Gluten-Free Rosemary Lemon Olive Oil Cake
While salted chocolate will have my heart forever, I just simply cannot pass up a citrus-infused dessert. Since I don’t love overly sweet things, the sharpness of lemon (or orange or grapefruit) cuts through the sweetness perfectly. This olive oil cake is super simple, naturally gluten-free, and the perfect light dessert (or breakfast or snack!). Add coconut whipped cream if you’re feeling fancy, but it’s just as delicious on it’s own. It might look “plain”, but this cake is full of flavor!
INGREDIENTS:
5 eggs
1/2 tsp salt
1 cup coconut sugar
1 tbsp fresh rosemary, finely chopped
2 tbsp lemon zest
2 tbsp lemon juice
1/3 cup olive oil
1 tsp vanilla extract
1/4 tsp almond extract (optional)
2 cups almond flour
Optional coconut whipped cream: put 1 can of full-fat coconut milk into the fridge for a few hours (or longer) and scoop off the “cream” that rises to the top, leaving the water at the bottom. Whisk until nice and fluffy (it will also thicken up after if put back into the fridge for a bit). I added some lemon zest/rind to mine as well.
RECIPE:
Heat oven to 350. Grease an 8×8 or 9×9 square (or similar round) with a little olive oil or use parchment paper.
Separate the egg whites and yolks into two medium sized bowls. To the bowl with the egg whites, add 1/2 tsp salt and whisk with handheld or stand mixer until stiff peaks form, about 2-3 minutes. Set aside.
To the bowl with the yolks, add the coconut sugar, lemon zest + juice, olive oil, chopped rosemary, vanilla + almond extract (if using- it adds a subtle flavor!). Whisk well until smooth + creamy.
Fold the egg whites in by adding a little at a time (I do about 1/3), and gently scooping/stirring until it’s combined and mixed together well. Be careful not to over mix or deflate the eggs you just worked hard to add air to!
Slowly add in the almond flour and mix until fully combined. Pour into your pan of choice and cook for about 25-30 minutes. When a knife or toothpick comes out clean in the center, it’s done! The smaller your pan, the thicker the cake, the longer it will need to cook. So just check every so often and use your judgement.
Let it cool for at least 10 minutes (which is hard when your kitchen now smells amazing) and slice to enjoy. Store on the counter for a few days (covered) or up to a week sealed in the fridge.
