In my youth, I baked a cake with olive oil, deviating from the recipe, and it was disastrous. Discovering that it can be done, and be done right, was really exciting. This is a modified recipe from one I found online, because I still have a tendency to deviate - but have learned much about replacements and processes. Enjoy!...Sasheen Kanzler, Operations Administrator
2 C. all-purpose flour*
1 tsp. baking soda
1 tsp. aluminum-free baking powder
¾ tsp. fine sea salt, grind if coarse
½ C. granulated sugar*
½ C. brown sugar*
Zest of orange and Meyer lemon* (grate rinds before juicing)
½ C. juice from orange and lemon*
1/3 C. olive oil*
1/3 C. unsweetened applesauce*
½ tsp. vanilla extract*
Position a rack in the middle of the oven. Preheat to 350F. Lightly oil 9” round cake pan, then dust with flour.
In a large bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk together sugar, juice and zest from orange and lemon, olive oil, applesauce, and vanilla extract.
Add wet ingredients to dry and mix until batter is smooth.
Pour batter into prepared pan. Rotate pan to level the batter and tap it lightly on the counter. Bake 25-30 minutes, or until cake is golden brown, the sides have pulled away from the pan and a tester inserted in the center of the cake is clean.
Place cake pan on a cooling rack. Dust with powdered sugar.
Note: Applesauce is a perfect egg replacer in vegan baking. Banana is another alternative, but its flavor is not as neutral as applesauce, and may not aerate as well depending on ripeness.