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Lemon Olive Oil Cake (gluten free, dairy free)

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings
  • Category: Dessert


Gluten free and dairy free super moist lemon olive oil cake. Refined sugar free, nut free, and simple, too! 


  • 2 large eggs⠀
  • 2/3 cup pure maple syrup⠀
  • 1/2 cup milk of choice⠀
  • 1/2 cup olive oil ⠀
  • 3 tbsp fresh lemon juice⠀
  • 2 tsp vanilla extract⠀
  • 1 + 1/2 tbsp lemon zest*⠀
  • 2 cups gluten free all purpose flour
  • 1 tsp xanthan gum (omit if your flour blend contains it)⠀
  • 1 tsp baking powder⠀
  • 1/2 tsp sea salt⠀
  • Powdered sugar for topping (monkfruit or regular)


  1. Preheat oven to 350°F and line an 8 or 9” pie dish with parchment paper (or grease it, but will be easier to remove later to cool with parchment). ⠀
  2. Whisk the eggs, maple syrup, almond milk, olive oil, lemon juice, zest, and vanilla until smooth. ⠀
  3. Whisk in the dry ingredients until almost no lumps remain (try not to over mix it). ⠀
  4. Pour batter into pie dish and bake for 30-40 minutes, until the top domes and a toothpick comes out clean (bake time varies by oven and depending what size baking dish you use!)⠀
  5. Allow to cool for 15 minutes before carefully removing to cool completely on a cooling rack. ⠀
  6. Once cooled, sprinkle the top with powdered sugar and serve!


*Be sure not to skip the zest! It adds most of the lemony flavor.