Almond Flour Lemon Olive Oil Cake

Hi all!

I’ve been making a version of this almond flour cake for a couple years now. It’s one of my favorite things to whip up when I want a treat, but don’t want all the sugar and flour. I originally adapted this recipe from one posted a few years ago. But, when I switched to a more paleo lifestyle I changed up the ingredients to make it compliant. It is so delicate and tasty. I’ve been craving all the summer flavors lately (even though it’s January and freezing outside) so slathering on the berry chia seed jam on the lemony cake just takes me to warm days by the pool. And a plus? My three year old will devour an entire piece with no yucky faces.

So excited to finally be sharing this recipe!

Almond Flour Lemon Olive Oil Cake


2 1/2 cups almond flour

2 tsp baking powder

1/2 tsp sea salt

1 cup almond milk yogurt

1/2 cup coconut sugar

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

Zest of 1 lemon

1/4 cup good olive oil + more to grease pan

1. Preheat oven to 350°

2. In a large bowl, whisk together almond flour, baking powder, and salt.

3. In a separate bowl, mix yogurt, sugar, eggs, extracts, and lemon zest.

4. Add wet ingredients to the dry and slowly pour in the 1/4 cup of olive oil.

5. Line an 8 in cake pan or a loaf pan with parchment paper and coat paper with olive oil.

6. Transfer batter to pan and bake for 35-40 mins or until fork comes out clean.

Mixed Berry Chia Seed Jam


1 cup frozen mixed berries

1/2 cup water

1/2 cup coconut sugar

2 tbsp chia seeds

1. Bring water to a boil in medium saucepan. Add sugar and stir until dissolved. Remove from heat.

2. Pour 2 tbsp. of sugar water into blender with the berries and blend until smooth.

3. Add chia seeds to mix and stir well to combine.

4. Transfer to a bowl or jar and allow to chill in fridge for 1 hour to set.


Thanks for visiting Momosas!


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