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Prep time
30 minutes
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Cook time
1 hour
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Makes
9in Round Pan
Author Notes
A modern take on the classic olive oil cake! Impress all of your friends with this delicious vegan and gluten-free recipe. —Michelle Perry
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Ingredients
- Caramelized Lemon Topping
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5
Lemons
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3/4 cup
Brown Sugar
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1/4 cup
Vegan Butter, I used Earth Balance
- Cake
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2 cups
Bob's Red Mill 1:1 Gluten-Free Baking Flour
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1 3/4 cups
Sugar
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1 1/2 teaspoons
Kosher Salt
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1/2 teaspoon
Baking Soda
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1/2 teaspoon
Baking Powder
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1 cup
Extra Virgin Olive Oil
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1 1/4 cups
Almond Milk, Unflavored & Unsweetened
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3
Flax Eggs (1 tbsp ground flax + 3 tbsp water= 1 flax egg)
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2 tablespoons
Grated Lemon Zest
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1/4 cup
Fresh Squeezed Lemon Juice
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1/4 cup
Grand Marnier
Directions
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Preheat oven to 350 degrees Fahrenheit. Line bottom of 9in round pan with parchment paper and grease sides of pan.
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Combine 1/4 cup vegan butter and 3/4 brown sugar in a pan and bring to a boil over medium heat while stirring constantly. Pour butter mixture into greased and lined 9in round pan.
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Cut lemons thinly and de-seed carefully with knife. Start by placing a small lemon slice in the middle of the pan on top of the butter mixture and create rings of lemon around center slice. Slices should overlap a bit. Ensure the whole bottom of the pan in lined with lemons.
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In a bowl, whisk the GF flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, almond milk, flax eggs, lemon zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
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Pour the batter into the prepared pan on top of lemon slices and bake for 1 hour and 20 minutes, until the top is golden and a toothpick comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
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Place a large pan underneath rack to catch any butter drippings. Use a large plate to carefully flip cake and then place on rack. Be careful, butter mixture will be runny!
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Let cake cool and firm up for 2 hour. Slice and enjoy!
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