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Gluten-free dairy-free lemon olive oil cake recipe

Lemon Olive Oil Cake (Gluten-Free / Dairy-Free)

  • Author: JessOBSESSED
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free


This gluten-free lemon olive oil cake recipe uses fresh lemons and lemon zest, almond flour and sugar to create a light, moist, just-sweet-enough dessert! A slice of this lemon olive oil cake pairs perfectly with a cup of coffee or tea. This recipe is easy enough to whip up on a weeknight but fancy enough to impress at a party!


  • 3 eggs 
  • 3/4 cup sugar 
  • Zest of one lemon 
  • 1 cup gluten free flour 
  • 1/2 cup almond flour 
  • 3 tsp baking powder 
  • 1/2 cup olive oil 
  • 2 tbsp lemon juice 
  • Pinch of salt


  • Preheat the oven to 350F. Cut a piece of parchment paper to place on the bottom of the pan and then lightly grease the paper and pan.
  • Measure out and mix together the flours, baking powder and salt and sift together really well in a medium bowl so all the dry ingredients are well-combined.
  • Zest and then juice the lemon. Measure 2 tbsp of the lemon juice and set aside in a small bowl.
  • In a large bowl, beat the eggs and sugar together with a mixing stand or hand mixer until pale yellow and frothy.
  • Add olive oil, lemon juice and zest to the egg mixture and combine by hand (you don’t want to over-mix).
  • Fold the flour mixture into the wet ingredients and mix by hand until just combined.
  • Pour batter into the greased 8-inch round pan and bake at 350F for 45-50 minutes, or until a toothpick comes out clean from the center of the cake.
  • Let the cake cool and then sprinkle powdered sugar on top. Store for up to 5 days in an airtight container or serve immediately!
  • Prep Time: 10
  • Cook Time: 50 mins
  • Category: Desserts

Keywords: lemon olive oil cake, gluten free dessert, gluten free baking