The smell of fresh, homemade, baked goods is a powerful memory many of us share. February is Bake for Family Fun Month, and it’s designed to encourage families to create memories by getting into the kitchen and cooking together! Baking is a wonderful way to strengthen family ties while creating learning experiences for everyone. Spend some time in the kitchen with your family whipping up tasty and nutritious recipes all month long.
The Healthy Helper’s vegan and gluten-free Lemon Olive Oil Cake is a nutritious dessert that will satisfy your family’s sweet tooth. This delicious cake is baked with olive oil, which has several health benefits. It’s a light, sweet, & citrusy cake bursting with whole grain goodness and heart-healthy fats!
1 cup of non-dairy milk
2 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup Bob’s Red Mill coconut sugar
⅓ cup extra virgin olive oil
2 cups Bob’s Red Mill GF 1-to-1 Baking Flour or Bob’s Red Mill gluten-free oat flour
1 teaspoon Bob’s Red Mill baking soda
½ teaspoon finely ground sea salt
Preheat the oven to 350°F. Spray an 8×8 square baking dish with cooking spray.
In a small bowl, whisk together milk, lemon zest, and 2 tablespoons lemon juice; set aside to settle for 5 minutes
Meanwhile, combine sugar and olive oil in a large bowl. Whisk in milk mixture.
In a medium bowl, combine flour, baking soda, and salt. Fold into milk mixture and stir until just mixed.
Pour batter into the prepared pan and smooth the top. Bake for 35 minutes. Remove from the oven and cool for at least 10 minutes in the dish. Remove to a cooling rack set over a baking sheet and cool completely.
Spread with your favorite vegan frosting (or dessert hummus)