Gluten- Free & DAIRY-FREE Recipes

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gluten-free Lemon and olive oil cake

Indulge in the harmonious blend of flavours with our exquisite Lemon Olive Oil Almond Flour Cake.

Crafted with care, this gluten-free and dairy-free Lemon and olive oil cake is a true embodiment of culinary artistry.

This cake is more than a treat; it’s a heartwarming journey of flavors that will make your taste buds sing. Imagine the sweet zest of lemon merging with the velvety richness of extra-virgin olive oil. The secret to its extraordinary taste lies in the olive oil, infusing every crumb with a luxurious silkiness and a delightful hint of fruitiness. This cake whispers tales of love and creativity, where almond flour joins forces with nature’s best to create a masterpiece that’s gluten-free and dairy-free. Each bite is an embrace of wholesome ingredients, carefully harmonized to bring joy to your senses.


  • 2 cups almond flour
  • 1 teaspoon baking powder (gluten-free)
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup pure maple syrup or honey
  • 1/3 cup extra-virgin olive oil
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • Optional: Sliced almonds for topping

Why Olive Oil and Lemon Pair Well:

  • Flavor Balance: The subtle, fruity notes of extra-virgin olive oil complement the bright and tangy flavors of lemon, creating a harmonious balance.
  • Enhancing Aromas: Olive oil enhances the aromatic properties of lemon zest, resulting in a cake that’s bursting with delightful scents.
  • Texture Magic: Olive oil contributes to the cake’s moistness and a tender crumb, ensuring a delectable, melt-in-your-mouth experience.
  • Synergy of Nutrients: The healthy fats in olive oil enhance the absorption of fat-soluble vitamins present in lemons, boosting nutritional value.
  • Palate Pleaser: Together, they create a dynamic flavor profile that tantalizes the taste buds, making each bite a joyful sensory experience.

Ensuring the freshness and deliciousness of your Lemon Olive Oil Almond Flour Cake is simple with these storage guidelines:

  1. Cool Before Storing: After baking, allow the cake to cool completely on a wire rack. This prevents excess moisture buildup when stored.
  2. Wrap Properly: To retain moisture, wrap the cake tightly with plastic wrap or place it in an airtight container. This safeguards the cake’s texture and prevents it from drying out.
  3. Refrigeration: If you plan to consume the cake within a few days, refrigeration is ideal. The cold environment preserves its moisture. Ensure the cake is well-wrapped to prevent absorbing any odors from the fridge.
  4. Freezing Option: To extend its shelf life, consider freezing slices of the cake. Individually wrap each slice with plastic wrap and place them in a sealable freezer bag. Thaw slices in the fridge when ready to enjoy.
  5. Thawing Thoughtfully: When you’re ready to relish another slice, allow the cake to thaw at room temperature or in the refrigerator. This gradual thawing helps maintain the cake’s texture and taste.
  6. Serve Fresh: For the ultimate enjoyment, consume the cake within a week of baking. While it retains its quality beyond that, fresher is always better when it comes to baked good

Benefits of Olive Oil:

  • Heart Health: Olive oil is rich in monounsaturated fats, which are beneficial for heart health by reducing bad cholesterol levels.
  • Antioxidants: It contains powerful antioxidants, such as vitamin E and polyphenols, which help combat oxidative stress and inflammation.
  • Brain Function: The healthy fats in olive oil support brain health and may reduce the risk of cognitive decline.
  • Digestive Aid: Olive oil aids digestion by promoting the production of bile and preventing constipation.
  • Skin and Hair: Its moisturizing properties make it excellent for skin and hair health, keeping them nourished and hydrated.

Make sure you tag me in your creations on social! I love to see the beauty y’all whip up in the kitchen.


This cake whispers tales of love and creativity, where almond flour joins forces with nature's best to create a masterpiece that's gluten-free and dairy-free.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 8


  • 2 cups almond flour
  • 1 tsp baking powder (gluten-free)
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup pure maple syrup or honey
  • cup extra-virgin olive oil
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • Sliced almonds for topping


  • 1 cup powdered sugar (confectioner's sugar)
  • 1 tbsp lemon juice
  • 1 tbsp dairy-free milk (almond, coconut, etc.)
  • (optional) touch of olive oil


  • Preheat your oven to 350°F (175°C). Grease a standard-sized loaf tin and line the bottom with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
  • In a separate bowl, whisk together the eggs, maple syrup or honey, olive oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well incorporated.
  • Gradually add the wet ingredients to the dry ingredients, gently mixing until you achieve a smooth batter. Be careful not to overmix.
  • Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  • If desired, sprinkle some sliced almonds over the top of the batter for added texture and flavor.
  • Bake the cake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
  • Once the cake is baked, remove it from the oven and allow it to cool in the tin for about 10 minutes.
  • After 10 minutes, gently run a knife around the edges of the cake to loosen it, then carefully transfer the cake to a wire rack to cool completely


  • In a mixing bowl, sift the powdered sugar to ensure a smooth glaze without lumps.
    Add the lemon juice and lemon zest (if using) to the powdered sugar. Mix well until you get a thick paste.
  • Gradually add dairy-free milk, starting with 1 tablespoon. Mix the ingredients together until you achieve a smooth, pourable consistency. Add more milk as needed to reach your desired thickness.
  • Once the icing is ready, drizzle it over the cooled Lemon Olive Oil Almond Flour Loaf Cake. You can use a spoon or a piping bag to achieve your preferred design.
    Allow the icing to set for a few minutes before slicing and serving the cake.
Keyword italian lemon and olive oil cake, lemon and olive oil cake, lemon and olive oil cake recipe, lemon olive oil cake almond, lemon olive oil cake almond flour, olive oil lemon loaf cake

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