Almond Olive Oil Cake


This gluten free cake is one of my favorites.  It can be put together in a flash, doesn’t require a mixer, and it’s loaded with powerhouse, good for you ingredients like almonds, eggs, and olive oil.  It’s also not overly sweet, so you can drizzle with honey if you like, or spread with a nice salted whipped butter if that is you flavor preference.  The second time I made it, I used a brown sugar replacement (Swerve) and it still turned out great!  That would make this a perfectly keto friendly cake!


Almond Olive Oil Cake

  • Servings: varied
  • Difficulty: easy
  • Print

3.5 cups almond flour

1.5 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cardamom

1 teaspoon ginger

3/4 teaspoon iodized salt

5 eggs

3/4 cup brown sugar (can also use swerve or other brown sugar replacement)

zest of one orange

1 teaspoon almond extract

2 teaspoons vanilla extract

1/2 cup olive oil

1/2 cup sliced almonds

1/3 cup powdered sugar (more if desired)


Preheat oven to 350 degrees.  Grease a 9 or 10 inch spring form pan and set aside.

In a small mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.  In a larger bowl, whisk together eggs, brown sugar, orange zest, extracts, and olive oil.  Add the dry ingredients into the wet.  Pour the mixture into your prepared pan.  Lay the sliced almonds over the top of the batter.  Bake for 45 minutes.  Remove from the oven and let cool slightly.  Release the ring from the base of the pan and dust with powdered sugar while still warm.  Let cool to room temperature for serving.

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