Yogurt & Olive Oil Cake with Blood Orange Glaze

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5 from 7 reviews


  • 1 1/2 cups gluten free flour
  • 1 cup sugar (I used organic cane sugar)
  • 2 teaspoon baking powder
  • pinch of salt
  • zest of 2 blood oranges
  • 1 cup plain greek yogurt (I used Fage 0%)
  • 1/2 cup olive oil
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract

For the blood orange glaze

  • 2 tablespoons melted butter (I used salted)
  • 1 cup organic powdered sugar
  • juice of 2 blood oranges (about 45 tablespoons)


  1. Preheat oven to 350 degrees F. Spray a loaf pan with oil and line it with parchment paper.
  2. In a large bowl, whisk together gluten free flour, sugar, baking powder, salt, and zest.
  3. Add yogurt, olive oil, eggs, and vanilla, and then use a spatula to mix the batter, folding the batter over and over, making sure to not overwork it. Once combined, pour it into the loaf pan and spread evenly throughout.
  4. Place in the oven to bake for 30 minutes then lightly cover with aluminum foil to keep the top from browning and cook for another 10-20 minutes, until a toothpick comes out clean from the middle of the loaf. Time will range depending on the oven so be sure to keep an eye on it!
  5. Let cool in loaf pan for 10 minutes before using the parchment paper to lift the loaf from the pan. Cool completely.
  6. Lastly, combine the butter, powdered sugar and blood orange juice and whisk until smooth. Pour the glaze over the loaf and then cut into 8-10 slices before serving!