Olive Oil Lemon Drizzle Cake
 
Prep time
Cook time
Total time
 
This light-as-cloud cake is the perfect balance between tart and ambrosial. The rosemary and olive oil give it a little earthy kick, as well! Try out this spin on the classic lemon drizzle.
Author:
Recipe type: Vegan
Serves: 8-10
Ingredients
  • 2 cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup sugar
  • 1 tbsp fresh rosemary, very finely chopped
  • ½ cup olive oil
  • 1 ½ tbsp plant milk or water
  • 1 cup coconut milk
  • ¼ cup lemon juice
  • 2 tbsp vegan butter, melted
  • Pinch of salt
  • ½ cup icing sugar
  • 1 tbsp lemon juice
Instructions
  1. Preheat the oven to 160°C and grease and line a bread tin.
  2. Sift together all dry ingredients and rosemary in a bowl a mix well. In another bowl, combine milk, olive oil, coconut milk, lemon juice and melted vegan butter. Pour wet into dry and fold until mixture starts to come together. Do not overmix!
  3. Pour the batter in the bread tin and bake 45 min (last 10 minutes covered with foil) or until a skewer comes out clean.
  4. Let cool before removing from the tin.
  5. Sift icing sugar and lemon juice and stir to a smooth paste, spread over the cake and let it firm before slicing the cake.
Recipe by The Sasha Diaries at https://thesashadiaries.com/2017/03/10/olive-oil-lemon-drizzle-cake/