Lemon Olive Oil Cake

It’s time for #WholesomeAtHome! Say hello to this Lemon Olive Oil Cake, a light and zesty treat that’s naturally sweetened and oh-so-tender. Made with a blend of wholesome flours, bright citrus, and rich olive oil, this cake is perfect for breakfast, snack time, or whenever you need a little sunshine on your plate. Let’s get baking!

Ingredients

Dry Ingredients:

• 100g oat flour
• 100g sweet rice flour
• 60g almond flour
• 2g salt

Citrus Magic:

• Zest of 2 lemons
• 200g coconut sugar

Tangy Binder:

• ¼ cup lemon juice
• 3 tbsp potato starch

Moisture Richness:

• ½ cup coconut cream
• ⅔ cup olive oil
• ¼ cup apple cider vinegar

Instructions

1️⃣ Mix the Dry Ingredients – In a large bowl, whisk together the oat flour, sweet rice flour, almond flour, and salt.

2️⃣ Infuse the Sugar – In a separate bowl, add the coconut sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and infused with citrusy goodness.

3️⃣ Make the Lemon Binder – Whisk the potato starch into the lemon juice until smooth. This helps give the cake its perfect texture.

4️⃣ Combine the Wet Ingredients – In another bowl, whisk together the coconut cream, olive oil, and apple cider vinegar until fully blended.

5️⃣ Bring It All Together – Pour all the wet ingredients into the dry ingredients and mix until just combined. Be gentle—no overmixing!

6️⃣ Bake & Enjoy – Pour the batter into a 9” pan, smooth the top, and bake at 350°F until golden and set. Let it cool before slicing (if you can wait that long!).