Made with our premium Almond Flour—just whole almonds, finely ground for exceptional taste and texture—this gluten free olive oil cake is light, tender and full of bright lemon flavor. It’s an easy spring dessert for a crowd that feels just right for spring gatherings. Because the best moments around the table start with simple ingredients and something homemade to share.
Made with our premium Almond Flour—just whole almonds, finely ground for exceptional taste and texture—this gluten free olive oil cake is light, tender and full of bright lemon flavor. It’s an easy spring dessert for a crowd that feels just right for spring gatherings. Because the best moments around the table start with simple ingredients and something homemade to share.
Preheat oven to 350°F. Lightly grease a 9-inch round cake pan.
Cut a piece of parchment paper about 15 x 15 inches, crumple it gently, then press it into the pan. Creases along the sides are fine. Trim excess parchment, leaving a 1–2 inch overhang.
In a large bowl, whisk together olive oil, ½ cup sugar, lemon zest, lemon juice and egg yolks until smooth.
In a separate bowl, whisk together almond flour, tapioca flour, baking powder and salt, breaking up any lumps.
Add dry ingredients to the wet ingredients and whisk until fully combined.
Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the egg whites and cream of tartar until frothy. Slowly add the remaining ¼ cup sugar, about 1 tablespoon at a time, then continue whipping until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, folding just until combined each time.
Pour the batter into the prepared pan and gently smooth the top.
Bake for 35–40 minutes, until the top is a rich golden-brown color and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan. Once cool, lift out using the parchment paper.
Dust with powdered sugar, slice and serve with whipped cream and a drizzle of olive oil, if desired.
