From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vegan Olive Oil Cake
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Instructions
1
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Preheat oven to 350F and coat a 9-inch round cake pan or springform pan with cooking oil spray.
2
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In a large bowl, whisk together dairy free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice.
3
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In a small bowl, whisk together flour, baking powder, baking soda, and salt.
4
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Pour the flour mixture into the large bowl with wet ingredients and stir until combined. Fold in about half of the blueberries, then transfer batter to the prepared pan.
5
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Gently press the remaining blueberries into the top of the cake and bake for 40-45 minutes, or until cooked through.
6
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Once cooked, remove from the oven. Let cool completely before removing from pan, at least 30 minutes. After the cake has cooled, top with a dusting of powdered sugar.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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