Italian Lemon & Raspberry Olive Oil Cake

30 DAYS OF VEGAN Italian Lemon & Raspberry Olive Oil Cake Day 14 is a sweet delight of lemon and raspberry olive oil cake! Olive oil is an easy sub in vegan baking, so this recipe works easily without using eggs. It’s very simply to make, and super moist and packed full of fruity flavour! Serves 8 Prep: 10 minutes Cook: 45-55 minutes 225g caster sugar250g plain flour1 tsp bicarbonate of soda 100ml olive oil (not extra virgin)240ml non-dairy milkZest and juice of 1 small lemon or half of a large lemon1 tsp vanilla extract3/4 cup of fresh or frozen raspberries Some icing sugar to sprinkle on top 1. Grease and line a 20cm springform cake tin. Preheat the oven to 175°C fan. 2. Add all the dry ingredients into a large bowl. In a separate bowl mix the wet ingredients (except the raspberries). 3. Add the wet ingredients into the dry ingredients, then stir through the raspberries, mixing thoroughly. Take care not to over mix. 4. Pour the mix into your cake tine and bake in the oven for about 45-55 mins until golden brown and a skewer comes out clean. 5. Cool for 10 mins in the tin and then remove and place on a cooling rack. Once cooled, sift icing sugar over the top and enjoy! Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! geni.us/makeitvegan #vegan #vegetarian #autumnrecipes #recipeoftheday #recipetok #vegantok #vegansofig #plantbasedrecipes #lemoncake #italiancake #italianrecipes #vegancake #lemonraspberrycake #cakerecipes #vegancakerecipes #plantbasedcakes #oliveoilcake #raspberrycake #easycakerecipe #veganbaking 30 DAYS OF VEGAN Italian Lemon & Raspberry Olive Oil Cake Day 14 is a sweet delight of lemon and raspberry olive oil cake! Olive oil is an easy sub in vegan baking, so this recipe works easily without using eggs. It’s very simply to make, and super moist and packed full of fruity flavour! Serves 8 Prep: 10 minutes Cook: 45 to 55 minutes 225g caster sugar250g plain flour1 tsp bicarbonate of soda 100ml olive oil (not extra virgin)240ml non-dairy milkZest and juice of 1 small lemon or half of a large lemon1 tsp vanilla extract¾ cup of fresh or frozen raspberries Some icing sugar to sprinkle on top 1. Grease and line a 20cm springform cake tin. Preheat the oven to 175°C fan. 2. Add all the dry ingredients into a large bowl. In a separate bowl mix the wet ingredients (except the raspberries). 3. Add the wet ingredients into the dry ingredients, then stir through the raspberries, mixing thoroughly. Take care not to over mix. 4. Pour the mix into your cake tine and bake in the oven for about 45 to 55 mins until golden brown and a skewer comes out clean. 5. Cool for 10 mins in the tin and then remove and place on a cooling rack. Once cooled, sift icing sugar over the top and enjoy! Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! geni.us/makeitvegan #vegan #vegetarian #autumnrecipes #recipeoftheday #recipetok #vegantok #vegansofig #plantbasedrecipes #lemoncake #italiancake #italianrecipes #vegancake #lemonraspberrycake #cakerecipes #vegancakerecipes #plantbasedcakes #oliveoilcake #raspberrycake #easycakerecipe #veganbaking

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