Pregnancy Friendly Gluten Free Olive Oil Cake
Total time1 hr 15 min
Prep time15 min
Cook time40 min
4.9(22)
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Learn more →Ingredients
8 servings
- 1 ½ cups almond flour
- ½ cup white rice flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup granulated sugar
- ⅔ cup extra-virgin olive oil
- ⅓ cup whole milk
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the almond flour, white rice flour, baking powder, and salt until evenly combined with no visible lumps.
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