The Famous Maialino Olive Oil Cake, But Healthier (Gluten-free, Dairy-free)

The Famous Maialino Olive Oil Cake, But Healthier  (Gluten-free, Dairy-free)

Olive Oil Cakes have taken the internet by storm but, in my mind, nothing compares to the Olive Oil Cake from the Maialino restaurant in NYC. It’s a top contender for my favorite cake of all time, and it’s not just me that feels this way! It’s famous for a reason: it’s impossibly moist, extremely versatile alone with tea or paired with whipped cream and a fruit compote, and it is so easy to make.

However, with 1 ⅓ cups of olive oil and a generous amount of sugar in the original recipe, some (myself included!) may be hesitant to indulge too often. I didn’t want to have to pass up on this delectable cake, and neither should you – I wanted a healthier option without losing it’s integrity and so with that, here is my take on Maialino’s Olive Oil Cake. I’ve been making this recipe for more than 12 years and it never disappoints.

Watch Me Make My Take On The Famous Maialino Olive Oil Cake

If you’re in need of some more of my takes on famous recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Take On The Famous Maialino Olive Oil Cake

Step 1. 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. 

Step 2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder.

Step 3. In a separate bowl whisk the eggs, then add milk, sugar, oil, zest and juice and whisk to combine.  

Step 4. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.

Step 5. 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.

Step 6. 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.  

Step 7. Top with powdered sugar when cool and serve.  

Step 8. Enjoy!

I make this recipe with whatever citrus I have available – it’s wonderful with lemons, limes or oranges!

What Else Can I Use?

  • 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.

This Take On The Famous Maialino Olive Oil Cake is special because:

It’s fast, incredibly simple and the results are delicious every single time!

It’s gluten free and dairy free

More Famous Favorites

Famous La Scala Chopped Salad

Torrisi’s Famous Hot Sauce

Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

If you make my take on the famous Maialino Olive Oil Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Famous Maialino Olive Oil Cake, But Healthier (Gluten-free, Dairy-free)

Kat Ashmore
I've been making this gluten free, dairy free take on Maialino's Olive Oil Cake for more than 12 years and it never disappoints.
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Course Dessert, Snack
Cuisine American
Servings 10
Calories 329 kcal

Ingredients
  

  • 2 cups Gluten Free all-purpose flour blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ cup extra-virgin olive oil
  • 1 1/4 cups unsweetened almond milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 1/2 tablespoons grated citrus zest
  • cup fresh citrus juice
  • Powdered sugar for topping (optional)

Instructions
 

  • Preheat the oven to 350 Degrees F.
    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.

Notes

 
 

Nutrition

Calories: 329kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 49mgSodium: 379mgPotassium: 40mgFiber: 3gSugar: 22gVitamin A: 97IUVitamin C: 7mgCalcium: 84mgIron: 1mg
Keyword cake, dairy-free, gluten free, Olive Oil
Tried this recipe?Let us know how it was!

Related Posts

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

When I’m making zucchini cake, it’s because I want cake: fluffy, high, moreish…. and frosting – especially if it’s cream cheese frosting! Too many zucchini cakes come out of the oven looking (and tasting) like zucchini bread dupes, with nuts and maple syrup and a dense texture that isn’t quite what I had in mind when I started. But that ends right here, right now with this recipe.

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

This is the perfect Christmas, holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day!



13 thoughts on “The Famous Maialino Olive Oil Cake, But Healthier (Gluten-free, Dairy-free)”

  • 5 stars
    I’ve made it twice in two weeks. I ate the WHOLE dang thing myself the first time. I might share this week. Will be on rotation!

    • They say sharing is caring, but I’m all for testing it out yourself the first time around 😉 So thrilled that you loved it!
      Kat.

  • 5 stars
    Delicious!! Made this after viewing on Instagram and had ingredients on hand. Absolutely impressed and gluten and dairy free too. Will be making again and sharing. Thank you for this recipe!

    • I’m over-the-moon that you loved this Kelley! It’s a recipe I just can’t get enough of!
      Enjoy,
      Kat.

  • 5 stars
    Made this weekend with limes and its amazing. Easy to bring together with minimal ingredients I didn’t have on hand. I will 100% be making this again!

    • It’s such a treat to hear how much you loved it, Emily! It’s a personal favorite 😉
      Enjoy,
      Kat.

  • 5 stars
    I made this yesterday! OMG! So good. I didn’t have gluten free flour so I used einkorn flour. I used cara cara oranges that I had. And I used a combo of coconut sugar and granulated sugar. It tuned out fantastic! Thank you for sharing the recipe. It will become a staple in my kitchen.

  • When does the 1 cup of granulated sugar come in? It’s listed in the ingredients but not in the recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating