This off-roaded olive oil cake is gluten-free and made with almond meal, polenta and greek yogurt. I made a half recipe so that I could bake and serve from a pie plate. I used lemon zest instead of orange zest. And proportionately I used a bit more baking soda and added some lemon juice to make sure the gluten-free cake rose. The cake is soft, moist and citrusy. The plain yogurt gives the cake a nice tang and this recipe has less sugar than the original. If you'd like a firmer cake, bake 5 more minutes. Absolutely delicious with fresh fruit and coffee! —Katherine Radakovich
extra virgin olive oil
whole-milk Greek yogurt
In This Recipe
Oil and 8-inch pie plate and pre-heat the oven to 350 degrees.
Combine all of the dry ingredients in a large mixing bowl and whisk well.
Combine all of the wet ingredients in a mixing bowl and whisk until smooth, thick and lemon-yellow.
Combine the wet and dry ingredients, whisk until combined.
Pour batter into oiled pie plate and bake for 40-45 minutes.
Transfer pie plate to a cooling rack and cool for about an hour.
Serve sprinkled with powdered sugar or topped with fruit.