Lemon Olive Oil Snacking Cake

Lemon Olive Oil Snacking Cake

This is one of those simple loaf cakes that actually gets better the second day. It’s not at all too sweet, and packs up nicely for picnics or road trips. While I love a good glaze, I liked the simplicity of just a little powdered sugar on top here.


3/4 cup (180ml) unsweetened almond milk
1 tablespoon lemon zest
1/4 cup (60ml) plus 1 tablespoon lemon juice (from 2 medium lemons)
3/4 cup (135g) turbinado sugar
2 large eggs
1/3 cup (80ml) plus 1 tablespoon olive oil
1 teaspoon vanilla extract
1 1/2 cups (220g) whole wheat flour
1/2 cup (55g) almond meal
1 teaspoon baking soda
1 teaspoon salt
confectioners sugar, to serve


Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with coconut oil or cooking spray.

In a small bowl, whisk together the almond milk, lemon zest, and lemon juice. Set aside for 5 minutes

In a medium bowl, whisk together the sugar, eggs, olive oil and vanilla until combined. Stream in the almond milk mixture and whisk until smooth.

In a separate medium bowl, combine the flour, almond meal, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.

Pour the batter into the prepared pan, and until the cake starts pulling away from the edges and is a nice, golden brown, about 35 minutes. Allow cake to cool in pan for at least 45 minutes before removing and slicing.