Healthy Lemon Olive Oil Cake

Super moist lemon olive oil cake is made gluten free and dairy free for a scrumptious weekend treat.

Ingredients

lemon olive oil cake

• 1 cup gluten free baking flour
• 3/4 cup almond flour
• 1/2 cup granulated sweetener (I used Truvia)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 lemon, zest and juice
• 1/2 cup almond milk
• 2 eggs large
• 1/2 cup almond based dairy free yogurt (I used vanilla flavored)
• 1/4 cup olive oil extra virgin
• 2 tsp vanilla extract

Frosting

• 1 can coconut cream (2 cans full fat coconut milk) chilled for at least 2 days
• 1/4 cup powdered sugar or powdered erythritol
• 1 tsp vanilla extract
• pinch sea salt

Instructions

for the cakes

1. Preheat the oven to 350 degrees Fahrenheit and coat three (6-inch) baking pans with nonstick spray or olive oil, as well as parchment paper to cover the bottoms of the pans for easy removal. *Use a cake strip belt for even and flat cakes.
2. Combine the lemon juice, zest, and almond milk in a large mixing bowl, swirl to combine, and set aside while you combine the dry ingredients. Combine the gluten-free baking flour, almond flour, granulated sugar, baking soda, baking powder, and salt in a separate basin.
3. Whisk together the yogurt, eggs, vanilla, and olive oil in the lemon/milk combination until creamy. Slowly add your dry ingredients to your wet components and stir until there are no dry areas left. Bake for 22-25 minutes after dividing the batter among the three cake pans. Allow for thorough cooling before extracting and assembling the cakes.

for the frosting

1. Refrigerate a mixing bowl for 10 minutes before using. Scrape the thick cream from the coconut cream or coconut milk cans once they’ve been refrigerated, leaving the liquid at the bottom. Using a hand held mixer, whip the creaming for 3-5 minutes, or until stiff peaks form. Whip in the vanilla extract and powdered sugar until well combined. Before decorating the cakes, chill the whipped cream for 20-30 minutes.

assembly

1. One layer of the cake should be placed on a cake stand. Spread a layer of whipped coconut cream frosting on top and level it out evenly. Repeat with another cake until all three cakes are stacked on top of each other. More whipped coconut cream icing on top, and a fine layer of frosting on the exterior of the cake. If desired, garnish with lemon slices, rosemary, and flowers. Refrigerate until ready to serve.

Source: Peanut Butter Plus Chocolate

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