Lemon Olive Oil Cake with Pineapple Ginger Sea Moss
Ingredients
- 2 cups almond flour
- ½ cup oat flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup honey
- ⅓ cup olive oil
- ¼ cup pineapple‑ginger sea moss gel
- ¼ cup lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- ¼ cup Greek yogurt
- 2 tbsp lemon juice (for glaze)
- Optional: extra lemon zest for topping
Steps
- Preheat oven to 350°F (175°C). Grease a 9‑inch cake pan and line the bottom with parchment.
- In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.
- In a large bowl, whisk together eggs, honey, olive oil, sea moss gel, lemon juice, lemon zest, and vanilla until smooth.
- Gradually fold the dry mixture into the wet ingredients, stirring just until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the glaze, whisk together maple syrup, Greek yogurt, and lemon juice; thin with a splash of water if needed.
- Drizzle the glaze over the cooled cake and sprinkle with extra lemon zest, if desired.
Why Add Sea Moss Gel?
- Delivers minerals like iodine, magnesium & calcium
- Helps retain moisture for a tender crumb
- Acts as a clean binder—no gums or additives required
How We Served It
We sliced the cake and served it with a dollop of whipped cream and fresh berries for a bright, summery dessert or afternoon pick‑me‑up.
