are so talented. It’s amazing! I recently had to change my diet because of an auto-immune disease and recipes like this give me hope that I can still eat delicious Gluten Free, Dairy Free deserts. I made it last week for my family and my mom requested it for her birthday today!! This time I substituted the Lemon for Orange and they loved it even more! I will be keeping this one in the recipe folder!
I’m also a fellow orange cat parent and have had to say goodbye to a couple throughout my life, so seeing your photo’s and reading your stories about Catamus really warmed my heart and gave my own grief a companion for a moment <3 Thank you
Alanna Taylor-Tobin says
Aw I'm so glad you and your family love the cake! Very sorry to hear about your autoimmune condition and required change in diet – that sounds like no fun. Please let me know if I can suggest any more GF DF recipes or if I can advise on any ingredient subs.
Thank you for reading about dear Catamus and sharing your own experience with your orange furriends. I'm very sorry for your losses as well, and glad that this post could help you feel less alone in your grief. Sending big hugs your way during this time <333
Christina says
Love your recipes!!!
Wondering if I can use coconut sugar in place of the granulated sugar?
Thanks!
Alanna Taylor-Tobin says
Yay, I'm so glad you're liking the recipes!
Great question. It should be fine to sub coconut sugar by weight for the granulated for the part where you whisk the sugar with the egg yolks and oil. I'm *not* sure if coconut sugar will whip up the egg whites in the same way, so it will be safest to stick with granulated for that part.
Disclaimer that the coconut sugar will make the cake darker in color and add rich molasses notes that may overpower the delicate flavors of lemon and olive oil.
Please let me know what you try and how it turns out!
Olga says
What a delicious cake! I used coconut flour in place of tapioca. Used orange as the citrus. Topped it with sliced almonds and I macerated raspberries with some sugar and a tablespoon of Amaretto for a topping. Texture was perfect. Everyone loved it!
Alanna Taylor-Tobin says
Those variations sound delicious - I'm so glad it was a hit!
Angela says
Love this recipe. It's become my go to GF cake. Super moist, great citrus tang and not too sweet.
Thankyou so much for your recipes.
Alanna Taylor-Tobin says
Aw I'm so glad you love this cake, it's a favorite of mine too. Sharing recipes here is totally my pleasure; very happy you're enjoying them!
Nadine Kabbani says
Amazing recipe...it was my first time making a gluten free cake and i'm so glad i started here. My only change for when i make it the 2nd time is to reduce the olive oil slightly...i used 1/4 cup and although the cake turned out moist, i felt it was a tad bit oily.
Thanks for a great recipe.
Alanna Taylor-Tobin says
Aw I'm so glad you liked the cake and that lowering the amount of oil worked well! It *is* a rich cake between the almond flour, eggs, and oil. Thanks for sharing your variation with all of us!
Terri says
Maybe a dumb question, but the recipe calls for granulated sugar. I have coconut sugar and pure cane sugar. Which do you think would be best?
Alanna Taylor-Tobin says
Not dumb at all! Is the pure cane sugar white / light colored like granulated sugar? If so, that's exactly what you want to use!
Heather says
This cake is absolutely delicious! It gets more moist and flavorful with time—in my experience, a rarity with GF baked goods. I served it topped with raspberries and a lemon zested sweet whipped creme fraiche. So yummy. Thank you for this recipe!!!
Alanna Taylor-Tobin says
I'm so glad the cake was a hit! I'm totally drooling over those toppings, I bet they taste so bright and fresh along with the lemony cake. Yum!!
Sunny says
Hi there, this cake looks delicious! I’m trying to cut back on sugar intake so I wanted to know if I can substitute sugar with Allulose sweetener in the cake instead?
Alanna Taylor-Tobin says
Hi Sunny,
That's such a good question. I haven't tested it, but I *think* it should work. To be on the safe side, you could use 1/2 cup in the batter itself and still use the 1/4 cup sugar to whip with the egg whites, since I'm not sure whether the allulose will keep the egg whites lofty or not.
Other readers have had the same question, so please come back and let us all know if/when you try it!
-Alanna
Sunny says
Yay!! Success! Sugar Free…
I turned this into a sugar free cake!😊 For the cake batter, I used combination of Allulose sweetener mixed with 9 packets of Truvia to equal exactly 1/2 cup to obtain desired sweetness. For whipping the eggs whites I used 1/4 cup of Allulose. Yay, I still managed to obtain stiff egg peaks with using Allulose by just whipping the egg whites a few minutes longer on high speed.
I also added 1/2 of a zested orange along with the lemon zest & folded 1/2 cup chopped walnuts in the batter. So delicious & moist!!! Thank you so much for this recipe, now I can enjoy gluten & sugar free delicious cakes!😊😊
Alanna Taylor-Tobin says
Amazing!!! I'm so glad the cake worked well with allulose and truvia, that's brilliant! Orange zest and walnuts sound like delicious additions too. Thanks so much for sharing your version, I know that's going to help other readers too!
Kate says
Hi Sunny,
Just wondering about the Allulose sweetener you mentioned. Was it a granulated or liquid one?
Thanks!
Kate
Sunny says
Granulated
John says
I found that the oven temperature was too low and it took 20 mins longer to cook until the top was golden brown than stated in the recipe. Upon cutting the cake it is under cooked and mushy. I will bake at a higher temperature ext time and see how it goes. It tastes lovely.
Alanna Taylor-Tobin says
Hi John,
Thank you for the feedback! Different factors can effect baking time so it's always best to go with the visual description rather than the time. Good job leaving the cake in longer!
