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Easy Lemon Olive Oil Cake

This bright and sunny citrus treat is vegan and gluten-free so that as many of you as possible can join me for a slice! The olive oil gives it a unique depth while the lemon juice and zest infuse the cake with a burst of refreshing tart flavor. The balance of sweet and tangy will satisfy your taste buds while bringing a moment of sunshine and joy to your day! 

INGREDIENTS

Serves 10 to 12

3/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 cup plant-based milk
1/3 cup unsweetened applesauce 
1 cup cane sugar 
2 cups gluten-free flour (I used Bob’s Red Mill)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

TOPPINGS:

dusting of powdered sugar
lemon slices
fresh mint (optional but pretty)
berries (optional)

This bright and sunny citrus treat is vegan and gluten-free so that as many of you as possible can join me for a slice! The olive oil gives it a unique depth while the lemon juice and zest infuse the cake with a burst of refreshing tart flavor. The balance of sweet and tangy will satisfy your taste buds while bringing a moment of sunshine and joy to your day! 

INGREDIENTS

Serves 10 to 12

3/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 cup plant-based milk
1/3 cup unsweetened applesauce 
1 cup cane sugar 
2 cups gluten-free flour (I used Bob’s Red Mill)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

TOPPINGS:

dusting of powdered sugar
lemon slices
fresh mint (optional but pretty)
berries (optional)

METHOD

Preheat the oven to 350 degrees. Spray a 9-inch round cake pan and set aside.

In a medium-large mixing bowl, add the olive oil, lemon juice, lemon zest, milk, applesauce, and sugar. Whisk until smooth and well-combined.

In a separate mixing bowl, add the flour, baking powder, baking soda, and salt. Mix together. Gently fold the dry ingredients into the wet ingredients and stir until smooth. (Do not over mix!)

Pour the mixture into the prepared pan. Bake for about 50 minutes or until a toothpick comes out clean. Let cool for 30 to 40 minutes and then transfer onto a serving plate. Dust with powdered sugar and place the lemon zest and mint on top. Slice and enjoy!

*Store in the refrigerator for 4 days or in the freezer for a month.

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