Description
This gluten free olive oil cake is studded with the earthy scent of rosemary and covered in a sweet and citrus Meyer lemon glaze. It’s simple, stunning and just sweet enough.
Ingredients
Units
Scale
For Cake
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 ripe banana
- 3/4 cup extra-virgin olive oil
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla
- 3 eggs
- 3/4 cup coconut sugar
- 2 T fresh rosemary (finely minced)
- 1 T meyer lemon zest
For the Glaze
- 1.5 cups powdered sugar
- 3 T meyer lemon juice
- 1 T meyer lemon zest
Instructions
- Preheat oven to 350F. Spray a bundt pan with coconut or olive oil cooking spray.
- In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
- In a small mixing bowl, mash the banana. Stir in the olive oil, almond milk and vanilla.
- In another small bowl, combine the eggs and coconut sugar. Using a hand mixer, mix for 2-3 mins on medium-high speed. Then, pour egg mixture into banana mixture and stir thoroughly to combine. Stir in rosemary and lemon zest.
- Add wet ingredients to dry ingredients and stir until just combined — do not overmix. Pour the batter into prepared bundt pan and bake for 45 mins or until the cake is golden brown and a knife inserted comes out clean. Remove from the oven and let cool for at least 15 mins. Flip pan onto a parchment-lined cake plate or cookie cooling rack set inside a rimmed baking sheet. Let cool completely.
- When cake is cool, stir together glaze ingredients until smooth.
- Spoon glaze generously over cooled cake. Allow glaze to set, about 2 hours, before cutting and serving. Enjoy!
Notes
To make the cake as written in Superfood Weeknight Meals: omit the rosemary + lemon zest from the cake recipe and top the cake as follows:
In a small saucepan, melt together ¾ cup dark chocolate chips, 3 T chocolate almond milk + 1.5 tsp coconut oil. Stir continually until melted. Drizzle melted chocolate over cooled cake. Top with ¼ cup chopped walnuts.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking, Cake