Lemon Rosemary Olive Oil Cake
This vegan lemon cake is perfectly tart and sweet, and can be adjusted either direction to satisfy everyone’s sweet tooth! It’s 100% vegan and can be made gluten free. I guarantee that you’ll love this cake as much as I do!
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Servings: 8 Slices
Equipment
- 8 Inch Round Baking Pan
Ingredients
Rosemary Infused Olive Oil
- 1 cup Olive Oil
- 1 package Fresh Rosemary about 2 tbsp
Cake
- 2 cup Flour all purpose or gluten-free
- 1 cup Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Almond Milk
- ⅔ cup Rosemary Infused Olive Oil
- ⅓ cup Lemon Juice 2-3 lemons
- 3 tbsp Lemon Zest 2-3 lemons
- 3 Flaxseed Eggs
Lemon Icing
- 1 cup Powdered Sugar
- ¼ cup Lemon Juice
Instructions
Rosemary Infused Olive Oil
- Remove the Rosemary leaves from the stems, then place into a small pot or saucepan.
- On medium-low heat, bring Olive Oil and Rosemary to a simmer. Once simmering, lower heat to low heat and simmer for 5 minutes.
- Allow Rosemary infused Olive Oil to cool while prepping remaining ingredients.
Cake
- Preheat the oven to 350 degrees F and prepare an 8” diameter circle cake pan with olive oil to prevent any sticking.
- In a small bowl, make flaxseed egg by mixing 1 Tbsp of Flaxseed Meal with 2.5 Tbsp of Water for each Flaxseed Egg. Allow Flaxseed Egg to thicken for 5 minutes.
- In a large mixing bowl, combine all dry ingredients (Flour, Sugar, Baking Powder, Salt).
- In a medium mixing bowl, combine Almond Milk, Lemon Juice, and Lemon Zest. Allow this to sit for 5 minutes (this creates a makeshift buttermilk).
- Strain Rosemary from Olive Oil. Measure out ⅔ c of Rosemary infused Olive Oil to add to a medium mixing bowl of wet ingredients.
- Combine all wet ingredients (Almond Milk, Lemon Juice, Lemon Zest, Rosemary infused Olive Oil, and Flaxseed Egg) and mix thoroughly.
- Slowly pour wet ingredients into dry ingredients. With a spatula, carefully fold batter to prevent batter from being over worked.
- Pour the cake batter into the cake pan and bake for 45-50 minutes (top should be golden, but use the toothpick test to check if the middle is baked).
- Allow the cake to cool for 15 minutes within the pan before transferring to a wire rack to cool.
Lemon Icing
- Make Lemon Icing by mixing lemon juice with powdered sugar, then pour icing in the middle of the cake and allow icing to drip down the edges. Allow icing to harden, then ENJOY!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!