Healthier Lemon Olive Oil Cake (Gluten Free)
The flavor and texture of this lemon cake will mesmerize you.
We couldn’t get over how delicious and simple to make this lemon olive oil cake was. This one is definitely going on my list of desserts to make for a family party or friends get together. Its a really crowd pleaser and even the kids really enjoyed it.
We used almond flour and coconut flour hear for a more nutrient dense combination. The lemon flavor really comes through thanks to the good amount of juice and zest. I also love using olive oil in make desserts because it is definitely and healthier for you ingredient.
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Healthier Lemon Olive Oil Cake
Equipment
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 1/3 cup maple syrup or honey
- 1/4 cup fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 ¾ cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 1/2 tsp lemon zest
- 1-2 tbs lemon juice
*You can also skip the Glaze and garnish the cake with Powdered Sugar instead.
Instructions
- Preheat oven to 350℉. Line a 6 inch cake pan or spring form pan with parchment paper.
- In one bowl, whisk together the lightly beaten eggs, olive oil, maple syrup, lemon juice, zest and vanilla until smooth. Add in the almond flour, coconut flour, baking soda, baking powder and salt until a thick dough forms. Transfer it to your prepared cake pan and press down gently with a small rubber spatula until the top is smooth and flat. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a wire rack, remove parchment and allow to fully cool before topping with powdered sugar or Lemon Glaze. I also like to garnish with extra lemon zest on top!
Notes
Nutritional Info is for CAKE ONLY (does not include Glaze or Powdered Sugar toppings)
You can sub in any neutral oil here like avocado oil or even unsalted melted butter works too!
Nutrition
Calories: 269kcal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 55mg | Fiber: 4g | Sugar: 9g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg
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sounds good. didnt try it yet. but a question, can i bake it un the airfryer? thank u
I only have almond flour and oat flour on hand. Can I use oat instead of coconut flour? Will that change the taste or texture of the cake?
Lovely! Moist, delicate crumb yet substantial, wonderful lemon flavour. I didn’t do the glaze. Next time I would add more sugar and use a bit less salt. Thank you!
At the risk of sounding like a cliche But OMG this was so delicious and so easy to make I’m definitely making it again
Risk of sounding like a cliche But OMG this was so delicious and so easy to make I’m definitely making it again
So glad you liked the cake recipe!
Does it freeze well?
I love this cake and get so many raving reviews when I take it to gatherings! it also works wonderfully with variations: 1)garbanzo flour instead of coconut flour
2)crushed pineapple and pineapple juice instead of lemon!!!
Thank you so much 🙏 for your recipes! Everything I have tried has been fantastic!!
This could be the best, most moist, cake I’ve ever made. Came out perfect and delicious!! Followed the recipe exactly, except I used extra lemon zest in both the cake and the glaze. SO GOOD!
Μπράβο Στέλλα μου! Πολύ ωραίες όλες οι συνταγές σου. Σε ανακάλυψα πρόσφατα και χαίρομαι πολύ για αυτό. Συνέχισε δυνατά!