Lemon Olive Oil Cake
Servings 8 slices
Calories 391kcal
Ingredients
The Cake
- 1 ¾ 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
- ¼ cup non dairy milk (I used almond)
- ¾ cup Pure Evoo Heritage Collection Extra Virgin Olive Oil
- 2 eggs
- 1 tsp vanilla extract
- ½ 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.
Nutrition
Calories: 391kcal | Carbohydrates: 50g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 0.03mg | Sodium: 474mg | Potassium: 119mg | Fiber: 4g | Sugar: 26g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1mg
