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

Servings: 8

Allergies: none

Prep Time: 15 min

Cook Time: 30 min

DRY INGREDIENTS

• 1 cup GF oat flour

• ¼ cup almond flour

• ¼ cup tapioca flour

• ¼ tsp xanthan gum

• 2 tsp baking powder

• Pinch of salt

WET INGREDIENTS

• 3 eggs

• 1 cup coconut sugar

• ⅔ cup Herb & Olive Organic EVOO

• 1 lemon, zested

• 2 lemons, juiced

• ½ tsp vanilla extract

INSTRUCTIONS

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.

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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.