Dessert
Healthier Lemon Cake
This gluten free lemon cake is make with natural ingredients like olive oil, almond flour, and honey to create a moist and light lemon cake that's perfect for parties. Serve with refined sugar free lemon cream for the ultimate spring treat.
Equipment
INGREDIENTS
Lemon Cake
- 1/4 c olive oil
- 1/2 c honey (or maple syrup)
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- 2 1/4 c almond flour
- 1/4 c tapioca flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- Pinch of salt
- Extra lemon zest (for topping)
Lemon Cream
- 1 c heavy whipping cream (or, cold coconut cream)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp honey (or maple syrup)
- 1/2 tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350 F. Line the bottom of an 8" cake pan with parchment paper.
- In a large bowl, whisk together the olive oil, honey (or maple syrup), lemon juice, lemon zest, vanilla, and eggs until smooth.
- Add in the almond flour, tapioca flour, baking soda, baking powder, and salt. Mix until a thick batter forms.
- Transfer the cake batter to the prepared cake pan, spreading it into an even layer.
- Bake for about 30 minutes, or until the cake is golden brown and set in the middle. A toothpick inserted in the center should come out clean.
- Cool the cake on a wire rack for 30 minutes, or until cool to the touch. Carefully remove the cake from the cake pan and cool completely on a wire rack.
Lemon Cream
- As the cake cools, prepare the lemon cream. Add all ingredients to the bowl of a stand mixer and whisk for about 3-5 minutes, until soft peaks form. The whisk attachment should leave streaks in the whipped cream, but it should not be fully whipped. (You can also do this step with a hand mixer).
- Taste the lemon cream, and add more honey (or maple syrup) to taste.
- Serve slices of the lemon cake with a dollop of the lemon cream, and sprinkle of lemon zest.