There’s a reason the Maialino Olive Oil Cake has achieved cult status. It’s unfussy, deeply flavorful, and somehow manages to feel both special and entirely everyday. I first made it more than a decade ago after a trip to New York, and it’s held a permanent spot in my recipe rotation ever since. But while I loved the original, it came with a level of richness I didn’t always want. So I started making small changes — swapping the dairy, cutting back the sugar, experimenting with different flours — until I landed on this version.

It’s just as tender and moist as the original, but a little lighter, a little more versatile, and something I feel good about making on a regular basis. It’s the kind of cake you can bring to brunch, slice for afternoon tea, or keep on the counter just because. No mixer, no complicated steps, just a truly reliable olive oil cake with a citrusy twist.

😍 Why You’ll Love My Take On Maialino’s Olive Oil Cake

This cake is everything a great olive oil cake should be: plush, fragrant, and barely sweet. It comes together in one bowl, uses ingredients you probably already have on hand, and keeps beautifully on the counter for days. It’s the kind of cake that tastes like you spent hours, but really—it’s weeknight easy. Plus, this version is gluten-free, dairy-free, and a little lighter than the NYC-famous original.

🗒️ Ingredients

Flour – I use a gluten-free flour blend like Cup4Cup or Bob’s Red Mill 1:1 Baking Flour. If using King Arthur or another brand, reduce the oil slightly to keep the cake from being too dense.

Citrus – Use whatever you have on hand: lemons, oranges, limes, or even grapefruit. Zest and juice both add flavor.

Olive Oil – The star of the show. Use a good-quality extra virgin olive oil for the best flavor.

Sugar – Just enough to bring balance. Feel free to swap in coconut sugar for a deeper, more caramelized taste.

Eggs – These give the cake structure and richness.

Almond Milk – Or any milk of your choice. Cow’s milk works just as well here.

Baking Powder + Baking Soda – The leavening duo for that perfect rise.

Salt – Just a pinch to enhance everything else.

👩‍🍳 How to Make My Take On Maialino’s Olive Oil Cake

🔥 Pre-heat oven to 350F. Line a 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper.  Set aside. 

🥣 In a medium bowl, whisk together the flour, salt, baking soda, baking powder.

🥚 In a separate bowl whisk the eggs, then add milk, sugar, oil, zest and juice and whisk to combine.  

🥄 Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.

⏲️ Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean.

🔪 Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely.  

💨 Top with powdered sugar when cool and serve.  

🥳 Enjoy!

🎩 Tips and Tricks

• Don’t overmix! Stop as soon as the flour is incorporated for a tender crumb.
• The cake tastes even better the next day—make it ahead!
• Let it cool fully before dusting with powdered sugar so it doesn’t melt into the top.

🌟 Variations

This is a cake that plays well with others. Try:

• Adding a splash of vanilla extract or almond extract for depth.
• Folding in a handful of chopped pistachios or almonds for crunch.
• Swapping the citrus: blood oranges are especially beautiful in winter.

🤲 Substitutions

• The brand of gluten free flour matters here:  I suggest Cup 4 Cup or Bob’s Red Mill GF 1:1 Baking Flour blend.  King Arthur or another brand may result in a cake that is too “wet” or dense.  If that’s all you have, I suggest reducing the oil to ⅔ cup.
• Regular all purpose flour can be used in place of gluten free.
• I do not suggest using oat flour here, it will be too dense and probably too dry.
• I do not suggest almond flour here, it will be too wet and heavy.
• I haven’t tested it, but I’m sure coconut sugar would work as a substitute for the granulated sugar – expect a brown cake crumb as a result and a deeper caramel flavor. 
• Whole or skim cow’s milk can be used in place of the almond milk.
• I’ve made this cake with lemons, meyer lemons, limes, oranges, and grapefruit.  All of them work great.

📓 Best served with

• A dollop of whipped coconut cream or Greek yogurt
• A simple berry or stone fruit compote
• A hot cup of earl grey or chamomile tea
• A drizzle of citrus glaze or honey

👝 How to Store Leftovers

Store covered at room temperature for up to 3 days, or in the fridge for up to 5. The flavor deepens over time, and the texture stays incredibly moist. You can also freeze individual slices for up to 2 months—just wrap tightly.

🧠 Common Questions