Olive Oil Apricot Yogurt Cake

Olive Oil Apricot Yogurt Cake

I share this on IG and so many clients made int and loved here I wanted to be sure to post it here too. I also included some swaps they tried that worked. Let mew if you make it too.

It's gluten-free, dairy-free olive oil apricot yogurt cakes. My family thought it was so healthy we should have it for breakfast too. hmm #cakeforbreakfast

What You Need

2 1/2 cups lightly packed almond flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup Culina plain and simple yogurt or  Harmless harvest plain yogurt

1/2 cup sugar or 1/2 cup Lakanto monk fruit sweetener

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

zest of 1 medium lemon

1/4 cup of olive oil and a bit extra to grease the pan

Culina Bourbon vanilla yogurt

Apricots for the topping

How To Make

1. Preheat oven to 350 degrees F

2. In a large bowl whisk together almond flour , baking powder and kosher salt

3. In a separate bowl whisk together yogurt, sugar, eggs, vanilla extract, almond extract and lemon zest.

4. add the wet ingredients to the dry ingredients and stir to combine. Slowly fold in 1/4 cup of olive oil.

5. Line an 8-inch cake pan with parchment paper and coat slightly with olive oil

6. Transfer the batter to the pan, using a spatula to spread it evenly.

7. Place on a rack in the middle of your preheated oven and bake for 35 minutes ( or until the cake is lightly browned and the toothpick comes out clean.

8. Let cool before eating.

9. Add Bourbon vanilla yogurt with apricots on top. I sautéed the apricots slightly to soften.

 

Give it a try and let us know how you liked it.

 

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