We recently experimented with lemons and rosemary in this bake, and boy oh boy, did we like the outcome! Today, we will show you how to make a healthy cake made with olive oil instead of butter, which bursts with lemon and rosemary flavour.
Did we say it was healthy? We meant super-healthy. This lemon, rosemary and olive oil cake is both vegan, sugar-free, and gluten-free! Virtually everyone can enjoy it - even folks suffering from diabetes or on a low-sugar diet. Keep reading to learn about the wholesome ingredients we selected, or dive right into the instructions below!
To make this bake vegan, we replaced all traditional ingredients with plant-based ones. So this lemon cake is made without butter, milk, or eggs. We used flax-eggs for binding, almond milk as a liquid, and olive oil instead of butter.
The dough is also gluten-free, as we replaced wheat products with oatmeal, almond flour, and potato starch. These ingredients together are an abundant source of fibres, vitamins, and healthy fats. The starch helps countereffect the lack of gluten, giving us a soft, spongy bake.
Finally, we made our recipe without any refined sugars. All sweetness comes from mashed bananas alone! If you want to glaze the cake with our vegan lemon curd, which is optional, you'll also get added sweetness from organic maple syrup. We also have a zero-sugar glazing as an alternative.
Compared to the classic recipe, a slice of this moist lemon cake is lower in calories and has 5 times fewer saturated fats and six times fewer sugars and gives you 20% of your recommended daily intake for fibres.
Wish all cakes could be this healthy? Check other wholesome bakes here. But for now, have fun baking this, and enjoy it while it lasts!