Dining In - Lemon Olive Oil Cake

Lemon Olive Oil Cake with Raspberries - Chloe's Vegan Desserts

I veered away from my typical baked goods that usually include frosting, chocolate, and lots of sugar to try something a bit more gourmet and grown-up. I made this for a dinner at my friend's house and everyone enjoyed it. What's unique and oh-so-tasty about this recipe is the use of olive oil, lemon (in three ways), and maple syrup instead of granulated sugar. Just a warning - It uses quite a bit of maple syrup, which can get expensive! I finally put good use to the Bundt cake pan that was hidden in the back of my cabinet. The cake was very moist and full of flavor. To sweeten and to garnish, add powdered sugar and serve alongside some berries. You can find the full recipe in Chloe's Vegan Desserts (buy your copy here) or on her website. 

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup olive oil
3/4 cup maple syrup
3/4 cup water
1/4 cup lemon juice
1 tablespoon lemon extract
2 tablespoons lemon zest

Powdered sugar, for garnish
Fresh raspberries, for garnish

Preheat oven to 350 degrees. Use a cooking spray to lightly grease a Bundt pan. 

In a large bowl, combine flour, baking soda and powder, and salt. In a separate, medium bowl whisk together olive oil, maple syrup, water, lemon juice, extract and zest. 

Add wet ingredients to dry and stir together, but avoid over-mixing the batter. 

Pour into prepared Bundt pan so it's distributed evenly and bake for about 30 minutes. Check the cake with a toothpick to make sure it's done. Let cool, then flip the pan to remove cake. 

Serve with powdered sugar sprinkled on top and raspberries on the side. 

Lemon Olive Oil Cake - Chloe's Vegan Desserts