Ingredients
Scale
Cake:
- 1 1/2 Cups All-purpose flour
- 1 Cup Sugar (You can always modify)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 1/2 tbsp chopped rosemary
- 5 tbsp olive oil
- 1 Cup almond milk
- 1 tsp vanilla extract
Icing:
- 1 container ready made vegan icing
- 2 tsp lemon zest
- 3 tsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking soda, lemon zest, and salt in a greased 8″ square baking dish.
- Make 3 depressions in the dry ingredients – two small and one large. Pour the lemon juice and vanilla extract in each of the two smaller depressions, and the olive oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour the almond over the entire thing and mix until smooth. Fold in the chopped rosemary.
- Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
- In the bowl of a standing mixer or by hand, combine the icing and lemon zest. Blend until smooth, then ice the cooled cake.
- Prep Time: 5 mins
- Cook Time: 30 mins