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!
This lemon olive oil cake is such a straightforward recipe. It’s what I like to call a dump cake because you just dump everything into a bowl and it basically just makes itself!
Ingredients and substitutions for this recipe
Lemon. Use some fresh lemons for zest and juice. This is what’s going to give it that light, fresh, summery flavor!
Eggs. We’re using three eggs here to help bind the almond flour and give the cake some lift. I haven’t tested it with egg replacements or flax eggs, so if you do any experimenting, let me know how it goes!
Extra virgin olive oil. This is what makes the cake! A good quality olive oil with a great flavor can really elevate this cake!
Coconut sugar. I love coconut sugar but if you don’t have it or don’t like it, another granular sweetener would work here as a sub.
Blanched almond flour. I love using almond flour in my desserts because it has a beautiful light pastry color and is a lot finer than an almond meal or un-blanched almond flour.
Baking Powder & Salt. This is where the baking magic happens.
Powdered Sugar. This is optional but makes the top of the cake really beautiful and adds some extra sweetness.
How to make lemon olive oil cake
Whisk. Place the wet ingredients into the bowl and whisk until combined. Then, add the dry ingredients and whisk again until smooth.
Bake. Line a circle pan with parchment paper and grease it with olive oil. Pour the batter into the pan and bake.
Cool & Remove. Allow the cake to cool for 5 – 10 minutes before removing it from the pan. Slide a butter knife around the edges of the pan, then transfer the cake to a cooling rack.
Enjoy!! Top it with some powdered sugar, cut it in slices and enjoy!
More olive oil desserts to try
Recipe
Lemon Olive Oil Cake
Lemon Olive Oil Cake is deliciously moist and makes for a sweet summer treat! Light, fluffy, and refreshing, this cake is so simple to make!
Ingredients
- 2 lemons, zest and juiced (about 1/4 cup juice)
- 3 eggs
- 1/2 cup extra virgin olive oil
- 3/4 cup coconut sugar
- 2 cups blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- powdered sugar for topping
Instructions
- Preheat oven to 350F.
- Place the lemon zest, juice, eggs, olive oil, and coconut sugar in your bowl.
- Whisk until combined.
- Add the almond flour, baking powder, and salt.
- Whisk again until smooth.
- Cut a circle of parchment paper and line a 9″ cake pan.
- Use a paper towel or olive oil spray bottle to oil the inside of the pan and top of the parchment paper.
- Pour the cake batter into the pan and bake for 25 minutes.
- Allow the cake to cool for 5 – 10 minutes before removing it from the pan.
- Slide a butter knife around the edges of the pan, then transfer the cake to a cooling rack.
- Top it with some powdered sugar, cut it into 8 slices and enjoy!
Nutrition Info:
- Serving Size: 1 slice
- Calories: 247
- Sugar: 18.5g
- Sodium: 174mg
- Fat: 17.6g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 1.2g
- Protein: 3.7g
- Cholesterol: 61mg
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
I just made this and it was so good! I had been searching the interwebs for a Paleo-friendly lemon olive oil cake. So moist and flavorful, I couldn’t believe it. Smelled so good while it was baking. It’s amazingly delicious. Can’t wait to make it again. I made my own cashew flour in my blender and used Meyer lemons that are in season now. Thanks!
Yay! I’m so happy you loved it!! I’m obsessed that you made your own cashew flour! I bow down!!