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Light and simple is the name of the game when it comes to spring desserts that shine. This gluten-free Skillet Lemon Olive Oil Cake Recipe is the perfect sweet treat for all the celebrations this spring season may hold.
Skillet Lemon Olive Oil Cake
Ingredients
Skillet Lemon Olive Oil Cake
- Coconut oil or butter, - for greasing the pan
- 2 cups gluten-free all-purpose flour
- ½ cup blanched almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 2 large eggs, - lightly beaten
- ⅔ cup extra-virgin olive oil
- ½ cup plus 2 tablespoons milk or non-dairy milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ cup sliced almonds
- 1 tablespoon raw sugar
- Basil Whipped Cream, - optional (for serving)
Basil Whipped Cream
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped basil
Instructions
Skillet Lemon Olive Oil Cake
- Preheat the oven to 350ºF. Grease a 10-inch cast iron skillet with coconut oil or butter.
- In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, olive oil, milk, lemon juice, and vanilla. Pour the wet ingredients into the dry and stir to combine thoroughly. Transfer to the greased pan. Sprinkle with almonds and raw sugar.
- Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean. Cool completely before serving. Serve with Basil Whipped Cream, if desired.
Basil Whipped Cream
- Whip the cream on high speed with the whisk attachment of an electric mixer until it starts to stiffen. Add the sugar and continue to beat on high just until stiff peaks form. Fold in the basil very gently. Serve immediately.
Nutrition
Calories: 576kcalCarbohydrates: 54gProtein: 8gFat: 38gSaturated Fat: 10gCholesterol: 83mgSodium: 87mgPotassium: 105mgFiber: 4gSugar: 30gVitamin A: 550IUVitamin C: 1.7mgCalcium: 125mgIron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Made it last night to take to dinner with friends. The Basil whipped topping is a must! This was refreshing and delicious!
Right?! Who would have thought adding basil to whipped cream would be so delicious! It really makes this dish.
why use an iron skillet? could we use glass or porcelain instead? never have baked in an iron skillet before?
Hi Sue,
A cast iron skillet cooks a bit differently than other pans. It is a slower heat but a longer lasting, even heat that lends itself well to baked goods. Oftentimes you’ll see a recipe using a cast iron skillet have you place the skillet in the oven as the oven preheats, that way it’s hot when you pour in the batter. This isn’t the case with this particular recipe, so you should be able to use any other baking dish of similar size. You might need to bake it longer, just check the cake at the 35 min. mark and then decide if it needs extra time or not.
Really good! I added rosemary and it was so light. Not overly sweet, either, which I appreciate.