Gluten-Free Lemon Olive Oil Cake

This cake is gluten free, grain free, dairy free, and paleo friendly — and everyone is surprised it’s made with extra virgin olive oil! Easy to whip up, this lemon olive oil cake is perfect for feeding a crowd and makes a go-to paleo dessert.

Prep & Total Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings

Ingredients

Cake

• 2 ½ cups almond flour (lightly packed)

• ¾ cup tapioca flour

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup pure cane sugar or sucanat

• ⅓ cup Paducah Olive Oil Lemon Olive Oil

• ¼ cup Paducah Olive Oil Lemon Balsamic Vinegar

• 1 tsp vanilla extract

• 4 eggs

• 1 tbsp lemon zest

Glaze

• 3 tbsp Paducah Olive Oil Lemon Balsamic Vinegar

• 3 tbsp fresh lemon juice

• 3 cups powdered sugar

• ½ tsp vanilla

Instructions

1. Preheat oven to 350°F. Grease a large (12-cup) bundt pan thoroughly with olive oil and place it on a baking sheet for easy handling.

2. In a large bowl, whisk together almond flour, tapioca flour, baking soda, and salt.

3. In a separate bowl or measuring cup, whisk all wet ingredients including lemon zest until combined.

4. Pour wet ingredients into dry and stir gently until well combined. Transfer batter to the prepared bundt pan.

5. Bake for 20-30 minutes, or until the center is set and a toothpick inserted comes out almost clean (a few moist crumbs are fine).

6. Cool the cake in the pan for about 30 minutes. Run a thin knife around the edges to loosen. If the cake doesn’t release easily, freeze for 30-40 minutes, then dip the bottom of the pan in hot water for 30 seconds before inverting onto a plate.

Glaze Preparation

1. Mix all glaze ingredients in a bowl until smooth. Adjust with water or balsamic vinegar for a pourable consistency.

2. Drizzle glaze over the cooled cake. For easy drizzling, pour glaze into a zip-top bag, snip a corner, and drizzle over the cake.

3. Slice and serve!