My cookbook is here! 
The flavor and texture of this lemon olive oil cake will mesmerize you. Its made healthier, gluten free and yet its incredible!
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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Healthier Lemon Olive Oil Cake
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup (60 ml) olive oil
- 1/3 cup (80 ml) maple syrup, or honey
- 1/4 cup (60 ml) fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 ¾ cups (195 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Lemon Glaze:
- 3/4 cup (90 g) 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.
Icing Glaze:
- Whisk together the ingredients until completely smooth. Drizzle onto cooled cake and slice to serve.
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!
This is the third time I’ve made this Healthier Lemon Olive Oil Cake, because it is absolutely melt in your mouth delicious. I love recipes using almond flour for gluten free baking but I’d never made an olive oil cake but was hunting for the right one when I saw yours. I increased the recipe by a half so I could use a 9” pan, and it is one of our favorites and will be my go to cake whenever I want an irresistible treat. I use Monk fruit sugar so there is also no glue Micheal response, so it almost guilt free, but you’d never know it. Thank you for all your amazing and easy recipes, I purchased your cook book and I love it, you make mealtime joyful, full flavored and nutritious! Thank you!
Hi Sandra, what a lovely message for me on Mother’s Day! Thank you and I’m so glad my recipes resonate with you!
I appreciate the support and the feedback!
hi Stella, I used a 8″ square didn’t have a 6″ round it was perfectly fine.
have to add as long as I got you I made the sheet pan chicken caponata it was amazing! You’re my hero….
Hi Tracey, that’s so awesome! I love that dinner recipe! Thank you for the kind feedback and support grabbing a copy of my book!
Made this for Easter Dinner. I increased the recipe by 1/2 or make a 9” cake. The cake was luscious, moist, delicious and so refreshing after Easter Dinner. Everyone loved it. I certainly will be making this gluten free recipe again and again. Thank you so much for this very easy, refreshing and delectable recipe. The olive oil was perfect, made this cake a real winner!
Hi Sandra, I’m so happy you tried the cake and everyone loved it at Easter!