Name: Healthier Lemon Olive Oil Cake (Gluten-Free & Moist)
Prep time: 5 min
Cook time: 25 min
Total time: 10 min
Ingredients: 200 g ground almond; 60 ml extra virgin olive oil; 60 ml lemon juice; 2 eggs; 3 tbsp honey; 1 tbsp lemon zest; 1/2 tsp baking powder; 1/2 tsp baking soda

1 comment

Jump to Recipe Jump to Video

This healthier lemon olive oil cake is soft like a cloud, bursting with fresh lemon flavour, and made with just a handful of wholesome ingredients. It quickly became one of my most viral recipes on social media—shared thousands of times—and for good reason. It’s a one-bowl recipe that’s easy to prepare, naturally gluten-free, and contains no refined sugar.

Healthier lemon olive oil cake with a slice cut out, showing the soft inside, served on a white plate with a lemon in the background

If you’re looking for a lemon cake with almond flour that feels indulgent yet wholesome, this recipe is perfect—sweetened naturally with honey instead of sugar. The olive oil keeps the texture incredibly moist and light. The flavour is gently zesty—never overpowering—and pairs beautifully with the nutty richness of the almond flour. This is the kind of cake you can enjoy for dessert, a mid-afternoon snack, or even breakfast.

Unlike most traditional cakes that rely on white flour, butter, and lots of sugar, this gluten-free lemon cake is a much more nourishing option. It’s perfect for anyone following a refined sugar-free diet or looking for a healthier baking alternative. And because it only takes about 10 minutes to mix together and bakes in under half an hour, it’s a brilliant choice when you need a quick win in the kitchen.

This easy lemon cake recipe is also naturally dairy-free and works well with seasonal toppings like yoghurt, berries, or a dusting of powdered sugar. Whether you’re new to baking or want something simple but impressive, this healthier lemon olive oil cake will quickly become a favourite in your home—just like it has in mine.

Why Olive Oil Makes This Cake Healthier

Using extra virgin olive oil instead of butter makes this healthy lemon olive oil cake soft, moist, and nourishing. Olive oil is rich in heart-healthy fats and antioxidants that support your body from the inside out. As a staple of the Mediterranean diet, it brings the same goodness into baking too.

Unlike butter, which is high in saturated fat, olive oil may help lower bad cholesterol and support your heart health over time. In fact, studies have shown that people who use olive oil regularly may even live longer! Harvard research found that swapping even a small amount of butter for olive oil could reduce the risk of chronic illness and support overall wellbeing.

I love that olive oil gives this cake a rich texture without feeling heavy—and the flavour pairs beautifully with fresh lemon. It’s one of those simple swaps that makes a real difference in both taste and nutrition. If you’re looking for a feel-good treat that still feels indulgent, this healthy lemon cake is the one.

Step-By-Step Instructions

Step 1 – To a bowl add olive oil, honey, eggs and lemon zest.
Step 2 – Whisk until smooth and emulsified.
Step 3- Add dry ingredients.
Step 4 – Mix just enough to combine.
Step 5 – Pour the batter into the lined tin and smooth the top.
Step 6 – Bake until risen and golden, and a skewer comes out clean
Step 7 – Cool in the tin for 10 minutes.
Step 8 – Transfer to a wire rack to cool completely.
Step 9 – Dust with icing sugar (optional), slice, and serve.

Tips

Use fine almond flour: For the softest, most tender texture, make sure to use finely ground almond flour rather than almond meal. It gives this lemon cake with almond flour its signature cloud-like crumb.
Don’t skip the foil: If the top starts browning too quickly, loosely cover the cake with foil for the final 5–10 minutes. This helps keep the surface light and soft without overbaking—especially important in an olive oil cake.
Use the right size baking tin: This recipe is designed for a 15cm (6-inch) cake tin, measured from the inside edge. If you use a larger tin, the cake will spread out more, making it flatter—and the baking time will be shorter, so keep an eye on it!
Fresh lemon juice & zest: Use freshly squeezed lemon juice and zest for a bright, citrusy flavour. Bottled lemon juice won’t give the same vibrant taste in your gluten-free lemon cake.
Measure your flour correctly: If using cups instead of grams, spoon the almond flour into the cup and level it off. Don’t scoop directly from the bag, as this can pack the flour and throw off the ratio.
Let it cool before slicing: This healthier lemon olive oil cake is very soft when it comes out of the oven. Letting it cool completely helps it firm up and gives you cleaner slices.
Add toppings or pairings: Enjoy it plain, or serve with Greek yoghurt and fresh berries for a balanced, nourishing dessert. A drizzle of honey or a dusting of powdered sugar also works well.
Room temperature ingredients: Bring eggs and lemons to room temp before mixing. This helps the batter combine smoothly and gives a better rise—important for any easy lemon cake recipe.

Swaps

Ground almond: You can easily swap ground almond with ground hazelnuts or ground pecans for a deliciously different nutty flavour. If you’re not following a gluten-free diet, plain or whole wheat flour are good alternatives, though they may result in a slightly less moist texture. Please note these swaps are suggestions and haven’t been personally tested, so results may vary.
Extra virgin olive oil: Use mild-flavoured sunflower or avocado oil as a neutral alternative. Avoid strong-flavoured oils to keep the delicate lemon taste.
Honey: Swap with maple syrup or agave nectar for a vegan-friendly, refined sugar-free version.
Lemon juice: Lime juice can be used but will give a slightly different citrus flavour.
Eggs: For a vegan option, try 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to thicken for 5 minutes).
Baking powder & baking soda: Use 1 ½ tsp baking powder if you don’t have baking soda, but the rise and texture may differ slightly.

Storage

Fridge: Store this healthy lemon olive oil cake in an airtight container in the fridge for up to 3 days. The texture stays soft and moist, especially if covered well.
Freezer: Yes, this gluten-free lemon cake freezes beautifully. Slice first, then freeze with baking paper between slices to stop sticking. Defrost in the fridge overnight or enjoy at room temperature.

More Healthy Cakes