This almond flour olive oil cake is a unique grain-free twist on the traditional olive oil cake. This version is rich in flavor and texture, and is one of the best cakes I’ve ever made. This recipe is a keeper!
Of all the almond flour treats I’ve made, this one is my all-time flavor. This simple olive oil cake is not overly sweet and has a perfect balance of savory and sweet from the olive oil, lemon, and sugar. This is a great gluten-free option if you like a good olive oil cake!
Almond Flour Olive Oil Cake Recipe
For this recipe you will need almond flour, sugar (any granulated), baking powder, sea salt, eggs, olive oil, greekyogurt, and one lemon.
In a large electric mixing bowl, mix the eggs, sugar, olive oil, Greek yogurt, lemon juice, and zest until combined.
Add the dry ingredients and mix well.
Pour the batter into a greased 8-inch round pan. Place the pan in a preheated oven and bake for 40-45 minutes.
Remove the cake from the oven and allow it to cool for 15-20 minutes.
Serve the cake with powdered sugar, whipped cream, or a dollop of yogurt on top.
Store leftovers in the refrigerator for up to 5 days.
Almond Flour Olive Oil Cake FAQ
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to suit your taste. Alternatively, you can substitute the sugar with a low-calorie sweetener such as erythritol, monk fruit, or stevia. However, keep in mind that this may slightly alter the texture and flavor of the cake.
What type of olive oil should I use?
Extra virgin olive oil is recommended for this recipe as it adds a rich, fruity flavor. However, if you prefer a milder taste, you can use light olive oil instead.
Can I add other flavorings to this cake?
Definitely! You can enhance the flavor of the cake by adding herbs like rosemary or thyme, or even a splash of vanilla extract. Citrus lovers can also add more lemon zest for extra brightness.
How do I prevent the cake from over-browning?
If the cake begins to brown too quickly, especially towards the end of the baking time, you can tent a piece of aluminum foil loosely over the top to prevent it from burning.
How do I store this cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 3 months. To enjoy again, thaw overnight in the fridge or at room temperature.
Can I make this cake ahead of time?
Yes, this almond flour olive oil cake holds up well for a few days. It can even be made a day in advance and stored in the fridge. Just be sure to let it cool completely before wrapping or storing to maintain its texture.
Can I serve this cake with other toppings?
Absolutely! This cake pairs beautifully with a variety of toppings. You can dust it with powdered sugar, serve it with whipped cream, or enjoy it with a dollop of yogurt. For a fruity touch, fresh berries or a citrus glaze would be lovely.
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Almond Flour Olive Oil Cake
This almond flour olive oil cake is a unique grain-free twist on the traditional olive oil cake. This version is rich in flavor and texture, and is one of the best cakes I’ve ever made.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 4 eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/4 cup greek yogurt
- 3 tabelspoons fresh lemon juice
- zest of one lemon
- 2 cups superfine almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven 350 F.
- Grease an 8-inch round pan with oil.
- In a large mixing bowl, combine the eggs, sugar, olive oil, yogurt, lemon juice, and lemon zest.
- Add the almond flour, baking powder, and sea salt.
- Mix until thoroughly combined.
- Pour the batter into the greased pan. Place the pan in the oven and bake for 40-45 minutes.
- Let the cake cool for 20 minutes before removing from the pan.
- Serve the cake with powdered sugar, yogurt, or whipped cream.
Nutrition Facts
- Serving Size: 1 slice
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