Lemon Olive Oil Cake – Gluten & Dairy Free

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Here is the recipe for Dessi’s gluten free Italian lemon olive oil cake:
Dry Ingredients:
1 3/4 cups almond flour
1/2 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt

Wet ingredients:
1/2 cup extra virgin olive oil
1/4 cup extra virgin coconut oil
4 eggs, room temperature
1/2 cup maple or coconut sugar
Zest of 2 lemons
1 teaspoon vanilla extract
2 teaspoons lemon juice

Preheat oven to 350F

In a large bowl, add all the dry ingredients and mix well. Set aside.

Warm the olive and coconut oil in a small pot to about 100F. Meanwhile, crack the eggs in a large bowl, add the sugar, zest, vanilla, and beat for 3 minutes until the texture is very light and fluffy. add the lemon juice and mix.

Add half a cup of the dry mixture to the wet ingredients along with a couple tablespoons of oil and mix well. Once incorporated, add another 1/2 of flour and 2 tablespoons of oil. Continue until all of the oil and flour are incorporated.

Pour batter into a 9 inch springform pan with payment paper on the bottom. Bake for 30 minutes, or until cake is golden brown and a toothpick comes out clean. Allow to cool for 20 minutes then enjoy!

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35 thoughts on “Lemon Olive Oil Cake – Gluten & Dairy Free

  1. @astropoe2898 says:

    Thank you for including the complete recipe in the description. You made it so easy for us to create this beautiful healthful version of this cake. I've been wanting it. Thanks beautiful lady.

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