The Best Gluten Free Olive Oil Cake Recipe on the Internet - A Girl Defloured (2024)

FAQs

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Because this cake is so simple, it's important to use high-quality ingredients–typically, extra virgin olive oil is used for the stronger flavor.

Several things could contribute to a dense olive oil cake, including overmixing the batter, using too much flour, or not incorporating enough air into the batter during mixing.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

"Almond oil or olive oil or jojoba oil," she tells Kardashian of her preferred oils, admitting that, like so many of us, she used to mispronounce jojoba.

We'd t-oat-ally recommend Doves Farm's organic oat flour. While it's not the cheapest option, wholegrain flour is high in fibre and suitable for those following vegan and kosher diets. The flour has been milled from high-quality organic British oats and is ideal for making, cakes, biscuits, breads and pancakes.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Late Season: Buttery and mild, late season olive oil lends itself well to general baking and won't over power other flavors.

Canola oil is the most popular baking oil as it's stable at high temperatures, is cost-effective and has a very natural flavour. It also has only 7% saturated fat and contains omega-3s. Choose organic where possible even if it's a little more pricey.

Is it better to bake with olive oil or extra virgin olive oil? ›

Which Olive Oil Should You Choose? Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. However, this is entirely a matter of preference.

If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one and is one you should make, for both flavor and health reasons.

Storage: The cake will keep for 4 days in an airtight container. Freezing: You can freeze the cake for up to 3 months. Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake.

Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.

Why It Works. High-quality olive oil ensures a cake that is rich, flavorful, and moist. The thick texture of buttermilk provides structure to the batter for a cake that's tangy and light. The subtle aroma of lemon zest and orange flower water adds dimension to the cake and elevates the character of the olive oil.

Baking a cake with olive oil might seem like an estranged concept, but we highly recommend it. Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense.