The olive oil cake made with rice flour is one of those simple but surprising desserts: soft, fragrant and incredibly light. Perfect for breakfast or a wholesome snack, it’s made with few ingredients and is also ideal for those who are gluten-intolerant or lactose intolerant.
Unlike classic butter cakes, here we use mild extra virgin olive oil, which gives a tender texture and delicate flavor, and makes the cake easier to digest.
To get a perfect cake use a mild extra virgin olive oil, not too intense.
The olive oil cake with rice flour can also be filled with jams and preserves. It’s the classic “breakfast saver” cake you can prepare in a few minutes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1/4 cup granulated sugar (up to 1/2 cup (about 120 g))
- 3 eggs
- 5 tbsp extra virgin olive oil ((about 70 g; use a mild-flavored EVOO))
- 1 1/4 cups rice flour (gluten-free)
- 1/4 cup cornstarch (maizena) (gluten-free)
- 2 1/2 tsp baking powder (gluten-free)
- 1/2 cup milk (lactose-free (lactose <0.01%) or plant-based milk)
- 1/4 cup sliced almonds
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Pan – springform pan 8-8.7 in (20-22 cm) with removable sides
- 1 Spatula
Method
Sift the rice flour together with the cornstarch and the baking powder.
In a bowl, beat the eggs with the sugar until the mixture is pale and frothy, using an electric mixer or a stand mixer at the highest speed.
Continue beating and add the oil in a thin stream.
With the beaters at the lowest speed, add the sifted flour mixture little by little, alternating with the milk.
Grease a 9-inch (22 cm) pan and pour in the batter. Sprinkle with the sliced almonds and bake in a preheated static oven at 338°F (170°C) for about 30 minutes.
Do the toothpick test: if it doesn’t come out dry, continue baking for another 5 minutes. Remove from the oven and let cool.
Remove from the pan and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association (Associazione Italiana Celiachia) handbook and carefully read ingredient labels to ensure they are free from gluten contamination.
Decadent variations
Olive oil cake with chocolate chips:
Add 1/2 cup (about 80 g) of gluten-free dark chocolate chips to the batter.
Lemon version:
Add lemon zest and juice for a fresh, aromatic cake.
Olive oil and cocoa cake:
Replace 2 1/2 tbsp (about 20 g) of flour with unsweetened cocoa powder for a chocolate version.
Without refined sugar:
Replace the sugar with erythritol or another natural sweetener suitable for baking.
Storage
At room temperature: up to 3 days, covered.
You can also freeze it in slices.
Before serving, you can warm slices slightly to bring back the freshly-baked softness.
Serving suggestions
Dust with powdered sugar, serve with lactose-free coconut cream, no-sugar-added jam, or plant-based yogurt.
What is the best extra virgin olive oil for this cake?
Better to choose a mild, lightly fruity extra virgin olive oil to avoid an overly intense flavor in the cake.
Is the olive oil cake lighter than a butter cake?
Yes, it is generally easier to digest because it contains no butter and has a simpler composition, ideal for people with digestive issues.
How to avoid the cake becoming too dry?
Don’t overbake and respect the liquid measurements. The oil helps retain moisture, so it’s important not to reduce it.
Can I flavor the cake in other ways?
Yes, you can add vanilla, orange or lemon zest, or cinnamon to personalize the flavor.
The gluten-free olive oil cake is a simple yet incredibly versatile recipe: perfect for anyone looking for a light, healthy and easy-to-make dessert.
It’s one of those reliably successful cakes that you can adapt in many ways, making it ideal for everyday breakfasts as well as special occasions.
