Banana bread is so 2020, we are in love with olive oil cake right now! Subtle & elegant in taste it’s a sweet treat that everyone can’t get enough of. This recipe is vegan, gluten-free and refined-sugar free too and it’s the perfect dessert to make for holiday family dinners.
Ingredients: (preferably organic)
- ¾ cup high quality olive oil
- ½ cup apple sauce
- 1 cup oat milk
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lemon zest
- 1 1/2 cup coconut sugar
- 1 cup oat flour (use pre-made or DIY by finely grounding GF oats in a blender or food processor)*
- 1 cup brown rice flour*
- 1 1/2 tsp baking powder
- 1/2 tsp. baking soda
- 1 tsp salt (1/2)
- 2 tbsp powdered sugar, for garnish
- lemon slices, for garnish
Directions:
01. Preheat the oven to 175 degrees. Line the bottom of a cake pan with a piece of parchment paper. Generously brush the pan with olive oil and set aside.
02. In a mixing bowl whisk together olive oil, apple sauce, oat milk, lemon juice, lemon zest, and sugar until the mixture is thick and consistent. In a separate bowl, combine oat & rice flour, corn starch, baking powder, baking soda and salt.
03. Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth.
04. Pour cake into the prepared cake pan and bake for 45-60 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Remove from oven and let cool 30 minutes before flipping onto a cooling rack to cool completely.
05. Once cool, top with lemon slices and serve immediately.
* can be substituted by 1 cup of gluten-free all-purpose flour too
