Flourless Almond Olive Oil Cake

Overhead view of Flourless Almond Cake topped with Blueberries and sprinkled with icing sugar

4.75 from 8 votes

Flourless Almond Olive Oil Cake

Moist, nutty, fluffy and light, this naturally gluten-free cake is a lovely foundation that can be topped with all your spring time favourites including mascarpone, meringue, or fruits like strawberries, plus you won't even miss the flour.

Prep Time10

Cook Time50

Course: Brunch, Dessert, Food + Drink

Cuisine: north american

Servings: servings

Calories: 287kcal

Author: Philip Lago and Mystique Mattai

Ingredients

1 cup almond meal
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup light olive oil
⅓ cup honey
1 tablespoon lemon juice
2 teaspoon vanilla
3 large eggs
1 teaspoon fresh lemon zest
½ cup blueberries
1 tablespoon almond slices
2 teaspoon icing sugar

Instructions

Preheat oven to 325°.
Mix all the dry ingredients together in a small bowl.
In a larger bowl, whisk together the olive oil, honey, lemon juice, and vanilla. Add eggs and beat until incorporated.
Mix in the dry ingredients with the wet. Add lemon zest and give a quick stir to incorporate.
Pour the batter into a greased spring-form pan. Bake for 50 minutes. Test doneness with a toothpick or knife.
Allow to cool and top with fresh blueberries, almond slices and a light sprinkle of icing sugar.

Notes

We used a 7" spring-form pan for this recipe. If using a different size, adjust cooking time accordingly.

Nutrition