Lemon Olive Oil Cake
This light and airy olive oil cake with a hint of lemon is the only dessert you’ll need this spring season. AND its gluten and refined sugar free!
CBD Quantity (per serving): none
Prep Time: 15 min
Cook Time: 30 min
1 cup GF oat flour
¼ cup almond flour
¼ cup tapioca flour
¼ tsp xanthan gum
2 tsp baking powder
Pinch of salt
1 cup coconut sugar
1 lemon, zested
2 lemons, juiced
½ tsp vanilla extract
Step 1 - Prep the cook and set the vibe
Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8x8 or 9x9 inch round cake pan.
Check out My Analog Journal on Youtube - his Turkish Jazz set flows nicely with this cook
Step 2: Combine dry ingredients
Combine all of the dry ingredients into a medium sized bowl, mix, and set aside.
Step 3: Mix wet ingredients
In another large mixing bowl, beat the eggs and coconut sugar with an electric mixer until light and fluffy. Add the EVOO, lemon zest, lemon juice, and vanilla. Beat again until just combined.
Step 3: Wet + Dry
Fold the dry ingredients into the wet ingredients until just combined - do not over mix.
Step 4: Prep the pan
Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before removing from the pan.
Step 5: El Fin
Dust with powdered monk fruit to serve.