If you're a fan of rustic and delicious desserts, then you'll love this naturally gluten and dairy-free olive oil cake. With its unique flavour and moist texture, this olive oil cake is sure to impress your taste buds and those of your guests. So, let's dive in and learn how to make this scrumptious treat!

Ingredients:

• 250g Gluten Free Flour

• 200g Light Brown Sugar

• 100g Dark Brown Sugar

• 240g Soya or Coconut Yoghurt

• 2 Eggs

• 1 tsp Vanilla Extract

• 1 tsp Lemon Zest

• 150g fresh strawberries, chopped (or 125g strawberry jam)

• 1/2 tsp Gluten Free Baking Powder

• 1/2 tsp Salt

Method:

Preheat your oven to 160°C fan, (Gas Mark 4, 350°F) and grease a 9-inch round cake tin with olive oil or dairy-free butter.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

In a separate bowl, beat the eggs and sugars together using an electric mixer on medium speed until pale and creamy, about 2-3 minutes. Slowly add the olive oil, vanilla extract, and lemon zest to the egg mixture, and continue to beat until well incorporated.

Gradually add the dry flour mixture to the wet ingredients, and mix on low speed until just combined. Be careful not to overmix. Gently fold in the chopped strawberries or swirl in the strawberry jam into the batter, creating a marbled effect.

Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake the cake in the preheated oven for 40 - 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Once the cake is done, allow it to cool in the pan completely. Then transfer it to a wire rack to before slicing up.

Enjoy!