Olive Oil Cake with Whipped Cream Frosting (gluten-free)

This Olive Oil Cake with Whipped Cream Frosting is an easy one-bowl dessert to make. This is my go-to cake when we are entertaining and one that comes together quickly. Don’t skip the homemade whipped cream topping too.

Say hello to your new go-to dessert: olive oil cake with whipped cream topping. It’s light, fluffy, subtly sweet, and topped with the dreamiest mascarpone whipped cream. Oh, and did I mention it’s gluten-free, made with pantry staples, and ridiculously easy to make?! This cake is one of those “whip-it-up-on-a-whim” kind of bakes that comes together in just one bowl (no mixer needed for the batter!) and feels so fancy when you serve it.

If you’ve never baked with olive oil before, let me tell you—it’s a game-changer. It adds a richness and moisture that makes the cake so soft and flavorful without being greasy. Plus, it pairs so beautifully with the sweet, tangy whipped cream and fresh berries. This recipe has already become a family favorite over here, and I know you’re going to be obsessed too.

Whether you’re making this for a dinner party, weekend brunch, or just because your afternoon coffee needs a little treat next to it—this is the cake.

Let’s get into it.

Why Olive Oil in a Cake?

You might be thinking, “Olive oil? In dessert?” But trust me, it works. And it really works in this cake. Olive oil adds richness, moisture, and a slight fruitiness that plays so well with the vanilla and maple syrup. Unlike butter, olive oil stays liquid at room temperature, so your cake stays super soft and tender even after it cools.

I love using a high-quality extra virgin olive oil here—not too peppery or bitter, but with a smooth, clean flavor. If you’re nervous, go for a more neutral-tasting olive oil the first time. Once you taste it, you’ll be hooked.

Ingredients You’ll Need

• Eggs – if you can let them come to room temp, great!
• Pure maple syrup
• Milk of choice – I use almond or oat milk, but regular milk or any non-dairy milk works great.
• Olive oil
• Vanilla extract
• Gluten-free all purpose flour – make sure it has xanthan gum in it
• Heavy whipping cream
• Mascarpone cheese, cold – – makes the whipped cream extra rich and stable.
• Powdered sugar
• Natural food dye (optional) – if you want a little fun color in the frosting!
• Fresh raspberries and blackberries for garnish

How to Make Olive Oil Cake with Whipped Cream Topping

This cake is as simple as it gets. No complicated steps, no hard-to-find ingredients—just pure baking joy. Here’s what you do:

1. Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs, maple syrup, milk, olive oil, and vanilla extract until everything is smooth and fully combined.
2. Next, fold in the flour, baking powder, baking soda, and sea salt. Be gentle here—you don’t want to overmix the batter. It’s okay if there are a few small lumps left!
3. Transfer the batter to a greased or parchment-lined 9-inch pie dish (or cake pan). Smooth out the top with a spatula and pop it in the oven.
4. Bake the cake for 20–25 minutes, or until the center is set and a toothpick comes out clean. The top should be lightly golden and slightly springy to the touch. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Do not frost a warm cake—it’ll melt the whipped cream!
5. In a medium bowl, use an electric mixer to whip the heavy cream and mascarpone together until stiff peaks form—about 4–5 minutes. It should look fluffy and hold its shape.
6. Fold in the powdered sugar, vanilla, and a drop or two of natural food dye if using. The mascarpone gives the frosting a slightly tangy flavor and keeps it thick and luscious without being too heavy. It’s honestly like a cross between whipped cream and cream cheese frosting, and I’m obsessed.
7. Once the cake is cool, spread the whipped topping generously over the top. Use the back of a spoon or an offset spatula to create swoops and swirls (my favorite part!). Then top it all off with fresh berries—raspberries and blackberries are my favorite combo for this cake. The slight tartness from the fruit cuts through the sweetness just right.

Tips + Substitutions

• Dairy-free? Use a non-dairy milk in the cake and swap the whipped topping for coconut whipped cream (or your favorite dairy-free frosting).

• Want to make it refined sugar-free? Try subbing coconut sugar or maple sugar for the powdered sugar in the topping, though it may not be as smooth.

• Flour swap: If you’re not gluten-free, feel free to use regular all-purpose flour. Just note that baking times may vary slightly.

• Make ahead: The cake itself can be baked a day in advance and stored (covered) at room temperature. Frost just before serving for the freshest texture.

Why This Cake is a Must-Make

This olive oil cake with whipped cream topping is one of those recipes that looks and tastes like it came from a bakery—but you made it in one bowl, with simple ingredients you probably already have. It’s elegant enough for a dinner party and easy enough for a weekday treat.

And the texture?! Unreal. Moist but fluffy, rich but not too sweet. It’s the kind of cake you’ll keep sneaking bites of straight from the fridge. (Yes, it’s that good cold too.)

Plus, there’s something so special about topping a rustic olive oil cake with a cloud of mascarpone whipped cream and fresh berries. It makes every bite feel elevated—even if you’re just enjoying a slice with your afternoon coffee in sweats (been there).

My Favorite Ways to Serve It

Here’s how we’ve been loving this cake lately:

• With espresso: There’s something magical about the fruity olive oil and sweet cream with a strong cup of coffee.

• For brunch: Serve it with mimosas and eggs for a perfect spring or summer brunch.

• As a birthday cake: Swap the berries for candles and edible flowers—so chic!

• For a picnic: This cake holds up well, so it’s perfect for packing in a cooler and taking outside.

Let’s Talk Leftovers

If you happen to have any leftovers (you won’t, but just in case), this cake stores beautifully in the fridge. Just cover it tightly and enjoy within 3–4 days. The whipped cream topping holds up really well thanks to the mascarpone, and the cake stays super moist.

Pro tip: a slice of this cake straight from the fridge might be even better than room temp. Something about that cold whipped cream on a chilled, soft cake is so dreamy.

This olive oil cake with whipped cream topping has quickly become a staple in our house. It’s simple, it’s beautiful, and it’s delicious every single time. I love how it feels both comforting and fancy, like the perfect mix of rustic and refined.

If you’ve never tried baking with olive oil, this is the recipe to start with. And once you try that mascarpone whipped topping? You’ll want to put it on everything.

Tag me if you make this one—I can’t wait to see your creations!

A Few Other Cake Recipes to Try

Velvety Rich Chocolate Carrot Cake (gluten-free)

The BEST Easy Coconut Sheet Cake

Devil’s Food Sheet Cake with Chocolate Frosting (gluten-free + dairy-free)

Brown Butter Birthday Cake Banana Blondies (gluten-free)