The Best Ever Lemon Olive Oil Cake

November 12, 2018

LEMON OLIVE OIL CAKE - INGREDIENTSTHE CAKE:1 3/4 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)3 tsp baking powder1 tsp sea salt2 ripe bananas1/4 cup non dairy milk (I used almond)3/4 cup Pure Evoo Heritage Collection Extra Virgin Olive Oil2 eggs1 tsp vanilla extract1/2 cup coconut sugar1 tb lemon zestTHE GLAZE:Juice of one lemon1 cup powdered sugar

I keep a running list of recipes from others that I want to make, ideas for my own creations I want to make, and a list for pretty much everything else in my life. I thrive on lists. The only thing more satisfying than having a perfectly organized list, is crossing something off of said list. Well, my friends, today I did just that, and it was a GOOD ONE.

My mom used to make a decadent Lemon Olive Oil Pound Cake when I was growing up. I looked forward to it on every occasion, because it was perfectly moist, tangy, and light; meaning my stomach didn’t feel like I had just consumed a BRICK. One day I asked my mom for the recipe, fully knowing that it wasn’t “healthy”, but surprised at just HOW unhealthy it really was. Her version contains canola oil in addition to olive oil, butter, white sugar, and white flour. Talk about a spike in the blood sugar levels and a SUGAR CRASH to go along with it.

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So this weekend I was on a mission to see if I could substitute some of these ingredients with healthier ones, and achieve the same flavor palate. After 5 rounds of testing, I am pleased to report that I have succeeded! So let’s do it, shall we?

Lemon Olive Oil Cake

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
SERVES 8 slices
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Ingredients

The Cake

  • 1 3/4 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour
  • 3 tsp  baking powder
  • 1 tsp sea salt
  • 2 ripe bananas
  • 1/4 cup non dairy milk (I used almond)
  • 3/4 cup Pure Evoo Heritage Collection Extra Virgin Olive Oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar
  • 1 tbsp lemon zest

The Glaze

  • Juice of one lemon
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn’t stick to the pan. Set aside.
  • In a medium bowl, combine the flour, baking powder, and sea salt. 
  • Set aside.
  • In another medium bowl, mash the bananas well.
  • Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
  • Once well combined, add the coconut sugar and eggs. Whisk until well combined.
  • Pour the liquid mixture into the dry mixture. Do not overmix.
  • Pour cake batter into the bundt pan.
  • Bake for 45 minutes, or until a toothpick comes out clean.
  • Remove the cake from the oven and let cool.
  • Once the cake has cooled, flip the bundt pan over and pop the cake out.
  • Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
  • Pour the lemon glaze over the cake.
  • Slice and serve.

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    • Hi! This recipe needs the banana so it comes out like a Bundt cake! But if you don’t mind a flatter cake, then sub for about 1/2 cup apple sauce. But haven’t tested the exact measurement!

  1. Can confirm that almond flour in the same ratio is a major fail….. still delicious, but got a bit burnt on the outside, almost overly moist on the inside, and fell apart coming out of the pan. However, it will be eaten with an icing dipping sauce because it seriously so tasty.

  2. I noticed that the recipe called for lemon zest but it was omitted from the instructions. I went ahead and added it to the wet mixture. BTW, this was amazing! loved it! Am going to try making it with an almond extract next time. Also could not find my bundt pan but had a mini bundt pan so made them smaller and it yielded 6 and baked it for 25 minutes.