Allergy Friendly Lemon Rosemary Olive Oil Cake

Allergy friendly olive oil cake with notes of lemon and rosemary

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Step 1

Preheat oven to 350 degrees.

Step 2

Coat 8 inch baking pan with olive oil.

Step 3

Whisk together gluten free flour, tapioca flour, monkfruit sweetener, baking powder and baking soda.

Step 4

In a second bowl, whisk together olive oil, lemon juice, maple syrup and soda water.

Step 5

Combine wet and dry ingredients. Whisk until mixture is thick.

Step 6

Add batter to cake pan and cook for 30 minutes.

Step 7

While cake bakes, bring monkfruit sweetener and lemon juice to a low simmer in a small sauce pan. Mix together until sweetener is dissolved.

Step 8

Add a sprig of rosemary and let simmer for 5 minutes.

Step 9

Once cake is done and has cooled, pour glaze on top.

Step 10

Garnish with additional rosemary and enjoy!