1Cupgood-quality extra-virgin olive oil, plus more for the pan
2tspteaspoons LorAnn Oils, Orange Oil
2Cupsall-purpose flourplus more for the pan
1tspkosher salt
1tspbaking powder
1/4tspbaking soda
300gramsgranulated sugarplus about 2 tablespoons for sprinkling
1tbspfreshly grated lemon zest plus 2 teaspoons lemon juice
1tbspfreshly grated orange zest
2tspLorAnn Oils, Vanilla Bean Paste
Flax Based Egg Substitute = equivalent to 4 eggs
1 1/4cupsplant based milk, (I prefer cashew) at room temperature
Instructions
Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil andline the bottom with parchment paper. Oil the parchment and flour the pan, shaking out anyexcess 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 zestsuntil very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in theoil and beat until incorporated, another 2 minutes. Reduce speed to low, and add plant milkand lemon juice. Gradually add the flour mixture and beat until just combined. Transfer thebatter to the prepared pan, smooth the top using an offset spatula and sprinkle the top withabout 2 tablespoons sugar.
Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes.Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sidesof the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rackto cool completely. Store leftovers in an airtight container at room temperature for up to oneweeK..