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