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Lemon Olive Oil Loaf

Delight in the fusion of zesty and wholesome flavors with our Gluten-Free Lemon Olive Oil Cake – a delightful treat that’s as quick and easy to make as it is indulgent. Whether you’re a seasoned baker or a newcomer to the kitchen, this recipe promises a burst of sunny citrus notes, the richness of olive oil, and the satisfaction of a perfectly moist cake, all without the burden of gluten. Get ready to elevate your baking game and savor the essence of lemony goodness in every bite!


2 large eggs
1/2 cup maple syrup
1/3 cup almond milk with a dash of vanilla extract
1/2 cup organic extra virgin olive oil
1/4 cup lemon juice
1 T lemon zest (half in the loaf, half sprinkled on top)
2/3 cup King Arthur Gluten-Free All-Purpose flour
1 cup almond flour
1 tsp baking powder
1 tsp sea salt


  1. Preheat the oven to 350 and grease a loaf pan with coconut oil spray.
  2. In a mixing bowl, combine the eggs, syrup, milk, olive oil, and lemon juice and whisk until just mixed.
  3. In a separate bowl, mix the dry ingredients (GF flour, almond flour, baking powder, sea salt, 1/2 T lemon zest) and stir until combined.
  4. Pour the wet ingredients into the dry ingredients, stirring as you pour.
  5. Transfer the batter into the cake pan and bake for 35-40 minutes.
  6. Use a toothpick to test the center of the loaf to ensure it is fully baked.
  7. Cool on a wire rack, slice, and serve!



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