Oral Allergy Syndrome Friendly Lemon Olive Oil Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Lemon Olive Oil Cake

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cake

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
½ cup plain whole-milk yogurt
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice (from about 2 large lemons)
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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