Olive Oil Cake
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 3 cups ap flour
- ½ tbsp baking powder
- ½ tbsp baking soda
- 1 teaspoon sea salt
- ¾ cup olive oil
- 1⅛ cup maple syrup
- 6 tbsp tangerine juice
- Zest of 2 tangerines
- 1⅛ cup water
- ½ teaspoon vanilla
- 2 tablespoons tangerine juice
- 1½ cups powdered sugar, sifted
- 1 tablespoon plant milk
- 1 teaspoon tangerine zest
- Mix all the dry ingredients together in a large mixing bowl.
- Separately mix the wet ingredients together and pour into the dry mix. Mix well until the batter is smooth.
- Divide batter between 2 greased 6” bundt pans
- Bake at 350°F for 30 minutes.
- Allow to cool before removing from the pans. Place them on a cooling rack.
- 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/
3.5.3208