This Lemon Olive Oil Cake is perfect. It pulls in the citrusy flavors of winter with the freshness of spring for a transitional dessert between seasons that we know you're going to love. (Vegan, Non - Dairy).

~Ingredients:

-Olive Oil Cake:

3/4 Cup Extra Virgin Olive Oil.

1/2 Cup Unsweetened Apple Sauce.

1 Cup Non - Dairy Milk.*

2 Tablespoon Fresh Lemon Juice.

2 Tablespoon Fresh Lemon Zest.

1 1/2 Cups Granulated Sugar.

2 Cups All Purpose Flour.

1 1/2 Teaspoon Baking Powder.

1/2 Teaspoon Baking Soda.

1 Teaspoon Table Salt.

-Topping:

2 Tablespoon Powdered Sugar.

1 Lemon, cut into wedges.

1/4 Cup Fresh Blackberries.

A few Sprigs of Fresh Mint.

~Directions:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Line the bottom of an 8 inch with parchment paper. Spray the pan with cooking spray. Set aside.

Step 2: In a medium bowl, whisk together the olive oil, apple sauce, non - dairy milk, lemon juice, lemon zest, and the granulated sugar until the mixture is thick and consistent. 

Step 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Step 4: Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth.

Step 5: Pour the cake into the prepared cake pan and bake for 45 - 60 minutes. 

Step 6: The cake is done when a toothpick inserted in the middle comes out clean. 

Step 7: Remove from oven and let it cool for 30 minutes before flipping onto a cooling rack  to cool completely.

Step 8: Once completely cooled, dust with powdered sugar. 

Step 9: Top with blackberries, lemon, and fresh mint. 

Step 10: Serve immediately.

Step 11: Store the leftovers in an airtight container at room temperature for up to 5 days.

Step 11: Eat and Enjoy!

~Recipe Notes:

*We used soy milk but you can use any non dairy milk of your choice.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)