Pregnancy Friendly Maple Lemon Olive Oil Cake
Total time1 hr 15 min
Prep time15 min
Cook time40 min
4.5(18)
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Learn more →Ingredients
10 servings
For the cake
- ½ cup extra-virgin olive oil, plus more for the pan
- 1 ¾ cups whole-grain spelt flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup pure maple syrup
- ½ cup plain whole-milk yogurt
- 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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