Lemon Olive Oil Cake
Recipe type: Gluten free, Grain free, Paleo, Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It's my go-to paleo cake recipe!
For the cake:
  • 2 and ½ cups lightly packed almond flour
  • ¾ cup tapioca starch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup honey
  • ⅓ cup extra virgin olive oil
  • ¼ cup lemon juice*
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 tablespoon lemon zest*
For the glaze:
  • 3 tablespoons lemon juice*
  • ¼ cup honey
  • ½ cup cashews, soaked in water for 1-2 hours and drained
  • ½ teaspoon vanilla
  • Pinch of salt
  • 1 tablespoon lemon zest*
  • 2-3 tablespoons water (or more as needed)
  1. Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
  2. To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
  3. To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!
*I got enough juice and zest for both the cake and the glaze from two lemons, but I'd recommend having a third lemon on hand just in case.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/lemon-olive-oil-cake/