Flourless Lavender & Lemon Olive Oil Cake

I’ve recently had to eliminate gluten (among other things) from my diet which has been challenging in a number of ways - both good challenges and fraught ones. I have been missing baking that tastes bright and with all the daffodils and tulips popping up, I’ve been craving a Spring Tea Party vibe.




This recipe is a riff on Phoebe Lapine’s Flourless Lemon Olive Oil Cake, with a few tweaks by me. I’ve been so grateful for all the work she does, check out her original recipe here!


I was genuinely surprised when this cake turned out to be moist, flavourful, and gentle on the body. This recipe is great for a gathering but I’ve also had success halving the ingredients for more practical purposes (like the casual need for cake).


The Ingredients

3/4 cup olive oil 

7 large eggs separated

¾ cup granulated sugar

1/3 cup culinary lavender (available here)

Zest of 3 lemons

1/3 cup fresh lemon juice

1 teaspoon almond extract (vanilla also works nicely for a milder flavour)

4 cups almond flour

Optional: 1 tablespoon of confectioners’ sugar for dusting on top




  • Preheat your oven to 350F degrees.
  • Lightly grease a 9-inch round cake pan, set aside.
  • Using a blender (or magic bullet or vigorous mortar and pestle), combine the sugar and lavender, blending until the lavender is mostly ground. The scent will be lovely, breathe deeply.
  • Sift lavender sugar into a small bowl, setting any chunky remnants aside (I use them as a sprinkle on top of the cake later, it’s pretty).
  • In a medium bowl, mix together the egg yolks, lavender sugar, and lemon zest, beating by hand until smooth.
  • Whisk in the olive oil, lemon juice and almond extract. Add the almond flour in two parts, mixing until combined and beating out any clumps.
  • Using a stand or hand mixer, whisk the egg whites until stiff but not dry.
  • Gently fold a third of the whites into the batter, then repeat with the rest until just incorporated.
  • Pour the batter into the prepared pan and bake until a toothpick poked into the centre comes out clean and the top is a lovely golden brown. Our oven runs hot and mine is usually done in 30 minutes but it could take more like 40 - 50mins.


  • Allow to cool completely in the pan. Pop it out gently.


  • For serving, put that beauty on your favourite cake plate, and sift the confectioner’s sugar on the top.


  • If you want to get really lavendery: Have a little Lavender Simple Syrup available on the side - adding a drizzle to each piece kicks it up to the highest points of tastebud town.