This cake is simple and delicious, perfect for any occasion year round, and everyone loves it wherever I bring it. I made it for Christmas dinner and used pomegranates, lemons, and rosemary for a festive decor. But in the summer, I top it with fresh fruit for a light and fresh look.
Dairy-Free Olive Oil Cake (with Lemon Glaze)
Ingredients
Cake
- 1 cup all-purpose flour
- ½ cup almond flour
- ¾ cup granulated sugar
- ½ cup extra-virgin olive oil
- ½ cup unsweetened almond milk
- 3 large eggs
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Heat oven to 350°F / 175°C. Grease and line an 8-inch round pan.
- Whisk flours, baking powder, and salt.
- In another bowl, whisk sugar, olive oil, eggs, almond milk, and vanilla until smooth.
- Stir dry ingredients into wet just until combined. Fold in lemon zest if using.
- Pour into pan and bake 35–40 minutes, until a toothpick comes out clean. Cool completely.
- Whisk powdered sugar and lemon juice until smooth. Spoon over cooled cake and let set.
It is simple, dairy-free, lightly sweet and the lemon glaze adds just enough brightness.
I hope you enjoy it as much as I do!
