Vegan Olive Oil Yogurt Cake (gluten-free)

60 g olive oil

250 ml unsweetened plain plant-based yogurt (* (I used coconut yogurt but you can use any plant-based yogurt))

2 tablespoons lemon juice (**)

1 tablespoon lemon zest ((optional))

8 tablespoons maple syrup ((or sub any other sweetener))

150 g ground almonds (almond meal) (***)

150 g gluten-free flour blend ((or sub plain flour if not gluten-free))

2 heaped teaspoons baking powder ((ensure gluten-free if necessary))

¼ teaspoon bicarbonate of soda (baking soda)

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the olive oil, yogurt, lemon juice, lemon zest, maple syrup and ground almonds in a large mixing bowl.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
Leave to cool before slicing.
Best eaten on the day it’s made, but keeps covered in the fridge for up to a few days.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🎂Cake

CuisineBaking

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m