Vegan Lemon Olive Oil Cake
An easy 8 ingredient recipe that makes the perfect, soft, moist cake. Filled with lemony goodness it is perfection.
Ingredients
- ¾ cup (180ml) nondairy milk, unsweetened and unflavored
- ½ cup (120ml) light or regular olive oil
- 2 lemons juiced
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups (240g) all purpose flour, sifted
- 2 teaspoons (10g) baking powder
- 1 cup (200g) organic sugar
- organic powdered sugar, for optional dusting
Instructions
- Preheat oven to 350°F (176°C).
- In a large bowl combine the nondairy milk, olive oil, lemon juice, vanilla and lemon extract. Whisk for about 30 to 45 seconds or until well incorporated. *Note: the milk may curdle because of the lemon juice don’t worry it is okay if that happens.
- Then add in the baking powder, sugar, and flour.
- Carefully, mix with a spatula until combined.
- Grease your pan well and pour in batter.
- Bake for 50 minutes or until edges look golden brown and toothpick comes out clean.
- Allow it to cool for 10 to 15 minutes in the pan and then carefully remove it from the pan.
- Allow it to cool for 15 to 20 minutes more before cutting.
- If desired dust with powdered sugar.
Video
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