Equipment
- Pan
- Electric cooker
Ingredients
- 1 cups good-quality extra-virgin olive oil (plus more for the pan)
- 2 tbsp LorAnn Oils, Orange Oil
- 2 cups all-purpose flour ( plus more for the pan)
- 1 tbsp kosher salt
- 1 tbsp baking powder
- 1/4 tbsp baking soda
- 300 grams granulated sugar (plus about 2 tablespoons for sprinkling)
- 1 tbsp freshly grated lemon zest (plus 2 teaspoons lemon juice)
- 1 tbsp freshly grated orange zest
- 2 tbsp LorAnn Oils, Vanilla Bean Paste
- Flax Based Egg Substitute (equivalent to 4 eggs)
- 11/4 cups plant based milk (cashew preferred) at room temperature
Instructions
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour
- In a large bowl, whisk together the flour, salt, baking powder and baking soda
- In the bowl of an electric mixer set on high, beat the sugar, egg substitute and both zests until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes
- Reduce speed to low, and add plant milk and lemon juice. Gradually add the flour mixture and beat until just combined
- Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes.
