Incredibly moist lime and blueberry olive oil cake perfect for sharing.
This is a rich, moist cake with sweet blueberry and a touch of tart lime flavour. It's the perfect cake for sharing, giving as a gift, or as a surprise on Mother's Day. Delicious with a big mug of tea or coffee in the company of friends.
The longer this cake sits on the counter, the moister it will get. Though, it's hard to keep it around for long. This is thanks to the extra-virgin olive oil. In fact, I like to make this cake at least a day before sharing then wrap it tightly in some clingwrap.
My version of this cake is gluten-free, dairy-free, and sugar-free making it suitable for ovo-lacto vegetarians, but I've also included common ingredients if there are no dietary restrictions to worry about. Unfortunately, common ingredients will increase the calorie count, so prepare your own calculations based on the ingredients you use.
It's important to use light tasting extra-virgin olive oil in this recipe. If you use a rich tasting olive oil it can throw off the flavour. Using EVOO, and a lack of dairy, also means this cake can sit on the counter (tightly wrapped) for several days.
(Makes 12 servings)
3 large eggs
1/2 cup monk fruit sweetener (or granulated sugar)
1 cup almond milk (any nut milk or dairy if desired)
1 cup light tasting extra-virgin olive oil
1/2 cup plain soy yogurt (or dairy or non-dairy yogurt)
1 teaspoon lime zest
juice of 1 lime
1, 1/4 cup cassava flour (or 1, 1/2 cup all-purpose flour and omit the tapioca flour)
1/4 cup tapioca flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup blueberries
Preheat the oven to 350°F / 180°C and prepare a 9-inch x 13-inch cake pan by lightly greasing it and lining with parchment paper. Set aside.
In a large mixing bowl using a handheld mixer, beat the eggs until frothy then add the sweetener, blending until combined. Add the nut milk, olive oil, yogurt, lime zest, and lime juice. Continue blending to combine then set aside.
In a large mixing bowl, whisk together the flours, corn meal, baking soda, baking powder, and salt. Using a spatula, slowly stir in the wet ingredients. The batter for this cake is quite liquid, so don't be alarmed. Let the batter sit for a few minutes to allow the baking soda and baking powder to react with the lime juice and form bubbles.
Pour the batter into the prepared cake pan then sprinkle the blueberries evenly across the top. Bake until the top is nicely browned and a toothpick inserted in the centre comes out clean (about 45 to 60 minutes). Remove from the oven and let cool completely to room temperature in the cake pan.
Sprinkle with powdered sweetener (optional) and cut into 12 equal squares before serving.
Nutritional Information Per Serving:
total calories = 277 | total fat = 19.83g | saturated fat = 2.9g | cholesterol = 48.75mg | sodium = 197.67mg | net carbohydrates = 30.01g | dietary fibre = 2.02g | sugars = 3.25g | protein = 2.82g