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

Kat Ashmore

4.84 from 24 votes

Mar 10, 2023, Updated Sep 18, 2024

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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.

Table of Contents

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

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

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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.
4.84 from 24 votes (10 ratings without comment)

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4.84 from 24 votes

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

By 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.
Prep: 10 minutes
Cook: 1 hour 5 minutes
Cooling Time: 30 minutes
Total: 1 hour 55 minutes
Servings: 10
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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
  • ⅓ 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: 329kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 379mg | Potassium: 40mg | Fiber: 3g | Sugar: 22g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
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
Keyword: cake, dairy-free, gluten free, Olive Oil
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4.84 from 24 votes (10 ratings without comment)

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53 Comments

  1. 5 stars
    This is in my rotation regularly when I have people over!! I served this at a brunch with one gf person, no one believed it was DF and GF! They loved it!! I had it on the buffet as the carb with a lot of berries on the side. It’s so versatile and delicious!

    Reply

    1. This makes me so happy, Ann Marie! I love being able to surprise and delight guests with dietary needs because they often feel like their restrictions are an annoyance, so I’m so glad this has become a part of your regular rotation!
      Enjoy,
      Kat.

      Reply

  2. My daughters and I made this together and we all LOVED it! Thank you for such a great recipe and brining my girls and I together in the kitchen!

    Reply

  3. 5 stars
    I made this for a group of 40 women, many GF and DF, and everyone loved it, even those who had no dietary restrictions. I combined orange and lemon zest and combined juice. Great recipe! Question: would it come out as well made in mini muffin tins? Thanks.

    Reply

    1. I love this so much, Annie! It’s always a win when you can impress all the tastebuds in the room with one dish!
      I’ve heard it makes great muffins, but I personally haven’t tried it.
      Let me know if you give it a try!
      Kat.

      Reply

  5. Kat, Really liked your simplicity on your recipe. I am anxious to try to make this recipe as I had my 1st slice of Olive Oil Cake last week. Like you, trying to eliminate the sugar and possibly try other flours and liquids.
    What is your take on using Cassava Flour and A2 milk, or even plain yogurt? And, what about Monkfruit or Stevia with Inulin?
    I’m thinking I will also add some Walnuts in the batter and top with Raspberries..
    Just dabbling now with baking healthy desserts…Lots to learn with healthy sweets… Thanks for your input…Ken

    Reply

    1. Hi Ken,
      I wholeheartedly believe in making the adjustments that serve you, so many of these would work! A2 milk can be used anywhere regular milk (or alternative milks) are used. Flours can be more difficult because every flour has it’s own characteristics which can impact baked goods. Cassava flour can be a good alternative to wheat flour, but I personally choose a gluten-free blend because it is most reliable for the majority of baked goods. Monkfruit or stevia are great sweetener alternatives, but I always recommend that with any substitutions, you go into it with an open mind – it’s all an experiment!
      Walnuts and raspberries would be beautiful with this.
      Let me know if you give it a try!
      Kat.

      Reply

  6. I’d like to bake this for a friend who has multiple food issues: No – gluten, lactose or nuts. Is it possible to switch out the almond milk for another lactose and nut-free milk?

    Reply

    1. This is so lovely, Jeanne! Yes absolutely, whatever milk works best for them!
      Let me know if they love it – I’m sure they will 😉
      Kat.

      Reply

  7. HI! This has been a hit!! I’ve always made it the morning of for a dinner that night. Do you think the cake would be ok to make the day before and if so, how would you store it? Thanks!!

    Reply

    1. Hi Alejandra, I’m so glad you love this recipe!
      It will certainly hold up to being made the day before – if you have an air-tight container it will fit in, that would work perfectly, otherwise just wrap in plastic wrap.
      Enjoy,
      Kat.

      Reply