Gluten Free Lemon and Olive Oil Cake

Desserts

Gluten Free Lemon and Olive Oil Cake
The surprising white chocolate doesn't make this a chocolate cake. But it does help this become a smooth and great flavored cake.
slice of vanilla cake
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Course: Dessert
Cuisine: American, Mediterranean
Keyword: Baking, Cake, Gluten-Free
Servings: 12
Calories: 327kcal
Author: Adapted from Brian Levy, NY Times

Ingredients

  • 4 ounces white chocolate (115 grams. Chopped or broken into small pieces )
  • ½ cup olive oil (105 grams. Plus more for greasing the pan)
  • 5 large eggs
  • â…” cup yogurt (145 grams. If using Greek yogurt, see note below)
  • 1 cup sugar (190 grams)
  • 2 lemons (zest only)
  • 3 tablespoons lemon juice
  • ¾ teaspoon vanilla extract
  • 1 cup almond flour (100 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaaspoon salt
  • â…› teaspoon around nutmeg (a pinch)
  • 4 ½ ounces gluten free baking flour (120 grams)
  • ¼ teaspoon xanthan gum (use only if this isn't already in your gluten free flour)
  • 2 tablespoons confectioners sugar (for dusting. Optional)

Instructions

  • Preheat the oven to 325°. Lightly grease a 9-inch cake pan with olive oil, butter, or spray. Cover the bottom of the pan with parchment or wax paper
  • Melt the chocolate in a double boiler set-up on your stovetop, or in the microwave (see note below). When the chocolate has melted, pour it into a large bowl. Whisk in the olive oil, and then the eggs
  • Whisk in the yogurt, sugar, lemon zest, lemon juice, and vanilla
  • Add the almond flour, baking powder, salt and nutmeg. Whisk until it’s smooth. You may have to switch to a heavy spoon or spatula if the batter clogs the whisk
  • Add the gluten free flour and xantahn gum (if using), and whisk until no lumps remain. Use a spatula to ensure that the batter is thoroughly combined
  • Pour the batter into the prepared cake, and bake until golden brown, and a cake tester comes out clean, approximately 60 to 65 minutes
  • Rest the pan on a cooling rack for 15 minutes, then run a thin knife around the edge of the pan to loosen the cake. Gently invert the cake onto another cooling rack, and remove the pan. Invert the cake again, and allow the cake to cool for another 30 minutes. Place it on a cake plate, or on a board for slicing
  • Dust lightly with confectioners sugar, and serve

Notes

Notes
  • Melting the chocolate:
    • On the stovetop: Place the chocolate in a small stainless steel bowl. Rest this into a saucepan with at least 2 inches of water in it, over a high heat. When it comes to a boil, reduce the heat to low, and continue to melt the chocolate. Stir occasionally to help speed the melting
    • In a microwave: Place the chocolate in a microwave-safe bowl, and heat the chocolate in 10 second intervals, until it’s melted
  • If you’re using Greek yogurt, combine ½ cup (115 grams) of it with 2 tablespoons of water in place of regular yogurt
Nutrition Facts
Gluten Free Lemon and Olive Oil Cake
Serving Size
 
12 g
Amount per Serving
Calories
327
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
72
mg
24
%
Sodium
 
111
mg
5
%
Potassium
 
91
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
25
g
28
%
Protein
 
6
g
12
%
Vitamin A
 
116
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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