Lemon Olive Oil Cake (Vegan)
Ingredients
The cake
-
1
cup
unsweetened almond milk
-
1
tablespoon
lemon zest
-
1
tablespoon
lemon juice
-
¾
cup
turbinado sugar
-
⅓
cup
olive oil
-
2
cups
whole wheat pastry flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
The glaze
-
1
cup
powdered sugar
-
1-2
tablespoons
lemon juice
-
½
teaspoon
vanilla extract
Instructions
- 1. Preheat the oven to 350°F and prepare a 9-inch loaf pan with parchment paper and nonstick spray.
- 2. Make vegan buttermilk by whisking almond milk, lemon zest, and lemon juice in a bowl; let it sit for 5 minutes.
- 3. In a large bowl, whisk together sugar and olive oil until creamy, then add the buttermilk mixture.
- 4. In another bowl, mix flour, baking soda, and salt, then fold into the wet mixture until just combined.
- 5. Pour the batter into the prepared pan and smooth the top.
- 6. Bake for about 45 minutes until a toothpick comes out clean with a few crumbs.
- 7. Allow the cake to cool in the pan for at least 10 minutes before transferring it to a cooling rack.
- 8. For the glaze, whisk together powdered sugar, lemon juice, and vanilla until smooth, then pour over the cooled cake.
Nutrition Facts (estimated)
Servings
8 slices
Calories
321
Total fat
10g
Total carbohydrates
56g
Total protein
4g
Sodium
325mg
Cholesterol
0mg
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