Lemon Olive Oil Cake (gluten-free + dairy-free) Jump to Recipe Leave a Review Pin RecipeLemon Olive Oil Cake- Made with fiber-rich almond flour and naturally sweetened with honey, this gluten-free and dairy-free lemon comes together easy in one bowl!  It’s a good thing computers don’t have a scratch-and-sniff function because your screen would be destroyed if you could smell the goodness of this lemon olive oil cake.Dag nabbit, it smells so good! The recipe for this lemon-infused beauty comes from one of our all-time favorite recipes, vanilla almond flour cake.I love that it’s more nutritious than cake made with all-purpose flour and it makes a great base for any kind of frosting.

This lemon cake is fairly similar with a richer and more moist texture thanks to extra virgin olive oil.Paired with fresh lemon zest, it is a delight for the senses! Lemon Olive Oil Cake Ingredients Almond Flour- I always get questions on substitutions for almond flour but, unfortunately, there aren’t any.It is a unique flour and using anything else will have detrimental effects on the texture and flavor of the cake.

Oat Flour- If you have to substitute oat flour, the closest would be an all-purpose gluten-free flour or a brown rice flour.Oat flour tends to be a bit more absorbent than GF all-purpose or rice flour so in this case you may want to decrease the yogurt to 1/4 cup.Baking Powder- Helps the cake rise so please don’t forget it! Salt- I put a range

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