Lemon and Olive Oil Cake (vegan)

When life gives you lemons, make this scrumptious lemon cake. Citrus-ey and sweet, this cake surely packs a punch!

Ingredients

For the cake

1 cup oat milk

80 ml olive oil

Zest and juice from 1 large lemon – the zest is very important to don’t skip it!

Look at the beautiful zest – full of flavour!

1 tsp vanilla

80 g sugar

250 g flour

1 tbsp cornstarch

1 tsp baking soda

½ tsp salt

For the glaze – do not skip the glaze – this is what will give the cake an unbeatable zingy flavour!

½ cup icing sugar

3 tbsp lemon juice

Method

For the cake

Pre-heat the oven to 180^oC.

Line an 8 inch cake tin with baking paper and apply some oil to the sides.

Sift the flour, baking soda salt, cornstarch into a bowl – this is important so that you incorporate air into the cake.

Sifting the dry ingredients

In a large bowl whisk the olive oil, oat milk, lemon juice and lemon zest for 5-7 minutes – I used a kitchen aid but a regular electric whisk should also do. This should make the liquid mixture nice and frothy.

Mix mix mix!

Now slowly add in the sifted dry ingredients and fold gently to form a batter.

Pour the batter into the cake tin and smoothen the top.

Poring the batter

Cake is ready to go into the oven!

Bake for about 25-30 minutes until a skewer comes out clean.

The cake is out of the oven and cooling!

For the glaze

Sift the icing sugar into a bowl – now add the lemon juice and mix with a spoon to form a thick glaze that is sweet and extremely citrusy! That’s it – the glaze is ready.

Preparing the glaze

Once the cake has cooled completely, pour the glaze over the cake – it is now ready to be enjoyed!