Flourless Lemon Almond Cake w/ Olive Oil

One of my favourite brands, I work with regularly, asked me to play around with their brand new almond meal. Crede Natural Oils, which is known for premium natural oils, especially their incredible virgin organic coconut oil, now also stocks natural almond meal. The challenge I was invited to is simple: Crede invites 5 of their favorite South African foodies to come up with a recipe, which shows you how amazing almond flour is and most importantly how to use it. 

One of my mother’s favorite cakes was her incredible lemon pound cake – I should never forget how fluffy and light her lemon cake was! Unfortunately, she used a cake mixture, with hardly any natural flavors. As a child I didn’t care much and my mother has developed into a fantastic baker who thankfully stays away from artificial cake mixtures. However, today I tried to replicate her delicious lemon cake using natural and gluten-free ingredients only such as almond meal, organic lemons, pasture-reared eggs and organic cold-pressed olive oil for extra moisture.



  • Preheat oven to 180 degrees (I use a gas oven). 
  • Mix all dry ingredients in one bowl using a sieve to break up any lumps and clumps.
  • Mix all wet ingredients in another bowl using a whisk. 
  • Add the wet ingredients to the dry ingredients using a whisk or a hand-held blender
  • Grease your springform pan (8 inch) with some coconut oil
  • Pour your batter into your prepared springform pan
  • Bake until your cake is no longer wobbly and cooked through for about 45 minutes 
  • Just before serving, dust with Xylitol icing 

*** Although you greased your springform pan your cake will most likely stick around the edges. User a knife and slide carefully around the edges to remove the cake from the springform pan before you open the clip. If you want to move the cake onto another dish such as a cake stand afterwards, you have to layer your springform with baking paper before you add the batter. ***

Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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