Lemon Almond Olive Oil Cake

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1.) Start by beating your wet ingredients for a few minutes. Next, add in your dry ingredients and blend until combined.

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2.) Line an 8×4 inch pan with a bit of oil and parchment paper, then pour in your batter. Bake your cake in the oven at 325 degrees for 35-45 minutes, until a toothpick comes out clean and the top is nicely golden.

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3.) Top your cake with fresh berries. I also like to add a touch of yogurt, whipped cream, or ice cream. Enjoy!

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Lemon Almond Olive Oil Cake (Total Time: 1 hour, Prep Time: 20 minutes, Serves: 6-8)

I have made this cake quite a few times this summer, however each time I would forget what I put in it and have to try and figure out the recipe again. Finally, I nailed down a good balance of ingredients that I think makes a moist, yet sliceable, loaf. While I am lacking some step-by-step photos for this recipe, it is very easy to make (so much so that I forgot to take pictures). If you’ve never had a cake with olive oil, don’t be scared, it pairs great with the almond and lemon; it definitely still tastes like dessert! This is the perfect refreshing cake to make while summer is still around; get baking!

Note: As an added bonus, this cake is naturally gluten free and dairy free, and doesn’t have a whole lot of sugar; just a lot of healthy fats. I 100% approve you eating this for breakfast.

Ingredients

2 eggs

1/4 cup coconut sugar

1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla

2 tbsp almond milk

zest of 1 lemon

1.5 cups almond flour

3/4 tsp baking powder

1 pinch salt

Directions

1: In a mixer or bowl, beat the eggs, coconut sugar, maple syrup, olive oil, vanilla, and almond milk for a couple of minutes. In the meantime, heat your oven to 325 degrees.

2: Next, add in the rest of the ingredients, and beat until combined. Line an 8×4 inch pan with parchment paper and a touch of oil or butter. Pour in your batter and allow it to spread evenly.

3: Cook the cake in the oven for 35-45 minutes (yes, I know this is kind of vague) until a toothpick comes out clean when inserted anywhere, and when the top is quite golden. I have found that 35 minutes makes a very moist cake, and 40-45 minutes makes a sturdier cake that is easier to slice.

4: Allow the cake to cool. Top with fresh berries and yogurt or whipped cream. Enjoy!

 

2 Comments

  • Marica Follett January 16, 2020 at 2:35 pm

    Hi Jamie! Have you made this with other flours? My daughter, Tatiana, is allergic to nuts, and I would love to sub in a non gluten nut free flour. Tatiana gave me your book for Christmas!

    Reply
    • jamie.hegg@gmail.com June 21, 2020 at 3:38 am

      Sorry for the late response, I have not tried other flours. Coconut flour can sometimes work as an alternative for almond flour, but it may end up a little too moist and not pair well with the olive oil. I have heard that pumpkin seed flour is similar to almond flour, but I have never tried it!

      Reply

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