Vegan Olive Oil Pound Cake
Created by Down to Earth MarketsHigh quality olive oil provides a rich, nutty flavor that's nicely offset by the sour of lemon and the sweetness of berries
Serves: 10 – 15
Course: Desserts
Diet: Vegan
Season(s): Summer
Ingredients
- 2 cups all purpose flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup extra virgin olive oil
- 1 cup almond or coconut milk
- 3 teaspoons egg replacement powder (or 2 tbsp cornstarch)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped lemon zest
- 2 cups fresh berries (e.g., whole blueberries, sliced strawberries tossed with sugar, whole raspberries)
- powdered sugar
Instructions
Preheat oven to 325 degrees. Oil a 9" x 5" bread pan, line with parchment paper and then oil the paper.
Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl.
In a large bowl or stand mixer, combine the olive oil and sugar until thoroughly mixed. Add the almond milk, egg replacement powder, vanilla, lemon juice and lemon zest. Beat until well mixed - two minutes with a stand mixer. Add the dry ingredients to the wet ingredients in two batches, mixing just to combine after each addition.
Pour the batter into the prepared pan and bake for an hour. Check whether the cake is done by inserting a cake tester or toothpick into the center. If it comes out coated in batter, continue baking the cake, checking on it every 15 minutes. If the tester comes out clean or with a few crumbs sticking to it, the cake is done.
Cool the cake in its pan until it can be handled and then gently turn it out onto a serving plate. Sprinkle the cake with powdered sugar and serve it alongside the fresh berries.
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