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
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Preheat oven to 350 degrees F.
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Coat 9 ½-inch bundt cake pan with coconut oil.
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Combine salt, baking soda, baking powder, minced rosemary, and flour in large bowl.
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In separate bowl, combine almond milk with egg replacer, olive oil, sugar, lemon juice, lemon extract, vanilla extract, and lemon zest.
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Combine and add to flour mixture, then mix until blended.
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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).
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Remove from pan and cool for 15 minutes on wire rack.