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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Love this cake, mine turned out both delicious and beautiful. Thank you for sharing!
Hi TEssa, I’m so glad you liked it! Thank you!
This was great and will definitely make again. It was very easy.
Hi Lauren, Awesome! Im so glad you liked the recipe!
I made this lemon cake last night, it is so delicious! It’s already half gone – and I live alone!! It was very easy to make and is already a firm favorite!! Thanks so much for the recipe!!
Hi Rachel, I dont blame you, this thing disappeared very quickly at my house too! Glad you liked it !
Hi, I’d like to try this out soon – it’s perfect for Passover! Do you think I can double it and bake it in a larger pan, or better to use two 6” rounds? Thanks!
Hi KS, I would yes do the two 6 inch rounds for this recipe! Enjoy!
Oh, my! This recipe was simple and so very delicious. My husband loved it! I love that it calls for healthier flours and olive oil! This is a definite keeper!
Hi Chrystal, thank you so much for trying it and so glad you both liked it!!
Hi,
First, thanks for the recipe!My husband can’t have coconut flour so is it possible to use all almond flour or what could I substitute for the coconut flour?
Thx
Margie
Hi Margie, Its my pleasure! I’m pretty sure all almond flour will work here but havent tried it myself.
In my opinion a safer sub would be tapioca flour or corn starch or arrowroot powder. But I think the all almond flour will work…
Please let us know what you try! Thank you,
Stella
Hello! Can you use a 9 inch pan? Would it just decrease cook time a bit?
Hi Carolyn, you can use a larger pan but it will come out a lot flatter like a pancake. I’m not sure how it would turn out to be honest.
you could try adding 50% to all measurements
This recipe sounds amazing. Can you please adjust it for a standard 9″ cake pan? Not many people have a 6″ cake pan. It would be greatly appreciated. 🙂🙂
Hi Lynn, All you have to do is take the recipe and half double it….
Can you use regular flour and if so how much?
Hi Maria,
its a one to one substitute ! Enjoy!
Would love to try it but 6 inches seems so small. Just want to confirm that wasn’t an error?
Hi Trista, its not an error. its for a 6 inch cake pan. There is also a link to the pan in the recipe box!
Are the nutrition stats for the whole cake or a serving? Recipe sounds delicious. I’m going to make this next week!
Hi Steve, I hope you try it! Its for one slice
don’t know if I’ve heard of a six inch cake pan. any substitution?
Hello!
Can i use all purpose flour instead? How many cups would that be?
Thank you!
Hi Alia, its a one to one substitute ! Enjoy!
Hi Stella, When using parchment paper do you grease the sides of pans with coconut oil or something to prevent sticking ? Just curious. I’m going to give this cake a go looks yummy. Thank you !
Hi Victoria, I typically dont grease the sides because ive never had any issues with sticking. But I have heard from other readers that they need to grease their parchment. So if youre unsure, I would grease it. Thanks and you’re going to love this cake!!
Would this recipe work in a bread loaf pan ?
Hi. Is the nutrition for the whole cake or per portion
Hi Jude its per slice (not the whole cake) and its calculated as if youre slicing into 8 slices.
Hello. Thank you for this great recipe. Would you mind telling what I can use as a substitute for almond flour? I’m allergic to it. Thank you very much.
Hi Mabel and thank you for supporting my page! You can sub in 2 cups oat flour here instead of the almond and coconut flours. Enjoy!
I made the cake and had every ingredient listed including the 6 inch cake pan. (Aldis sometime carries small baking pans for sale.)
I found the cake a little gritty for my taste and that is because of the almond flour. I would definitely try making the cake again but use AP flour.