Quick & Easy Gluten-Free Lemon Olive Oil Cake for Indian Summers

Quick & Easy Gluten-Free Lemon Olive Oil Cake for Indian Summers

Need a gluten-free treat? Or just a cool bite? Light. Zesty.. Made for hot weather. This gluten-free olive oil lemon cake saves dessert – it's as light as air.  

Serve it during brunch, or dig into a slice with your morning tea or coffee!

No butter needed. Olive oil makes it moist. Lemon juice and zest make it bright and flavourful. Add some pineapple slices and nuts, and there you go! A quick, light cake, absolutely gluten-free and dairy-free and perfect for hot days. It feels like a treat.

What You Need (Serves 8)  

Olive oil, for the pan

2 cups gluten-free flour with xanthan gum

2 scoops Origin Nutrition vanilla protein powder

4 tsp lemon zest

5 tbsp fresh lime juice

1 cup powdered cane sugar

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 cup extra-virgin olive oil

3/4 cup almond yoghurt

Aquafaba - ¾ cup

How to Make Olive-Oil Lemon Cake 

      1. Prep: Oil a 9-inch round cake pan. Add parchment paper. Oil the paper lightly.

      2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour with xanthan gum, Origin Nutrition Creamy Vanilla powder, baking soda, baking powder, and salt.

      3. Whisk all wet ingredients: Whisk olive oil, almond yoghurt, cane sugar and aquafaba until the mixture turns creamy. Now add the lemon juice and zest and mix softly until smooth.

      4. Make the cake batter: Now blend the dry ingredients with these smooth and creamy wet ingredients and fold the batter gently.

      5. Bake: Pour the batter into the pan and cover it with foil to prevent browning. Bake at 175°C (350°F) for about 35 to 38 minutes.

      6. Cool: Let the cake cool in the pan. Wait 30 to 45 minutes. Flip it out. Take off the parchment paper. Let it cool all the way. Dust with icing sugar and add fresh berries on top; serve and surprise your family.

Tips:

Want it healthier? Use coconut sugar. Or try honey instead.

For a moist cake: Do not overmix the batter. Olive oil and yoghurt keep it soft.

Storage: It tastes best fresh. But it stays good for two days. Keep it at room temperature.

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