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Lemon Olive Oil Breakfast Cake [Vegan]

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Looking for a luxurious way to start out your morning – why not cut yourself a piece of cake? This cake has a balanced combination of lavender, lemon, and olive oil. It is sweet like cake should be, but it has a pleasant slight savory quality to it

Lemon Olive Oil Breakfast Cake [Vegan]

This Recipe is :

Dairy Free Soy Free Vegan

Ingredients

  • 1 cup unsweetened almond milk
  • 2 lemons, zest and juice
  • 3/4 cup cane sugar
  • 1/3 cup olive oil
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lavender buds, crushed using mortar and pestle
  • 1/4 cup powdered sugar
  • Blackberries (optional)
  • Lemon slices (optional)

Preparation

  1. Preheat oven to 350°F. Grease and line one 6-inch cake pan with parchment paper.
  2. In a small glass measuring cup, whisk the almond milk, lemon zest, and lemon juice together. Set aside for at least 5 minutes.
  3. In the bowl of an electric mixer, beat the sugar, olive oil, and vanilla on medium speed for 2 minutes.
  4. Sift the flour and baking soda into a separate bowl.
  5. Stir in salt and lavender buds.
  6. Add the flour and milk mixture alternately beginning and ending with the dry ingredients.
  7. Pour the batter into the prepared cake pan and bake it for 30-35 minutes or until a toothpick in the middle comes out clean.
  8. Remove the cake from pan and let cool completely on a wire rack.
  9. Once it’s cooled, dust it with powdered sugar and decorate with blackberries, lemon slices, and fresh herbs.

Notes

Inspired by a lemon olive oil cake recipe by Meggan Hill of Culinary Hill.

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AUTHOR & RECIPE DETAILS


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Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and living minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.


 

 

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0 comments on “Lemon Olive Oil Breakfast Cake [Vegan]”

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Alice Claussen Destri
1 Months Ago

Someone should fix the title since all-purpose flour is not gluten free. Too bad because it looks amazing and I really wanted to try it.


Reply
Cee Aye
1 Months Ago

all purpose flour is not gluten free... I\'ll try this one and sub for GF flour


Reply


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