Lemon Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon olive oil cake made with almond flour and oat flour, naturally sweetened with honey and yogurt. It's moist, bright with citrus, and suitable for gluten-free and dairy-free diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup honey
- ⅓ cup extra virgin olive oil
- ⅓ cup dairy-free Greek yogurt
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons lemon zest (from 2 lemons)
- 1 cup oat flour
- 1 cup almond flour
- 2 teaspoons baking powder
- ¼-½ teaspoon sea salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 31mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.