I'm surprised to hear that the cake was still underbaked after the top had browned, however. Do you happen to have an external oven thermometer? I wonder if your oven might run a little cool.
If raising the temperature doesn't do the trick, you could try adding more starch to absorb some of the moisture and help the cake bake through more quickly.
Please keep me posted on how the next batch goes!
-Alanna
Kathy says
It looks like I can use potato starch as a sub for tapioca flour. 1:1 -same measurement of 1/4 cup? Need to make this weekend so I hope you see thus ;)
Alanna Taylor-Tobin says
Hi Kathy,
I think that should work and yes, I would try 1:1 measurement (subbing by weight is ideal but they weigh roughly the same so probably fine to go by volume). Please come back and let us all know how it turns out using potato starch!
-Alanna
Chelsey says
Hi! Have you used this recipe for cupcakes? I have made it twice and loved it! Now I want to do cupcakes for my daughter’s birthday and curious if you think they would come out the same?
Thanks!!
Alanna Taylor-Tobin says
Yay, I'm so glad you love this cake! I've actually had it on my to-do list to test this as cupcakes! I think it should work well. Just fill the cups about 3/4 full and decrease the baking time as needed. Please let me know if you try it, and I'll do the same. Happy birthday to your daughter!
Seapearl says
Truly a very delicious cake and easy to make!
Alanna Taylor-Tobin says
Yay, I'm so glad you liked it!
DLM says
I love the taste of this cake and very moist! Could I add blueberries to the cake batter for colour?
Alanna Taylor-Tobin says
So glad you like the cake! Great question about blueberries. I'm not sure whether the batter will be thick enough to support them so they might sink to the bottom. They will add moisture, so you might want to add more almond or tapioca flour to absorb the liquid if you decide to try it with berries. I would try 1 1/4 cups fresh blueberries and maybe 2 tablespoons each tapioca flour and almond flour. (Just a guess off the top of my head!)
I'd recommend testing a half batch first and baking it in a smaller pan in case you want to make more changes to the recipe. Please let me know if you experiment. That sounds so good!
DLM says
I tried it yesterday, before I got your reply. You’re right on. The blueberries were concentrated on the bottom and it took longer to bake the middle after which the sides of the cake were too dark for my liking. It still tasted good though.
I will try your suggestion of 1/2 recipe first and adding more flour.
Thanks, you’re so incredibly helpful to my GF baking efforts! GF baking is much more scientific and experimental than regular baking!
Lida says
I made this today, adding double the amount of zest (I am partial to really citrusy bakes).
Fantastic taste, sweetness and moisture.
Thank you so much!!!
Alanna Taylor-Tobin says
Yay, so glad you liked the cake and that the extra zest worked well! You can never have too much citrus in my book :)
Celine says
Hi Alanna! Thanks for sharing this recipe! I’m about to make a cake for my partner’s bday tomorrow, just wondering how essential the cream of tartar is. Idk if any place around me sell it, would it matter much if i skip it?
Thanks in advance!
Alanna Taylor-Tobin says
Happy birthday to your partner! Great question about the cream of tartar. It actually just acts as an acid to stabilize the meringue, so you can use 1/2 teaspoon of lemon juice instead and it should work fine. Please come back and let me know how you and your partner like the cake!
Maritza says
Can I use arrowroot flour instead of tapioca flour
Alanna Taylor-Tobin says
That should work - please let me know how it goes!
Keerthi Sadananda says
I stumbled upon this recipe when I was looking for options to bake with almond flour. The cake was simply amazing! Thank you for a wonderful recipe
Alanna Taylor-Tobin says
I'm so glad you found your way here and that you like the cake!
Linda says
I baked the cake for 40 minutes in a 9 inch spring form pan. The top is a nice golden color, but my sides are very dark. I haven’t cut into the cake yet and I hope it’s OK but what can I do to prevent the sides from getting that dark?
Alanna Taylor-Tobin says
Thank you for the feedback! I'm sorry to hear about the brown sides and I'm happy to help troubleshoot.
Sometimes darker pans or pans that are thinner will cause the bottom or sides of cakes to over-brown. Wondering whether that could be the case here?
Also, do you have a still or convection oven? I tested this in a still oven, so if using convection, you would want to lower the oven temp by 25ºF. In either case, baking the cake at a temperature of 25º cooler next time will hopefully help the cake bake through but keep the sides lighter.
If that doesn't work, other things to try would be lining the sides of the pan with parchment paper strips or wrapping the pan with aluminum foil to reflect some heat. If none of those work, cake strips can be purchased to insulate the sides of the pan.
Please let me know what you try!
Heather says
I made this cake and it was beautiful I took it to a birthday party for celiac guests but everyone else liked as well. I did the strawberries and cream on the side and I had rave reviews. Thank you for this recipe I’ll definitely be making it again
Alanna Taylor-Tobin says
I'm so glad the cake was a hit. So sweet of you to make it for celiac guests – I bet they were very appreciative of being considered!
Lida Anestidou says
Dear Alanna
I’d like to make this cake again but I’m only able to get my hands on an 11’’ pan
I’m out of the country and my options are limited
I was able to find all the ingredients (very happy about that) but I would be grateful if you could help me proportionally amend the quantities to accommodate the larger pan.
Thank you very much,
Lida
Alanna Taylor-Tobin says
Hi Lida, thanks for your patience as I was out of town for the past week. I think a 1.5 batch should be just the right amount for an 11-inch pan, and adjust the baking time as needed. Please let me know how it goes!