Lemon Olive Oil Cake
Deliciously moist Lemon Olive Oil Cake that is a perfectly sweet summer treat! You’ll love this low carb, gluten free, and paleo-friendly cake recipe!
I’ve been dying yo make a deliciously moist olive oil cake ever since I went to a restaurant and they served it for dessert with a dollop of homemade whip. I was so taken aback, I had no clue olive oil cake even existed let alone was so delicious! I made it a point to put it on my recipe bucket list and today is the day I get to share it with you babes.
I’m giving you the play by play over on my YouTube channel, so please subscribe and hit that thumbs up button, I’d love for you to be a part of my YouTube fam!! Anyway, I hope you enjoy! I’ve made this a legit 3 or 4 times and it has turned out PERFECTLY each time.
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Deliciously moist Lemon Olive Oil Cake that is a perfectly sweet summer treat! You’ll love this low carb, gluten free, and paleo-friendly cake recipe!
Ingredients
- Cake:
- 1 lemon, zest and juiced
- 3 eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup coconut sugar
- 1 1/2 cup blanched almond flour
- 1/2 cup cashew flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- Glaze:
- 1/4 cup cocoa butter, melted
- 2 tablespoons agave nectar
- 1 lemon, zest
Instructions
- Preheat oven to 350F.
- Place the lemon zest, juice, eggs, olive oil, and coconut sugar in your food processor.
- Process until combined.
- Add the almond flour, cashew flour, sea salt, and baking powder.
- Process again until smooth.
- Scrape down the sides with a rubber spatula and process again for 5 seconds.
- Cut a circle of parchment paper and line your 9″ cake pan.
- Use a paper towel to oil the inside of the pan and top of the parchment paper.
- Pour the cake batter into the pan and cook for 25 minutes.
- Allow the cake to cool for 5 – 10 minutes before removing it from the pan.
- Take a butter knife and glide it around the edges of the pan, then transfer the cake to a cooling rack.
- Whisk together the melted cocoa butter, agave, and lemon zest.
- Pour the glaze on top of the cake, allowing it a drip slightly down the sides.
- Then, immediately put it in the freezer for the glaze to harden and remove it once the glaze is opaque.
- Cut into slices and enjoy!
Notes
Serving (1 slice): Calories 315; Fat 25.3g (Sat 4.1g); Protein 2.7g; Carb 22.9g (net carb 21.7g); Fiber 1.2g; Sodium 170mg
Enjoy!! xo
Hi! I am LOVING your recipes!! In the olive oil cake for the glaze, could i substitute anything for the cocoa butter?
thanks!!!
Yes! you could use a refined coconut oil (or any coconut oil if you don’t mind the coconutty taste) and it should sub 1:1!
Hi what size cake pan works best?
Hi Meg!
I used a 9″ cake pan and it was great!
xo
Hi! Really excited to try this recipe but I don’t have any cashew flour, is there a possible substitute?
Thanks!!
Hi Lisha,
Blanched almond flour would make a great sub for the cashew flour! Cashew flour has a bit of a creamier texture, but almond flour would work great! Let me know how you make out!!
xo
Hi Lindsey!
LOVE everything you have on your blog. I just found it, and CANT wait to start making some of these recipes!
One question – I found out I have an intolerance to Almonds. I see so much almond flour in healthy recipes these days. Is there a good sub you have found?
Thank you!
Alison
HI Alison,
Thank you so much!! I usually find cashew flour is a good sub for almond flour. It has a really creamy and buttery texture which I LOVE, but it is a bit more expensive than almond flour. Hazelnut flour is a good alternative too! Let me know how you make out!!
xo
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