Sides
kohlrabi Veggie Fritters
There’s nothing that says summer quite like a cake studded with ripe, juicy stone fruit. This olive oil cake is light yet decadent, naturally sweetened with coconut sugar and a drizzle of raw honey, and laced with bright citrus zest. It’s the kind of dessert you can serve after a dinner party or enjoy with your morning coffee. Each slice clocks in at about 235 calories, making it a guilt-free indulgence that highlights the very best of the season.
Ingredients you’ll need:
- extra virgin olive oil
- coconut sugar
- light raw honey
- eggs
- orange or lemon zest
- vanilla extract
- whole wheat pastry flour or spelt flour
- almond flour
- baking powder
- baking soda
- fine sea salt
- ripe stone fruit (peaches, plums, apricots, nectarines)
Easy Peasy
This cake couldn’t be easier to make. Whisk the wet ingredients, fold in the dry, add the fruit, and let the oven do the rest. In under an hour, you’ll have a golden, fragrant cake that fills the kitchen with the scent of summer. Serve it warm with ice cream, or let it cool and enjoy it with tea. Either way, it’s a simple recipe that turns seasonal ingredients into something special.
Come Cook With Me
Other fall recipes you’ll love
- Overnight Sourdough Chocolate Cake with Chocolate Mascarpone Whipped Cream
- Homemade Caramel Apples made without corn syrup!
- Pillowy Soft Cardamom Buns
- Browned Butter Blueberry White Chocolate Cookies
- Citrusy Earl Grey Browned Butter White Chocolate Chunk Cookies
- Pistachio Baklava-Inspired Focaccia
- Salted Caramel Soft Gingerbread Cookies
Recommended
