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 please. 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.
For the cake:
- 2 1/2 cups lightly packed almond flour
- 3/4 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup honey
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice*
- 1 teaspoon vanilla
- 3 eggs
- 1 tablespoon lemon zest*
For the glaze:
- 3 tablespoons lemon juice*
- 1/4 cup honey
- 1/2 cup cashews, soaked in water for 1-2 hours and drained
- 1/2 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 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.
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Nutrition Information:Yield: 12 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 355 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 47mg Sodium: 167mg Carbohydrates: 38g Fiber: 3g Sugar: 25g Protein: 8g
Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.
This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!
It’s the very last day of my Whole30! I feel great, and I’m ready to start reintroducing some foods to see how I tolerate them, starting tomorrow with dairy.
One of the best things I learned this month is that you don’t have to sacrifice anything in terms of taste & variety when eating really healthy food. The recipes below are all things I would love to eat, and do love to eat, whether I’m in the midst of a Whole30 or not. So, while I do hope I’ll inspire you to try a Whole30 yourself, I know you’ll be able to find delicious recipes here that you’ll want to make regardless of your dietary decisions.
All of these recipes are paleo and gluten-free. Most of them are dairy-free, but some recipes do call for ghee (which is lactose-free). If you can’t have any dairy, you can substitute coconut oil or olive oil for the ghee as specified in the recipe.
Are you planning on trying a Whole30? Or maybe just giving paleo a chance? I’d love to hear your thoughts. Also, feel free to link up to your favorite Whole30 recipes in the comments below!
We’re going nose-to-tail with our zucchini today! I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles. Sometimes, we just have to let zucchini be! It’s a beautiful vegetable, and when it’s browned like this and braised until tender, you can eat the whole entire thing.