Gluten-Free

Low-Carb Olive Oil Cake

May  6, 2019
3 Ratings
Photo by Megan Riordan
Author Notes

Adapted from Maialino's Olive Oil Cake, this version uses almond and coconut flours and no-calorie sweetener to give a lower-carb version of the original. This recipe makes a lightly sweet cake; feel free to experiment with the amount of sweetener added to your own taste —Megan Riordan

  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Serves 12
Ingredients
  • 1 1/3 cups Almond Flour
  • 2/3 cup Coconut Flour
  • 2/3 cup granulated sweetener like Wholesome Zero-Calorie Sweetener (or to taste, depending on sweetener)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 3 large eggs, separated
  • 2/3 cup extra-virgin olive oil
  • 1 cup coconut milk (for drinking from carton, not from a can)
  • 1 1/2 tablespoons grated orange zest
  • 1/2 cup orange juice
In This Recipe
Directions
  1. Heat the oven to 325° F. Grease a 9-inch cake pan that is at least 2 inches deep or cast-iron skillet and line the bottom with parchment paper.
  2. In a large bowl, whisk the almond and coconut flours, sweetener, salt, baking soda, and cream of tartar.
  3. In another large bowl, whip the egg whites with a hand mixer, starting on low speed and gently building to high, until soft peaks form. Set aside.
  4. In a third large bowl, whisk the olive oil and egg yolks together to emulsify. Then add in the milk, orange zest and orange juice.
  5. Add the olive oil/milk/orange mixture to the dry ingredients and whisk to combine.
  6. Lighten the mixture with a dollop of whipped egg white, then add the rest in and stir gently until all egg mixture is thoroughly incorporated (no streaks of white) but not overmixing so as not to deflate the egg whites.
  7. Pour the batter into the prepared pan and cover with foil. Bake for 45 minutes.
  8. Remove the foil and bake for an additional 45 minutes or until set in the center and a tester comes out clean. Check for doneness after about 20 minutes but keep it in as long as you can--this cake is very moist and needs plenty of time in the oven but it's a balancing act between doneness and overbrowning.
  9. Transfer the cake to a rack and let cool for 30 minutes.
  10. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. As with most gluten-free baked goods, this is best sliced and eaten when completely cooled to avoid crumbling.

See what other Food52ers are saying.

  • Diane Bieganowski
    Diane Bieganowski
  • Linda R
    Linda R

4 Reviews

Diane B. March 1, 2020
This 'cake' recipe, as is, tasted like nothing without added carbs. I softened cream cheese and mixed it with sweetner and vanilla extract. It needs a LOT of a add-ins!
 
Linda R. March 1, 2020
Have you ever had olive oil cake? If you see my notes below and follow them you will get something with the taste and texture that is almost identical to Maialino's olive oil cake. If you haven't had theirs then your expectation level just didn’t match what you thought this was supposed to taste like. It’s more of a tea cake then something you’d serve to 10 year olds at a birthday party. I love both but this is definitely more for adults.
 
Linda R. May 21, 2019
I also used unsweetened almond milk in place of the coconut milk.
 
Linda R. May 21, 2019
Hi Megan,

Thank you so much for this recipe! It is SO good and is so close to the Maialino olive oil cake!

I made a couple of additions that I think will take it to that final level: I added 1/4 teaspoon of Grand Marnier extract (the original recipe called for Grand Marnier but the carbs!) and 1/4 teaspoon of vanilla extract because vanilla extract makes everything just a little more delicious without taking over the flavor profile. I also sifted all dry ingredients before incorporating the egg yolk/juice mixture. I used allulose and bumped it up to a scant cup since allulose is less sweet than other low carb sweeteners. I like it because there is none of the cooling effect you get from erythritol.

Maialino offered this cake as muffins in Panettone style muffin wrappers during breakfast service, and that is how I had always prepared them using the conventional recipe, and it is how I prepared them using this one. I did not do the covered/uncovered baking - I simply baked them, uncovered, at 325 for 35 minutes (until golden on top and deeper golden brown around the edges). I am THRILLED to be able to have this delicious cake back in my repertoire.

Best regards,
Linda