Strawberry Almond Olive Oil Cake
This is the cake I want to bring to every summer gathering. It comes together in one bowl, it's naturally sweet, and it's exactly the thing to make with the first good strawberries of the season. The olive oil keeps it tender for days, if it lasts that long.
This strawberry almond olive oil cake is gluten-free, dairy-free, and refined sugar-free, made with almond flour and sweetened with maple syrup. It's a gut-friendly summer dessert that's gentle on digestion and perfect for anyone navigating IBS, SIBO, or simply eating with the seasons.
8
10 minutes
30-35 minutes
Ingredients
- •2 cups almond flour
- •1/4 cup tapioca flour
- •1 1/2 tsp baking powder
- •1/2 tsp fine sea salt
- •3 eggs
- •1/3 cup extra virgin olive oil
- •1/3 cup maple syrup
- •1 tsp vanilla extract
- •Zest of 1 lemon
- •1 1/2 cups fresh strawberries, sliced
Instructions
- 1
Preheat oven to 350°F. Line a 9-inch round cake or pie pan with parchment.
- 2
Whisk together the almond flour, tapioca flour, baking powder, and salt.
- 3
In another bowl, whisk the eggs, olive oil, maple syrup, vanilla, and lemon zest.
- 4
Pour wet into dry and stir until just combined.
- 5
Pour into the pan. Arrange the strawberries in a way that makes you happy.
- 6
Bake 30-35 minutes, until golden and a toothpick comes out clean.
- 7
Cool in the pan 15 minutes before turning out. Serve warm or at room temperature, perhaps with a dollop of coconut yogurt.
Tips
- •Keeps well at room temperature for 2 days, or refrigerated up to 4 days. The texture only gets better overnight.