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This vegan olive oil cake is filled with lemon zest and topped with powdered sugar and fresh berries for deliciously subtle flavors and an ultra moist delicate crumb. It’s a decadent and beautiful dessert perfect for any occasion.
Preheat oven to 325 degrees F. Lightly spray with cooking spray or line with parchment paper and lightly spray with cooking oil. Whisk together the almond milk and vinegar and set aside for 5 minutes. In a small bowl, whisk together the orange zest, orange juice, vanilla extract, sugar and olive oil. Stir until sugar is dissolved.
You can, but the flavor of the olive oil really shines in this cake. However, I’ve made it with a neutral oil before and it still works.
Preheat oven to 325 degrees F. Lightly spray with cooking spray or line with parchment paper and lightly spray with cooking oil. Whisk together the almond milk and vinegar and set aside for 5 minutes. In a small bowl, whisk together the orange zest, orange juice, vanilla extract, sugar and olive oil.
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