italian vegan cake

“Homemade Italian cakes are often simple and plain &#8211; perfect to enjoy any time of the day, especially breakfast! This version uses olive oil to create a moist cake and uses only a few pantry staples. And, better yet, no eggs required. If you would prefer a neutral flavoured oil, replace the olive oil with light olive oil, sunflower or rice bran oil. This is my go-to cake and I hope it can be yours too.” ~ Nadia

Olive Oil Lemon Cake

soy milk

olive oil

vanilla extract

juice and zest of 1 lemon

plain flour

bicarbonate soda

sugar

icing sugar

Preheat oven to 170C/338F.

Grease a cake tin. I use a springform 20 x 6cm round tin.

Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl, whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. Be careful not to over mix. If the mix is a little dry, add a dash or so more milk.

Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle of the cake).

Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.

To serve, dust with icing sugar.

Method

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Olive Oil Lemon Cake

Top 1 italian vegan cake recipes from across the web

The most viewed italian vegan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Olive Oil Lemon Cake

The most viewed italian vegan cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine