Lemon & Olive Oil Cake

Recipe by Naturopath & Recipe Developer, Gene Schesser

Celebrating an incredible 12 years of Edible Beauty with this delicious Lemon & Olive Oil Cake. Zesty, light, and full of citrusy goodness (much like the Exotic Ageless Serum, one of my absolute fave products from their range). This cake is a breeze to make, needing only minimal ingredients. It is also completely gluten-free and dairy-free (perfect for those with any allergies).

Lemon & Olive Oil Cake
Gluten-free | Dairy-free | Serves 8

Ingredients

• 2 1/4 cups of buckwheat flour (or a gluten-free flour of your choice)
• ¼ cup of Complexion Protein+ Powder
• 3 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut sugar
• 1/2 cup olive oil
• 1 cup milk of choice
• 1/3 cup lemon juice
• 3 tbsp lemon zest
• 1 tsp vanilla essence
• 1 cup powdered sugar (for the icing)
• 3 tbsp lemon juice (for the icing)
• 1 tsp vanilla essence (for the icing)

Method

1. Preheat your oven to 180 degrees Celsius (fan-forced). Line a small cake or loaf tin with baking paper and set it aside.
2. To a large bowl, add your flour, protein, baking powder, sugar and salt. Mix until well combined.
3. Add the olive oil, lemon juice, lemon zest and vanilla essence. Fold through until no clumps remain.
4. Pour into the lined tin and smooth the top. Bake for 1 hour, or until a knife inserted comes out clean. Set aside to cool in the tin for 10 minutes, then for a further 20-30 minutes on a wire rack.
5. In a small bowl, make the lemon icing by mixing together the powdered sugar, lemon juice and vanilla essence. Once the cake is cooled, pour this on top and spread as evenly as possible. Top with fresh fruit of choice, slice, dig in and enjoy!