This cake is delicious: moist, tender, and perfectly lemony. I couldn’t taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it’s nice to know you’re baking with a healthy, dairy-free cooking fat. The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don’t know cashews are the main ingredient won’t be able to figure it out.
I’ve made this lemon olive oil cake countless times for dinner parties, birthdays, and all manner of holidays, and it never fails to disappoint. No one can tell that it’s gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. I hope you’ll give it a try!
Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.
- 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*
- 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)
- 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.
- 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.
- 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 love the photos … and this cake was so delicious!
Thank you! 🙂
This looks great and I will, happily, make it whether there is a valley in it or not!
🙂 Thanks, Betsy!
This is beautiful!! I can't tell that it has sunken in the middle at all either. Love that glaze!
Thank you, Laura!
What a pretty cake! I've been having fun playing around with almond flour lately, so it's nice to see it used here!
Thank you, Taylor! Almond flour is my favorite thing to bake with.
Looks so delicious! Love all those flavors!
Thank you, Maria!
Hi There! I have just cooked this cake, using my bundt pan for the first time! Mine is a six-cup bundt pan I think, and this mixture filled it nicely. It came right up to the top while baking and remained quite flat, which was nice. I did a mix of half baking powder and half bi-carb, as I tend not to do straight bi-carb in anything because it's so bitter, and was able to use up two old lemons I had sitting around for the juice and zest! I also used arrowroot starch instead of tapioca, although some people argue that the two are in fact the same. I cooked mine for the full thirty minutes, just to be sure, and also used some leftover vanilla and cream cheese icing I had in the fridge, instead of doing the glaze. I followed your instructions about letting the cake cool in the tin, and after 30 mins of cooling I was able to flip it out onto a cooling rack without any troubles whatsoever. I didn't even have to use a knife to loosen it. I think this is because I greased the pan so well with butter, though. All in all, a lovely, simple, lemon cake recipe! Thank you! 😀
You're welcome! Thank you so much for the wonderful, detailed feedback. I am so glad you enjoyed the cake!
What a lovely cake! I love almond flour + lemon and this is perfect for any day of the year, not just passover. I'm interested in the tapioca starch – does that affect the texture of the cake much? I always cringe a little with "starch" ingredients because I'm afraid it's going to make the finished product sort of chalky.
Hi Nora! I almost always add either tapioca starch or coconut flour (or both) to baked goods made with almond flour, since I find that it helps lighten the texture and make it more similar to regular cake. Since I had a couple of bad reactions to coconut, I've been using just almond & tapioca, and I don't find the results chalky as long as the ratio is right. This cake has more than three times as much almond flour as tapioca, and didn't taste starchy at all. I know what you mean about the word "starch", though–maybe I should list it as tapioca flour instead, since they're both names for the same thing 🙂
The Up-dated recipe shows no Cream of Tartar in the ingredients. Is This correct??
Yes! It doesn't need the COT because the lemon juice reacts with the baking soda 🙂
Hi Becky. Do you by chance have the nutritional analysis for this recipe?
Hi JB! No, I don't count calories or calculate the nutritional breakdown of my recipes, but you could input the ingredients into a free calculator like this one at SparkPeople:
http://recipes.sparkpeople.com/recipe-calculator.asp
Thanks, I'll try that
I just made this cake-Wow delicious:)))) thanks so much. The conformation was sharing it with my co-workers who do not particularly care about the health features and are not gluten free…they loved it. The outside chewiness and the inside moist and lemony sold them:))
I am so glad you and your coworkers liked it! 🙂
Definitely want to try this recipe. I posted on my Food Huntress fb page and pinned it!
Thank you so much, Linda!
Your cake looks so yummy. I’d love to try it, but I was wondering do you think coconut flour would work instead of almond flour? Also would flax eggs work as a replacement for the eggs?
Hi Raj, thanks for your comment! Coconut flour will probably NOT work as a one-to-one substitute for the almond flour because they’re very different–coconut flour absorbs a ton of moisture, and recipes that use it need much more liquid and/or much less flour. I actually don’t bake with coconut flour anymore because I discovered I have a coconut allergy, and I have never really baked with flax eggs. Are you looking for a vegan, nut-free cake? This one looks interesting: http://www.healthfulpursuit.com/2014/05/food-re-networked-series-lemon-cake-vegan-grain-free/
Thanks for the advice and link to the other recipe. It does sound good, so I’ll give it a go :). Shame I can’t try your recipe.