You’re less than ten minutes away from a scrumptious, grain-free matcha mug cake! It’s paleo friendly, dairy free, and sweetened with honey or maple syrup.
My boyfriend doesn’t like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us. I’m all like, “It’s time to apple-pumpkin-squashify all the things!” and he’s all like, “Oh, it looks like there’s some bread over there for toast.” Literally, he had toast for lunch the other day. I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.
I’ve been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.
Things are going a little bit better on the apple front, though, because Ben really liked this cake. Unless you’re the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won’t know that there’s any apple in it. It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.
It was my birthday on Saturday, and I had an amazing day. I started the morning by opening the present Ben got for me, which was a Kitchen Aid stand mixer! I’ve wanted one for years, and finally feel like I count as a real food blogger now that I own one. I haven’t used it yet because I have need to clear a special spot for it in the kitchen, but I’ve been peering into the box every few hours and just kind of smiling at it. After opening my mixer, I met up with a friend to go for a run, and then went home and moved a bunch of furniture and hung pictures with Ben. (Our landlords have been renovating our apartment, so we have a lot of rearranging to do. One secret about me is that I love organizing things around the house, even though I put it off like crazy and almost never do it. I am not at all sure why I dread it so much, because once I get started I really enjoy it. So, oddly enough, moving furniture and hanging pictures was one of my favorite parts of the day.)
My mom, Ben, and I went to dbar for dinner, which is within walking distance of our apartment and is one of my favorite restaurants ever. Pro tip: it starts gradually turning into a nightclub around 10 pm on Friday and Saturday. I’ve never been able to convince anyone to stay with me for that phase, but we got to witness the beginning of the transformation last night: one of the waiters walked by, casually pushed a button on his bracelet, and made a screen drop from the ceiling. No big deal.
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: 355Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 167mgCarbohydrates: 38gFiber: 3gSugar: 25gProtein: 8g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.