Vanilla Olive Oil Cake with Cherry & Raspberry Frosting (gluten free)
This recipe for olive oil cake was first published on my former blog, The Culinary Jumble, in February 2018. The recipe instructions have been amended to include spelt flour.
I would love to say I planned an olive oil cake. I didn’t. Nope, my plan was to use butter. Only some greedy bugger in my house had eaten it all.
Okay, okay. What I should say is: some forgetful bugger didn’t buy any last time she went shopping. Ahem. Yes, that would be me.
My second plan was to have a mascarpone strawberry frosting. Only, I was exuberant with the mixing and made it too runny, rendering it beyond useless. I had to throw it away, along with the only strawberries I had with it.
So, the end result was an olive oil cake with a raspberry and cherry frosting. Out of a catalogue of errors came a beautiful cake with an amazing taste.
The sponge is achingly soft and vanilla-y (vanilla-ish?). The rather unusual combo for the frosting makes it sweet, tangy, and just to die for.
The cake is made with gluten free flour but you would never be able to tell. The crumb is spot on. Of course, you can use spelt flour in a straight swap.
It’s such a shame that store-bought gluten free items are often so unappetising. Why is that? Nothing I make ever tastes like cardboard. Ah, actually, hang on. Bread. Yes, gluten free bread is not the best, even when homemade. I’m working on it STILL. Watch this space. But everything else? You’d be hard pressed to find much difference.
If you like cake as much as I do, you might enjoy these recipes:
Whole lemon and cottage cheese cake
How to make a classic Swedish kladdkaka
Airfyer coffee cake with coffee icing
Vanilla Olive Oil Cake with Cherry & Raspberry Frosting (gluten free)
Ingredients
Cake:
- 2 eggs (medium)
- 190g (1 cup) sugar
- 240g (2 cups) gluten free flour blend (see note 1)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 150ml (⅔ cup) olive oil
- 100ml (¼ cup + 3 tbsp) milk
- 110ml (½ cup) greek yoghurt
- 1½ teaspoons vanilla extract/essence
Raspberry and Cherry Frosting:
- 50g (⅓ cup) frozen raspberries and cherries (defrosted)
- 70g (⅓ cup) butter
- 110g (½ cup) cream cheese
- 250g (2½-3 cups) icing sugar
Instructions
Cake:
- Preheat the oven to 175℃ (350℉).
- Grease two 8" / 20cm pans and line the bottoms with baking paper.
- In a large mixing bowl (or the bowl of a food processor) beat the eggs and sugar together for around five minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a third bowl, combine the olive oil, milk, Greek yoghurt and vanilla essence.
- With the mixer/processor on low speed, alternate adding the dry and wet ingredients (starting with dry). Do this in three stages, so add around a third of the dry ingredients, followed by a third of the wet. Repeat until you've added everything.
- Divide the batter between the two cake pans.
- Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove from the oven.
- Leave the cakes in the pans for around ten minutes, then turn out onto a wire rack and allow to cool completely.
Frosting:
- Beat the butter and cream cheese together until smooth.
- Add the icing sugar.
- Mash the fruit (or if you prefer, blend it with a food processor).
- Add to the cream cheese mixture and beat just until everything is nice and smooth.
Assembly:
- Place one cake top down and smooth over half of the frosting.
- Place the other cake on top and spread over the remaining frosting. Slice and serve. Enjoy!
Notes
- The original recipe was made using gluten free flour. To use regular or spelt flour, simply to a straight swap using the same amounts.