Citrus Olive Oil Cake
Mediterranean Citrus Olive Oil Cake That MELTS in Your Mouth!
This Citrus Almond Flour Olive Oil Cake is a gluten-free, keto-friendly, protein-rich, and naturally sweetened treat made with heart-healthy olive oil, almond flour, and fresh citrus flavors. Infused with lemon and blood orange zest, this moist and tender cake offers the perfect balance of zesty brightness and nutty richness. Topped with flakey almonds, it’s a wholesome dessert, breakfast, or afternoon snack that’s easy to make and perfect for any occasion. Whether served plain or with a dollop of Greek yogurt, this cake is a delicious and nutritious indulgence!
Enjoy,
SiLLibake
Citrus Olive Oil Cake
This Mediterranean-inspired Citrus Olive Oil Cake is made with almond flour, coconut flour, extra virgin olive oil, and Greek yogurt, this cake is full of healthy fats, protein, and fiber—perfect for a guilt-free treat!
Why You’ll Love This Citrus Olive Oil Cake:
Gluten-Free & Naturally Sweetened Options – Perfect for those following a gluten-free lifestyle with an option to use monk fruit sweetener for a keto friendly alternative.
Healthy Fats from Olive Oil & Almond Flour – This cake is packed with heart-healthy fats that help keep you full and satisfied.
Bright Citrus Flavor & Moist Texture – The combination of lemon and blood orange adds a refreshing citrusy burst, while the olive oil ensures a soft and moist crumb.
Protein & Fiber-Rich – With almond flour, eggs, and Greek yogurt, this cake provides a good amount of protein and fiber for balanced nutrition.
Easy to Make & Versatile – Simple ingredients and an easy mixing process make this a great go-to recipe. Serve it as a breakfast treat, afternoon snack, or elegant dessert.
Beautiful Presentation – The flakey almonds on top give it a bakery-style look, making it perfect for special occasions or gifting.
Pairs Well with Toppings – Enjoy it plain, or enhance it with Greek yogurt, whipped cream, or fresh fruit for a delightful finishing touch.
Baking Tips:
Using a 9-inch (23cm) cake pan or rectangular pan? Reduce baking time slightly.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Citrus Olive Oil Cake
Recipe: Citrus Olive Oil cake
PREP TIME: 10 MIN
COOK TIME: 35-45 MIN
SERVING: 12
Citrus Olive Oil Cake
This Citrus Almond Flour Olive Oil Cake is a gluten-free, keto-friendly, protein-rich, and naturally sweetened treat made with heart-healthy olive oil, almond flour, and fresh citrus flavors. Infused with lemon and blood orange zest, this moist and tender cake offers the perfect balance of zesty brightness and nutty richness. Topped with flakey almonds, it’s a wholesome dessert, breakfast, or afternoon snack that’s easy to make and perfect for any occasion. Whether served plain or with a dollop of Greek yogurt, this cake is a delicious and nutritious indulgence!
Ingredients:
4 eggs large, room temperature
½ cup raw cane sugar, 100g (or ¼ to 1/3 cup monk fruit sweetener)
½ cup extra virgin olive oil, 110g
¼ cup Greek yoghurt, 60g
3 tbsp citrus juice, 45g (I did half lemon & half blood orange)
zest of 1 lemon (I did one heaping tbsp of both lemon and blood orange)
2 cup almond flour, 200g
¼ cup coconut flour, 30g
2 teaspoon baking powder
½ teaspoon sea salt
1/3 cup flakey almonds, 30g
Powdered sugar, dusted on baked cake
Instructions:
Preheat the oven to 180 C / 350 F. Line the bottom of an 8 inch / 20cm springform pan with parchment paper and grease the sides with olive oil.
Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.
Add the sweetener, olive oil, yogurt, citrus juice and zest and continue mixing until well-combined. Add your baking powder and salt and mix until well incorporated.
Add the almond flour and coconut flour and blend until you have a smooth batter. Don’t overmix.
Fill into the prepared springform tin, sprinkle with flakey almonds and bake for 35-45 minutes or until a skewer inserted comes out clean. Check the cake after 30 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.
Let the cake cool completely before releasing the springform. Dust with powdered sugar.
Serve with a dollop of Greek yoghurt or whipping cream (option to stir in a little powdered sweetener or sugar free syrup) and add a few segments of blood orange.
Note: If you use a 9 inch / 23cm cake pan or a rectangular cake pan, the baking time will reduce to about a little less.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition (Approximate): 1 serving
Calories: 265 kcal | Protein: 7.1g | Fat: 21.1g | Carbs: 14.8g | Fiber: 3.2g | Sugar: 8.3g
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