Posted on June 7 2018
This is a quick and easy Sugar Free Lemon Olive Oil Cake recipe made with fresh lemon, almond milk and honey. Topped with a dreamy cream cheese yoghurt lemon frosting, this cake is moist, light and airy and simply scrumptious!
I’ve got two words for you – Home Made. Is that usually one word? Homemade…that’s right. This cake is rustic, it’s a throw-it-together in 15 minutes, bake it for 35 minutes, not much elbow grease kinda baked treat.
If that’s your deal, then you’re my kind of baker!
You might also like my Amazing Sugar Free Flourless Chocolate Brownies, my Brown Butter Caramel Crumble Apple Pie, my Chocolate Chip Raspberry Coffee Cake, The Best Chocolate Brownie Cake (Sugar Free), my Classic Berry Apricot Almond Tarts, my Rhubarb Apple Brown Butter Caramel Crumble, my Rosemary Infused Fudgy Chocolate Brownies and my Rich Caramel Pecan Pear Pie.
You might be wondering “what is olive oil cake?”:
- Well, for starters it’s just plain awesome, and here’s why –
- It’s originally an Italian recipe and Italian cakes are YUM, I know you know it
- It’s so EASY to make!
- Not to mention it takes just 15 minutes prep and 35 minutes to bake to golden glory perfection
- This Sugar Free Lemon Olive Oil Cake made with honey tastes slightly more savoury than your traditional butter and sugar cake and the texture is a little denser, but it’s still moist, light and airy in its own unique way, with a lovely subtle lemon flavour with little pops of lemon zest
- All in all, it’s a pretty healthy little one-tin cake
Let’s talk frosting for a second…
THIS FROSTING is my absolute favourite cake frosting of All Time. I’m not one for sickly sweet sugar icing, and I love the combo of the mild cream cheese flavour with the tart plain yoghurt and sour lemon juice all brought into sweet harmony with the honey and vanilla essence.
It’s the perfect balance of sweet and sour and it will be music to your taste buds!
I’ll make this Sugar Free Lemon Olive Oil Cake anytime I’m craving something sweet and comforting, it’s the perfect ladies or family brunch cake, afternoon tea party cake or children’s birthday party cake.
So basically, it’s ideal for any occasion where you’d rather cut out the white stuff. I’m leaning more and more towards a completely sugar free diet, and so anytime I can develop a recipe that’s easy, delicious and sugar free, I’m all in.
A cake that’s almost 100% guilt free?. What’s not to love about that. You know you love it, it looks pretty yummy no? I can tell you it’s pretty darn yum.
Summary of how to make Sugar Free Lemon Olive Oil Cake:
- Mix together wet ingredients, mix together dry ingredients, fold dry into wet
- Pour batter into cake tin and bake for 35 minutes
- Cool, turn out and frost
- Top with lemon slices and berries (I used gooseberries and pomegranate), serve and savour the taste!
Store this cake in an airtight container at room temperature or in the fridge in summer. It freezes well too. I would freeze the cake un-frosted, wrapped in cling film and placed inside an airtight container, and make the frosting the day you serve the cake.
That’s a pretty simple cake friends, nothing complicated there. Give it a try soon, I hope you love it and I would so like for you to report back on your foodie adventures!
Made with fresh lemon, honey and almond milk. This easy to make Italian olive oil cake is moist, light and airy and completely scrumptious! Topped with a dreamy cream cheese, yoghurt, lemon frosting sweetened with honey.
- FOR THE CAKE:
- 3/4 cup extra virgin olive oil (or canola oil)
- 3 eggs
- 1 1/3 cups almond milk
- 4 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup honey
- 3 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- FOR THE FROSTING:
- 3/4 cup cream cheese , softened
- 1/4 cup plain yoghurt
- 3 tbsp honey
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla essence
TO MAKE THE CAKE:
Preheat oven to 175°C (325°F) and grease a 20cm (8 inch) round cake tin.
In a large mixing bowl whisk together olive oil, eggs, almond milk, lemon juice, lemon zest and honey just until combined.
In another large bowl stir together flour, baking powder, baking soda, and salt. Now beat the dry ingredients gently into the wet ingredients with a cake mixer or a whisk until smooth, be careful not to over-mix.
Pour batter into cake tin and gently level out with a spatula or the back of a metal spoon. Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once the cake is cooked, allow to cool completely in the tin on a cooling rack. Turn out onto a serving plate and if still a little warm allow to cool before frosting.
TO MAKE THE FROSTING:
In a medium bowl, beat the cream cheese and plain yoghurt together until smooth. Then beat in the honey, lemon juice and vanilla essence.
Spoon onto the cake and spread out using a metal spoon. Top with lemon slices, pomegranate and or berries of your choice.
You can double this recipe and divide the batter evenly between two round cake tins for a layer cake. Double the frosting to sandwich the cakes together or use sugar free lemon curd in the middle for a little more zing!