Dairy Free Maple Lemon Olive Oil Cake

Total time1 hr 15 min

Prep time15 min

Cook time40 min

This bright, tender cake gets its structure from wholesome spelt flour and its rich, moist crumb from good extra-virgin olive oil, with bold lemon zest and juice cutting through the deep sweetness of pure maple syrup. Fresh eggs give the batter a smooth, glossy lift, and a quick fold keeps the crumb light rather than dense. The result bakes up into a deep-golden round with lightly crisped edges and a soft, fragrant center that practically perfumes the kitchen with citrus. A simple dusting of powdered sugar is all it needs before slicing, though it's lovely completely plain too. It's an easy make-ahead option that fits neatly into a dairy free baking rotation, perfect alongside coffee or tea any time of day.

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Ingredients

10 servings

For the cake

½ cup extra-virgin olive oil, plus more for the pan
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 ¾ cups whole-grain spelt flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
3 large eggs
¾ cup pure maple syrup
½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp pure vanilla extract

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Brush a 9-inch round cake pan with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
2
In a large bowl, whisk together the spelt flour, baking powder, baking soda, and salt until evenly combined.

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