Vanilla Olive Oil Cake Recipe
This homemade vanilla olive oil cake recipe is a gluten-free baked dessert made using olive oil, Greek yogurt, vanilla, eggs, and a cup-for-cup flour blend. The crumb feels tender and moist, while the outside develops a lightly golden edge.Greek yogurt brings gentle tang, and vanilla gives the center a sweet bakery-style note. Olive oil also keeps the texture supple after cooling.
Equipment
- 8-inch round cake pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Parchment paper
- Cooling rack
- Toothpick or cake tester
Ingredients
- ⅔ cup olive oil
- ½ cup Greek yogurt
- 2 medium eggs
- ¾ cup + 1 tablespoon granulated sugar
- 7 tablespoons milk
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
Instructions
Step 1
- Preheat the oven to 350°F. Grease an 8-inch round cake pan and cover the bottom with parchment paper.
Step 2
- Pour the olive oil, Greek yogurt, eggs, milk, and vanilla extract into a large bowl. Whisk until everything is well mixed and the mixture looks smooth.
Step 3
- In a separate bowl, mix the gluten-free flour, baking soda, baking powder, and salt. Slowly add this mixture to the bowl of wet ingredients.
Step 4
- Stir just until the flour disappears and the batter looks evenly mixed. I avoid stirring too much at this point so the cake stays light after baking.
Step 5
- Pour the batter into the prepared pan and gently smooth the top. Bake for 35–40 minutes. Check the center near the end by inserting a toothpick. It should come out clean or have a few moist crumbs attached.
Step 6
- Leave the cake in the pan for 10–15 minutes, then transfer it to a cooling rack. Let it cool before slicing. Serve the vanilla olive oil cake recipe as it is or finish it with your favorite topping.