A healthier version of the famous Italian olive oil cake, this uniquely flavored cake with lime and rosemary is baked with gluten-free flours – cassava, tapioca, and tigernut (which is a tuber rather than a nut). It perfectly captures the essence of the Mediterranean. Natural, diabetic-friendly Allulose, high in prebiotics, provides sweetness.
This cake has a rich, creamy, and delicious texture. Its lime-flavored frosting is free of dairy and sugar as well. It’s simple to prepare, perfect for any occasion, and may be turned into cupcakes with ease.
Thanks to the polyphenols included in olive oil and rosemary, you can consume this gluten-free lime-rosemary olive oil cake and actually promote your health.
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Lime-Rosemary Olive Oil Cake (gluten-free, dairy-free)
Ingredients
For approximately 6 servings (using 8″ round cake spring pan)
- 1/2 cup Extra Virgin Olive Oil
- 2 pasture-raised eggs
- 1 egg white
- 1/3 cup coconut cream
- 1 Tbsp lime juice (substitute with lemon)
- 1 Tbsp lime zest from an organic lime or lemon
- 1/2 cup cassava flour
- 1/4 cup tigernut flour (could be replaced with chestnut flour or more cassava flour)
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp cream of tartar (for better consistency)
- 1/4 tsp salt
- 1/2 Tbsp (1 spring) finely chopped fresh rosemary
- 3/4 cup Allulose or substitute with another sweetener of your choice
Optional frosting ingredients:
- 1/3 cup red palm oil shortening (for dairy option softened butter)
- 3/4 cup powdered Swerve
- Zests from one organic lime
- 3-4 tsp lime juice
Directions
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Turn the oven on to 325°F. Butter and dust an 8-inch round cake spring pan.
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In the bowl of a standing mixer fitted with the whisk attachment, beat together olive oil, eggs, coconut cream, lime juice, and zest until smooth.
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Once the egg mixture is entirely blended, fold in the other dry ingredients.
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Fill the prepared cake pan with batter.
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Bake for 25 minutes or until a toothpick put into the center comes out clean.
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Before icing, let the cake cool fully.
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To remove the cake, gently run the edges of the cake pan with a knife.
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Cover the edges and top with the optional frosting. If desired, garnish with fresh rosemary. Enjoy!
Storing: The cake can be kept for up to three days in the refrigerator. It actualy tastes better on the second day since the lime and rosemary flavors are more prominent.
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Thank you for stopping by! After struggling for more than a decade with digestive issues, I finally unraveled the connection between serious inflammation problems, fatigue, and brain fog. My own healing journey led me to become a certified Integrative Health Coach, that is passionate about helping others find hope and to heal.