Lemon Olive Oil Cake
Ingredients
The Cake
-
1 ¾
cups
gluten free flour
-
3
tsp
baking powder
-
1
tsp
sea salt
-
2
ripe
bananas
-
¼
cup
non dairy milk
-
¾
cup
Extra Virgin Olive Oil
-
2
large
eggs
-
1
tsp
vanilla extract
-
½
cup
coconut sugar
-
1
tbsp
lemon zest
The Glaze
-
1
cup
powdered sugar
-
Juice of one
lemon
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with coconut oil spray.
- In a medium bowl, mix together the gluten free flour, baking powder, and sea salt.
- In another bowl, mash the ripe bananas and then add the non-dairy milk, olive oil, and vanilla extract, whisking to combine.
- Add the coconut sugar and eggs to the banana mixture and whisk until well combined.
- Combine the wet ingredients with the dry ingredients, mixing gently to avoid overmixing.
- Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool before flipping it out of the pan.
- For the glaze, mix the lemon juice with powdered sugar until smooth and pour it over the cooled cake.
- Slice and serve the cake.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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