Lemon Olive Oil Cake (Vegan)
An easy recipe for Lemon Olive Oil Cake that also happens to be vegan and full of whole, unprocessed ingredients. Use whole wheat pastry flour for a tender cake with a nutritious boost!
Servings 8 servings
For the cake:
- 1 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup turbinado sugar
- 1/3 cup olive oil
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
To make the cake:
Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.
To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.
In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.
To make the glaze:
Whisk together remaining powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.
Calories: 321kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 120mg | Fiber: 3g | Sugar: 34g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg