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.
Servings: 1 (8-inch) cake
Calories: 290kcal
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!
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
Serving: 1of 10 | Calories: 290kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Fiber: 2g | Sugar: 13g