Ingredients
Directions
- Preheat the oven to 325F. Grease a 9-inch springform pan or cake pan with high sides with coconut oil. Line the bottom of the pan with parchment paper and grease the parchment. If using a springform pan, place on a rimmed baking sheet to catch any drips.
- In a large bowl, whisk together the olive oil, 1⁄2 cup of coconut sugar, lemon zest and juice, vanilla extract and the egg yolks. Sift in the almond flour, tapioca flour, baking powder, and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with the whip attachment (or in a bowl with an electric egg beater), beat the egg whites and cream of tartar on medium- high speed until foamy. With the mixer running, gradually add the remaining ¼ cup of coconut sugar and whip until the egg whites are shiny and hold firm and peaks when you hold the whip upside down. Fold one-third of the whipped egg whites into the batter, then fold in the remaining whipped whites. Transfer to the prepared pan and smooth the top.
- Bake until deep golden on top and the cake begins to pull away from the sides of the pan and the top springs back when pressed lightly, 35-45 minutes.
- Let cool slightly, then loosen the edges with a small offset spatula and release the sides if using a springform pan. Invert the cake onto a wire rack, peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar, cut into wedges, and serve with cream and berries.
