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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American, Italian

Servings: slices

Calories: 318kcal

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

US Customary - Metric

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