Olive oil cake is super easy to make and really rich and delicious. You won't even need an electric mixer. This one is not too sweet, either.
Course
Dessert
Cuisine
Dessert
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings10servings
Ingredients
Olive Oil Cake
2 1/2cupsalmond flour
3/4cuptapioca starch
1/2teaspoonbaking soda
3/4cupHoney
1/3cupextra virgin olive oil
1/4cupjuice of 1 lemondepending on size of lemons, you may need 2
1teaspoonvanilla
zest of a one lemon
2cupsyour favorite berries
For the glaze
1tbspzest of a lemon
3tbpsfresh lemon juice
1/4cuphoney
1/2cupcashewssoaked in water for 1-2 hours
1/2teaspoonvanilla
1/4teaspoonsalt
2tbspwateryou may need extra water depending on consistency of glaze
Instructions
For the cake
Preheat oven to 350 degrees and grease your bundt pan with olive oil.
In a large bowl, whisk together all your dry ingredients.
In a medium bowl, mix your wet ingredients and your lemon zest.
Add your wet ingredients to the dry and carefully mix together until fully incorporated.
Pour your batter in the greased pan, leaving room for the cake to rise.
Bake for 20-30 minutes. Test with a toothpick at 20 minutes to make sure you don't over cook.
Let the cake cool for another 20-30 minutes before running your knife around the edges of your pan to loosen the cake.
Carefully turn over your pan onto a plate. If it doesn't work the first time, let it cool for a bit longer until it's set and fully cooled in the center (30 minutes more)
Make sure cake is completely cooled before adding the glaze.
For the glaze
Combine all ingredients in a blender. If you want to use an immersion blender you can skip this part and put them all into a bowl.
Blend until smooth and the consistency is smooth and spreadable.
Pour glaze onto the cooled cake and spread evenly.
Add your favorite berries on top of the cake. Serve and enjoy!