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Flourless Lemon Olive Oil Cake {GF, RSF}

By April 4, 2016 gluten free, healthy, naked treats, recipe series, recipes, sweet

This flourless lemon olive oil cake is a delicious citrus cake that’s bursting with the perfect combination of sweet and sour. Made using almond meal and honey, it’s completely gluten and refined sugar free. Serve with maple ricotta or coconut cream. 

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-15

Happy second month of Autumn guys! This Summer has been so insane it’s hard to believe it’s turned so sublimely mild. This week i’ve been madly getting things ready around the house so we can take our first proper family holiday. My new obsession with the TV show Jane the Virgin (seriously love love love it) was making things rather difficult. Come Remy’s feeding time, i’d practically bowl my husband down to get the bottle ready so I had an excuse to sit down and watch an episode while feeding. I’d tell you the storyline but I literally can’t say it without hysterically laughing because it’s all just so ridiculous. But I love it none the less.

I did manage to get the house sorted and somehow managed to pack what seemed like a truck full of things required to travel with an infant. But we are now here, in Melbourne, and currently tucking into my grandmothers cooking. I couldn’t be happier to be here.

This cake I made quite a while ago, but am only just getting around to post it. It’s made using olive oil as the fat which I have fallen in love with using. Stay tuned this Thursday for another olive oil cake (hint: it’s CHOCOLATE).

But back to this lemon cake. I love citrus cakes because they are always light, fluffy and refreshing.

The basic ingredients in this recipe are almond flour (finely ground blanched almonds), coconut sugar, eggs, honey, vanilla bean paste, olive oil, lemon juice + zest, greek yoghurt and . You won’t miss the butter or wheat flour one bit!

I’ve used bi carb soda which reacts perfectly with the yogurt and citrus to keep the cake fluffy. The result is a light and tender crumb with a softly sweet and lemony centre.

I topped mine with flaked almonds and served with maple ricotta but coconut cream or ice cream would accompany this cake perfectly.

Please note this cake is only subtly sweet so feel free to up the honey/coconut sugar slightly if you want a sweeter cake.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-8

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-2

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-18

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-3

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-16

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-23

Flourless Lemon Olive Oil Cake | Anisa Sabet | The Macadames-26

What you need:

  • Large mixing bowl
  • Medium mining bowl
  • 20cm cake tin

Ingredients (makes 1 cake):

  • 3 cups almond meal
  • 1/2 teaspoon bicarb soda
  • 3 tablespoons coconut sugar
  • 1/4 cup olive oil – the lighter the flavour the milder the taste
  • 1/2 cup honey
  • 1 teaspoon vanilla bean paste
  • 1/4 cup full fat greek yoghurt
  • 2 free range eggs
  • Juice + zest from 2 lemons
  • 1/2 cup flaked almonds

Method:

1. Preheat oven to 160°C. Grease your cake tin using olive oil and sprinkle some almond meal onto the edges to prevent sticking.

2. Mix the dry ingredients (almond meal, bi carb soda + coconut sugar) in the large mixing bowl.

3. Whisk the wet ingredients (olive oil, honey, vanilla bean paste, yoghurt, eggs, lemon juice + zest) in the medium mixing bowl.

4. Pour the wet ingredients into the dry ingredients and mix using a spoon or whisk.

5. Pour the mixture into your prepared cake tin. Top with the flaked almonds.

6. Bake the cake for 40 minutes until the almonds have browned and a skewer comes out clean.

7. Remove from the oven, allow to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.

8. To serve: with maple ricotta, coconut cream or ice cream. I have loads of flavours in my vegan + refined sugar free healthy ice cream ebook. Be sure to check it out.

Storage: in an airtight container for up to 5 days.

Bon appétit!

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For another “Naked  treat” recipe, try my Persian orange and almond cake.

Persian Orange and Almond Cake | Anisa Sabet | The Macadames-17

Or my flourless chocolate olive oil cake.

Healthy Flourless Chocolate Cake | Anisa Sabet | The Macadames-7

Anisa – The Macadames. xx

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12 Comments

  • Reply Aga April 6, 2016 at 12:44 pm

    this sounds great and very comforting, I think I’ll give it a go. And I absolutely love the photos in this post! great job Anisa 🙂

    • Reply Anisa April 7, 2016 at 9:32 am

      Thanks for stopping by. I hope you like it xx

  • Reply Thalia @ butter and brioche May 26, 2016 at 3:51 pm

    such beautiful photography!and i love the recipe too – flourless cakes are what i love right now, they are always so moist.

    • Reply Anisa May 27, 2016 at 1:20 pm

      Thank you so much. How good are almond meal cakes!? So delicious! What’s your favourite combo?

  • Reply Bethany @ athletic avocado May 26, 2016 at 10:12 pm

    Such a beautiful and decadent looking cake! I always thought it was weird putting olive oil in cake until I tried it! So good 🙂

    • Reply Anisa May 27, 2016 at 1:19 pm

      Thanks for stopping by Bethany. Olive oil is GREAT. So moist and much healthier than butter (although I do love my butter!). Let me know how you go!

  • Reply Zoe and Mia @ sprinkle of vanilla sugar May 27, 2016 at 10:01 am

    This looks so beautiful! Even if it is flourless it looks just as good as any other cake. Can’t wait to try making it!

    • Reply Anisa May 27, 2016 at 1:19 pm

      Thank you so much, really appreciate your stopping by. Almond meal cakes are delicious! Let me know how you go 🙂

  • Reply Cassandra Brecht May 28, 2016 at 6:36 am

    How large is the tin you used?

  • Reply Cassandra Brecht May 28, 2016 at 6:39 am

    Sorry, I just saw the tin size above! Looking forward to making this : )

    • Reply Anisa May 29, 2016 at 10:48 am

      Let me know how you go 🙂

  • Reply A Buyer's Guide to Olive Oil With Jamie's Italian - Chalk Kids August 9, 2016 at 6:28 pm

    […] it over vanilla ice cream with some honey and a pinch of sea-salt, or check out this this flourless lemon olive oil cake by The […]

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