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Gluten-Free Lemon Olive Oil Cake

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This cake is gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. This lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It’s a go-to paleo cake recipe!
 
Recipe from www.acalculatedwhisk.com, Author: Becky Winkler
Print Recipe
Gluten-Free Lemon Olive Oil Cake
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Cake
  • 2 1/2 cups Almond Flour lightly packed
  • 3/4 cup Tapioca Flour
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup Pure Cane Sugar or Sucanat
  • 1/3 cup Paducah Olive Oil Lemon Olive Oil
  • 1/4 cup Paducah Olive Oil Lemon Balsamic Vinegar
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • 1 tbsp Lemon zest
Glaze
  • 3 tbsp Paducah Olive Oil Lemon Balsamic Vinegar
  • 3 tbsp Fresh lemon juice
  • 3 cups Powdered Sugar
  • 1/2 tsp Vanilla
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Cake
  • 2 1/2 cups Almond Flour lightly packed
  • 3/4 cup Tapioca Flour
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup Pure Cane Sugar or Sucanat
  • 1/3 cup Paducah Olive Oil Lemon Olive Oil
  • 1/4 cup Paducah Olive Oil Lemon Balsamic Vinegar
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • 1 tbsp Lemon zest
Glaze
  • 3 tbsp Paducah Olive Oil Lemon Balsamic Vinegar
  • 3 tbsp Fresh lemon juice
  • 3 cups Powdered Sugar
  • 1/2 tsp Vanilla
Instructions
  1. Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
  2. To make the cake, whisk together the almond flour, tapioca flour, baking soda, and salt in a large bowl.
  3. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup.
  4. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven.
  5. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
Making the Glaze
  1. To make the glaze, combine all ingredients in a large bowl and mix well. It should be smooth, adding water or balsamic vinegar as necessary to achieve a pourable consistency.
  2. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!
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