This is a gluten-free, dairy-free cake made from a delicious and perfect blend of lemon, coconut and olive oil! Rich in healthy fats and antioxidants (thanks to plenty of vitamin C found in lemon). I know you might be surprised by the use of olive oil in a desert, but trust me, it’s deliciously healthy-zesty and you won’t even know it’s there. Just give it a try. You are going to totally love it!
Ingredients
- 6 eggs
- 3-4 lemons (grated zest and juice)
- ½ cup coconut oil
- ½ cup olive oil
- 2 cups gluten-free all purpose flour
- 1/2 cup almond flour (or just add 1/2 cups all purpose gluten free flour all together)
- 1 teaspoons vanilla extract
- 1 pinch of salt
- 1 cup unrefined sugar or 2/3 cup agave syrup
- 1 tbs baking powder
Preheat oven to 350°
How to Make It
- Mix eggs with a pinch of salt, then add sugar and mix well.
- Add vanilla extract, lemon juice and zest. Slowly add the oils and mix well.
- Combine the flour with the baking powder and add it slowly into the mixture until completely incorporated.
- Pour into a bundt cake pan or a square/rectangle baking pan (covered with parchment paper to avoid sticking) and bake for 30-40 minutes.
- The cake is done when the edges are slightly light brown and the tooth pick comes out clean after it’s inserted in the middle of the cake to test consistency.
And don’t forget to add the most important ingredient when cooking: Lots of LOVE! This is the finishing touch to any successful recipe! Let me know how this gluten-free, dairy0free cake turned out for you in the comments below…
Tip: For a fluffier consistency whip the egg whites separately and incorporate them into the cake batter at the end by folding gently.
Healthy-zesty eating!
