Vegan Olive Oil Cake

Name: Vegan Olive Oil Cake
Total time: 43 min
Ingredients: 2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (see note 1 for substitutions); ¾ cup organic cane sugar (see note 2); Zest of 1 lemon (approximately 1 or 1 ½ tablespoons); 2 tablespoons fresh lemon juice (see note 3); ¾ cup + 2 tablespoons olive oil (see note 4); 6 ounces plain vegan yogurt (see note 5); 260 grams (approximately 2 cups + 2 tablespoons Spooned and Leveled) all purpose flour (see note 6); 1 ¼ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon table salt

zardyplants.com

Fluffy, rich and somehow still light, this Vegan Olive Oil Cake is absolutely delicious and easy to make. Serve this cake with a coffee!

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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Ingredients

2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (see note 1 for substitutions)
¾ cup organic cane sugar (see note 2)
Zest of 1 lemon (approximately 1 or 1 ½ tablespoons)
2 tablespoons fresh lemon juice (see note 3)
¾ cup + 2 tablespoons olive oil (see note 4)
6 ounces plain vegan yogurt (see note 5)
260 grams (approximately 2 cups + 2 tablespoons Spooned and Leveled) all purpose flour (see note 6)
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon table salt