Can I make Gluten-Free Citrus Olive Oil and Rosemary Cake ahead?

Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.

How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Gluten-Free Baking

Gluten-Free Citrus Olive Oil and Rosemary Cake

Name: Gluten-Free Citrus Olive Oil and Rosemary Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum); 1 teaspoon gluten-free baking powder; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; Zest of 1 large lemon; Zest of 1 large orange; 3 large eggs, at room temperature; ¾ cup granulated sugar; ½ cup extra virgin olive oil, plus extra for greasing; ½ cup unsweetened dairy-free yogurt (e.g., coconut or almond yogurt); 2 tablespoons fresh rosemary leaves, finely chopped; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons freshly squeezed orange juice; 1 teaspoon vanilla extract

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 12, 2026 · Updated Jul 7, 2026

Mediterranean-inspired 55 mins glutenfreedairyfreeoptionsvegetarianbakingdessertfamilyfriendlyeasybudgetfriendlysnack

A moist and flavorful gluten-free cake highlighting bright citrus zest, fresh rosemary, and rich olive oil. Perfect as a dairy-free dessert or wholesome snack for family-friendly occasions.

Gluten-Free Citrus Olive Oil and Rosemary Cake

Prep 15 min

Cook 40 min

Total 55 min

Servings 8

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 8

1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
Zest of 1 large lemon
Zest of 1 large orange
3 large eggs, at room temperature
¾ cup granulated sugar
½ cup extra virgin olive oil, plus extra for greasing
½ cup unsweetened dairy-free yogurt (e.g., coconut or almond yogurt)
2 tablespoons fresh rosemary leaves, finely chopped
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed orange juice
1 teaspoon vanilla extract

FreeFlourish Gluten-Free Citrus Olive Oil and Rosemary Cake ingredients

Instructions

Preheat your oven to 350 degrees F. Grease and lightly flour a 9-inch (23 cm) round cake pan with gluten-free flour or line it with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, lemon zest, and orange zest. Set aside.
In a large bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is pale and slightly thickened, about 2-3 minutes.
Gradually add the olive oil to the egg mixture, whisking until fully combined.
Add the dairy-free yogurt, lemon juice, orange juice, vanilla extract, and chopped rosemary to the wet ingredients. Stir until smooth.
Slowly fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean and the cake edges start to pull away from the pan.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack and let it cool completely before slicing.
Optional: Garnish with a light dusting of powdered sugar or a drizzle of citrus glaze before serving.

FreeFlourish Gluten-Free Citrus Olive Oil and Rosemary Cake finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Citrus Olive Oil and Rosemary Cake for someone with celiac disease.

Texture Expectations

Gluten-Free Citrus Olive Oil and Rosemary Cake should keep the intended servings texture when cooked and plated carefully.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Frequently Asked Questions

Can I make Gluten-Free Citrus Olive Oil and Rosemary Cake ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Ingredient Replacements

¾ cups gluten-free all-purpose flour blend: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
½ teaspoon baking soda: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
¼ teaspoon fine sea salt: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Zest of 1 large lemon: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Zest of 1 large orange: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

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Gluten-Free Citrus Olive Oil and Rosemary Cake

Recipe Details

Ingredients

Instructions