Lemon Olive Oil Breakfast Cake [Vegan]
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
Ingredients You Need for Lemon Olive Oil Breakfast Cake [Vegan]
How to Prepare Lemon Olive Oil Breakfast Cake [Vegan]
- Preheat oven to 350°F. Grease and line one 6-inch cake pan with parchment paper.
- In a small glass measuring cup, whisk the almond milk, lemon zest, and lemon juice together. Set aside for at least 5 minutes.
- In the bowl of an electric mixer, beat the sugar, olive oil, and vanilla on medium speed for 2 minutes.
- Sift the flour and baking soda into a separate bowl.
- Stir in salt and lavender buds.
- Add the flour and milk mixture alternately beginning and ending with the dry ingredients.
- 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.
- Remove the cake from pan and let cool completely on a wire rack.
- 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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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.
all purpose flour is not gluten free… I\’ll try this one and sub for GF flour