Recipes > Clementine Olive Oil Cake
Clementine Olive Oil Cake

Clementine Olive Oil Cake

Tags: Gluten-free

Courses: Desserts & Treats

  • Prep: 10 mins

  • Serves: 1 loaf

  • Difficulty: Easy

This olive oil cake is rich, delicious, and gluten-free! A Mediterranean-inspired version of a pound cake, our recipe uses wintery clementine for a bright burst of flavour. Feel free to put your own spin on it by using a different sort of citrus like lemon, blood orange, or lime!


  1. Preheat oven to 325°F.
  2. Spray loaf pan with cooking spray and line with parchment paper. Spray parchment paper, too.
  3. Zest and juice clementines. In small bowl, combine sugar and clementine zest. Rub sugar between your fingers to infuse with the zest. Set aside.
  4. In a medium mixing bowl, whisk together almond flour, baking powder, and salt.
  5. In large bowl, whisk together olive oil and zest-infused sugar until thoroughly combined.
  6. Add eggs and clementine juice and beat until smooth.
  7. Add almond flour mixture to wet ingredients and mix only until combined. Pour batter into prepared pan.
  8. Bake for 40-50 minutes, until tester comes out clean.
  9. Cool in pan for 10 minutes, then remove to a cooling rack. Allow cake to cool completely, then dust with icing sugar.


  • 1 Tbsp clementine zest about 2-3 clementines
  • ½ cup sugar
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • ½ cup Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 2 eggs
  • 2 Tbsp clementine juice
  • icing sugar for dusting
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