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Natural Awakenings Twin Cities

Lemon Fig Olive Oil Cakes

Prep time: 10 minutes
Cook time: 18-22 minutes
Serves: 4


Non-stick cooking spray
2 large eggs
¼ c. honey, preferably local
3 T. extra-virgin olive oil
2 t. organic lemon zest
2 T. fresh lemon juice
1¼ c. almond flour
½ t. baking powder
¼ t. baking soda
¼ t. salt
1/3 c. chopped figs

For serving, combine:
½ c. Mascarpone cheese
2 T. honey, preferably local

Vanilla Fig Jam 


Preheat oven to 350°F and spray 4 cups in a jumbo muffin tin with some non-stick spray. Set aside.

Note: You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.

In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.

In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.

Divide batter between the 4 jumbo muffin cups and place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18-22 minutes.

Remove from oven and cool for 5-10 minutes before removing from muffin tin. Serve immediately with some honey-sweetened mascarpone cheese and homemade vanilla fig jam, if desired. Enjoy!

Read the full July 2021 Magazine