Rosemary Olive Oil Cake (Lemon-Honey Sweetened)

Rosemary Olive Oil Cake (Lemon-Honey Sweetened)

A cake you can have anytime of day. A delectable treat that is gluten-free, dairy-free, and refined sugar free. This version is baked with Brightland's Rosemary infused Aurora Olive Oil and California Orange Blossom Honey. You may sub this recipe with any good quality olive oil and honey you have on hand. For olive oil -- I generally like to bake with organic exta-virgin. For honey -- always source what's closest to you for ideal health benefits. Consuming honey from bees that pollinate your local environment will provide the best natural remedies in terms of combatting seasonal allergies. 
The secret to making this simple, delicate cake is to whip room temperature eggs very well, to a foam consistency. Cold eggs won't whip as easily, and we are counting on air bubbles to rise our cake nice and high. As you add in your wet and dry ingredients, work delicately as we want to keep these air bubbles in our batter for a fluffy cake. 
  • 3 eggs @ room temperature, 1/2 tsp fine sea salt (whipped to a foam)
  • 1 c honey (fold in slowly, 1/3 at a time)
  • zest of 1 lemon
  • 1 tsp baking soda, mixed with the juice of 1 lemon (fold in slowly)
  • 1 tbs fresh rosemary chopped fine
  • 2.5 c. almond flour (fold in slowly, 1/3 at a time)
  • 3/4 c olive oil (fold in slowly, 1/3 at a time)

Bake at 350 in a 9" circular tin for 30-45 minutes, until the center is set and a knife comes out clean. Let cool, then top with the below mixture before enjoying.


  • 3 TBS Honey
  • 1 TBS Lemon Juice
  • 1 TBS Rosemary Olive Oil

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