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Gluten-Free Lemon Olive Oil Cake

Lottie Mishan
This one bowl lemon olive oil cake is gluten-free and naturally sweetened. It's a crowd-pleasing lemon dessert perfect for any time of the year.
5 from 5 votes
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1/2 cup mild extra-virgin olive oil plus additional for greasing
  • 1 cup almond flour
  • 1 1/4 cups oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 large eggs beaten
  • 2-3 lemons zested and juiced (total 1/2 cup lemon juice)
  • 1/2 cup honey plus 1 tablespoon
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries to serve
  • Extra lemon zest to serve

Instructions
 

  • Preheat the oven to 350ºF. Grease a 9-inch cake pan with olive oil and line with parchment paper.
  • In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
  • Make a well in the dry ingredients and add the eggs, 1/2 cup olive oil, lemon zest and juice, honey, and vanilla extract.
  • Whisk together the wet ingredients in the well of the dry ingredients.
  • Gently fold together the wet and dry ingredients using a rubber spatula until the batter is well combined.
  • Pour the batter into the prepared cake pan and bake in the center of the oven for 25-35 minutes until golden brown and an inserted toothpick comes out clean.
  • Allow the cake the cool for 20 minutes in the cake pan then flip onto a baking rack. Brush with the remaining 1 tablespoon honey and allow the cake to cool completely.
  • Top the cake with fresh berries and lemon zest and serve.

Notes

  • Be sure to use mild extra-virgin olive oil for this olive oil cake recipe.
  • If you don't have oat flour, blend old fashioned oats in a high speed blender or food processor until finely ground. 
  • Store this cake at room temperature covered for up to 4 days.
  • Feel free to try this recipe with fresh oranges or limes instead of lemons