Blackberry Lemon Olive Oil Cake

INGREDIENTS:

2/3 cup olive oil

3/4 cup coconut yogurt (any other thick yogurt will work)

1/3 cup unsweetened apple sauce

1/3 cup honey

4 Tbsp. lemon juice

3 Tbsp. lemon zest

1/2 cup fresh blackberries, (half chopped, half left whole & reserved for garnish)

3 cup almond flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

2 tsp. vanilla

1 tsp. fine sea salt

2 Tbsp. powdered monkfruit sugar or powdered sugar (optional - reserve for garnish)

1 lemon, cut into wedges and/or spirals (optional - reserve for garnish)

a few sprigs of fresh mint, varying in size (optional - reserve for garnish)

STEPS:

Preheat oven to 350 F. Line the bottom of an 10” spring form pan with a piece of parchment paper. Spray pan with a nonstick cooking oil such as avocado oil.

In one bowl, whisk together olive oil, yogurt, apple sauce, honey, lemon juice, vanilla, and lemon zest until ingredients appear as a homogenous mixture. In another bowl, combine almond flour, baking powder, baking soda, and salt. Fold in chopped blackberries.

Slowly combine the dry ingredients into the wet, stirring until all ingredients are well incorporated. Pour batter into the prepped pan. Bake for ~55 min, then place on a rack to cool. (Tip: check readiness by inserting a clean toothpick in the center of the cake - when it comes out clean of residue, the cake is done!)

Once cake it totally cooled, decorate with sprinkled powdered monkfruit sugar, fresh whole blackberries, lemon slices/spirals, and fresh mint! Serve slightly warm or room temperature. Keeps well in fridge for up to 10 days.