Name: Gluten-Free Lemon Olive Oil Cake (Dairy-free, Paleo)
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 8-10
Cuisine: European
Ingredients: GLUTEN-FREE OLIVE OIL LEMON CAKE 1 3/4 cup almond flour; 1 cup tapioca flour; 3 eggs, room temperature; 3/4 cup birch xylitol or sweetener of choice (coconut sugar, raw sugar etc); 3/4 cup Sweet & Nutty Carbonell Arbosana Extra Virgin Olive Oil; 1 lemon, zested; 3 tbsp lemon juice; 1 tsp pure vanilla extract; 1 tsp baking soda; 1/2 tsp pink salt; COCONUT WHIPPED CREAM1 can full-fat coconut milk; 1 tsp maple syrup; fresh seasonal fruits ( blueberries, raspberries, blackberries, strawberries, cherries)

This post has been sponsored by Deoleo USA, INC. All thoughts and opinions are my own!

This bright and sweet Gluten-Free Lemon Olive Oil Cake is extra moist, perfectly tender and dense in texture. The sweet & nutty extra virgin olive oil keeps the cake exceptionally moist with a slight hint of fruity bitterness that cuts through the sweet. The cake is unique and perfect just the way it is. However, the addition of coconut whipped cream and fresh seasonal fruits makes it taste like summer all year long!

PALEO OLIVE OIL CAKE INGREDIENTS

Almond flour

Tapioca flour

Eggs

Sweetener – I used birch xylitol but you can use ay sweetener you like such as coconut sugar, raw sugar etc

Extra Virgin Olive Oil – The Sweet & Nutty Carbonell Arbosana works perfect for this citrus olive oil cake

Lemon – juiced & zested, use meyer lemons if possible

Pure vanilla extract

Baking soda

BAKING WITH OLIVE OIL

Olive oil is a staple and a favorite cooking oil in most of the houses. Have you ever used it in baking? I always thought that the addition of the olive oil will overpower the taste of the cake. I can tell you now, that’s not the case if you choose the right kind and a good quality extra virgin olive oil.

Baking with extra virgin olive oil adds an amazing balanced taste to the baked good along with providing moisture and richness. On top of that, extra virgin olive oil is rich in antioxidants and provides many health benefits. Plus it’s a great vegan option since it comes from plants.

I chose Carbonell Extra Virgin Olive Oil to make my almond lemon olive oil cake. Carbonell Arbosana Extra Virgin Olive Oil is crafted from 100% arbosana olives, which are known for their sweet flavor. It also has an innovative “pop up” spout for no drips!

HOW TO CHOOSE OLIVE OIL

We always hear that good food comes from fresh ingredients. Due to a large amount of defective oil in the market, we sometimes don’t know how a good quality olive oil is supposed to taste like.

Carbonell Extra Virgin Olive Oil is a number one olive oil brand in Spain. Produced in Southern Spain, the world’s top olive oil producing region because of balanced flavor, complex taste and unrivaled craftsmanship. Carbonell uses sustainable farming practices that produce world class olive oil.

The new Carbonell cultivar Extra Virgin Olive Oil brings you an amazing variety of unique flavors!

MANZANILLA and MORISCA cultivars are both specific from EXTREMADURA, a region in the South of Spain that respects tradition, embraces nature & imprints it into its olive oils which are very complex but well balanced, offering EVOO with strong fresh & fruity tasting notes. Both varietals are the produce of traditional groves, bringing limited but outstanding quality EVOO obtained thanks to an integrated and sustainable production agriculture.

ARBOSANA and CORDOBESA cultivars are both grown in ANDALUCÍA, a region that perfectly combines the freshness of its sea with the richness of its mountains, providing a vast variety of olive oils that tend to be very well rounded with smooth taste, very pleasant in the mouth.

I picked up my Carbonell Extra Virgin Olive Oil at Kroger, which always seem to have the best prices and choices here in Atlanta! Plus it’s also super convenient and I always find everything I’m looking for there!

HOW TO MAKE THIS MEYER LEMON OLIVE OIL CAKE

Start by beating eggs and sugar until fluffy. Feel free to use your sweetener of choice. My favorite is birch xylitol and coconut sugar. Then, add in Carbonell Extra Virgin Olive Oil (I used Arbosana Extra Virgin Olive Oil).
Stir in lemon zest, lemon juice and vanilla. Add all the dry ingredients (almond flour, tapioca flour, baking soda and salt). I use a combination of blanched almond flour and tapioca flour for this recipe. Almond flour has a natural sweetness and flavor while the tapioca improves the texture!
Transfer the batter to the prepared 8” pan and bake for about 40-45 minutes. Once done, let it cool completely. Meanwhile, prepare the coconut whipped cream.

HOW TO MAKE COCONUT WHIPPED CREAM

As you probably noticed in my previous recipes, coconut whipped cream is my favorite cake topping! There’s a few things you need to remember when making a coconut whipped cream.

First, the coconut milk must be cold. That’s when the thick cream separates. Don’t forget to pop it in the fridge a night before! Place the hard part of the coconut milk and a little sweetener in the bowl and beat with an electrical mixer for about one minute (until creamy).

If you love this paleo lemon olive oil cake check out a few of my other favorite cakes

Did make this olive oil gluten free cake yourself? Don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

CLICK HERE to Find the New Carbonell Portfolio at a Kroger store near you. Visit www.CARBONELLUSA.com for more information on the terroir portfolio.