Gluten-Free Olive Oil Cake
Category
cake
Cuisine
baking
Servings
12
Prep Time
15 minutes
Cook Time
17 minutes
Gluten-Free, Low Sugar Olive Oil Cake
Ingredients
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1 cup gluten-free flour
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1 ½ cups almond flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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3 eggs
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1 cup macadamia nut milk (or milk of choice)
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½ cup extra virgin olive oil
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½ cup sugar free maple syrup or sweetener of choice
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1 tsp vanilla extract
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zest of one lemon (or citrus of choice)
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3 Tbls lemon juice (about ½ of lemon)
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light dusting of powdered sweetener
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or berries
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or yogurt
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or a drizzle of honey
Toppping of Choice
Directions
Preheat oven to 350 deg F and prep a cake 9 inch cake pan with oil. I used a silicone cake mold.
In one bowl combine wet ingredients: start with eggs and whisk, then add, milk, olive oil, maple syrup, vanilla extract (except for the lemon).
Next, in same bowl, add all the dry ingredients, almond flour, GF flour, baking powder, baking soda, and salt.
Mix all ingredients together, then stir in the lemon juice and fold in the lemon zest.
Pour batter into pan and bake at 350 deg F for approximately 17 minutes.
Allow cake to cool completely before removing from pan.
Now you can add any topping you’d like. I did a dusting of powdered stevia blend, or you can top with berries, yogurt, honey or whatever your heart desires!
Recipe Note
This cake should turn out very moist. It has an airy but dense consistency. Just sweet enough with a little hint of citrus. It's delicious by itself or with whatever topping your heart desires, a dusting of powdered sweetener, yogurt and berries, or a drizzle of honey! Spring has Sprung! Aloha & Happy Baking- Enjoy!
