Red Meat Allergy Friendly Maple Lemon Olive Oil Cake
Total time1 hr 15 min
Prep time15 min
Cook time40 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the cake
- ½ cup extra-virgin olive oil, plus more for the pan
See allPrivate 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
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!