GLUTEN FREE LEMON OLIVE OIL CAKE

gluten free lemon olive oil cake

It was my younger daughters second birthday yesterday (I can’t believe she’s already 2!!) and I decided to bake her a cake. She’ll be getting a professional, store bought cake for her birthday party, but I wanted to make a homemade cake for her actual birthday. It makes it more special that way! So I made her this gluten free lemon olive oil cake and topped it with some strawberries. 

I always say I am not a baker, but I was SO proud of myself for this cake I made! It was so moist and delicious and you would never know it was gluten free AND dairy free. I also used maple syrup to replace some of the organic cane sugar, to minimize the refined sugar as much as possible. This cake was such a big hit! Everyone loved it, I’ll be making it again for sure. 

Do you like lemon cake? Is this something you would try? Let me know in the comments! 

LET’S START:

INGREDIENTS:

– ½ cup extra-virgin olive oil

 cup maple syrup

-¼ cup organic cane sugar

-zest of 1 medium lemon

 cup strained fresh lemon juice

-4 large egg yolks

-2 cups blanched almond flour

 cup tapioca flour

-1 tsp baking powder

 tsp salt

-4 large egg whites

 tsp cream of tartar

– 2 tsps room temperature coconut oil, for the pan

STEPS:

  1. Preheat oven to 325ºF.
  2. Position a rack in the lower third of your oven
  3. Rub the bottom and sides of a 9-inch springform pan or round cake pan with the coconut oil.
  4. Line the bottom of the pan with parchment paper (cut it into a circle to match the size of the pan), and rub the parchment with coconut oil too. If you do use a springform pan, put it on a baking sheet, or line the oven rack below with tin foil to catch if anything drips from the pan.
  5. In a large bowl, whisk together the olive oil, ½ cup maple syrup, lemon zest and juice, and egg yolks.
  6. Sift in the almond and tapioca flours, baking powder, and salt. Mix.
  7. Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and electric egg beater… like I did…). Whip on medium-high speed until foamy, for 30-60 seconds. With the mixer running, gradually sprinkle in the ¼ cup organic cane sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and form stiff peaks. To test it, if the bowl was held upside down, it wouldn’t budge – but it’s up to you if you want to test that out!
  8. Fold in about half, or just a bit more than half, of the whipped egg whites into the batter until just combined, using a flexible spatula. Fold in the remaining egg whites until just combined.
  9. Pour the batter into the prepared pan and smooth the top. Scraping the sides of the bowl to get all the batter.
  10. Bake the cake for 40-45 minutes.  You want the top to be golden and beginning to pull away from the sides of the pan. You can always test it with a toothpick, but to tell if it’s ready, if you press it lightly, it should spring back. 
  11. If the cake is getting dark too quickly, tent the top with a piece of tin foil.
  12. Once done, remove from the oven and let the cake cool slightly. Loosen the edges with a small a butter knife or offset spatula to release the sides. If using a springform pan, undo the sides. Flip the cake onto a wire rack and peel away the parchment. Flip back to right side up and let cool completely.
  13. Dust with powdered sugar and top with a few sliced strawberries. 
  14. Store on a wrapped plate on on a cake stand with a cover at room temp for one day. Or refrigerate up to 4 days.

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