Light Olive Cake (Print Version)
# Ingredients:
01 -
1/2 cup gluten-free baking flour
02 -
1/4 cup olive oil
03 -
1/4 cup unsweetened almond milk
04 -
Juice of a lemon (about 3-4 tablespoons)
05 -
1/2 cup granulated sugar
06 -
1 tsp baking powder
07 -
1/2 tsp baking soda
08 -
3/4 cup almond flour
→ Vanilla Glaze
09 -
1 tsp vanilla extract
10 -
1-2 tablespoons almond milk or your preferred milk
11 -
1/2 cup powdered sugar
# Instructions:
01 -
Turn your oven on at 350°F. In a bowl, stir together olive oil, almond milk, and lemon juice until it looks combined.
02 -
Add the sugar and mix it into the liquid ingredients. Then gently fold in almond flour, baking flour, baking powder, and baking soda. Stir just until the batter looks mixed and smooth.
03 -
Coat the mini ramekins with non-stick spray or your go-to greasing method. Divide the batter evenly, but leave about a 1/2-inch gap at the top. If you want, you can place the ramekins on a baking sheet for easier handling.
04 -
Bake in the oven for 32-35 minutes if using 4 oz ramekins (or 40-42 minutes with 8 oz ones). You’ll know they’re done when a toothpick in the center comes out clean.
05 -
Take the ramekins out and let the cakes cool all the way down. Top them with frosting, glaze, or enjoy them plain if you like.
06 -
Mix the powdered sugar with 1 tablespoon of almond milk and the vanilla. Add extra milk a teaspoon at a time to get a thick texture so it doesn’t soak into the cakes.
07 -
When the cakes are completely cooled, pour the glaze over them and spread it out evenly across the tops.