Olive Oil & Rosemary Cake

 

Olive Oil & Rosemary Cake

This cake has it all -- it’s rustic, moist, woody, and loaded with flavors. It brings back fond memories of my days in the Pacific Northwest. It’s a great dessert to serve over the holidays with some dry red wine.   
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Allergens: Tree Nuts
  • Servings: 12

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons fresh rosemary (finely chopped)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut sugar
  • 1/2 cup almond milk
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3 tablespoons vegan egg replacer (mixed with 1/2 cup almond milk)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Coat 9 ½-inch bundt cake pan with coconut oil.
  3. Combine salt, baking soda, baking powder, minced rosemary, and flour in large bowl.
  4. In separate bowl, combine almond milk with egg replacer, olive oil, sugar, lemon juice, lemon extract, vanilla extract, and lemon zest.
  5. Combine and add to flour mixture, then mix until blended.
  6. Pour batter into prepared bundt cake pan and bake at 350 until outside is golden brown and wooden toothpick inserted comes out clean (about 40 minutes).

  7. Remove from pan and cool for 15 minutes on wire rack. 

Bon appétit!