Gluten-Free Olive Oil Cake with Almond Flour

Gluten-Free Olive Oil Cake with Almond Flour

This Gluten-Free Olive Oil Cake with Almond Flour bursting with blueberries is a delicious twist on a classic dessert. Perfect for satisfying your sweet tooth without refined sugar. Dairy-free.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 535kcal

Author Tessa

Ingredients

2 cups (274g) + 1 tablespoon almond flour, firmly packed
¼ cup (40g) medium grind cornmeal or corn flour
¼ cup (35g) coconut sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup honey
½ cup unsweetened almond milk
¼ cup extra-virgin olive oil
1 teaspoon pure vanilla extract
3 large eggs at room temperature
1 teaspoon grated lemon zest
1 cup blueberries rinsed and dried

Optional toppings:

Fresh blueberries
Powdered sugar
Coconut whipped cream
Simple glaze

Instructions

Heat oven to 350 degrees Fahrenheit. Grease sides and bottom of a 9-inch springform pan or 9x2 round cake pan. Line the bottom with parchment paper.
In a medium bowl, combine 2 cups almond flour, cornmeal coconut sugar, baking soda, and salt. In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs.
Using an electric mixer or by hand, gradually add liquid mixture to the dry ingredients and mix until lumps no longer appear. Add lemon zest. Stir to combine.
Rinse out the medium bowl, wipe dry. Add remaining tablespoon of almond flour and blueberries. Gently stir to coat. Fold blueberries into batter. Pour batter into prepared pan.
Place cake pan on the middle oven rack and bake for about 35-40 minutes, or until middle is set and a toothpick or fork come out mostly clean with only a few crumbs. Allow the cake to cool on wire rack in the pan.
(Honey tends to brown up faster, so tent the cake with foil halfway through baking.)
When cool, remove springform sides or use a knife to loosen cake from sides of pan. Invert cake over onto your hand or wire rack to remove parchment. Then transfer cake to a serving platter or cake stand.
Sprinkle with powdered sugar or top with a simple glaze if desired.

Notes

The top of this cake will have a deeper brown due to the coconut sugar and honey used in the recipe.
Fresh is best, but frozen blueberries can certainly be used in place of fresh. If using frozen, do not thaw them before putting them in the batter.

Inspired by C Casa's blueberry upside-down cake and adapted from fine Cooking.

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