Olive Oil Cake
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Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
Dry Mix:
  • 3 cups ap flour
  • ½ tbsp baking powder
  • ½ tbsp baking soda
  • 1 teaspoon sea salt
Wet Mix:
  • ¾ cup olive oil
  • 1⅛ cup maple syrup
  • 6 tbsp tangerine juice
  • Zest of 2 tangerines
  • 1⅛ cup water
  • ½ teaspoon vanilla
Citrus glaze:
  • 2 tablespoons tangerine juice
  • 1½ cups powdered sugar, sifted
  • 1 tablespoon plant milk
  • 1 teaspoon tangerine zest
Instructions
  1. Mix all the dry ingredients together in a large mixing bowl.
  2. Separately mix the wet ingredients together and pour into the dry mix. Mix well until the batter is smooth.
  3. Divide batter between 2 greased 6” bundt pans
  4. Bake at 350°F for 30 minutes.
  5. Allow to cool before removing from the pans. Place them on a cooling rack.
  6. For the glaze, whisk together the glaze ingredients until smooth. Pour over the cooled bundt cakes.
Recipe by Plant Craft at https://www.rachelcarr.com/tangerine-olive-oil-cake/