Almond Flour Lemon Olive Oil Cake

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 55 minutes

Składniki

2 cups almond flour

1/4 cup olive oil

1/4 cups lemon juice ~ 2 lemons

Zest of one lemon or 2 tbsp lemon zest

2 teaspoons vanilla extract

2 eggs

1/4 cup honey

1 teaspoon baking powder

1/2 teaspoons baking soda

powdered sugar

Wskazówki

Preheat oven to 350F

Add the 2 eggs, 1/4 cup honey, 1/4 cup olive oil, 2 teaspoons vanilla extract, 1/4 cups lemon juice ~ 2 lemons, and Zest of one lemon or 2 tbsp lemon zest in a medium bowl. Whisk to combine with electric or hand mixer.

Mix the 2 cups almond flour, 1 teaspoon baking powder, and 1/2 teaspoons baking soda in a separate bowl. Add it over the egg mixture. Using a spatula mix to combine.

Pour the batter into an 8-9-inch springform baking pan or a round baking pan lined with parchment paper.

Bake for 25-27 minutes or until a toothpick comes out clean.

Allow it to cool for 20-15 minutes. Top with powdered sugar (if using) and serve.

Wartości Odżywcze

• Kalorie: 269 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 0.004 g
• Cholesterol: 41 mg
• Sód: 138 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 10 g
• Białko: 7 g