Vegan Lemon Olive Oil Cake

• 분량: 10 servings
• 활동 시간: 15 minutes
• 총 시간: 1 hour 15 minutes

재료

2 1/2 cups (315g) all-purpose plain flour

1 1/4 cups (250g) granulated sugar

3 teaspoons baking powder

Pinch of salt (optional)

1 cup (250g) dairy-free milk (room temperature)

1/2 cup (125g) extra virgin olive oil

1/3 cup (80g) lemon juice (note 1)

~2 tablespoons lemon zest

1 teaspoon vanilla extract (optional)

1 1/2 cups (150g) powdered sugar / icing sugar

2-3 tablespoons lemon juice

1 cup (150g) fresh berries

방향

To make the cake:

Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper.

Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice, lemon zest and vanilla) and mix until just combined.

Pour the lemon cake batter into your prepared pan. Smooth the surface if necessary.

Bake the cake for 1 hour or until you can insert a toothpick in the center of the cake and there's no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the surface of your cake is browning too quickly, carefully tent the pan with aluminum foil.

Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

To make the icing:

Add the lemon juice and sugar to a medium bowl and mix until smooth. Add more lemon juice or non-dairy milk for a thinner icing (like a lemon glaze) or more powdered sugar for a thicker icing.

Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.

Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

영양 정보

• 1회 제공량: 1 slice without icing
• 칼로리: 330 kcal
• 지방 전체: 13 g
• 나트륨: 161 mg
• 탄수화물 전체: 50 g
• 식이섬유: 1 g
• 총 당류: 25 g
• 단백질: 3 g