Vegan Orange Olive Oil Cake

Serves 12

olive oil cooking spray

8.5 fl. oz. (240ml)

unsweetened almond milk

1 tbsp. apple cider vinegar

1 tbsp. fresh orange zest

3 tbsp. orange juice

1 tsp. vanilla extract

3.9 oz. (110g) coconut sugar

2.8 fl. oz. (80ml) olive oil

8.5 oz. (240g) all-purpose flour

1 tsp. baking soda

½ tsp. salt

Orange glaze:

3 tbsp. powdered sugar

1 tbsp. orange juice

Strawberry topping:

5.8 oz. (165g) sliced

strawberries

1 tbsp. fresh orange juice

What you need to do

Preheat the oven to 325°F (160°C). Lightly spray a loaf pan with cooking spray or line with parchment paper and lightly spray with cooking oil.

Whisk together the almond milk and apple cider vinegar and set aside for 5 minutes.

In a small bowl, whisk together the orange zest, orange juice, vanilla extract, coconut sugar and olive oil. Stir until sugar is dissolved. Add in the almond milk.

In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the orange-milk mixture and stir until just combined.

Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside on a wire rack and allow to cool in the pan.

Once cooled, gently remove the cake from the pan. When ready to serve, whisk together the powdered sugar and orange juice, and drizzle over the cooled cake.

Toss the sliced strawberries with the orange juice, spoon over the cake slices and serve.