Gluten-free Lemon Cake Recipe
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, and we eat it all year round.
Servings: 12 slices
Calories: 271kcal
Ingredients
- 2 ½ cups blanched almond flour*
- ¾ cup arrowroot powder*
- ¼ teaspoon salt
- 2 large lemons zested and juiced*
- 3 eggs room temperature
- ¼ cup olive oil
- ½ cup honey
- ½ cup sliced almonds
Instructions
- Preheat oven to 350. Line 8" round pan (or springform pan) with parchment paper and rub olive oil on the sides of pan for easy removal of cake.
- 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. Add in the olive oil and honey and juice from the lemons. Mix until everything is well incorporated. Batter will look thick and yellow at this point.
- Add dry ingredients, including lemon zest, to the wet ingredients and mix by hand until just combined.
- Pour cake batter into prepared pan. Bang pan onto counter so batter is evenly dispersed.
- Sprinkle evenly with the sliced almonds. They should cover the cake batter almost completely.
- Bake for 30-35 minutes, until toothpick comes out clean.
- 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. If you used a regular round baking pan, place a cutting board or plate over the top of the cake and turn the pan over. Carefully remove the parchment paper and then hold the wire rack onto the bottom of the cake and carefully flip. The cake will now be almond side up cooling on a rack.
- Cake can be stored in airtight container for 4 days at room temperature, 1 week in the fridge or 3 months in the freezer.
Notes
ALMOND FLOUR: finely ground, blanched almond flour is not the same as almond meal. Almond meal is coarser and the skins haven't been removed before grinding so it will produce a super dense cake.
ARROWROOT POWDER: can be substituted with potato starch during passover. You could also use tapioca starch or cassava flour.
MAKE AHEAD: Make the cake WITHOUT the almonds on top. Cool completely. Wrap in plastic wrap and then aluminum foil. Freeze for up to 3 months or keep in the fridge for 5 days, then follow the lemon glaze directions below just before serving.
LEMON GLAZE: Mix together with fork or whisk 1 Tablespoon lemon juice, 1 Tablespoon honey and 1 Tablespoon water. Drizzle over cake and then sprinkle with sliced almonds and a little lemon zest.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Cholesterol: 47mg | Sodium: 65mg | Fiber: 4g | Sugar: 13g