Vegan Olive Oil Cake

Name: Vegan Olive Oil Cake
Prep time: 15 min
Cook time: 50 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 cup sugar; 1 cup unsweetened almond milk; ½ cup olive oil; 1 tsp vanilla extract; ¼ cup lemon juice; 2 tbsp lemon zest; ½ cup powdered sugar

15 mins prepServes 12

There is nothing quite like my vegan olive oil cake with its tender crumb, sweet lemon flavor, and incomparably moist texture. I bake it in 50 minutes using lemons, flour, olive oil, and plant-based milk for the absolute perfect dessert for afternoon tea.

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Instructions


0 Preheat the oven to 320 degrees F / 160 C. Line a loaf tin or an 8 inch round cake tin with baking paper.
1 Whisk together the flour, baking powder and sugar in a mixing bowl until well combined. Set aside.
2 In a separate bowl mix together the remaining ingredients.
3 Next, stir the wet ingredients through the dry and mix until smooth, making sure not to over mix the batter.
4 Fill the prepared tin with batter and bake for 40-50 minutes. Cover the cake with a sheet of foil after 30 minutes to prevent the top from burning.
5 Allow the cake to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
6 Sift powdered sugar, if using, over the top of the cold cake before slicing and serving.

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Vegan Olive Oil Cake

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