Lemon, Rosemary and Olive Oil Cake

Serves 6-8
Time 1 hour


½ cup extra virgin olive oil

2 cups plain flour

1 ½ tbsp rosemary, finely chopped

2 tsp baking powder

½ tsp baking soda

1 pinch salt

1 tbsp stevia

½ cup nut milk

2 tsp grated lemon rind

¼ cup fresh lemon juice

1 tbsp vanilla extract

3 eggs


To Serve:

½ cup water

1 pinch stevia  

2 tbsp fresh lemon juice

Lemon slices

1 fresh rosemary sprig


Preheat oven to 180°C.

Grease a cake tin with extra virgin olive oil and line with baking paper.

In a medium bowl, place flour, baking powder, rosemary, stevia, salt and baking soda. Stir to combine. Next, add vanilla extract to the mixture.

Meanwhile, in a food processor blitz the eggs, nut milk, olive oil, lemon juice and lemon rind. Once mixed, add the dry ingredients to the food processor.

Once complete, transfer to the cake tin and bake for 40-45 minutes or until golden.

Allow to cool.

In a pan heat water, sugar and lemon juice until all combined and a glaze.

Drizzle over cake with rosemary and lemon wedges. Serve.