Olive Oil Cake
Similar to a traditional pound cake, Olive Oil Cake puts an Italian spin on it. This cake is egg-free and vegan, but the ingredients can be quite easily swapped as desired.
Ingredients
1 1/2 Cup Flour
1/2 Tsp Baking Soda
1 Cup Sugar
6 Tbsp Egg Replacer (I use the brand Just Egg) or 2 Eggs
3/4 Cup Unsweetened* Cashew Milk
1/2 Cup Quality Extra Virgin Olive Oil
Lemon Zest
Combine all of your ingredients together in a bowl, starting with the dry ingredients first. Whisk together.
Pour batter into a lightly greased tart pan (ideally the ones with a removable bottom for easy transfer after baking). Tip: drizzle a bit of Olive Oil into the pan and use a paper towel or cloth to spread oil throughout pan, ensuring the sides are also coated.
Bake for 30-45 minutes at 350 F or until toothpick comes out clean.
Allow to cool, then top with powdered sugar, edible flowers and fruit or homemade icing (Subscribe below for that recipe!)
Buon appetito!