Completely vegan (if you substitute with a flax egg), gluten-free, and no refined sugar. This simple olive oil cake is sure to satisfy your sweet tooth without the sugar crash or the inflammation that tends to follow a holiday meal. It’s the perfect last bite and looks elegant on any holiday table.
2 cups gluten-free Flour
1 3/4 cups Coconut Sugar
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/3 cup Olive Oil (We love Little Gypsy Farms)
1 1/4 cup Unsweetened Oat Milk
1/2 cup of Lemon Juice
3 Eggs (or substitute a flax egg – 1 tbsp flaxseed meal to 3 tbsp of water per egg)
1 1/2 tablespoons of Lemon Rind, grated
Directions:
Preheat your oven to 350 degrees. Spray a 9-inch cake pan with oil and line the bottom of the pan with parchment paper. In a bowl, whisk your dry ingredients. Set aside. In another bowl, whisk your wet ingredients until they are well combined. Slowly pour your wet ingredients into your dry ingredients. Whisk gently until combined. Pour the batter into your cake pan and bake for one hour until golden brown. Decorate the top with sliced almonds or orange zest. Let sit for 15 minutes and enjoy!
