0 from 12 votes
Grain-Free Rosemary Lemon Olive Oil Cake
A citrusy herby amazingly rustic Olive Oil Cake that is perfectly sweet and a touch savory! Grain-free, dairy-free and refined sugar-free.
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
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
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!
Cup of Yum
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.
Nutrition Information
Serving
1of 10
Calories
290kcal
(15%)
Carbohydrates
21g
(7%)
Protein
10g
(20%)
Fat
19g
(29%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 1(8-inch) cake
Amount Per Serving
Calories 290
% Daily Value*
| Serving | 1of 10 | |
| Calories | 290kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.