Description
Gluten free and dairy free super moist lemon olive oil cake. Refined sugar free, nut free, and simple, too!
Ingredients
- 2 large eggs⠀
- 2/3 cup pure maple syrup⠀
- 1/2 cup milk of choice⠀
- 1/2 cup olive oil ⠀
- 3 tbsp fresh lemon juice⠀
- 2 tsp vanilla extract⠀
- 1 + 1/2 tbsp lemon zest*⠀
- 2 cups gluten free all purpose flour
- 1 tsp xanthan gum (omit if your flour blend contains it)⠀
- 1 tsp baking powder⠀
- 1/2 tsp sea salt⠀
- Powdered sugar for topping (monkfruit or regular)
Instructions
- Preheat oven to 350°F and line an 8 or 9” pie dish with parchment paper (or grease it, but will be easier to remove later to cool with parchment). ⠀
- Whisk the eggs, maple syrup, almond milk, olive oil, lemon juice, zest, and vanilla until smooth. ⠀
- Whisk in the dry ingredients until almost no lumps remain (try not to over mix it). ⠀
- Pour batter into pie dish and bake for 30-40 minutes, until the top domes and a toothpick comes out clean (bake time varies by oven and depending what size baking dish you use!)⠀
- Allow to cool for 15 minutes before carefully removing to cool completely on a cooling rack. ⠀
- Once cooled, sprinkle the top with powdered sugar and serve!
Notes
*Be sure not to skip the zest! It adds most of the lemony flavor.