Lemon Avocado Oil Cake

Olive oil cake has long been loved for its light texture and delicate crumb. It is naturally dairy free and uses olive oil, which is fully AIP compliant. Traditional versions often rely on wheat flour and refined sugar, which can disrupt gut balance and drive inflammation for many people.

Avocado oil offers a beautiful alternative while preserving the character of a classic olive oil cake. It has a clean, neutral flavor that allows bright citrus notes to stand out. Its higher smoke point also supports even baking and consistent texture. The result is a cake that feels light, moist, and refined without heaviness.

This lemon avocado oil cake highlights fresh lemon juice and zest paired with avocado oil for a soft, tender crumb. Each bite feels fresh and balanced. It is a nourishing take on an olive oil cake that supports foundational health while delivering flavor that truly satisfies.

Substitute for Avocado Oil

In this recipe, instead of using olive oil, I substitute for avocado oil. Avocado oil works beautifully in this recipe. It has a neutral taste and a high smoke point, which supports even baking.

Avocado oil also offers a lighter mouthfeel than many other fats. It allows fresh flavors to shine without heaviness. In this recipe, lemon avocado flavors come together through fresh lemon juice and zest paired with avocado oil. The citrus notes feel clean and vibrant, while the oil keeps the crumb soft and tender.

For those who enjoy experimenting, avocado oil can also stand in for olive oil in a gluten free olive oil cake. The flavor remains gentle and versatile.

Gluten Free Cake Batter

A strong gluten free cake batter depends on the right blend of flours. This recipe uses tigernut flour, cassava flour, and tapioca flour. Each one plays a specific role.

Tigernut flour adds fiber and a naturally sweet flavor. Cassava flour brings structure and balance. Tapioca flour creates lightness and elasticity. Together, they form a smooth gluten free cake batter that bakes evenly and slices cleanly.

Flax egg acts as a binder and keeps the crumb moist. Coconut sugar provides gentle sweetness without refined sugar. Full fat coconut yogurt adds richness while remaining dairy free. This combination supports steady energy and digestive comfort.

Paleo Protein Powder

Adding protein to baked goods helps balance blood sugar and support satiety. This recipe includes one scoop of unflavored paleo protein powder blended directly into the batter which provides 26 grams of clean protein from grass-fed sources. It is hydrolyzed to support digestion and absorption, which helps the body access amino acids efficiently without digestive strain.

AMMD™’s Unflavored Paleo Protein is made without gluten, dairy, or soy. It supports daily protein intake and fits well within an AIP framework. In this lemon avocado oil cake, paleo protein powder strengthens the structure of the cake and adds nutritional value without changing the flavor. 

Lemon Glaze

A simple lemon glaze adds brightness and visual appeal. Traditional olive oil cakes sometimes use orange as well. This glaze calls for coconut sugar, fresh lemon juice, tapioca starch, and a pinch of sea salt. It thickens gently on the stove and sets as it cools.

This lemon glaze is completely dairy free and pairs well with coconut whipped cream. It adds sweetness without overpowering the cake. The glossy finish also makes this dessert feel special enough for gatherings or celebrations.

How To Make Lemon Avocado Oil Cake

Start by preparing the flax eggs. Mix ground flaxseed with water in a small bowl. Let it sit for five to 10 minutes until thick and gel-like. Preheat the oven to 350°F. Grease a nine inch round cake pan or line it with parchment paper.

In a large bowl, whisk tigernut flour, cassava flour, tapioca flour, baking powder, baking soda, sea salt, and Unflavored Paleo Protein until evenly combined.

In a medium bowl, whisk coconut sugar and lemon zest together until it resembles wet sand. Add the flax eggs, avocado oil, coconut yogurt, lemon juice, and apple cider vinegar. Mix until smooth.

Pour the wet mixture into the dry ingredients. Stir until fully incorporated. The batter should be thick and pourable. Transfer the batter to the prepared pan and smooth the top. Bake for 45-50 minutes. A toothpick inserted into the center should come out clean. Let the cake cool in the pan for fifteen minutes. Transfer it to a wire rack and cool completely before adding toppings.

For the glaze, whisk tapioca starch with water until smooth. In a small saucepan, heat coconut sugar and lemon juice over medium low heat until gently simmering. Whisk in the tapioca mixture and cook until glossy and thick. Remove from heat and add sea salt.

Top the cake with coconut whipped cream, lemon glaze, and optional dried lemon slices or fresh herbs. Slice and serve.

This lemon avocado oil cake stores well at room temperature for one day or in the refrigerator for up to four days. It pairs well with chamomile, mint, or lemon balm tea for a calm and nourishing finish.