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!
How do you adjust the recipe for an 8” cake pan? 6” is very unusual.
This was absolutely delicious. So moist and flavorful and glad for the healthier ingredients. I used 2T of lemon juice for the glaze and it was the perfect amount. Guests loved it. This is a winner!!! Thank you!!
Delicious and I used orange instead of lemon! It was perfect!
Our family loves this healthy and delicious lemon cake!! Thank you so much 🙏for the easy and quick recipe!! I substitute garbanzo flour for the coconut flour and use honey!! The cake tastes amazing!!
Our family loves this healthy and delicious lemon cake!! Thank you so much 🙏for the easy and quick recipe!! I substitute garbanzo flour for the coconut flour and use honey! It tastes amazing!!
Thinks to you I have baked today, I am eighty years old, and haven’t baked in fifty years, looks great, I baked for a friend that has family, I an alone , and I love it , on thanksgiving we should be happy to help someone, it made my day.
Hi Stella, would 2 cups of all purpose flour work – instead of almond and coconut flour? thank you
lovely! came together so quickly. I used corn starch in place of coconut flour and followed everything else. The lemon glaze is perfect!
YUMMM! Exactly what I was looking for, the best flavor and texture !!
It was delicious! It didn’t need the glaze or powdered sugar.
This cake is exceptional in ease and taste!! I make my own almond milk and use the leftover ground almonds! I also substituted garbanzo flour instead of coconut flour and the flavor and texture is fantastic!! Sometimes I add fresh picked blackberries to the lemon cake…Yummy!! A big hit with everyone that eats it!
made it for the first time. very easy recipe, easy to put together very quick. I would only recommend adding a little bit more lemon if you like lemon. otherwise it was really good!
Our new favourite lemon cake for sure
Hi Anne, I’m so glad the cake recipe was a winner for you!
What flour can you use besides coconut flour?
Hi Gail, tapioca flour or corn starch should work here!
Do you need the alternative flour or can this cake be made with all almond flour?
Can I use regular flour or just almond flour?
Hi Andrea, I haven’t tried it but it should work with all purpose flour. I would just use a bit less than the amount for the almond flour though
Μπράβο Στέλλα μου! Πολύ ωραίες όλες οι συνταγές σου. Σε ανακάλυψα πρόσφατα και χαίρομαι πολύ για αυτό. Συνέχισε δυνατά!
My favourite recipe ! I make a new one before the previous one is over 🙏🏻