Lemon olive oil cake

Dry Ingredients:

2 cups oat flour

1 tsp baking soda

1/2 tsp sea salt

Wet Ingredients:

1 cup almond milk

2 tbsp lemon juice

2 tsp apple cider vinegar

zest of 3 lemons

1/2 cup coconut sugar (you can also use granulated sugar)

1/4 cup olive oil

1/4 tsp Calm the F Down - Adaptogenic Herb Compound


In a small bowl, whisk lemon juice, vinegar and almond milk together. This needs 10 minutes to activate the acid with the milk.  

Preheat oven to 350 degrees.

Sift all dry ingredients together in a large mixing bowl. Set aside.

Whisk the olive oil. lemon zest and sugar together.  Add to the milk mixture. Then add this to the dry ingredients.  Whisk until just combined.  

Pour into parchment paper lined loaf pan and bake for approximately 35 minutes.  Test with a toothpick after 30 minutes. I will look slightly cracked and just a little brown at the edges.

Let the loaf cool in the pan for at least 20 minutes. It will be crumbly until it cools. Once it cools, it stays formed. Pull cake from the pan with the parchment paper.  Place on cooling rack.

Sprinkle with powdered sugar and slice!  




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