Mini Blueberry Olive Oil Cake (gluten free, dairy free & refined sugar free)
if you love a soft, fluffy loaf cake but want something lighter and made with wholesome ingredients, this mini blueberry olive oil cake is just for you.
it's gluten free, dairy free, and refined sugar free, all made in just one bowl, which makes it incredibly simple to whip up. bursting with juicy blueberries in every bite and elevated with a subtle richness from the olive oil, this mini loaf cake has a delicate depth of flavour without overpowering the natural sweetness of the berries.
the olive oil creates a moist, tender crumb while keeping the ingredient list simple and more nourishing. olive oil is rich in heart-healthy monounsaturated fats and has a mild, slightly fruity flavour that works beautifully in baking — it keeps the cake moist for longer than butter does and adds a lovely depth without being overpowering. it's one of my favourite ingredient swaps for a healthier cake.
the almond flour and oat flour combination is what gives this mini loaf its structure while keeping it completely gluten free. almond flour adds natural healthy fats and a slightly nutty richness, while oat flour gives it a light, soft crumb. together they create a tender texture that holds together beautifully when sliced.
this healthier blueberry olive oil cake is perfect for summer, brunch spreads, or when you're craving a small-batch bake without making a full-sized loaf or compromising on flavour. it also makes a genuinely lovely breakfast slice, not just a dessert.
this recipe is also really flexible. the blueberries can be swapped for raspberries, blackberries, or even diced strawberries if you want to vary the flavour. a teaspoon of lemon zest folded into the batter adds a lovely brightness that pairs beautifully with the blueberries and the olive oil. it's the kind of small tweak that feels like a whole new recipe.
if you love fruit-forward bakes, try my sugar free apple fritters or my sugar free blueberry fritters for more naturally sweetened baked treats made with real fruit.
Frequently Asked Questions
How do I store this mini blueberry olive oil cake?
Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture. You can also freeze individual slices wrapped in cling film for up to 1 month — simply thaw at room temperature for about 30 minutes before eating.
Can I use frozen blueberries in a blueberry loaf cake?
Yes, you can use frozen blueberries in this mini blueberry olive oil cake. Do not thaw them before adding to the batter, as this can release excess moisture and affect the texture. Tossing them lightly in oat flour before folding into the batter can help prevent sinking and reduce colour bleeding into the crumb.
Is this mini blueberry olive oil cake gluten free?
Yes, this blueberry olive oil loaf cake is completely gluten free as long as you use certified gluten free ingredients. The recipe uses almond flour and oat flour — both naturally gluten free. If you are highly sensitive, look for certified gluten free oat flour as oats can sometimes be cross-contaminated in processing.
Is this blueberry olive oil cake dairy free?
Yes, this recipe is naturally dairy free since it uses olive oil instead of butter. There are no dairy ingredients in this recipe at all, making it suitable for dairy-free and lactose-intolerant diets.
Why use olive oil in cake?
Olive oil helps create a moist, tender crumb while adding subtle richness. It also keeps the cake soft for longer compared to butter-based cakes and makes the recipe dairy free! The flavour of olive oil in baking is mild and slightly fruity, which pairs beautifully with the blueberries without being at all overpowering.
Why did my blueberries sink to the bottom?
Blueberries can sink if the batter is too thin or if the berries are very large and heavy. To help prevent sinking, toss the blueberries lightly in a teaspoon of oat flour before folding them into the batter — the flour coating helps them stay suspended. Also, make sure you fold them in gently rather than stirring vigorously. The batter for this recipe is thicker than many standard loaf cakes, which naturally helps keep the berries in place.
Can I substitute almond butter in this blueberry olive oil cake?
Yes. Cashew butter is the closest substitute and gives a very similar neutral, creamy flavour. Sunflower seed butter also works well if you need a nut-free option, though it may give a slightly more earthy taste. Tahini can work too but will give the cake a more distinctive, sesame-forward flavour that not everyone loves in a sweet bake.
Can I make this cake without coconut sugar?
Yes. Brown sugar or muscovado sugar are the most straightforward direct substitutes, though they are refined sugars. For a refined sugar-free alternative, you can increase the maple syrup by an extra tablespoon and reduce the liquid in the recipe slightly to compensate. Monkfruit sweetener also works well as a 1:1 swap for coconut sugar.
Can I make this blueberry olive oil cake as muffins?
Yes, this batter translates really well into muffins! Divide the batter evenly between a lined or greased muffin tin and reduce the baking time to around 18 to 22 minutes, or until a skewer inserted in the centre comes out clean. The muffins will be slightly smaller than a loaf slice but just as moist and fluffy. They're great for meal prep or on-the-go snacking.
Can I add lemon to this blueberry olive oil cake?
Yes, and it's a really lovely addition! Stir a teaspoon of fresh lemon zest into the batter along with the other wet ingredients for a subtle citrus note that brightens up the blueberry flavour beautifully. You can also add a teaspoon of fresh lemon juice for a slightly more pronounced tang. The combination of blueberry, olive oil, and lemon is one of my favourite flavour pairings in baking.
Pro Tips
- Do not overmix the batter to keep the cake fluffy.
- If using frozen blueberries, fold them in gently to prevent colour bleeding.
- Let the loaf cool fully before slicing to prevent crumbling.
- Toss the blueberries in a teaspoon of oat flour before folding them into the batter — this helps stop them sinking to the bottom during baking.
Mini Blueberry Olive Oil Cake (Gluten Free & Dairy Free)
Ingredients
Instructions
- Step 1: Preheat the oven to 170°C/160°C fan.
- Step 2: In a bowl add the 2 eggs, olive oil, almond butter, maple syrup and vanilla extract. Whisk together until combined.
- Step 3: Fold in the coconut sugar, oat flour, almond flour and baking powder until just combined. Do not overmix.
- Step 4: Gently fold in the blueberries.
- Step 5: Transfer the batter to a small lined loaf tin.
- Step 6: Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean.
- Step 7: Allow to cool fully before slicing and enjoying.
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
