Grain-Free Rosemary Lemon Olive Oil Cake is perfectly sweet with a savory rustic flair. This magnificently unique cake is made with 10 basic ingredients, is remarkably easy to make, and is a show-stopper for entertaining guests. Dairy-free, refined sugar-free and easy to make sugar-free (keto).

There are innumerable ways one can approach making a cake with olive oil, but We’ve chosen to take a zesty, herb infused approach by making it with lemon zest and dried rosemary. 

We use almond flour and pure maple syrup instead of regular flour and sugar, effectively making it grain-free, dairy-free, and refined sugar-free. 

Rich and sweet enough to enjoy as dessert yet savory and health-conscious enough to enjoy for breakfast or snack.

The texture is light, fluffy

Let’s get right into the details!

Ingredients for Rosemary Lemon Olive Oil Cake:

Eggs: Used to make the cake light and fluffy.

Macellum Extra Virgin Olive Oil: The star of the show! A simple ingredient that adds fat and flavor to anything it touches. The deep, rich olive flavor adds that rustic essence.

Pure Maple Syrup: The sweetener! To keep the cake refined sugar-free, we use pure maple syrup.

Vanilla Extract & Almond Extract: You can skip either or both of the extracts, but we feel they both add so much to the cake.

Almond Flour: Rather than using all-purpose flour, we like making the cake grain-free using almond flour. Almond flour is slightly grittier than regular flour, which gives the cake an added texture that enhances the rustic vibe even further. Almond flour also has a natural sweetness to it, lessening the need for excess sweetener.

Lemon Zest, Lemon Juice & Dried Rosemary: Flavor makers! The lemon zest and juice give the cake a bright citrusy zing and the dried rosemary gives it a unique depth of flavor that adds a touch of earthiness and makes the cake taste slightly savory.

Baking Soda & Sea Salt: We leaven the cake using baking soda. This ensures the cake bakes evenly and holds together nicely after slicing. Don’t skip it! The sea salt brings out the citrus, rosemary, and olive flavors and also enhances the sweetness.

How to Make Rosemary Lemon Olive Oil Cake:

Preheat the oven to 350 degrees F and line an 8-inch springform pan with parchment paper.

Add all of the ingredients for the cake to a blender and blend until completely smooth (note: you can perform this in a mixing bowl using a hand mixer if you prefer).

Transfer the cake batter to the lined cake pan and smooth it into an even layer.

Bake for 35 to 45 minutes, or until the cake has set up and is golden-brown around the edges (mine takes 35).

Allow the cake to cool for at least 20 minutes.

If desired, sprinkle the cake with powdered sugar and decorate with sliced lemons and fresh rosemary.

Slice and enjoy!


Credit: Julia Mueller, Gluten-Free Recipes at





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