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Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.
To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.
In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.
Whisk together remaining powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.