Lemon Poppyseed Olive Oil Cake
Gluten-Free.
What You’ll Need:
DRY
1 1/4 cup gluten free flour
2/3 cup coconut sugar
1/4 cup poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
WET
2 eggs, room temperature
1/2 cup greek yogurt, room temperature (can substitute with coconut yogurt)
1/2 cup extra-virgin olive oil
3 tablespoons non-dairy milk, if using lemon extract
2 teaspoon lemon extract (or 4 tablespoons fresh lemon juice)
1/2 teaspoon vanilla extract
zest of 1 lemon
The Method:
Preheat the oven to 350 degrees F.
Line an 8” circular pan with parchment paper and/or coconut oil.
In a large bowl add the GF flour, coconut sugar, poppy seeds, baking soda, baking powder and salt. Whisk together.
In a separate bowl add the eggs, greek yogurt, extra-virgin olive oil, lemon extract/juice, almond milk (if using), vanilla extract, lemon zest. Mix until thoroughly combined.
Pour the combined wet ingredients into the bowl with the dry ingredients. Whisk together gently.
Pour the cake batter into the circular pan and bake for 15-20 minutes, or until a toothpick comes out clean.
Remove cake from oven and let cool for 5 minutes. Top with powdered sugar, glaze or icing of choice!