By Alexandria Cannito
Allergy Friendly Lemon Rosemary Olive Oil Cake
10 steps
Prep:10minCook:30min
Allergy friendly olive oil cake with notes of lemon and rosemary
Updated at: Thu, 17 Aug 2023 02:58:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Nutrition per serving
Calories3786.5 kcal (189%)
Total Fat318.3 g (455%)
Carbs587.4 g (226%)
Sugars11.6 g (13%)
Protein11.5 g (23%)
Sodium1407.4 mg (70%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Cake Batter
1 ¼ cupsextra virgin olive oil
2 ½ cupsgluten free all purpose flour
4 Tbsptapioca flour
1 cupmonkfruit sweetener
2 tspbaking powder
½ tspbaking soda
⅓ cuplemon juice
2 tspmaple syrup
¾ cupsoda water
Glaze
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Coat 8 inch baking pan with olive oil.
Step 3
Whisk together gluten free flour, tapioca flour, monkfruit sweetener, baking powder and baking soda.
Step 4
In a second bowl, whisk together olive oil, lemon juice, maple syrup and soda water.
Step 5
Combine wet and dry ingredients. Whisk until mixture is thick.
Step 6
Add batter to cake pan and cook for 30 minutes.
Step 7
While cake bakes, bring monkfruit sweetener and lemon juice to a low simmer in a small sauce pan. Mix together until sweetener is dissolved.
Step 8
Add a sprig of rosemary and let simmer for 5 minutes.
Step 9
Once cake is done and has cooled, pour glaze on top.
Step 10
Garnish with additional rosemary and enjoy!
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