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!
– ½ cup extra-virgin olive oil
-½ cup maple syrup
-¼ cup organic cane sugar
-zest of 1 medium lemon
-¼ cup strained fresh lemon juice
-4 large egg yolks
-2 cups blanched almond flour
-¼ cup tapioca flour
-1 tsp baking powder
-½ tsp salt
-4 large egg whites
-½ tsp cream of tartar
– 2 tsps room temperature coconut oil, for the pan
- Preheat oven to 325ºF.
- Position a rack in the lower third of your oven
- Rub the bottom and sides of a 9-inch springform pan or round cake pan with the coconut oil.
- 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.
- In a large bowl, whisk together the olive oil, ½ cup maple syrup, lemon zest and juice, and egg yolks.
- Sift in the almond and tapioca flours, baking powder, and salt. Mix.
- 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!
- 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.
- Pour the batter into the prepared pan and smooth the top. Scraping the sides of the bowl to get all the batter.
- 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.
- If the cake is getting dark too quickly, tent the top with a piece of tin foil.
- 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.
- Dust with powdered sugar and top with a few sliced strawberries.
- 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.