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Prep time
20 minutes
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Cook time
50 minutes
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Serves
6
Author Notes
Adapted from Maialino's Olive Oil Cake recipe, this vegan version is super moist with a lemon-y twist! —Jess
Ingredients
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2 1/4 cups
whole wheat flour
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1 3/4 cups
sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
extra-virgin olive oil
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1 cup
oat milk (or other non-dairy milk)
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3
flax eggs
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1 1/2 tablespoons
grated lemon zest
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1/4 cup
lemon juice
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1/4 cup
liqueur (I used elderflower)
Directions
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Heat the oven to 350 degrees Fahrenheit. Oil a 9-inch cake pan and line with parchment paper.
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Mix your flax eggs: for this recipe, mix 3 tablespoons ground flax seed with about 8 tablespoons of water. Set aside and allow to gel.
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In a bowl, mix the dry ingredients well. In another bowl, whisk the oil, milk, lemon zest, lemon juice, and liqueur. Add the flax egg and mix well. Add the dry ingredients, whisking a bit in at a time. Do not over mix.
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Pour the batter into the prepared pan and bake for about 50 minutes, checking done-ness about 40 minutes in. The cake is done when the top is golden and a cake tester or toothpick comes out clean. Let cool on a rack for about 30 minutes or until the pan is cool enough to touch.
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Run a knife or spatula around the edge of the cake, loosening gently. Invert onto a rack and allow to cool completely.
Serve with sliced strawberries (mix sliced strawberries with lemon juice and a few teaspoons of sugar).
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