Single-Serve Olive Oil Cake With Almond Flour and Strawberry Preserves (Gluten-Free and Refined Sugar-Free!)

This post may contain commission-earning affiliate links.

Olive Oil Cake Made With Almond Flour – The Perfect Gluten-Free Single-Serve Dessert (Without the Refined Sugar!)

This single-serve olive oil cake with almond flour and swirled with strawberry preserves is an absolutely delicious sweet treat without the refined sugar! Instead of white sugar, we use honey to give it a natural sweetness that pairs effortlessly with the olive oil. If you’re looking for a single-serve gluten-free dessert, look no further!

Baking This Gluten-Free Olive Oil Cake Using Almond Flour Instead of AP Flour

To be honest, this recipe took me 5 different bakes to get the cake just right. Baking with almond flour can be touchy because the sandy consistency absorbs liquids differently than flour, and is much heavier. Creating an olive oil cake with almond flour proved even more difficult because olive oil also tends to add weight to the batter. Because of this, I had some initial difficulty trying to get the cake to rise, and when it did the center still wouldn’t bake all the way through.

The leavening agents and oven temperature are both extremely important in this recipe, as well as the preparation of the batter. Originally, I used baking powder as the sole leavening agent to help the cake rise, and was only using an egg yolk (and discarding the egg white) since it was a single-serve dessert to try and avoid an eggy flavor in the cake. After a couple bakes I realized that I needed to start using egg white in the recipe to help the heavier almond flour batter raise, so I decided to separate it, whip it, and fold it into the batter to help it rise. And guess what? It worked – yay!

Making a Refined Sugar-Free Cake that Actually Tastes Like, Well… Cake!

This recipe is sweet, but not because of white sugar! It’s actually completely refined sugar-free, using honey to sweeten the batter instead! The honey and olive oil come together to create a rich flavor, complemented by a touch of vanilla and salt to level everything out. The honey also helps the oilve oil cake with almond flour to stay moist instead of drying out like some desserts with almond flour tend to do. The additional swirling of berry preserves in the batter adds extra pockets of natural sweetness throughout the cake as well, making this simple cake feel like an elevated dessert for one!

Leveling This Single-Serve Olive Oil Cake Up With Natural Berry Preserves

The first four times I tested this olive oil cake with almond flour recipe I topped it with natural strawberry preserves… It wasn’t until round five that I thought about swirling the preserves in the batter to create berry ribbons throughout, as well as topping it with preserves – and it totally leveled this cake up! If you don’t like preserves then you can skip this step, but if you’re like me and love a little strawberry, raspberry, or frankly whatever preserve you have on hand, add it in! It’s a delicious addition.

Why I Chose Not To Add Frosting To This Gluten-Free Single-Serve Cake

Instead of creating a frosting for this olive oil cake with almond flour, we’re keeping it simple by topping it with more natural berry preserves and an optional dollop of whipped cream. A light topping pairs well with this cake in particular because it’s a modest cake itself. Olive oil cakes are even delicious without frosting, so if you prefer to leave it off it will still taste delicious!

Olive Oil Cake with Almond Flour Ingredients:

• One Egg
• Olive Oil
• Honey
• Almond Flour
• Baking Powder
• Vanilla
• Salt
• Strawberry Preserves (of whatever preserves you have on hand!) – optional

How to Make This Gluten-Free Single-Serve Olive Oil Cake with Almond Flour

1. Preheat your oven to 375 F
2. Separate Your Egg and Create Your Batter: Separate your egg yolk into one bowl and your egg white into another (just cereal sized bowls will do for this!). Add all of the remaining ingredients to the bowl with the egg yolk and mix until combined.
3. Whip Egg White: Using a whisk, whip your egg white until it has become soft and foamy (3-5 minutes).
4. Fold Batter: Fold your egg whipped egg white into the other bowl of batter (the egg yolk bowl) until combined. Do not over mix in this step – you want this to remain fluffy!
5. Bake Batter: Transfer your batter to a non-stick, oven-safe dish and ad your berry preserves to the top, then swirl them into the batter using a toothpick. Bake for 15-20 minutes until cooked through (you should be able to stick a toothpick through the center and have it come out clean). *Note: Check your cake 1/2 way through baking, if it is getting dark golden on top, cover it using a piece of foil to keep the top from burning.
6. Remove Cake From Oven and Enjoy: Once baked through, remove your cake from the oven and allow it to cool. Top it with fresh berry preserves/compote, whipped cream, or whatever other toppings you prefer and enjoy!

Full Recipe:

Print

For more recipes like this one, follow me on social media at @dinneratallis!

• Instagram
• TikTok
• Facebook
• Pinterest
• YouTube