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+ servings

Lemon Olive Oil Cake

5 from 1 vote
Nicole Modic
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
SERVES 8 slices
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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


  • 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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