My daughter recently found a recipe for a lemon olive oil cake in the New York Times. With a few substitutions, she was able to make this cake dairy-free and gluten-free without any compromize. This moist and lemony cake whips up quickly and goes well with a steaming cup of coffee/tea or naturally paired with sweet berries for a sensational summer dessert. My gal substituted milk with a non-dairy oat milk. To make this cake gluten free she also used gluten free all purpose flour (Bob’s Red Mill All Purpose Flour) which worked beautifully here.
- 2 Mixing Bowls, Electric Mixer, 9 inch round cake pan, whisk, parchment paper, citrus zester, spatula.
For the Cake
- 1 cup extra virgin olive oil Good quality EVOO
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 2 cups gluten free all purpose flour Bobs Red Mill GF All purpose flour
- 1 tsp gf baking powder gluten free baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp grated lemon zest
- 1 1/4 cup oat milk plain
- 2 tbsp powdered sugar
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add oat milk and lemon juice. Gradually add the flour mixture and beat until just combined.Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons powdered sugar.