Grain-Free Rosemary Lemon Olive Oil Cake

Name: Grain-Free Rosemary Lemon Olive Oil Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 (8-inch) cake
Ingredients: 3 eggs; 1/3 cup extra virgin olive oil; ½ cup pure maple syrup; 1 teaspoon pure vanilla extract; ½ tsp almond extract; zest of 2 large lemons; 2 Tbsp lemon juice; 2 ½ cups almond flour; 2 tsp dried rosemary*; ½ teaspoon baking soda; ½ teaspoon sea salt

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
1 (8-inch) cake
Calories
290 kcal
Course
Main Course
Cuisine
American

Grain-Free Rosemary Lemon Olive Oil Cake

Tyler Espinosa

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A citrusy herby amazingly rustic Olive Oil Cake that is perfectly sweet and a touch savory! Grain-free, dairy-free and refined sugar-free.

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Ingredients

Servings

3 eggs
1/3 cup extra virgin olive oil
½ cup pure maple syrup
1 teaspoon pure vanilla extract
½ tsp almond extract
zest of 2 large lemons
2 Tbsp lemon juice
2 ½ cups almond flour
2 tsp dried rosemary*
½ teaspoon baking soda
½ teaspoon sea salt

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Instructions

Preheat the oven to 350 degrees F and line an 8-inch springform pan with parchment paper.
Add all of the ingredients for the cake to a blender and blend until completely smooth (note: you can perform this in a mixing bowl using a hand mixer if you prefer).
Transfer the cake batter to the lined cake pan and smooth it into an even layer.
Bake for 35 to 45 minutes, or until the cake has set up and is golden-brown around the edges.
Allow the cake to cool for at least 20 minutes, then release it from the mold.
If desired, sprinkle the cake with powdered sugar and decorate with sliced lemons and fresh rosemary.
Slice and enjoy!

Notes

*If you'd like bigger, bolder rosemary flavor, use 1 Tbsp of dried rosemary. The recipe as written has a light but noticeable rosemary flavor, but it isn't overwhelming.