Servings: 8 people
Calories: 190kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9-inch round cake pan
- Zester or grater
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 units lemons zest
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1/2 cup plant-based yogurt (such as coconut or soy yogurt)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the lemon juice, zest, olive oil, maple syrup, plant-based yogurt, vanilla extract, apple cider vinegar, and water. Stir until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For a different taste, use honey instead of maple syrup. If you don’t have plant-based yogurt, you can substitute it with almond or oat milk mixed with a teaspoon of lemon juice. For a tropical twist, replace olive oil with melted coconut oil. After baking, brush the cake with a simple syrup for added moisture and lemon flavor. Store leftover cake in an airtight container at room temperature for up to two days or freeze individual slices for up to three months.
Nutrition
Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin C: 10mg | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!