italian-style oil-free vegan olive oil cake recipe
What's really cool about this oil-free vegan olive oil cake is that it's oil-free, so it's a healthier and lighter option compared to traditional cakes. But don't worry, it still has that sweet and yummy taste that you love in a cake. The lemon juice and lemon zest give it a fresh and tangy flavor that's perfect for any occasion, whether it's a birthday, a dinner party, or just a treat for yourself.
ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- instructions:
instructions
- preheat your toaster oven to 350°f (180°c) and lightly grease an 8-inch or 9-inch cake pan.
- in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- add the applesauce, almond milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients. stir until just combined, being careful not to overmix.
- pour the batter into the prepared cake pan and smooth the top with a spatula.
- place the cake pan in the preheated toaster oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- remove the cake from the toaster oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
notes
you can customize this cake by adding your favorite mix-ins, such as chopped nuts, dried fruits, or chocolate chips.
for a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour.
if you prefer a sweeter cake, you can increase the amount of sugar to suit your taste buds.
this cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
for a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour.
if you prefer a sweeter cake, you can increase the amount of sugar to suit your taste buds.
this cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.