We have an abundance of organic lemons in our orchard at this time of the year and we usually make a cake or two, some marmalade and sauces! Yum.

Last week we made an organic lemon olive oil cake and it was so easy to put together. It’s gluten free and dairy free and uses only one bowl, how good is that! It’s a nice, light and fluffy cake however it could be fluffier. We didn’t have any almond flour so we used almond meal but to make it fluffier use almond flour. Either grind down your almond meal further, careful not to make almond butter, or pop down to your health food store for some unbleached almond flour. It was so yummy with a cuppa tea and the kids and their friends devoured it within 24 hours. Seems to be the pattern in our family no matter what the age!

I only had a larger cake tin that’s why it is thinner in size (see image above). Make sure you use a smaller cake tin perhaps 15cm to make the cake higher. It will make about 8 slices but that depends on how big you want your slices to be. I prefer smaller slices as opposed to larger ones, it feels like the cake lasts longer!

Here’s what you will need:

  • 200g almond meal (approx. 2 cups) (see suggestions below)
  • 60ml cold pressed extra virgin olive oil (approx. 1/4 cup)
  • 60ml lemon juice (approx. 2 lemons or 1/4 cup)
  • 2 organic eggs
  • 60g honey (approx. 3tbsp)
  • 1 tbsp lemon zest
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp organic icing sugar or fine shredded coconut
  • 1 tsp. cinnamon (optional)

Here’s how to put it together:

  1. Preheat the oven to 180C
  2. In a bowl add all the ingredients and mix, it really is that easy! Put the olive oil and lemon in a bowl first and then add the almond meal/flour and stir to combine, then add the remaining ingredients.
  3. Pour the batter into a 15 cm cake tin lined with baking paper.
  4. Bake at 180C for 20 minutes
  5. Cover cake with aluminium foil to prevent the top from burning and bake for another 5 minutes.
  6. Allow to cool and remove from cake tin
  7. Sprinkle with organic icing sugar if a special occasion or fine shredded coconut


  1. Almond flour instead of almond meal. I only had almond meal so it turned out heavier rather then light and soft so use almond flour instead.
  2. Use a smaller baking tin to have the cake sit higher.
  3. Sprinkle with fine shredded coconut or organic icing sugar if a special occasion.
  4. You could add some buffalo yoghurt (or sheep, goat or cow) to the cake or add to your serving plate.
  5. Add some cinnamon with the yoghurt, icing sugar or fine shredded coconut sprinkle.

Enjoy with your family and friends!

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