Lemon Olive Oil Cake | Style at Home

Gourmet and good for you? You bet! Recipes from Good for Your Gut by registered dietician Desiree Nielsen promote digestive health, but it’s their deliciousness that will keep you coming back to the table!

Serves 8

  • Coconut or olive oil, for greasing the pan 
  • Zest and juice of 2 lemons
  • 1 (13.5 oz/398 ml) can white beans, rinsed and drained
  • ⅔ cup pure maple syrup
  • ½ cup extra-virgin olive oil
  • 2 tbsp unsweetened oat or soy milk
  • 1 tbsp pure vanilla extract
  • ¼ tsp almond extract 
  • 2½ cups almond flour
  • ½ cup gluten-free all-purpose flour
  • ¼ cup ground flaxseed
  • 2 tsp baking powder
  • ½ tsp salt

Preheat the oven to 350°F. Grease an 8-inch (1.2 l) round cake pan with coconut oil; line the bottom with parchment paper.

In a high-speed blender, add the lemon zest, lemon juice, white beans, maple syrup, olive oil, oat milk, vanilla and almond extract. Purée until smooth, 1 to 2 minutes.

In a large bowl, whisk together the almond flour, all-purpose flour, flaxseed, baking powder and salt. Add the wet ingredients to the dry ingredients and stir to blend. Pour the batter into the prepared cake pan and smooth the top. Bake for 45 minutes, until the cake is lightly golden on top and a toothpick inserted into the centre of the cake comes out clean. A bit of cracking is normal. Let the cake cool in the pan for 10 minutes. Invert the pan over a plate and tap the bottom to dislodge the cake. Transfer the cake to a rack to cool completely before slicing. Store loosely covered on the counter for up to 4 days.

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