" Gluten-free Lemon Cake Recipe is light, delicious, easy to make, and has the perfect grain-free, moist crumb. Olive oil almond cake with no sugar is a tasty Passover dessert that can be enjoyed year round. "
- Debra Klein
In a small bowl, combine the almond flour, arrowroot powder and salt with a fork. Zest the lemons over the bowl. Use an electric mixer to whisk eggs until frothy. Then blend in remaining wet and dry ingredients.
Pour cake batter into prepared pan. Sprinkle evenly with the sliced almonds. They should cover the cake batter almost completely. Bake for 30-35 minutes.
Let cake cool for 15 minutes in the pan. Run a butter knife along the perimeter of the cake to loosen it from the sides and then carefully remove from the springform pan to a cooling rack to finish cooling.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.