Mini Olive Oil Cakes

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit and line a 10x13 inch sheet pan with parchment paper.

2. 2

   In a large mixing bowl whisk together the eggs, olive oil, yogurt, maple, and the lemon juice and zest until well combined. 

3. 3

   In a small bowl whisk together the almond flour, gluten-free flour, baking powder, and salt. 

4. 4

   Fold the dry ingredients into the wet ingredients until just combined. 

5. 5

   Pour the batter into the lined sheet pan and bake for 15-20 minutes, inserting a toothpick at the 15 minute mark to check doneness. Remove from the oven when the toothpick comes out clean or with a few moist crumbs. Let cool completely. 

6. 6

   Using a small round cookie cutter, cut the cake into as many individual cakes as you can. 

7. 7

   To serve, top with a generous dollop of yogurt, fresh fruit, and a drizzle of olive oil.