Olive Oil Cake

I love making festive desserts for holidays and had so much fun with this one for the Fourth of July! I knew I wanted to make a cake but I also knew there was going to be a lot of food at the BBQ I was going to. So, I wanted to make sure that my dessert was light and fresh. If you haven’t tried or made an olive oil cake before, it’s PERFECT for summer. Olive oil cakes are light, fluffy and so delicious. This cake was no exception, and paired perfectly with the buttercream frosting, fresh fruit and strawberry compote that I put on top. Holiday or not, this cake is perfect for any occasion- and yes, a random Tuesday night is plenty of reason enough to make this!

Ingredients

• 2 cups gluten-free baking flour
• ¼ teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large room temperature eggs
• 1 cup white cane sugar
• Zest from one large lemon
• 1 tablespoon lemon juice
• ¾ cup of extra virgin olive oil
• ½ cup almond milk

Instructions

1.     Preheat oven to 350 degrees Fahreinheit

2.     Grease 9-inch baking pan and lightly coat with flour

3.     In a mixing bowl, combine flour, xanthan gum, baking powder and salt

4.     In another mixing bowl, combine eggs and sugar

5.     Use an electric mixer to beat until creamy

6.     Add lemon zest, lemon juice, extra virgin olive oil and almond milk

7.     Beat on high for one minute

8.     Combine dry ingredients with the wet ingredients

9.     Beat until smooth and creamy

10.  Pour batter into baking pan and bake for 40 minutes

11.  Let cool for 20 minutes

It’s so FLUFFY!

The cake turned out so perfect and the berries made it extra fresh! All I did to make the compote was add ¼ cup strawberries and a teaspoon of lemon zest and sugar then blended on high. Such an easy way to add an extra pop to the cake! But I have a confession to make… I did use store bought buttercream frosting. Blame it on the stress of the holiday!

If you like this recipe, remember to follow me on social media @TheBottomlessPit.