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This Rosemary Meyer Lemon Olive Oil Cake is Grain free, refined sugar free and dairy free aka - Paleo! It has such fabulous flavor and is perfect for any party or brunch!

Rosemary Meyer Lemon Olive Oil Cake

  • Author: Kelsey
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x


  • 2 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons baking soda
  • 3 large eggs lightly beaten
  • 2 Tablespoons unsweetened vanilla almond milk
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup extra virgin olive oil
  • 1 cup fresh meyer lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 2 large meyer lemons
  • 1 teaspoon chopped rosemary
  • **powdered sugar to dust on top (optional)


  • Preheat the oven to 350F. Coat an 8 or 9 inch cake pan.
  • In a large mixing bowl, combine the flours, salt and baking soda and set aside.
  • In another bowl, combine the eggs, almond milk, maple syrup, applesauce, oil, vanilla extract, lemon juice, lemon zest and rosemary.
  • Pour the wet mixture into the dry and stir to combine. Then pour the batter into the prepared pan and smooth the top into an even layer.
  • Bake for 40-45 minutes until the top is golden brown.
  • Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes