Olive Oil & Lemon Almond Flour Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and moist almond flour cake with lemon and olive oil flavoring, topped with blackberries and powdered sugar. This spring-inspired dessert is naturally gluten-free and reasonably healthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 large eggs
- 1/2 cup olive oil
- 1/3 cup honey
- 1/4 cup lemon juice ((about 2 lemons))
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- 1/2 cup quinoa flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Zest of 2 lemons
- 1/4 cup frozen blackberries
- 1/2 cup organic powdered sugar
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 60M
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
- 40m
- Sodium
- 98mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.