This Gluten-Free Olive Oil Cake is a Canvas for the Best End-of-Summer Fruit

Squeeze the most out of stone fruit season by featuring your favorite peaches, nectarines, or plums on top of this simple cake. Using your best olive oil here makes for a deliciously aromatic dessert. You can easily make this cake year-round by substituting the stone fruit with pears or apples in fall and winter or apricots in spring. 

Gluten-Free Olive Oil Cake with Stone Fruit Recipe

Serves 12

Shopping List
1 organic orange
2 organic eggs
¾ cup coconut milk
1 cup extra virgin olive oil, plus extra for greasing
1 cup plus 2 tablespoons brown sugar
1¼ cups gluten-free flour (like Cup4Cup)
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt

2 or 3 peaches, nectarines, or plums (or a combination)
1 tablespoon coconut sugar

Fine-toothed grater, large bowl, small bowl, 8-inch round baking or loaf pan, cooling rack

1. Make the cake batter

Heat the oven to 375°F.

  • Generously grease the baking pan with olive oil.
  • Zest enough of the orange to measure 1 tablespoon.

In a large bowl, combine the eggs, orange zest, coconut milk, and olive oil. Add the brown sugar, gluten-free flour, baking soda, baking powder, and salt and stir or whisk together until smooth. 

2. Bake the cake
Pour the cake batter into the prepared baking pan and bake until golden brown, 35 to 40 minutes, or until a toothpick comes out clean. Transfer the pan to a cooling rack. 
While the cake cools, prepare the topping. 

3. Make the topping

  • Cut the stone fruit in half and remove the pits; cut the fruit into ¼-inch-thick slices.

In a small bowl, combine the stone fruit with the coconut sugar and toss to coat. 

4. Serve
Cut the cake into 1-inch-thick slices, top with the stone fruit, and serve.  

Nutrition per serving: Calories: 360, Protein: 2g (4% DV), Fiber: 0g (0% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 35mg (12% DV), Sodium: 100mg (4% DV), Carbohydrates: 35g (12% DV), Total Sugars: 21g, Added Sugars: 20g (40% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.