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Rosemary Meyer Lemon Olive Oil Cake

This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!

This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!

Happy Wednesday! I am not sure what the weather is like in your neck of the woods but over here in southern California it had been beautiful!  The last few days it has said it would be in the mid 60s but then ends up being mid 70s and so GORG!  The great weather combined with Easter being this weekend has my mind racing with party recipes.  I feel like we do so many more fun get togethers in Spring and Summer than any other time of the year and if you are going to be going to parties you need some good crowd pleaser recipes on hand.  I got some meyer lemons last week in my CSA (community supported agriculture for those who don’t know!) and wasn’t sure how I was going to use them.  Then last Thursday I went to a beautiful dinner hosted by California Olive Ranch and learned tons about Olive Oil. It is really an amazing thing and I think i need to start rubbing it on my face and putting it into everything – including this Rosemary Meyer Lemon Olive Oil Cake!!  At the dinner we had an Olive Oil Cake with with lemon sauce that was divine and I knew I would have to create something similar, but my way!  So of course the almond and coconut flours come out.  Now I don’t strictly eat paleo and don’t think every dessert has to be healthy, but when you can make it taste just as good, why not?!  It’s spongey and herby and sour and sweet all at the same time.  I think this would be a great cake to bring to Easter dinner if carrot cake isn’t your jam, or just make it for your friends at the office to show how freakin impressive you can be!

The step by step of Rosemary Meyer Lemon Olive Oil Cake:

Mix everything in a bowl, pour it in a pan, BAKE.  That was easy, right?
This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!

A little organic powdered sugar never hurt NOBODY.
This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!
Pin this Rosemary Meyer Lemon Olive Oil Cake recipe for later!
This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!

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Rosemary Meyer Lemon Olive Oil Cake

This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons baking soda
  • 3 large eggs lightly beaten
  • 2 Tablespoons unsweetened vanilla almond milk
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup extra virgin olive oil
  • 1 cup fresh meyer lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 2 large meyer lemons
  • 1 teaspoon chopped rosemary
  • **powdered sugar to dust on top (optional)

Instructions

  • Preheat the oven to 350F. Coat an 8 or 9 inch cake pan.
  • In a large mixing bowl, combine the flours, salt and baking soda and set aside.
  • In another bowl, combine the eggs, almond milk, maple syrup, applesauce, oil, vanilla extract, lemon juice, lemon zest and rosemary.
  • Pour the wet mixture into the dry and stir to combine. Then pour the batter into the prepared pan and smooth the top into an even layer.
  • Bake for 40-45 minutes until the top is golden brown.
  • Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack.

 

12 replies
    • Kelsey says:

      I haven’t tried other flours with this yet so I can’t say for sure but oat flour or a 1 to 1 GF AP flour could possibly work! I will test other ways though too! Let me know if any of those work for you!

      Reply
  1. Abbi says:

    This looks AH-MAZING! What exact blanched almond flour do you use for baking? I’ve tried a couple of brands before and they all turn out soggy… 🙁

    Reply
  2. Ruth says:

    My cake completely crumbled apart. I was not even able to slice a piece of cake. Do you have any suggestions?

    Reply
  3. Rg says:

    I followed the recipe exactly. I had way to much batter for one 9 inch cake pan. In fact, I had enough batter for two 9 inch cake pans. I cooked for the time suggested in the recipe, and it was crumbling and falling apart. Do not think the directions are correct. I was looking forward to trying this recipe; unfortunately I had to throw both cakes out.

    Reply
    • Kelsey says:

      Oh no!! That is very strange, I have made this a few times with my own recipe and it always works out! So sorry it didn’t for you!

      Reply
  4. Helen says:

    Hi Kelsey
    I made this over the weekend & with blanched almond meal & replaced some of the meal with whey protein powder, and it came out perfect, great recipe!
    Thanks for sharing 🙂

    Reply

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