Vegan olive oil cake filled with lemon zest for deliciously subtle flavors and an ultra moist delicate crumb; a decadent and beautiful dessert.
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In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, lemon juice, lemon zest, and sugar until the mixture is thick and consistent. In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth.
Pour cake into the prepared cake pan and bake for 45-60 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Remove from oven and let cool 30 minutes before flipping onto a cooling rack to cool completely.
Once cool, dust with powdered sugar. Top with blackberries, lemon, and fresh mint. Serve immediately.
Let the cake sit for at least 30 minutes in the pan before flipping out. If you try and flip it out too early, the cake structure may not have fully set and will fall apart. The cake should be completely cool before decorating to prevent the powdered sugar from melting.
Store in an airtight container at room temperature for up to 5 days.