Lemon-Olive Oil Almond Cake
Moist, fragrant and grain-free, with fruity olive oil and bright lemon. It keeps beautifully and only gets better on day two.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 1/2 cups (250 g) almond flour
- 4 large eggs
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (110 g) raw honey
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
How to make it
Preheat oven to 350°F (175°C). Line a 9-inch round pan.
Whisk eggs, olive oil, honey, lemon zest and juice, and vanilla until smooth.
Stir in almond flour, baking powder and salt until combined.
Pour into the pan, scatter sliced almonds on top.
Bake 38–42 minutes until golden and set in the center. Cool before slicing.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Lemon-Olive Oil Almond Cake really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Lemon-Olive Oil Almond Cake gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Lemon-Olive Oil Almond Cake keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Lemon-Olive Oil Almond Cake make?
This makes enough for 10. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Lemon-Olive Oil Almond Cake
Moist, fragrant and grain-free, with fruity olive oil and bright lemon. It keeps beautifully and only gets better on day two.
Ingredients
- 2 1/2 cups (250 g) almond flour
- 4 large eggs
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (110 g) raw honey
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round pan.
- Whisk eggs, olive oil, honey, lemon zest and juice, and vanilla until smooth.
- Stir in almond flour, baking powder and salt until combined.
- Pour into the pan, scatter sliced almonds on top.
- Bake 38–42 minutes until golden and set in the center. Cool before slicing.
