I wish I could have made a batch of these in time for the blog. Then you could see photos of these moist, delicious and light cakes. I bake them off as mini bundts. I poke holes in the cakes when they come out of the oven. Then I brush glaze on them. The glaze goes down the holes, flavoring the cakes (old baking trick). Craig says they taste a bit like a glazed donut. Sweetened with agave, olive oil (the ultimate oil) is the fat, low in carbs…not bad for cake!
I do have to give props to delectablyfree.com for this recipe. I didn’t change it much. They add rosemary which I never do.
Lemon Olive Oil Cake:
1 1/4 c Bob’s Red Mill All Purpose Flour (any GF flour will do)
1/2 almond meal (Trader Joe)
1 tsp B powder
1/4 tsp B soda
1/2 salt
1/2 tsp xanthum gum (you may able to omit. It will just change the crumb a bit)
1 Tbl egg replacer Ener-g whisked with 1/4 c warm water (you could try substituting apple sauce)
1/2 c agave
1/3 c olive oil
1/4 c milk soaked for 15 minutes with 1 Tbl of lemon juice (or vinegar)—>This makes vegan buttermilk!
zest of 1 lemon
1 tsp vanilla
1/4 tsp almond extract
Glaze:
1/3 cup of lemon juice
2 cup of confectioner’s sugar
3 Tbls water
Directions:
Preheat oven to 325 degrees. Combine all the wet ingredients. Add the dry. Pour into a greased loaf pan. Bake for about 45 minutes. If you use mini bundts, it will make 6 cakes. Bake about 20-25 minutes. Make glaze while baking by whisking all of the ingredients together. Let cake sit for 5 minutes after you take it out of the oven. Un-mold it. Then poke holes in the top of the cake and pour glaze over.
