Olive oil cake with orange and Cardamom
Looking for a dessert that’s wholesome, satisfying, and just the right amount of sweet? Let me introduce you to this Mediterranean-inspired Olive Oil Cake — made gluten-free, dairy-free, and refined sugar-free, with a citrusy twist and a whisper of warm cardamom.
This is not your average cake. It’s light yet moist, subtly fragrant, and deeply nourishing — a treat you can feel good about enjoying any time of day.
A Healthier Take on a Classic! Traditional olive oil cakes often rely on white flour, sugar, and dairy. But this version keeps things clean and gut-friendly:
Gluten-free flour: Gentle on digestion and perfect for those avoiding gluten or on an anti inflammatory diet;.
Olive oil: A heart-healthy fat that adds moisture, depth, and anti-inflammatory benefits.
Maple syrup: A natural sweetener that brings just enough caramel-like sweetness without spiking your blood sugar.
Citrus zest and juice: Fresh lemon zest and orange juice brighten the flavor and offer a hit of vitamin C.
A pinch of cardamom: This warming spice pairs beautifully with citrus and olive oil, adding complexity and a touch of Mediterranean flair.
Eggs: For structure, richness, and clean protein.
Why You’ll Love This Cake
Easy to make: Just mix everything in one bowl and bake — no fancy equipment needed.
Gut- and hormone-friendly: With anti-inflammatory ingredients, healthy fats, and no dairy or gluten, it’s a dessert your body can actually benefit from.
Perfect for any occasion: Whether you’re hosting brunch, need a midday snack, or want a not-too-sweet dessert after dinner.
Serving Suggestions
Serve it plain, or elevate it with a drizzle of sugar-free jam, a dollop of dairy-free yogurt, or a scattering of toasted almonds or fresh fruits. It’s also delicious with a cup of herbal tea or rich coffee.
This Olive Oil Citrus Cake proves that healthy baking doesn’t mean giving up flavor or indulgence. It’s moist, bright, nourishing — and so easy to whip up. A little slice of sunshine, baked with love and intention.
RECIPE
Ingredients:
2 cups gluten-free baking flour with xanthan gum (I used this one)
1/4 tsp pink Himalayan salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cardamom
Zest from 2 lemons
3 eggs
2/3 cup olive oil
3/4 cup unsweetened almond milk
1/2 cup maple syrup
1 Tbsp vanilla extract
1/3 cup fresh orange juice
Instructions:
Preheat your oven to 350°F. Line a 8-inch cake pan (that is at least 2 inches deep) with parchment paper or lightly grease it.
Combine dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, baking powder, cardamom, and lemon zest until evenly mixed.
Mix wet ingredients: In a separate bowl, beat the eggs. Then add olive oil, almond milk, maple syrup, vanilla extract, and orange juice. Whisk until smooth and well combined.
Combine and mix: Pour the wet mixture into the dry ingredients. Stir until a smooth, uniform batter forms — don’t overmix.
Bake: Transfer the batter into your prepared cake pan and bake for about 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool completely before slicing. Enjoy it plain, or with a dollop of dairy-free yogurt or a drizzle of citrus jam.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana