Rich, moist, and delicious gluten-free lemon cake with luscious lemon cream cheese frosting. Naturally gluten-free using a combination of almond and coconut flour and sweetened with coconut palm sugar.
Preheat oven to 350°. Prepare a 9" round cake pan with non-stick spray
In a large bowl whisk together all dry ingredients
In a medium bowl whisk together all wet ingredients until well combined
Combine wet ingredients with dry ingredients and stir together until well incorporated
Pour batter into cake pan and bake for 35-40 minutes until a toothpick inserted in center of cake comes out clean.
Transfer cake to a wire rack to cool for 30 minutes. Remove from cake pan and allow to cool for an additional 30 minutes, or cool enough to handle frosting.
Top with cream cheese frosting and fresh berries (optional)
Cream Cheese Frosting
In a medium bowl beat together all ingredients using an electric hand mixer. If you find the frosting is too thick thin out with 1 tsp - 1 tbsp of almond milk (or regular milk will also works).
Note on cake doneness:I prefer this cake to be a bit more browned than a typical cake. The edges of the cake will be slightly crispy which is a wonderful gift from the olive oil. If you prefer your cake to be super soft all around you can bake it for 5 minutes less.Note on substitutions:I have only tested this cake with the specifically listed ingredients. The only substitution that I know will work is regular sugar for coconut palm sugar.