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
Looking for more?
I don’t have coconut flour can I just add more almond flour ?
OMG ❤️🧿🇬🇷loved it, the whole family said that it was baked perfectly almost like the store were we buy our cakes when we’re in Methoni, Greece. I love a lot of your recipes actually all your recipes 🤗 by the way i replaced the cocos flour for organic rice flour, didn’t have it available. Ciao Gina
Hi Gina, that sounds delicious! I’m so glad the whole family enjoyed the dessert!
You make me hippy with all these recipes
Thank you
Chrissa
Could gf baking flour be used?
Hi Andrea, I havent tried it but it should work here
very light and delicious
Can I use a 6 inch spring form pan?
Absolutely!
Hello, I am unable to use coconut flour and am gluten free. Can I sub the same amount of coconut flour with just more of the almond flour?
Made this and WOW. I couldn’t stop eating it! I ran out of maple syrup so I had to supplement with honey. Still tasted great! Thank you.
Hi Juanita, I know right! I love this cake too! Thanks for trying it!
Hi, I’ve tried many of your recipes and they are AMAZING!
I want to try this one too but i don’t have maple syrup on hand or honey. Could i use coconut sugar or it will change too much the texture?
Hi Stella, i’m sorry if i offended you with this question. I won’t bother you again.
A great cake. I double the amount to fill a 8″ pan.
I wonder if I can use lime juice and lime zest to make lime almond cake.
I have tried many of your recipes and have loved them all! They are so delicious! I was wondering if you could give a substitute for almond flour. I’m allergic and you have many cakes like this one that I would like to make.
Hi Stephanie, I ‘m so glad the recipes are resonating with you!
You can make this with all purpose flour but less – try 1 3/4 cups all purpose flour!
hi, I’m on a low Oh cholesterol diet. This looks fantastic. i’m so excited to try this! Since coconut is not part of my diet, as it is not good for cholesterol, what would you suggest to substitute the coconut flour in this recipe?
Hi Simone, Yes defiinitely! You can sub in tapioca flour, arrowroot powder.
This has become my favorite cake of all time! It is so simple to make, comes out perfect and beautiful, and tastes amazing. I make it weekly…. thank you!
Hello! I’m so happy the cake was a hit with you! Thank you for the awesome feedback!
This recipe is amazing!
So simple to make and so delicious.
I skipped the glazed icing and sprinkled with flaked Almonds before baking.
Hi Tina, Sounds great with the almonds! I need to try that soon!
I just made this cake and it came out delicious. Thank you so much, can’t wait to try the rest of recipes!
Hi Angela and welcome! Thanks for trying out the recipe and for your kind message!
What can I substitute for coconut flour?
Hi Madi, I havent tried it with anything else but you can try tapioca starch or cornstarch.
j ai vu sur Google
remplacement de farine de coco pour la cuisson :
– farine de manioc
– d amande
– farine de lin
– farine de noisette
– de riz
– de soja
– de pois chiches
– farine tout usage
cependant la a farine de coco a besoin plus de liquide… peut être diminuée un peu de liquide aussi