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This cake is based on the famous Maialino Olive Oil Cake, and is one of my favorite cakes in the world. And let me tell you, it is famous for a reason…it is impossibly moist, versatile enough to enjoy alone with tea or dressed up with whipped cream and a fruit compote, and so easy to make.
This time I am making it with juicy blackberries and brightening it with lemon and the warmth of nutmeg. I served it at a dinner party recently and it got rave reviews. These flavors all work amazingly well together, it is magic.
The original recipe calls for 1⅓ cups of olive oil and a good amount of sugar. I set out to make a healthier version while keeping the integrity of the cake…without losing that impossibly moist crumb. I’ve been making this version for 12 years, and everyone always loves it!
Ingredients
Gluten-free all-purpose flour blend– Cup4Cup or Bob’s Red Mill 1:1 recommended. Other brands (like King Arthur) may make the cake too wet or dense. Regular all-purpose flour can be substituted 1:1 if not gluten-free.
Kosher salt– Balances sweetness and enhances flavor.
Baking soda– Leavening agent; helps the cake rise and browns the crust.
Baking powder– Additional leavening for lift.
Ground nutmeg– Warm spice that pairs beautifully with the berries and lemon.
Extra-virgin olive oil– The base fat. This gives the cake its signature moist, rich crumb (this recipe uses less than the original Maialino version).
Unsweetened almond milk– Keeps the cake dairy-free; whole or skim cow’s milk can be substituted.
Vanilla extract– Rounds out the flavor.
Large eggs– Structure and moisture.
Light brown sugar– Sweetens and adds a subtle molasses note; coconut sugar could likely substitute (untested), though it will darken the crumb.
Lemon (zest and juice)– Adds brightness that cuts through the richness of the olive oil.
Blackberries– The star fruit. Juicy pockets throughout, plus a few reserved for the top.
How to Make my Blackberry Olive Oil Cake:
Prep the pan: Line an 8-inch cake pan (at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside.
Whisk the wet ingredients: In a large bowl, whisk the eggs with the brown sugar. Add the almond milk, olive oil, vanilla extract, and the lemon zest and juice. Whisk to combine.
Add the dry ingredients: Add the gluten-free flour, kosher salt, baking soda, baking powder, and nutmeg to the wet mixture. Whisk just until there are no more traces of flour.
Fold in the blackberries: Gently fold in the blackberries, reserving a small handful to scatter on top of the cake before baking.
Bake: Pour the batter into the prepared pan and top with the reserved blackberries. Bake until the top is golden and a cake tester comes out just clean.
Cool and unmold: Let the cake sit in the pan for 30 minutes, then run a knife around the perimeter and turn it out onto a cooling rack to cool completely.
Serve: Slice and serve. Enjoy!
Suggestions
The brand of gluten-free flour matters here! I recommend Cup4Cup or Bob’s Red Mill Gluten Free 1:1 Baking Flour, since other brands like King Arthur can result in a cake that’s too wet or dense (if that’s all you have on hand, reduce the oil to ⅔ cup). Regular all-purpose flour can be used in place of gluten-free.
This cake is meant to be dense and moist… that’s the whole point…but if you prefer a lighter crumb, feel free to cut back on the olive oil and milk to suit your taste. For me, and thousands of others here and on social media, it’s perfect as is.
I don’t recommend oat flour, as it tends to be too dense and dry, or almond flour, which makes the cake too wet and heavy.
I haven’t tested it myself, but coconut sugar should work as a substitute for the granulated sugar, just expect a darker crumb and a deeper caramel flavor.
Whole or skim cow’s milk can replace the almond milk.
When it comes to citrus, I’ve made this with lemons, Meyer lemons, limes, oranges, and grapefruit and they all work beautifully.
I am obsessed with these Baking Pans: They are Durable, Non-stick and a GREAT price.
These are my Go-To Baking Bowls that I use for everything!
Frequently Asked Questions
Yes! Regular all-purpose flour can be used in place of gluten-free, 1:1.
It does. Cup4Cup or Bob’s Red Mill Gluten Free 1:1 Baking Flour work best. Other brands, like King Arthur, can result in a cake that’s too wet or dense. If that’s all you have, reduce the olive oil to ⅔ cup.
I don’t recommend either. Oat flour tends to make the cake too dense and dry, while almond flour makes it too wet and heavy.
Yes, whole or skim cow’s milk works well in place of almond milk.
I haven’t tested it myself, but coconut sugar should work as a substitute for the brown sugar. Just expect a darker crumb and a deeper caramel flavor as a result.
That’s intentional! It’s meant to be a dense, moist cake. If you prefer a lighter crumb, cut back slightly on the olive oil and milk to suit your taste.
Blackberry Olive Oil Cake with Lemon and Nutmeg
Equipment
- 1 8 inch Cake Pan OR 9 inch Cake Pan
Ingredients
- 2 cups gluten-free all-purpose flour blend , (Cup4Cup or Bob's Red Mill 1:1 recommended)
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 cup extra-virgin olive oil
- 1 1/3 cups unsweetened almond milk
- 1 tbsp vanilla extract
- 3 lg eggs
- 1 cup light brown sugar
- 1 lemon, zested and juiced
- 2 cups blackberries
Instructions
- Preheat the oven to 350 Degrees F.
- Prep the pan: Line an 8-inch cake pan (at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside.
- Whisk the wet ingredients: In a large bowl, whisk the eggs with the brown sugar. Add the almond milk, olive oil, vanilla extract, and the lemon zest and juice. Whisk to combine.
- Add the dry ingredients: Add the gluten-free flour, kosher salt, baking soda, baking powder, and nutmeg to the wet mixture. Whisk just until there are no more traces of flour.
- Fold in the blackberries: Gently fold in the blackberries, reserving a small handful to scatter on top of the cake before baking.
- Bake: Pour the batter into the prepared pan and top with the reserved blackberries. Bake until the top is golden and a cake tester comes out just clean. Bake for 65-80.
- Cool and unmold: Let the cake sit in the pan for 30 minutes, then run a knife around the perimeter and turn it out onto a cooling rack to cool completely.
- Serve and Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. I used whole milk in place of almond milk and blueberries in place of the blackberries. Love it in the morning for breakfast or as an afternoon snack!
I normally use King Arthurs GF flour or Freee.
The instructions for King Arthur are confusing.
Decreasing to 2/3 cup can’t be correct. Did you mean “increase” to 2/3 cup? Or is 2/3 cup a typo? Luckily, I had a bag on bobs on hand.
Thanks for the GF recipes. I love your zucchini snack cake.
Please advise what temperature and how LONG to bake it!
I baked it at 350 for 60 minutes and it turned out fantastic!
Hi Caren! So glad you enjoyed! Yes, 350 for 60 minutes is perfect 😉 XO, Kat