Olive Oil Lemon Bundt Cake, Dairy Free
- Rose Huxford
- Apr 11, 2024
- 3 min read
My Olive Oil Lemon Bundt Cake, Dairy Free is supremely moist and delightfully refreshing. The olive oil plays an incredible role, making this cake quite tender without adding any sour cream or yogurt. This Bundt cake is a perfect dessert to share with family and friends.
My Olive Oil Lemon Bundt Cake, Dairy Free is also low in sugar. I wanted to create a version of this traditional cake that doesn't include any dairy or really any sugar, that's why I use Monk Fruit Sweetener instead. To save money, I order a large bag on Amazon and it will last me months.
I love allowing other flavors, like citrus in this case, to be the star of the show, as opposed to the sweetness. The second flavor that should pop out is vanilla. In this recipe I added loads of pure vanilla extract in addition to vanilla beans and vanilla sugar, which compliments the blend of the two main ingredients, olive oil and lemon. Enjoy this cake with some fresh fruit or a side of lemon sorbet.
Olive Oil Lemon Bundt Cake, Dairy Free
Yields: ~ 12 slices
Pre-heat oven: 350 degree F
Prep-time: 10 minutes
Bake-time: 50-60 minutes
Total-time: ~70 minutes
Ingredients
3 cups all-purpose flour, or Gluten Free 1-for-1 baking flour
1 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 tbsp corn starch
4 lemons, zest
1 packet of vanilla sugar
3 eggs, room temperature
1 cup good olive oil, not too strong
1/2 cup lemon juice (or juice from 2 lemons)
1 cup monk fruit sweetner
3 tsp pure vanilla extract
3-4 vanilla bean stems (optional)
1 1/2 tsp pure almond extract
1 cup oat milk, or almond milk
Directions
Pre-heat your oven to 350 degree F.
Grease your Bundt cake pan thoroughly, making sure to really coat all of the grooves. Set aside.
In a large bowl, add your flour, salt, baking soda, baking powder, corn starch, vanilla sugar, and zest from 4 lemons. On a cutting board, carefully cut through the center of the vanilla bean stems and delicately scrap the beans from vanilla bean pods and add them into your flour mixture. Whisk to combine and make a well in the center.
Tip: *I used vanilla beans from my homemade vanilla extract that I just finished using. Vanilla beans that have been soaking in vodka for months will create a liquid inside, which makes it easier to squeeze out the beans, rather than scrapping them.
In a medium bowl, whisk together eggs, olive oil, lemon juice, vanilla extract, almond extract, monk fruit sweetener and oat milk until well blended.
Carefully pour your wet ingredients into the dry ingredients. Using a spatula, stir the batter until you have just blended all of the ingredients. It's ok if the batter looks slightly lumpy, you want to avoid over mixing because this will create a tough cake.
Pour the batter into your prepared pan. Tap the cake pan gently on the counter to release any air bubbles.
Bake for about 50-60 minutes, or until your cake has a nice golden color and a tooth pick comes out clean.
Allow to cool in the pan for about 10 minutes after baking. Then, gently remove the cake from the pan by going around the edges first with a butter knife to help release it from the sides, then tip the pan upside down and carefully place it on a cooling rack.
Let the cake cool completely before dusting with powder sugar.
Place the cake on a lovely plate and enjoy!
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