fbpx Print

Lemon Olive Oil Cake

Print Recipe

★★★★★

5 from 3 reviews

Ingredients

Scale

1 cup non-dairy milk (I used unsweetened Vanilla Cashew Milk)

2 tablespoon lemon zest

2 tablespoon lemon juice

¾ cup Bob’s Red Mill coconut sugar

1/3 cup extra virgin olive oil

2 cups Bob’s Red Mill GF 1-to-1 Baking Flour or Bob’s Red Mill gluten-free oat flour

1 teaspoon Bob’s Red Mill baking soda

½ teaspoon finely ground sea salt

Instructions

  1. Preheat oven to 350°F. Spray an 8×8 square baking dish with cooking spray.
  2. In a small bowl, whisk together milk, lemon zest, and 2 tablespoons lemon juice; set aside to settle for 5 minutes.
  3. Meanwhile, combine sugar and olive oil in a large bowl. Whisk in milk mixture.
  4. In a medium bowl, combine flour, baking soda, and salt. Fold into milk mixture and stir until just mixed.
  5. Pour batter into prepared pan and smooth the top. Bake for 35 minutes. Remove from oven and cool at least 10 minutes in the dish. Remove to a cooling rack set over a baking sheet and cool completely.
  6. Spread with your favorite vegan frosting (or dessert hummus like me!).

Find it online: https://healthyhelperkaila.com/lemon-olive-oil-cake/