Almond Flour & Lemon Olive Oil Cake

April 28, 2023

Almond Flour & Lemon Olive Oil Cake


  • 4 eggs
  • 1/2 cup coconut sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup fragrant & high-quality extra virgin olive oil
  • 1/2 tsp vanilla extract
  • 1 cup almond flour (not almond meal)
  • 1/2 cup gluten free 1-to-1 flour, oat flour or coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

For Lemon Icing:

  • 1 cup powdered sugar of choice
  • 3-5 tbsp fresh lemon juice, or until desired consistency is reached

For the Candied Lemon Slices:

  • 2 lemons, very thinly sliced (seedless lemons make this step easier!)
  • 1 cup sugar
  • 1 cup water


  • Make the candied lemon slices by combining water and sugar in a medium saucepan. Bring to a boil and cook just until the sugar is dissolved. Add the lemon slices. Simmer until the lemon slices are translucent, roughly 30 to 40 minutes. Gently place the lemon slices on a silicone mat. Allow the lemons to cool and dry completely, overnight preferred.
  • Preheat the oven to 350F and line an 8×8" baking pan with parchment paper. Whisk the eggs and sugar with an electric mixer until it's fluffy.
  • Add the lemon zest and juice, olive oil and vanilla.
  • In a separate bowl, which the dry ingredients.
  • fold the dry ingredients into the wet.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Mix the icing ingredients together and top on the cooled cake
  • Top with candied lemon slices.