GI Rescue Recipes: Low-Sugar Olive Oil Cake
This cake is a go-to, healthy-ish treat at our house! The family begs for it. With just a 1/2 cup of sugar in the whole cake and no butter, it’s sweet enough without being overly so, dairy-free, and yet so moist and delicious, you don’t feel like you’re sacrificing anything to eat better. It can also be made gluten-free, if you need to avoid gluten or are following the Low FODMAP diet. Like most gluten-free baked goods, the end result is a slightly denser cake, but no less delicious. This cake is so easy to make I whip it up at least once a week. Pro tip: Use a pretty bundt cake pan and wow everyone at the table with your Martha Stewart skills. Enjoy!
Low-Sugar Olive Oil Cake
½ c organic cane sugar
½ c extra virgin olive oil
½ c unsweetened vanilla almond milk
1 tsp almond extract
1 c super-fine almond flour (I prefer Bob’s Red Mill brand)
½ c pastry flour (or gluten-free all purpose flour works well too)
1 ½ tsp baking powder
Dash of salt
Preheat oven to 350 degrees. Line 8-inch cake pan with parchment paper or spray with olive oil.
With mixer, beat eggs and sugar at high speed for 45 seconds. Add olive oil in slowly, continue to beat. Add almond milk and beat. Reduce speed, add almond extract.
In separate bowl, combine flour, baking powder and salt. Slowly add flour mixture to wet ingredients and beat until combined. Pour batter into regular round cake pan (or fluted cake pan to make it fancy!) and bake for 30 minutes or until toothpick comes out clean. Cool, then brush with olive oil and sprinkle powdered sugar on top.
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