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Gluten-Free Lemon Olive Oil Cake

This delightful Gluten-Free Lemon Olive Oil Cake is a healthier take on a classic dessert. Made with almond and coconut flour, and sweetened with maple syrup, it's moist, zesty, and perfect for any occasion. Easy to make and incredibly delicious!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 large eggs lightly beaten
  • 0.25 cup olive oil
  • 0.33 cup maple syrup or honey
  • 0.25 cup fresh squeezed lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1.75 cups almond flour
  • 0.25 cup coconut flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Optional Lemon Glaze
  • 0.75 cup powdered sugar
  • 0.5 tsp lemon zest
  • 1.5 tbs lemon juice

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Line a 6-inch cake pan or springform pan with parchment paper.
  2. In a large bowl, whisk together the lightly beaten eggs, olive oil, maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is smooth. Gradually add in the almond flour, coconut flour, baking soda, baking powder, and salt, mixing until a thick dough forms.
  3. Transfer the dough to your prepared cake pan and gently press down with a small rubber spatula until the top is smooth and flat. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to set in the pan for 5 minutes before carefully transferring it to a wire rack. Remove the parchment paper and let the cake cool completely before topping with powdered sugar or the optional Lemon Glaze. Garnish with extra lemon zest on top if desired.

Notes

This gluten-free lemon olive oil cake is a wonderfully moist and flavorful dessert that's perfect for a healthier treat. The lemon glaze adds an extra layer of zesty sweetness, though the cake is delicious on its own.