Moist Gluten Free Lemon Olive Oil Cake

If there’s one cake that never lets me down, it’s this Moist Gluten Free Lemon Olive Oil Cake. It’s bright, it's zesty, it’s that friend who always shows up looking effortless but pulled-together (you know the one). With a soft, springy crumb and the kind of citrusy aroma that basically is sunshine, this cake hits that sweet spot between indulgent and feel-good. Oh—and did I mention it’s naturally gluten-free and made with maple syrup instead of refined sugar? Yup. She’s the real deal.

Whether you’re baking for a brunch, bringing dessert to a dinner party, or just craving something cozy and lemony to pair with your afternoon matcha, this cake is simple enough for a weeknight but fancy enough for showing off. Let’s get into it. 🍋✨

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How to Make a Gluten Free Olive Oil Cake

Ingredients

• 2 ½ Cups 1:1 Gluten Free Flour
• 4 Eggs
• ¼ Cup Olive Oil
• 2-3 Lemons juiced & zested
• ½ Cup Maple Syrup
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt

Step-By-Step Instructions

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to ensure easy removal after baking.

In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.

In a separate bowl, beat the eggs until light and fluffy. Add the olive oil, maple syrup, lemon zest, and lemon juice, and whisk until the mixture is smooth and well incorporated.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, as this can affect the cake's texture. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro Tip

I like to top my cake with a spoonful of greek yogurt and a splash of olive oil, honey, or maple syrup, & fresh lemon zest of course! For an extra burst of lemon flavor, drizzle a lemon glaze over the cooled cake. Mix monk-fruit powdered sugar with fresh lemon juice until smooth and pour over the top! 🍋✨

Why This Cake Is Naturally Gluten-Free

This cake is made with a gluten-free flour blend, ensuring it’s safe for those with gluten sensitivities. The combination of eggs and olive oil provides structure and moisture, while the lemon adds a burst of flavor. Using maple syrup as a sweetener adds a natural sweetness and depth of flavor.

Flavor Variations & Smart Substitutions

One of the best parts about this moist gluten free lemon olive oil cake is how flexible it is. Whether you're working with what’s already in your pantry or you're in the mood to experiment, there are tons of ways to make this recipe your own—without sacrificing that bright, zesty flavor or tender texture.

Sweetener Swaps

If you don’t have maple syrup on hand or want to try something different, you’ve got options:

• Honey: A classic substitute with a richer, slightly floral taste. Just note that honey is sweeter than maple syrup, so you may want to use a little less.
• Agave syrup: This plant-based liquid sweetener has a neutral flavor, making it a great 1:1 swap for maple syrup. It’s also a bit thinner, so expect a slightly looser batter (still totally fine!).
• Coconut sugar: If you’re going for a more caramel-like sweetness, this unrefined sugar adds depth and a touch of molasses flavor. It’s not a liquid, though—so you might need to slightly increase your wet ingredients (like a splash of almond milk or extra lemon juice) to maintain moisture.
• Date syrup or monk fruit syrup: These natural sweeteners are great low-glycemic alternatives and bring a richer flavor that pairs beautifully with citrus.

Pro Tip: If you switch to a dry sweetener (like coconut sugar), add an extra tablespoon or two of lemon juice or a few teaspoons of water to keep your cake nice and moist.

Flour Alternatives

This recipe works with most 1:1 gluten-free flour blends, but if you’re looking to customize the base or use what you’ve got, here are a few ideas:

• Almond flour: Adds richness and a slightly nutty flavor. It’s naturally moist, which helps with texture, but since it's denser and lacks binding agents, it’s best to use almond flour in combination with a lighter GF flour blend.
• Oat flour: Mild, hearty, and naturally gluten-free (just make sure it's certified GF if you're baking for someone with celiac!). This gives the cake a bit more of a wholesome, breakfast-y vibe.
• Coconut flour: Use this one sparingly—it’s super absorbent. If you're subbing in coconut flour, use less of it (about ⅓ cup for every 1 cup of GF flour) and increase your liquid ingredients and eggs.

Quick Summary: For best results, start with a 1:1 gluten-free baking blend, and if you're feeling adventurous, try blending oat and almond flours together for a cozy, nutty twist.

Citrus Swaps

Lemons are the star here, but they’re not the only citrus that plays well with olive oil:

• Oranges: For a slightly sweeter, sunnier vibe, sub in fresh orange juice and zest. You’ll get a warmer flavor profile that pairs beautifully with almond flour or vanilla glaze.
• Limes: Want something a little tangier and more tropical? Lime juice and zest will wake up your tastebuds and give the cake a mojito-ish flair (you can even throw in some coconut flakes!).
• Grapefruit: If you love bitter citrus, try grapefruit zest and juice. It adds a more complex flavor that’s slightly floral.

Add-Ins for Texture & Flavor

This cake is lovely on its own, but if you want to jazz it up, you’ve got plenty of mix-in opportunities:

• Poppy seeds: A classic lemon pairing (hi, lemon poppy seed muffins!). Use 1–2 tablespoons for a little crunch and visual interest.
• Blueberries: Fold in ¾ to 1 cup of fresh or frozen blueberries right before baking. The burst of juice with the lemon is chef’s kiss. Just toss them in a little flour first to keep them from sinking.
• Chopped nuts: Almonds, pistachios, or walnuts add a nice crunch. Go with ⅓ to ½ cup and sprinkle a few on top for visual flair.
• Herbs: Feeling fancy? Add a teaspoon of finely chopped rosemary or thyme. It gives a beautiful Mediterranean vibe that’s surprisingly delicious with citrus.

Frequently Asked Questions

Can I use a different sweetener? Yes, you can substitute maple syrup with honey, agave syrup, or coconut sugar. Adjust the quantity to taste, as sweetness levels vary.

Is this cake dairy-free? Yes, this recipe is dairy-free as it doesn't contain butter or milk.

Can I make this cake vegan? Yes, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based sweetener.

How do I store leftovers? Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Can I freeze this cake? Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Enjoy!

And there you have it—your new go-to Moist Gluten Free Lemon Olive Oil Cake. It's simple, sunny, and packed with wholesome ingredients you can feel good about. Whether you're baking for brunch, dessert, or a mid-week treat-yourself moment (highly recommend), this cake brings that just-sweet-enough vibe that hits every time.

Until next time, keep baking things that make you feel good. And don’t forget the lemon zest—it’s the little things. Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🍋✨