Lemon Vanilla Olive Oil Cake

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 Ingredients:

  • 1/2 cup olive oil (or 1/4 olive 1/4 sesame oil) - if you don't want to use oil you can always replace it with a mashed banana or even an avocado (the one with rough skin).
  • 3/4 cup sugar (I mixed cane and coconut sugar)
  • 2 1/2 cups gluten-free flour mix: 
    • 1/2 cup of rice flour
    • 1/2 cup oat flour
    • 1/2 cup cornstarch
    • 3 tsp sorghum flour
    • 3 tsp coconut flour
    • 3 tsp corn flour
    • 3 tsp hazelnut flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp psyllium husk
  • 1 tsp ground flax seeds
  • 1 1/2 cup plant milk
  • zest and juice from 1/2 a lemon
  • optional: orange zest
  • vanilla
For the glazing:
  • 1 cup icing sugar
  • 3 tbsp of plant milk (adjust depending on the consistency)
  • juice of 1/2 a lemon
Directions:

Preheat oven to 180ºC / 350°F
Add the psyllium husk and flax seeds to 1/2 cup of plant milk, mix well, and set aside.

In a bowl mix the flours well with the baking powder and baking soda, and set aside.

Blend the oil with the sugar first and then gradually add the flax and psyllium mix, and blend until smooth. Add flour mixture alternating with the rest of the soy milk, add vanilla, lemon zest, and the juice of 1/2 a lemon, and blend until just combined.

Bake for 30 min aprox.

Prepare the glazing by adding the sugar to a cup and gradually mix in the lemon juice and plant milk mixing well until it reaches a smooth consistency.

Wait until the cake is at room temperature to pour the glazing on top. Let it dry and serve.

Enjoy!



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