This olive oil cake from Flower Child is light and delicate, but has a zesty tang from the lemon. Whip up this easy recipe for a breakfast treat or for dessert!


  • 3 whole eggs
  • 1 1/4 teaspoon vanilla paste
  • 1 1/3 cups evaporated cane sugar
  • 1 cup extra-virgin olive oil
  • 4 teaspoons lemon zest
  • 3 ½ tablespoons lemon juice (freshly juiced and strained)
  • 6 ½ ounces coconut milk
  • ½ cup water
  • 1 ½ cups Cup4Cup Gluten-Free Flour
  • ¾ cup evaporated cane sugar
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder


Step 1:

In the mixer combine eggs, vanilla and sugar. Whip for approximately 10 minutes until fluffy

Step 2:

In a container combine oil, zest, juice, coconut milk and water. Slowly add to mixer until fully incorporated

Step 3:

Combine flour, sugar, salt, soda and powder together. Mix until well incorporated

Step 4:

Add flour mixture in thirds, mixing until combined before each addition

Step 5:

Spray and sugar-coat muffin pans; portion evenly into each opening

Step 6:

Bake in a 315-degree oven for 13 minutes. Rotate pan and cook an additional 13 minutes on low fan

Step 7:

Cool completely before unmolding from the pans