Why Make This Recipe
If you’re on the lookout for a bright, zesty treat that’s also gluten-free, this Healthier Lemon Olive Oil Cake is just the ticket. It’s made with wholesome ingredients that not only make it delicious but also a bit lighter than traditional cakes. The use of olive oil adds a lovely richness, while the lemon keeps it fresh and vibrant. It’s that perfect slice of sunshine you need on a gray day or a lovely accompaniment to your afternoon tea. Plus, it’s simple enough that even a novice baker can whip it up with ease. Let’s get into how to make this delightful cake!
How to Make Healthier Lemon Olive Oil Cake
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 1/3 cup maple syrup or honey
- 1/4 cup fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 ¾ cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 1/2 tsp lemon zest
- 1-2 tbs lemon juice
Directions
- Preheat your oven to 350℉ and line a 6-inch cake pan or springform pan with parchment paper.
- In one bowl, whisk together the lightly beaten eggs, olive oil, maple syrup, lemon juice, lemon zest, and vanilla until it’s smooth.
- Next, add in the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until a thick dough forms.
- Transfer the dough to your prepared cake pan, and gently press down with a small rubber spatula until the top is smooth.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to set in the pan for 5 minutes, then transfer it to a wire rack. Remove the parchment and let it cool completely before topping with powdered sugar or the optional Lemon Glaze. A sprinkle of extra lemon zest also makes for a lovely garnish!
How to Serve Healthier Lemon Olive Oil Cake
This cake is versatile—serve it as a charming dessert after dinner, a sweet addition to brunch, or even as a pick-me-up snack. A warm slice with a dollop of whipped cream or a scoop of yogurt elevates it even more. Don’t forget to share it with friends; this cake shines brightest when enjoyed together!
How to Store Healthier Lemon Olive Oil Cake
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like it to last longer, consider wrapping it tightly in plastic wrap and refrigerating it. It can last up to a week in the fridge, although we know it might not hang around that long!
Tips to Make Healthier Lemon Olive Oil Cake
- Use fresh lemons for the best flavor.
- Be careful not to overmix the batter; just mix until everything is combined.
- Let the cake cool fully before glazing to prevent the glaze from melting away.
Variation
Feeling experimental? You can add poppy seeds for a lovely crunch, or incorporate blueberries for a burst of flavor. Swap the lemon for oranges or limes for a twist on the original recipe!
FAQs
Can I use another type of oil instead of olive oil?
Yes! Feel free to substitute with coconut oil or another neutral oil if you prefer.
Is this recipe vegan-friendly?
To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and adjust the sweetness to taste.
Can I freeze this cake?
Absolutely! This cake freezes well. Just make sure to wrap it tightly. Let it thaw at room temperature when you’re ready to enjoy it.
Now, preheat your oven, gather your ingredients, and let’s get baking! You’re about to create something delicious and nourishing that you can be proud of. Enjoy the process and the sweet moments ahead!
Print
Healthier Lemon Olive Oil Cake (Gluten Free)
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Healthier Lemon Olive Oil Cake is a bright, moist, and zesty dessert made with almond and coconut flour. Naturally sweetened with maple syrup or honey, it’s gluten-free and perfect for brunch or afternoon tea.
Ingredients
2 eggs, lightly beaten
1/4 cup olive oil
1/3 cup maple syrup or honey
1/4 cup fresh squeezed lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1 ¾ cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Optional Lemon Glaze:
3/4 cup powdered sugar
1/2 tsp lemon zest
1–2 tbsp lemon juice
Instructions
1. Preheat oven to 350°F (175°C) and line a 6-inch cake pan with parchment paper.
2. Whisk eggs, olive oil, maple syrup, lemon juice, zest, and vanilla until smooth.
3. Add almond flour, coconut flour, baking soda, baking powder, and salt. Stir until thick batter forms.
4. Transfer to pan, smooth top, and bake 30–35 minutes until toothpick comes out clean.
5. Cool 5 minutes, transfer to a wire rack, and let cool completely.
6. Optional glaze: Mix powdered sugar, zest, and lemon juice until pourable, then drizzle over cooled cake.
Notes
Use fresh lemon juice and zest for the best flavor.
Do not overmix the batter—stir just until combined.
Cool fully before glazing to keep the glaze from melting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg