Rosemary Olive Oil Cake

When you want to justify cake for breakfast, this baby is here for you.

I LOVE olive oil cake. I’m not a huge sweets person so this hits the spot for me with a nice balance of flavors that’s not overly sweet. I’ve made this recipe so many times this year, it never disappoints. It’s so versatile too. You can leave out the rosemary and add extra lemon zest, you can use orange zest instead of lemon if that’s your thing, and I’ve also added a tsp of almond extract which gives it an extra sweet flavor without the sugar. The core recipe is simple so feel free to add whatever flavoring you love most! Cheers!

Ingredients

Olive Oil Cake:

1 Cup Almond Flour
3 Eggs
1/3 Cup Olive Oil
1/2 Cup Honey
2 Tbsp Fresh Rosemary (about 2 sprigs), Chopped
1 Tbsp Lemon Zest
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Soda

Optional Lemon Glaze topping:

2 Tbsp Coconut Butter
1 Tbsp Coconut Oil
1 Tbsp Honey
1 Tbsp Lemon Zest
1 Tbsp Lemon Juice
Water to thin if needed

Recipe

Olive Oil Cake:

Preheat oven to 325 degrees.

In a large bowl mix together all wet ingredients until smooth. Chop rosemary and add in along with all other dry ingredients. Whisk together until fully combined.

Grease or place parchment paper in an 8” round baking pan. Pour in batter and bake for 45-50 minutes.

Optional Lemon Glaze:

While cake is cooking, in a small sauce pan, combine all glaze ingredients and warm on low. You just want the coconut butter and oil to melt into a smooth mixture. Once smooth, take off heat and set aside.

Once cake has cooled, spread glaze on top. If glaze is too hot and runny, place in the refrigerator for 15-20 minutes. The coconut will start to harden up again and make it easier to spread.