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Gluten Free Rosemary Olive Oil Cake

  • Author: Emily Stoffel
  • Total Time: 55 minutes
  • Yield: 8 -10 servings 1x


This gluten free olive oil cake is studded with the earthy scent of rosemary and covered in a sweet and citrus Meyer lemon glaze. It’s simple, stunning and just sweet enough.



For Cake

  • 2 cups gluten-free all-purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 ripe banana
  • ¾ cup extra-virgin olive oil
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla
  • 3 eggs
  • ¾ cup coconut sugar
  • 2 T fresh rosemary (finely minced)
  • 1 T meyer lemon zest

For the Glaze

  • Click the link above for the recipe


  1. Preheat oven to 350F. Spray a bundt pan with coconut or olive oil cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
  3. In a small mixing bowl, mash the banana. Stir in the olive oil, almond milk and vanilla.
  4. In another small bowl, combine the eggs and coconut sugar. Using a hand mixer, mix for 2-3 mins on medium-high speed. Then, pour egg mixture into banana mixture and stir thoroughly to combine.
  5. Add wet ingredients to dry ingredients and stir until just combined — do not overmix. Pour the batter into prepared bundt pan and bake for 45 mins or until the cake is golden brown and a knife inserted comes out clean. Remove from the oven and let cool for at least 15 mins. Flip pan onto a parchment-lined cake plate or cookie cooling rack set inside a rimmed baking sheet. Let cool completely.
  6. When cake is cool, stir together glaze ingredients until smooth.
  7. Spoon glaze generously over cooled cake. Allow glaze to set, about 2 hours, before cutting and serving. Enjoy!


To make the cake as written in Superfood Weeknight Meals: omit the rosemary + lemon zest from the cake recipe and top the cake as follows:

In a small saucepan, melt together ¾ cup dark chocolate chips, 3 T chocolate almond milk + 1.5 tsp coconut oil. Stir continually until melted. Drizzle melted chocolate over cooled cake. Top with ¼ cup chopped walnuts.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Baking, Cake
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