Versions of the olive oil cake are a staple on the Mediterranean dessert table. As it turns out, olive oil works well in cakes because it produces such a moist texture. My version uses fresh lemon and is sweetened with a little bit of honey. This makes it the perfect light dessert after a delicious meal!

You can always serve it for afternoon tea and feel good about it! Gluten-free, grain-free and dairy-free, just another guilt-free treat for you to enjoy!

This cake is delicious on its’ own however I like complementing it with a healthy, four-ingredient lemon glaze drizzle.

Ingredients

• 2 c almond flour

• ¼ c coconut flour

• ¼ c arrowroot flour (sub tapioca)

• 1 t baking powder

• ½ t baking soda

• 1 t salt

• 3 eggs

• ½ c honey (sub maple syrup)

• ¾ c olive oil

• 1 t vanilla (sub almond extract)

• Zest of one lemon

• ¼ c fresh lemon juice (about 1 medium lemon)

• Healthy lemon glaze

Instructions

Preheat oven to 350°. Generously spray or oil a bundt pan or coffee cake ring pan. In a mixing bowl combine the almond flour, coconut flour, arrowroot flour, baking powder, baking soda, and salt. Mix dry ingredients well. In a separate bowl combine the eggs, honey olive oil, vanilla, zest, and lemon juice. Use a hand mixer on medium speed to whip all of the wet ingredients together. Make sure you get the honey blended in completely. Pour wet ingredients into dry mixing bowl. Mix together until batter is blended and smooth. Pour the batter into the bundt pan. Bake for 30 minutes. Allow cake to cool completely until removing from pan. Generously drizzle with lemon glaze. Makes 8-10 servings.