This cake is sunshine on a plate. Moist, tender, and just sweet enough, it’s the kind of recipe that works for a cozy brunch, a spring birthday, or any moment that calls for something a little special. Made with almond flour and tapioca, this gluten-free lemon olive oil cake is naturally grain-free and dairy-free—and loaded with fresh lemon flavor.
We love it topped with a light lemon glaze and a sprinkle of zest, but it’s just as delicious with a dusting of powdered sugar or a dollop of whipped coconut cream and fresh berries.
Bright & Zesty: Lemon Olive Oil Cake
Ingredients
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2½ cups fine almond flour
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½ cup tapioca flour (or arrowroot starch)
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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3 large eggs, room temperature
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⅔ cup extra virgin olive oil
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⅔ cup honey or maple syrup
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Zest of 2 lemons
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⅓ cup fresh lemon juice
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2 tsp vanilla extract
Optional glaze:
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1 cup powdered sugar
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2–3 Tbsp lemon juice
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Lemon zest for garnish
Instructions:
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Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
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In a medium bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and salt.
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In a large bowl, whisk eggs until light and frothy. Add olive oil, honey (or maple syrup), lemon zest, lemon juice, and vanilla. Whisk to combine.
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Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into your prepared pan.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.
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If using the glaze: whisk powdered sugar and lemon juice until smooth and pour over the cooled cake. Garnish with extra lemon zest if you like.
Tips & Notes
Room temperature ingredients mix more easily—don’t skip this step.
Be gentle when folding the batter. Overmixing = dense cake.
Keeps well in an airtight container for 3–4 days.
Freeze (unglazed) for up to 3 months for a make-ahead treat.