Gluten Free Olive oil cake
Author: 
Recipe type: Dessert
Cuisine: Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
An easy recipe (with no hard to get ingredients) that will impress!
Ingredients
  • 4 large eggs
  • ⅔ cup sugar
  • ⅔ cup extra virgin olive oil
  • 1½ Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • optional add ins:
  • vanilla extract
  • lemon
Instructions
  1. Preheat oven to 325⁰F.
  2. Coat a 9-inch circle pan with extra virgin olive oil.
  3. In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds. Add sugar and continue to beat until the mixture is very foamy and pale in color.
  4. With the mixer running, slowly drizzle in the olive oil.
  5. If using vanilla extract or lemon stir in now.
  6. In a separate bowl, whisk together the flour, baking powder and salt.
  7. With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
  8. Pour the batter into the prepared pan.
  9. Bake for 45 to 50 minutes, rotating the pan halfway through for even color.
  10. The cake is done when it is golden brown.
  11. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
  12. This cake is best the day of. If there are left overs, refrigerate them.
Nutrition Information
Serving size: 65g Calories: 195 Fat: 15.4g Saturated fat: 2.5g Carbohydrates: 14.2g Sugar: 13.5 Sodium: 146mg Protein: 2.5g Cholesterol: 74mg
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/gluten-free-olive-oil-cake/