In Hope-Made, junior and baking enthusiast Hope Kabel will share some of her favorite recipes.
Lemon Olive Oil Cake – Gluten + Dairy Free
Adapted from here
Earlier this week, I noticed that WeShop has started selling almond flour, one of my favorite gluten-free flours to bake with (if you don’t already have it, I highly recommend buying some! ). I was already thinking about what I would make with it as I waited in line to check out, and I thought of a lemon cake that I had recently made and really loved. The recipe was already dairy free and with a few easy switches, I was able to create a delicious gluten free version. I actually prefer the texture of the gluten free cake over the original recipe! The lemon + olive oil combo creates a wonderfully light but fruity taste; even though I don’t usually think of using olive oil in desserts, I think it complements the lemon flavor well without tasting strongly of olive oil. Happy baking!
1 cup sugar
1/2 cup extra virgin olive oil
1 /2 cup almond flour
¾ cup brown rice flour
1 Tablespoon + 1 teaspoon corn starch
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
juice of 2 lemons (about ¼ cup, or 4 Tablespoons, total lemon juice)
powdered sugar for serving
1. Preheat oven to 350 degrees. Grease and flour a 9″ cake round—set aside.
2. Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid mixer or electric hand mixer on high setting for five minutes. If you don’t have a mixer, beat by hand until pale and very thick.
3. Slowly stream in the olive oil and lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
4. In another bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients, making sure you get down to the bottom of the bowl so everything is well incorporated.
5. Pour batter into prepared cake pan and bake for 45 minutes or until the edges start to turn a light golden brown.
6. Let cake cool in pan slightly before inverting onto a cooling rack to cool completely. Sprinkle with powdered sugar or drizzle with a simple lemon glaze.
**Note: I baked this in a miniature cake pan; the recipe makes enough for four mini cakes. To make miniature cakes (or even muffins!), prepare the pans and batter as directed, checking for done-ness after 30 minutes. If the cakes/muffins do not appear to be fully cooked after ½ hour, check back again every 3-4 minutes or until the cakes are done.
Lemon Glaze Ingredients:
1 cup powdered sugar
2 Tablespoons lemon juice
+ nondairy milk of choice, or water, if needed
Lemon Glaze Instructions:
Whisk the powdered sugar and lemon juice together in a bowl until smooth. Slowly whisk in the milk or water (add about ½ teaspoon at a time) until the glaze is a drizzle-able texture. Drizzle or spread over your cake and enjoy!
- Hope Kabel ’14