1.) Start by beating your wet ingredients for a few minutes. Next, add in your dry ingredients and blend until combined.
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.
3.) Top your cake with fresh berries. I also like to add a touch of yogurt, whipped cream, or ice cream. Enjoy!
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!
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!
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!