Healthier Lemon Olive Oil Cake (Gluten-Free & Moist)
Video
Ingredients
- 200 g ground almond
- 60 ml olive oil
- 60 ml lemon juice
- 2 eggs
- 60 g honey
- 1 tbsp lemon zest
- ½ tsp baking powder
Instructions
- Preheat your static oven to 180°C and line a 15cm (6-inch) baking tin with parchment paper.
- In a large bowl, whisk together all the wet ingredients until smooth and creamy.
- Add the ground almonds and baking powder, then mix gently — just enough to combine without overmixing.
- Pour the batter into the prepared tin and smooth the top. Bake for about 35 minutes, covering with foil for the last 10 minutes to prevent the top from browning too much.
- Once baked, turn off the oven and leave the cake inside with the door slightly open for 10 minutes. This gentle cooling helps the texture set evenly and prevents cracks.
- Transfer the cake to a wire rack and allow it to cool completely before slicing or serving.
Notes
- This healthier lemon olive oil cake is gluten-free, flourless, and naturally sweetened with honey—perfect for a wholesome treat.
- Almond flour keeps it soft and moist, while olive oil adds a subtle fruity richness.
- The cake is best enjoyed fully cooled and keeps well for up to 4 days in the fridge.
- It’s a great option for those following gluten-free or refined sugar-free lifestyles.