Lemon Olive Oil Cake (gluten-free + dairy-free)
Lemon Olive Oil Cake- Made with fiber-rich almond flour and naturally sweetened with honey, this gluten-free and dairy-free lemon cake comes together easy in one bowl!
It’s a good thing computers don’t have a scratch-and-sniff function because your screen would be destroyed if you could smell the goodness of this lemon olive oil cake. Dag nabbit, it smells so good!
The recipe for this lemon-infused beauty comes from one of our all-time favorite recipes, vanilla almond flour cake. I love that it’s more nutritious than cake made with all-purpose flour and it makes a great base for any kind of frosting. This lemon cake is fairly similar with a richer and more moist texture thanks to extra virgin olive oil. Paired with fresh lemon zest, it is a delight for the senses!
Lemon Olive Oil Cake Ingredients
- Almond Flour- I always get questions on substitutions for almond flour but, unfortunately, there aren’t any. It is a unique flour and using anything else will have detrimental effects on the texture and flavor of the cake.
- Oat Flour- If you have to substitute oat flour, the closest would be an all-purpose gluten-free flour or a brown rice flour. Oat flour tends to be a bit more absorbent than GF all-purpose or rice flour so in this case you may want to decrease the yogurt to 1/4 cup.
- Baking Powder- Helps the cake rise so please don’t forget it!
- Salt- I put a range of 1/4-1/2 teaspoon salt because I know everyone has different taste buds. I like my sweets to have a decent amount of salt to balance them out so I use 1/2 teaspoon but that may be too much for some people.
- Honey- Pure maple syrup would make a good substitute if you don’t want to use honey. Using granulated sugar would require more yogurt and oil.
- Extra Virgin Olive Oil- The flavor of extra virgin olive oil pairs so well with the lemon so I’m hesitant to recommend any substitutes here. If you must, melted coconut oil could be used in instead but I would reduce the amount to 1/4 cup.
- Dairy-free Greek Yogurt- Kite Hill’s almond milk yogurt is my favorite for the high protein content but any kind will work. Just make sure it is plain and unsweetened.
- Eggs- This recipe calls for 3 eggs to help with structure. I know it’s a lot but that’s gluten-free baking for ya.
- Vanilla Extract- Please don’t leave out the vanilla.
- Almond Extract- I personally love the unique flavor of almond extract and we’re only using a touch in this recipe. That said, if you don’t have any on hand, you can just leave it out.
- Lemon- I chose not to add any lemon juice to this recipe because the extra acidity affects the texture and rise of the cake. But we’re zesting 2 lemons to give us plenty of the lemon flavor.
How to Make Lemon Olive Oil Cake
- Combine the honey, Greek yogurt, eggs, vanilla extract, almond extract and lemon zest in a large bowl. Whisk vigorously until smooth.
- To the bowl, add the almond flour, oat flour, baking powder, and salt. Stir together until a smooth batter forms.
- Transfer to an 8-inch round cake pan.
- Bake for 25-30 minutes, until center is firm to the touch.
- Allow to cool completely before slicing. I know it’s hard but it helps the cake hold together better!
- Serve on its own or with a dollop of coconut whipped cream, and enjoy!
More Springtime Recipes To Make
- Gluten-free & Dairy-free Carrot Cake Bars
- Carrot Cake Baked Oatmeal
- Crunchy Quinoa Power Bowls with Almond-Ginger Dressing
- Strawberry Protein Pudding
- Grain-free Lemon Coconut Energy Bites
- Spring Farro Bowls with Lemon Tahini Dressing
- Easy Strawberry Pie
Lemon Olive Oil Cake
Made with fiber-rich almond flour and whole grain oat flour, and naturally sweetened with honey, this gluten-free and dairy-free lemon cake is sure to be a hit!
Servings: 8 slices
Ingredients
- ½ cup honey
- ⅓ cup extra virgin olive oil
- ⅓ cup dairy-free Greek yogurt
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 2 tablespoons lemon zest, from 2 lemons
- 1 cup oat flour
- 1 cup almond flour
- 2 teaspoons baking powder
- ¼-½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Line the bottom of an 8-inch cake pan with parchment paper.
- In a large bowl, whisk together ½ cup honey, ⅓ cup extra virgin olive oil, ⅓ cup dairy-free Greek yogurt, 3 whole eggs, 1 teaspoon vanilla extract and ½ teaspoon almond extract. Whisk vigorously until smooth.
- To the bowl, add 1 cup almond flour, 1 cup oat flour, 2 teaspoons baking powder and ¼-½ teaspoon salt, depending on your preference. Fold together and stir, until a smooth batter forms. You don't have to worry about over stirring so be sure to keep stirring until all of the lumps are gone.
- Bake in the preheated oven for 30-35 minutes, until edges are golden brown and the center is firm to the touch. Set aside to cool completely before slicing.
- Serve with a dollop of dairy-free whipped cream, if desired, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 318kcal, Carbohydrates: 31g, Protein: 8g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 173mg, Potassium: 144mg, Fiber: 3g, Sugar: 19g, Vitamin A: 95IU, Vitamin C: 2mg, Calcium: 83mg, Iron: 2mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
